Aproveitamento da casca de ananás (Ananas comosus L. Merril) para produção de farinha

Abstract

The processing and consumption of pineapple generates byproducts such as peels, central cylinder, and crown, which are generally treated as waste and discarded. These contain the functional properties of the original fruit and can be transformed into new products such as flours for food fortification. The present work aimed to produce flour from pineapple peel and evaluate its quality. Prior to drying, the pineapple peel was evaluated for parameters (ash, fiber, and vitamin C), and after flour production, the yield, pH (using the potentiometer method), water activity (aW) (using Aqualab), moisture (using the gravimetric method at 105ºC), ash (using the gravimetric method at 550ºC), fiber (using the gravimetric method at 550ºC), and vitamin C (using the titrimetric method) were determined. Microbiological analyses consisted of quantifying mesophilic aerobic bacteria and molds and yeasts in the flour. The moist pineapple peel presented 0.91% ash content, 2.83% fiber, respectively. The flour yield was 12.42%, the pH was 4.23, the aW was 0.42, the moisture content was 2.3%, 4.41% ash content, 22.49% fiber, and 8, respectively. Regarding the microbiological parameters, the flour was within the limits established by legislation, with 1 CFU/g for mesophilic aerobic bacteria, CFU/g for mold, and CFU/g for yeast, respectively. These results indicate that pineapple peel flour is a source of nutritional compounds and can be used for the formulation of new products and also meets standards that make it suitable for consumption.(tradução nossa)