Secagem de frutos de tamarindo para obtenção de farinha e elaboração de pães de forma.

Abstract

Tamarind is a fruit of foreign origin, more precisely African, and has an excellent adaptation to various types of weather conditions in other continents. In Brazil you can find it in several states. Although tamarind has a very considerable yield in its constituent parts, peel, pulp and seeds, and has an affordable value, the fruit is largely wasted because there are few in-depth studies on the same reporting its benefits to minimize this waste. As a form of reuse, the aim was to transform the fruit into new products, such as flour used in the preparation of bakery products such as loaves of bread. Thus, the objective was to evaluate the physical, physicochemical and bioactive characteristics of tamarind and to develop a flour for application in the preparation of loaves of bread. The drying was done at 60 ° C in an oven with air circulation, in different drying times that varied according to each part of the fruit and then the flours were elaborated and characterized for the physical, physicochemical and bioactive parameters. Flours were used in the preparation of loaves of bread in the concentration of 10% of each part of the fruits. The centesimal composition, energy value and sensory analysis of the breads were performed. Physical characterization showed that tamarind had a very significant yield (28%) in the peel, (52%) in the pulp and (20%) in the seeds. In the physicochemical characterization it was observed a high protein content in the seed meal (7.09%), low sugar content in the pulp meal (0.74%), values for lipid in the seed meal (3.41 %) and ash in the flour of the shell (2.69%), in general the flours besides protein, proved to be a high source of energy and minerals. Regarding the bioactive compounds present in tamarind flours, the high levels of phenolic compounds (1564.9 mg / 100g), vitamin C (80.95%), lycopene (89.62 mg / g), flavonoids ( 20.44 mg / 100g) and anthocyanins (12.84mg / 10g) in seed meal, carotenoids (20.80 mg / g) in pulp meal. Tamarind-based flours have excellent bread-making characteristics. The breads presented themselves as excellent protein sources, besides having a high content of minerals, lipids and carbohydrates, being excellent energy sources, and also had a satisfactory acceptance regarding the sensory attributes evaluated, such as appearance, color, aroma, taste and texture, pleasing the consumer.