RESUMO Objetivou-se com o presente trabalho adicionar, parcialmente, a farinha de semente de mama-cadela (FSMC) em pão de Mel com cobertura de chocolate em substituição parcial de farinha de trigo, verificando as contribuições da mesma sobre as propriedades químicas e físicas do produto desenvolvido. Foram realizadas análises de umidade, atividade de água e granulometria na FSMC e analisou-se composição proximal, pH, acidez total titulável, sólidos solúveis, potencial antioxidante, diâmetro da base, superfície e altura, volume especifico, cor, textura e microscopia eletrônica de varredura (MEV) no pão de mel. Após as análises, notou-se que a FSMC agregou melhoria em alguns parâmetros químicos como; aumento da quantidade de cinzas no pão de mel com cobertura de chocolate com 15% FSMC e 25% FSMC, respectivamente (1,20%, 1,37%), e a textura mostrou-se mais leve e agradável ao paladar no pão de mel com cobertura. Conclui-se, portanto, que a substituição de farinha de trigo por FSMC, além de evitar o desperdício da semente, afetou de maneira positiva, as características físicas e químicas do pão de mel.

ABSTRACT The objective of this paper was the partial addition of mama-cadela seed flour in the production of gingerbread with chocolate coating for a partial substitution of wheat flour (15 percent and 25 percent relative to flour), in order to verify its contributions to the chemical, physical properties of the product developed. After the analyses, again observed that the mama-cadela seed flour had an improvement regarding a few chemical parameters, such as an increase; in the amount of ashes in the gingerbread with chocolate coating with 15 percent mama-cadela seed flour and 25 percent mama-cadela seed flour, respectively (1.20 percent, 1.37 percent); the gingerbread with 25 percent of mama-cadela seed flour showed lower water activity, favoring the product life; texture proved softer and more pleasant for the gingerbread with coating. Therefore, we conclude that the substitution of wheat flour with mama-cadela seed flour it is a viable and nutritious option, not only prevents seed waste, but has a positive effect on the physical, chemical characteristics of the gingerbread.

Abstract With worldwide recognition of the açaí berry as a source of nutrients and promising raw material, its residues/co-products such as peels and seeds have become an environmental problem. The present work aimed to characterize the pulp residue (peel + pulp), fresh dreg, and respective flour, as well as the seed and respective flour. The fractions were analyzed for physical, chemical, technological parameters, antinutritional compounds, and antioxidant profiles. The results showed that the peel + pulp is a source of lipids, soluble and insoluble fiber, potassium, calcium, magnesium, and antioxidants. The fresh dreg is a source of insoluble fiber; dreg flour is a source of carbohydrates and insoluble fiber; the seed and its respective flour are sources of carbohydrates, insoluble and soluble fiber, contain phytic acid, condensed tannins, and antioxidants. Such results demonstrate the possibility of incorporating these co-products in food formulations, besides enabling an efficient destination for these agribusiness residues.

RESUMO O consumo de frutas tem crescido mundialmente, decorrente da exigência de consumidores por hábitos alimentares saudáveis, gerando significativo volume de resíduos agroindustriais como cascas. Os objetivos deste trabalho foram a caracterização física, química, nutricional e antinutricional das cascas in natura de pitaia amarela e vermelha, bem como a produção, caracterização e estudo das propriedades tecnológicas das farinhas destas cascas. Os valores obtidos de umidade para as cascas foram de 88,56% a 91,18% e para as farinhas de 5,25% a 9,62%. Para atividade de água, as cascas tiveram valores de 0,94 e as farinhas de 0,35 a 0,52, mostrando que as farinhas são mais indicadas para utilização no desenvolvimento de novos produtos como: pães, cookies entre outros, além de apresentarem maior teor proteico e baixo teor lipídico. As farinhas mostraram possuir glicose, maltose, xilose e frutose como principais açucares, alto teor de fibras, minerais e capacidade antioxidante. Não foi detectada presença de compostos cianogênicos, taninos condensados e hidrolisados. Conclui-se, que as farinhas apresentam excelente alternativa na incorporação de produtos alimentícios como ingrediente, na qual a farinha de pitaia amarela sobressai em relação a farinha de pitaia vermelha nos conteúdos de proteínas, cinzas, potássio, fosforo, zinco, vitamina C, índice de absorção em óleo e a farinha de pitaia vermelha em cálcio, manganês, cobre, índice de absorção e solubilidade em água, índice de absorção em leite.

ABSTRACT The consumption of fruits has been growing worldwide due to the exigence of consumers for healthy eating habits, generating a significant volume of agro-industrial waste such as peels. The objectives of this work were the physical, chemical, nutritional, and antinutritional characterization of fresh peels of yellow and red pitaya, as well as the production, characterization, and study of technological properties of these flours of peels. The humidity values obtained for the peels were between 88.56% and 91.18% and between 5.25% and 9.62% for the flours. For water activity, the peels had values of 0.94 and the flours between 0.35 and 0.52, showing that flours are more indicated to develop new products, such as bread and cookies, besides presenting higher protein content and low lipid content. The flours present glucose, maltose, xylose, fructose as the main sugars, high fiber content, minerals, and antioxidant capacity. It was not detected the presence of cyanogenic compounds, condensed and hydrolyzed tannins. It was concluded that the flours presented an excellent alternative as an ingredient to be incorporated in food products, in which the yellow pitaya flour stands out compared with red pitaya flour regarding contents of proteins, ashes, potassium, phosphorus, zinc, vitamin C, absorption index in oil, and the red pitaya flour stands out in calcium, manganese, copper, absorption index and solubility in water, absorption index in milk.