Produção de farinhas de casca e polpa de frutos de cultivares de manga e aplicação em formulações de cookies e massas alimentícias
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Data
2022-02-22
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Universidade Estadual Paulista (Unesp)
Resumo
A manga é uma fruta consumida mundialmente e muito apreciada por suas propriedades sensoriais e nutricionais. A produção mundial de manga dobrou nas últimas duas décadas e a demanda por produtos processados de manga também aumentou. Devido a perecibilidade dos frutos após a colheita, o processamento de frutos imaturos vem se tornando uma proposta para a cadeia agroindustrial. Porém, de forma geral, os produtos processados de manga não incluem as cascas e a deposição em aterros sanitários causa perdas econômicas e problemas ambientais. Assim, o aproveitamento das cascas de manga no desenvolvimento de produtos alimentícios representa uma nova fonte de renda para as indústrias de processamento de manga e redução dos biorresíduos descartados. Este estudo teve por objetivo produzir farinhas de diferentes cultivares de manga, realizar a caracterização físicoquímica das farinhas e, também, estudar a substituição parcial do trigo em formulações de cookies e massas alimentícias, avaliando os efeitos da inclusão das farinhas de polpa ou de casca de manga sobre os aspectos físico-químicos dos produtos finais. No experimento 1 (capítulo 1) foram processados frutos imaturos de manga das cultivares Tommy Atkins, Palmer, Palwir, Espada Vermelha, Keitty, Haden e Bourbon e os parâmetros analisados foram: composição fisico-quimica e análises tecnologicas. No experimento 2 (capítulo 2), avaliou-se a inclusão de 7,5, 10 e 15% de farinha de casca ou de polpa de manga ‘Palmer’ na formulação de cookies. Os produtos foram avaliados para: composição fisico-quimica, análises tecnologicas e microbiologicas. No experimento 3 (capítulo 3), foram produzidas macarrão tipo talharim utilizando nas formulações farinhas de cascas de manga das cultivares Bourbon, Haden e Tommy Atkins: 0% (controle), 10%, 20% e 30% em substituição parcial à farinha de trigo. As massas foram analisadas para a composição química, tempo de cozimento, expansão de volume, absorção de água, perda de sólidos solúveis e cor. A composição química e as características microestruturais, cor, absorção de água e óleo das farinhas de casca e de polpa de manga estão intrinsecamente relacionadas ao cultivar estudado, destacando-se as farinhas de casca, independente do cultivar, pelos elevados níveis de fibras, cartoenóides e atividade antioxidante. A farinha de polpa de manga imatura mostrou consideráveis níveis de amido, açúcares e minerais, como ferro e zinco. Estes dados mostram o potencial dessas farinhas como matérias-primas para produtos alimentícios.
Mango is a fruit consumed worldwide and highly appreciated for its sensory and nutritional properties. World mango production has doubled over the past two decades and demand for processed mango products has increased. Due to the perishability of the fruits after harvesting, the processing of immature fruits has become a proposal for the agro-industrial chain. However, in general, processed mango products do not include the peels and landfilling causes economic losses and environmental problems. Thus, the use of mango peels in the development of food products represents a new source of income for the mango processing industries and the reduction of discarded bio-waste. This study aimed to produce flours from different mango cultivars, perform the physicochemical characterization of flours and study the partial replacement of wheat flour in cookies and pasta formulations, evaluating the effects of including mango flours obtained from peel or pulp on the physicochemical and technological characteristics of the final products. In experiment 1 (chapter 1) immature mango fruits of the cultivars Tommy Atkins, Palmer, Palwir, Espada vermelha, Keitty, Haden and Bourbon were processed and the parameters analyzed were: chemical composition and technological analysis (microstructure, color, water absorption index and oil absorption). In experiment 2 (chapter 2) the inclusion of 7.5, 10 and 15% of 'Palmer' mango peel or pulp flour in the cookies formulation was evaluated. The products were evaluated for chemical composition, technological and microbiological analyses. In experiment 3 (chapter 3), pastas were produced using mango peel flours from the cultivars Bourbon, Haden and Tommy Atkins in the formulations: 0% (control), 10%, 20% and 30% in partial replacement of wheat flour. The pasta were analyzed for chemical composition, cooking time, expansion, water absorption, loss of soluble solids and color. The chemical composition, microstructural characteristics, color, water and oil absorption indexes of mango peel and pulp flours are intrinsically related to the cultivar studied, with peel flours standing out regardless of the cultivar due to their high levels of fiber, carotenoids and antioxidant activity. The mango pulp flour showed considerable levels of starch and sugars, essential minerals, such as iron and zinc, and also higher levels of lipids and protein. These data show the potential of these flours as raw materials for food products.
Mango is a fruit consumed worldwide and highly appreciated for its sensory and nutritional properties. World mango production has doubled over the past two decades and demand for processed mango products has increased. Due to the perishability of the fruits after harvesting, the processing of immature fruits has become a proposal for the agro-industrial chain. However, in general, processed mango products do not include the peels and landfilling causes economic losses and environmental problems. Thus, the use of mango peels in the development of food products represents a new source of income for the mango processing industries and the reduction of discarded bio-waste. This study aimed to produce flours from different mango cultivars, perform the physicochemical characterization of flours and study the partial replacement of wheat flour in cookies and pasta formulations, evaluating the effects of including mango flours obtained from peel or pulp on the physicochemical and technological characteristics of the final products. In experiment 1 (chapter 1) immature mango fruits of the cultivars Tommy Atkins, Palmer, Palwir, Espada vermelha, Keitty, Haden and Bourbon were processed and the parameters analyzed were: chemical composition and technological analysis (microstructure, color, water absorption index and oil absorption). In experiment 2 (chapter 2) the inclusion of 7.5, 10 and 15% of 'Palmer' mango peel or pulp flour in the cookies formulation was evaluated. The products were evaluated for chemical composition, technological and microbiological analyses. In experiment 3 (chapter 3), pastas were produced using mango peel flours from the cultivars Bourbon, Haden and Tommy Atkins in the formulations: 0% (control), 10%, 20% and 30% in partial replacement of wheat flour. The pasta were analyzed for chemical composition, cooking time, expansion, water absorption, loss of soluble solids and color. The chemical composition, microstructural characteristics, color, water and oil absorption indexes of mango peel and pulp flours are intrinsically related to the cultivar studied, with peel flours standing out regardless of the cultivar due to their high levels of fiber, carotenoids and antioxidant activity. The mango pulp flour showed considerable levels of starch and sugars, essential minerals, such as iron and zinc, and also higher levels of lipids and protein. These data show the potential of these flours as raw materials for food products.
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Mangifera indica L, Manga, Casca, Polpa, Nutrientes, Macarrão, Biscoito, Mango, Peel, Pulp, Nutrients, Cookies, Pasta