Composição química e avaliação do teor de carotenoides da farinha de maracujá doce (Passiflora alata Curtis)

Abstract

The use of residues from fruit crushing to obtain juice represents a great interest for the food industry and the development of new products with functional characteristics. In this sense, the present study aimed to determine the chemical composition, dietary fiber, carotenoids and physical characteristics of albedo flour (AF) and albedo + flavedo flour (AFF) of sweet passion fruit. The content of moisture, lipids, minerals, proteins, carbohydrates, soluble and insoluble dietary fiber, acidity and carotenoids were quantified and the color of the flours were evaluated. The results showed that AFF is more acidic than AF. As regards dietary fiber, AFF showed a higher content (64.12 ± 3.05 g/100g), being 55.95 ± 2.72 g/100 g of insoluble fiber and 8.18 ± 0.34 g/100g of soluble fiber. In the FA the insoluble fiber content was 35.27 ± 5.15 g/100g and 7.70 ± 1.16 /100g soluble fiber. The carotenoid content was also higher for AFF (30.07 ± 2.14 μg β-carotene/g) compared to AF (12.23 ± 0.7 μg β-carotene/g). Based on these results it is concluded that the flour obtained from albedo + flavedo (AFF) is rich in dietary fiber and has a high content of minerals and carotenoids compared to albedo flour (AF). Therefore, albedo + flavedo residue of sweet passion fruit can be used as an ingredient to be inserted into the formulation of food products with functional and therapeutic properties.