Desenvolvimento e caracterização de produtos alimentícios elaborados a partir da semente de jaca.

Abstract

The use of seeds as food is done for a long time. Existing by-products of jack fruit, the seeds of jackfruit are widely used in food and can be boiled or roasted in the oven or grilled on coal and besides being nutritious, are tasty. With the many changes occurring in the population's lifestyle and eating habits reflecting mainly the same, has seen the creation of new products to meet consumer needs, and in this context there is increasing full use of food, including its inedible parts such as leaves, stems, bark and seeds. Considering the importance of developing new products and the demand for alternative sources of nutrition with application more accessible to the general population food, using the jackfruit seeds in the preparation of meals that can be employed in processing different types of products gluten-free and rich in minerals, it becomes a viable option for this audience. Thus, this study was developed with the objective to develop and characterize the physico-chemical, microbiological and sensory aspects of food products obtained from seed and flour of the seed jackfruit. For this purpose, after obtaining the jackfruit at the fair free Cuité/PB, the seeds were removed and used in the manufacture of flour, which was used to process two products: cereal bars and cookies; and using the seed cooked, there was the development of a pate, from techniques that have been standardized in the laboratory. The seeds in nature, the flour that was obtained from these and the products were subjected to physicochemical and microbiological analyzes to characterize and evaluate the feasibility of processing these products as nutrient source. The results show that both the jackfruit seed flour as those elaborated by-products can be characterized as good food sources of nutrients and have appropriate microbiological characteristics, possessing flowchart processing applicable to the general population.