Elaboração e caracterização da farinha de cascas de poncã

Abstract

The current search for a healthy diet generates an increase in the consumption of fruits and other fresh products. This growth in the consumption of ponkan tangerine is of great importance for the Brazilian economy, since Brazil is considered the sixth largest producer of this citrus in the world. Tangerine has several factors that are beneficial to the body and human health, such as vitamins, fibers and minerals. This research had an experimental and quantitative character, the ponkan peels used for this study were provided through donations, being samples from the states of Paraná (PR) and Rio Grande do Sul (RS). The ponkan peels were dried at 60 ºC for 8 hours, and then crushing and obtaining ponkan peel flours (PPF). The proximal composition of the PPF was carried out with a moisture content of 9.68 % for the flours of the state of Paraná and 10.46 % for those of Rio Grande do Sul, the ashes were between 2.56 % (PR) and 2.35 % (RS). Protein results were 7.96 % (PR) and 7.27% (RS). The lipids were between 13.90% (PR) and 10.63% (RS). The total dietary fibers obtained a value of 43.29 (PR) and 42.90 (RS). Carbohydrate levels were 65.89 % for Paraná and 69.58 for Rio Grande do Sul. The phenolic compounds were between 141.10 mg.g-1 (PR) and 149.03 mg.g-1 (RS), antioxidant activity was not identified by ABTS and DPPH methods. In the color analysis the flours from the ponkan peels, the parameter L*, showed significant differences in the total color of the samples, the parameter a* indicated the red color and according to the parameter b* the indicated color was yellow. The techno-functional characteristics showed that swelling volume, oil absorption index and density did not show any significant difference between both samples.