Elaboração e qualidade de farinhas de amêndoas de frutos típicos da biorregião do Cariri Cearense

Abstract

The Cariri Cearense bioregion has a large number of fruits with relevant agro-industrial potential for the region. Typical fruits of this region, such as macaúba, babaçu and pequi are frequently explored in agro-industrial activities, and a volume considered as waste is generated. Most of the time, the use of waste has been limited to the animal feed industry or for disposal in the environment. However, these residues have a high nutritional potential, due to the presence of carbohydrates, vitamins, minerals and fibers, in addition to other compounds with functional properties. The present work aimed to develop flours from tarred residues of almonds of these species and to evaluate their quality through physical-chemical characterization. Flours were prepared using residual pies after the extraction of fixed oils by cold pressing and subjected to physical-chemical analyzes that determined values ​​of humidity, acidity, pH, carbohydrates, lipids, proteins, ashes. The data demonstrate that the pequi, babassu and macaúba almond flours had similar physico-chemical quality and suggest the possible use of these flours as a nutritious alternative for food and/or developments and enrichment of food products.