Parâmetros Físico-Químicos, Teor de Fibra Bruta e Alimentar de Pós Alimentícios Obtidos de Resíduos de Frutas Tropicais

Abstract

Tropical fruits can be used as raw material for the manufacture of a variety of food products most notably frozen fruit pulps, which have deserved special attention due to their wide acceptance among consumers. They have been used in the formulation of juices and commercial refreshments sold in snack bars, schools, restaurants, besides the direct home consumption. Dietary fiber is known to play such important functions in the body as modulating lipid and carbohydrate metabolism and guaranteeing the proper gastrointestinal physiology. More recent studies also comment on the beneficial action of dietary fiber in respiratory illnesses and pulmonary function. Additionally, it assures a slower absorption of nutrients and signals satiety, thus counteracting obesity. This work was carried out to determine the physicochemical characteristics of the total and dietary fiber content of the residues of cashew and guava bagasse and passion fruit rind obtained from pulp processing of frozen fruits transformed into edible powders. The powders of the cashew, guava and passion fruit residues were found to be rich in: total soluble solids ºBrix (40.48 ± 0.00; 10.48 ± 0.00; 20.56 ± 0.00); reducing sugars (36.55% ± 0.65; 5.31% ± 0.13; 8.3% ± 0.10); vitamin C (34.72 ± 0.29; 21.55 ± 3.66; 11.76 ± 0.13 mg/100mL); raw fiber (9.92% ± 1.28; 39.56% ± 0.46; 26.31% ± 1,09) and dietary fiber (3.26% ± 0.01; 24.46% ± 3.73; 17.07% ± 0.79), respectively. From the results it can be concluded that powders of these residues are nutrient-rich and may be considered as good sources of vitamin C, reducing sugars and offer high contents of total and dietary fibers.