Elaboração e avaliação de biscoitos sem glúten com farinha de subprodutos de frutas

Abstract

Fruit by-products or inedible parts are discarded every day by various agroindustries. Often they are discarded in inappropriate places which can still generate a serious environmental problem. However they may contain nutrients that contribute to human supplementation. Biscuits are widely consumed by the majority of the population, as they are products that are easily accessible to all and practical at the time of consumption. The drying of the by-products is an alternative to reduce the volume of the same, and can be used in food products. The objective of this work was the use of these by-products, drying them and applying them to cookies. In the study the formulations of the biscuits developed were carried out through a simplex-centroid mixtures design. The drying time for the byproducts varied from 4 hours for the banana peel, 5 hours for the avocado core and 6 hours for the pineapple coat, both resulting in an acceptable and higher than expected yield compared to other studies. The obtained flours presented desirable characteristics, such as aw low for the pineapple and banana peel flour (0.42 and 0.26) respectively, high carbohydrate contents for the three flours and a relevant fixed mineral residue content, characterizing them as a product with significant mineral contents. The elaborated biscuits presented acceptable scores on the sensorial attributes, since the flours in question presented residual flavor, which is the main improvement to be made in future studies. Formulations 4 (50% pineapple flour and 50% pineapple peel flour), 5 (50% pineapple peel flour and 50% banana peel flour), 6 (50% of avocado and 50% of banana peel flour) and 7 (33.33% of avocado, pineapple peel and banana pea meal) presented the best scores for the sensorial attributes. Thus evaluated as the most accepted by the tasters.