Aproveitamento da torta residual da extração do óleo da polpa de macaúba para fins alimentícios

• Ano de defesa: 2012
• Autor(a) principal: Fernanda Cristina Verediano
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; UFMG
• Palavras-chave em Português: Engenharia Química; Engenharia quimica
• Link de acesso: http://hdl.handle.net/1843/BUOS-95SFH2

Macaúba palm (Acrocomia aculeata) is considered the palm tree wich is most dispersed in Brazialin territory, occurring, most frequently, at Minas Gerais, Alto Paranaíba regions and north of Minas Gerais and in the metallurgical zone. All parts of the fruit present potential for industrial utilizations: oil extraction from the peel, pulp and nut; using fibers - waste extraction - for feed production; brown and dry, high calorific value can be used as charcoal . The largest component of the economic value of the fruit of macaúba in terms of industrial use, the oil is extracted from the pulp and almond. This comes a byproduct extraction, the residual pie extraction of considerable nutritional value, especially the fiber content.This work has as main objective the development of a methodology to produce a flour with quality food from the pie residual oil extraction pulp macaúba and investigation of its use in a bakery product. Was performed to characterize this residual pie, determining the protein content of 8.0%, 25.8% lipids, 53.4% carbohydrates, 8,44% moisture, acidity 2.7% ash and 4.4 lack of rancidity. For the production of flour assays were performed in oven drying convective at temperatures of 60 º C, 70 º C and 80 º C, searching for the determination of optimal conditions drying based on the lowest processing time was reached moisture satisfactory (below 5%) preserving the nutritional quality of the pie (possible loss of protein during the process, the presence of rancidity, change the acidity of the pie). The results showed as the ideal temperature of 80 º C showing low humidity (4.0%) in less time (50 min) heating, rancidity and negative acidity and proteins within acceptable standards. After drying the cake at 80 ° C, held grinding and sieving the product. Was performed, then the analysis of the flour by determining protein content of 7.20% (bs), lipids 27.1% (bs), 41.2% carbohydrate (bs), 4.5% moisture, ashes 4.2, no rancidity and a high fiber content of 20%, which may contribute to a food made from flour that can be characterized as a functional food. Microbiological analysis determined that the flour produced is within the standards established by ANVISA. To evaluate acceptance of flour as a food product, it was decided to apply it in formulating a cake with flour replacement macaúba 30%, 42% and 54%. Sensory analysis was performed, using 60 randomly selected panelists. The result was satisfactory and the three formulations of the cakes were well received considering the attributes of appearance, taste, aroma, texture, overall impression and purchase intent, and the substitution of lower (30%) the most widely accepted formulation followed by 54% received approval above 70% in most respects. The results confirm the potential use of flour for food.