Elaboração, caracterização e aplicação da farinha do coproduto da agroindústria de coquinho-azedo (Butia capitata) em produtos de panificação

Abstract

Coquinho-azedo is a typical fruit from the Cerrado region and shows potential in bioactive compounds. The co-product resulting from its pulping was reused for application as an ingredient in the formulation of sliced bread. The fresh sample was subjected to drying at temperatures of 45, 55 and 65 °C. The selected sample was crushed, sieved and the finest fraction was used to produce sliced bread with the addition of 7.5 and 15% of flour obtained in relation to wheat flour. The standard bread followed the formulation without additions. The moisture, ash, proteins, lipids, acidity, carotenoids and vitamin C contents of the fresh co product, the drying products and the three types of bread produced were determined. The sliced breads with the addition of alternative flour were subjected to sensory analysis, using the triangular test to discriminate the samples, acceptance test using a hedonic scale and consumption and purchase intention tests. The fresh sample had a humidity of 67.65%. Drying times for temperatures of 45, 55 and 65°C were 121.30; 111.59 and 48.17 minutes, respectively. The drying model at 45°C presented the best fit to the sample, in relation to R2. Among the dry samples, the one submitted to 45 °C statistically maintained the highest vitamin C content, being considered the most satisfactory. In sieving, the yield was 52.91% for the fraction with a particle size of 50 Mesh/Tyler. In sliced bread, there was no significant difference between the standard samples, with 7.5% and 15% addition of coquinho-azedo coproduct flour for moisture, protein and lipid contents. The levels of acidity, carotenoids and vitamin C were significantly higher in the formulations with additions compared to the standard sample, demonstrating the influence of the presence of the alternative flour. For technological analyses, the addition of a higher content of alternative flour caused a significant decrease in specific volume, greater darkening (L*) and a tendency to brown (a*) and yellow (b*) in the crumb. Using the triangular discriminative test, there was a noticeable sensorial difference between the two breads, at a 0.1% significance level, demonstrating a clear difference caused by the incorporation of alternative flour in different levels. The sliced bread enriched with 7.5% coconut co-product flour showed better results for the acceptance test and for consumption and purchase intention. The use of the studied co-product and the study of its incorporation into a popular product, aiming to improve its nutritional quality, bring contributions to food research.