Centesimal composition and functional technological properties of passion fruit rind flour/Composicao centesimal e propriedades funcionais tecnologicas da farinha da casca do maracuja

• Published in: Alimentos e nutrição Vol. 19; no. 1; p. 33
• Main Authors: de Souza, Mariana Wanessa Santana, Ferreira, Tatiane Bethonico Oliveira, Vieira, Ionara Fernada Rezende
• Format: Journal Article
• Language: Spanish
• Published: Faculdade de Ciencias Farmaceuticas UNESP 01.01.2008
• ISSN: 0103-4235

The highest incidence of chronic-degenerative deseases must, to a large extent, to the reduction of the consumption of dietary fiber in the diet. These nutrients have an important physiological effect and an alternative to increase its consumption by the population is the use of industrial residues, such as rinds and stems of fruits and vegetables. The objective of this work was to analyze the centesimal composition of the flour of the rind of passion fruit, as well as its total fiber content and its physical-chemical properties, and from these data to evaluate the possibility of its use as fiber source in the enrichment of products. The analysis of the flour of the rind of passion fruit indicated a high dietary fiber text (66,37 ± 0.71) and the analyses of the physical-chemical characteristics had pointed one high capacity of retention, absorption and adsortion of water. Thus, we conclude that the flour of the rind of passion fruit can be enclosed in the diet as a food fiber source. It can be also used in the enrichment of products, for example, breads, biscuits and cereal bars improving its nutricional and technological qualities, beyond being an alternative to reduce the byproduct waste of the food industry.