SOUZA, Fernanda Pereira de.
Resumen:
The full use of food is to minimize the loss of raw material and production costs and, in turn, further meet consumer needs. Thus, the industry invests in the development of new products aimed at consumers increasingly concerned with eating habits and above all with a sustainable consciousness. The fruit waste is not part of the eating habits of most people, but can be an important source of nutrients. In this perspective, the full use of genipap the development of new food products becomes a viable option. It is worth noting that the full use of fruit can influence the nutritional issue, thus contributing to the reduction of nutritional deficiencies and food insecurity of the population. Thus, this study aimed to develop and characterize the physico-chemical, microbiological and sensory aspects of food products obtained from genipap. Therefore, after obtaining the genipap at the fair of Rocas of Natal/RN, genipap had its pulp and separate shells, and the pulp used in the manufacture of creamy sweets added cinnamon and ginger and peel used in the manufacture of flour (FCJ), both from standard techniques in the laboratory. The pulp and rind in nature, as well as sweets made from pulp and FCJ were subjected to physical and chemical analysis. In addition, the candies prepared were subjected to microbiological and sensory analysis, thereby evaluating the viability of these products processing as full advantage of the fruit. The pulp and peel fresh, FCJ and creamy candy formulations developed in this study were in good nutritional characteristics. Candy proved microbiologically safe for human consumption, with good sensory acceptance; however, cinnamon added formulation had greater acceptance. Thus, it is concluded that the use of genipap pulp in the preparation of by-products is feasible and the FJC from the bark, targeting the use of residues and enrichment of bakery products. Moreover, the finished products have processing flow chart applicable to the general population, and contribute positively to the technological adjustments generated for the development of products derived from this fruit, nutritional value aggregates, and as an option for the marketing segment and potential consumer.
