Produção e caracterização de produtos farináceos por dois métodos de secagem a partir do maxixe (Cucumis anguria L.).

Abstract

The vegetable Cumumus anguria L. popularly known by Maxixe originates from the African continent and has adapted well to the edaphoclimatic conditions of the Brazilian northeast. Being a seasonal crop is not available the whole year, and presents high perishability. The drying process increases the shelf life of this product, reduces storage and transportation costs. The objective of this work was the elaboration of a flour originated from the fruit of the maxixe, through the drying process in oven and microwave oven (FMO), for later use in food products. The experiments were carried out at the Laboratory of Biochemistry and Food Biotechnology (UFCG / CES). For drying, the maxixe was chopped into small pieces. In the oven, the drying time to obtain the flour occurred for 10 h at 60 ° C, at the end the sample had a water content of 11.79%. In the FMO, a heating ramp was adopted to obtain the flour, constituted of 5 cycles of 5 min, 3 cycle of 2 min and 1 cycles of 1 min, totalizing 32 min, in the power of 50%, at the end of the drying process the samples had a final water content of13.9%. The water content achieved is compatible with the parameters required by the legislation for flours of vegetable origin, being below 15%. The obtained flours underwent physical and chemical analysis of water content, water activity, pH, total soluble solids, fixed mineral residue and crude protein. The production of maize flour is an effective alternative, produces a quality product and helps to reduce the post-harvest losses of this vegetable, there is no loss of physical and chemical characteristics throughout the drying processes, thus showing the efficiency of the production.