Elaboração e caracterização de bolos enriquecidos com a farinha da polpa de Hancornia speciosa (mangaba)

Abstract

The species Hancornia speciosa (mangabeira) has great potential for exploration due to its attractive sensory characteristics and high nutritional value. In addition to fresh consumption, the fruit is processed to obtain pulp, juice, ice cream, jam, liquor and jelly, syrup, jam, wine and vinegar. This work aimed to develop a mangaba pulp flour for the preparation and enrichment of cakes and to analyze them in physical-chemical and microbiological terms. The cake formulations were prepared using different concentrations of mangaba pulp flour and then subjected to physico-chemical analyzes to determine the pH, acidity and moisture content, carbohydrates, lipids, proteins, fibers and ashes. In the analyzes it was verified that the formulations enriched with the flour increased the amount of nutrients, mainly of proteins. In the microbiological analysis, it was emphasized that the cake formulations are suitable for consumption, indicating appropriate sanitary conditions. The results indicate the mangaba pulp flour as a nutritional ingredient to be incorporated in the enrichment of cakes, in addition to being a way to add more value to the fruit and also for the study of the development of other food products.