23308 RESUMOO aumento da produção do setor agroindustrial, ao mesmo tempo em que proporciona benefícios econômicos e nutricionais ao homem, gera uma vasta quantidade de resíduos ao quais não são descartados corretamente ou reaproveitados de forma correta, trazendo prejuízos a população e o meio ambiente. Esses resíduos comumente descartados em processos agroindústrias como casca, semente e talos contém uma grande quantidade de compostos benéficos à saúde como carotenoides e compostos fenólicos. O processo de secagem surge como uma alternativa para seu processamento e aproveitamento na forma de farinha para elaboração de novos produtos ou enriquecimento de formulações já prontas, sendo o método de secagem de baixo custo e fácil aplicação. Portanto objetivou-se caracterizar a composição proximal, o valor energético total, o teor de compostos fenólicos, vitamina C, carotenoides totais e antocianinas da casca do buriti in natura e submetidas ao processo de secagem em estufa, a 55ºC, para a elaboração de farinhas, objetivou também avaliar as características tecnológicas relacionadas a absorção em água, leite e óleo e a solubilidade em água e leite. Os resultados das análises indicaram que houve aumento significativo dos teores de carotenoides, compostos fenólicos, vitamina C, carboidratos e valor energético total das farinhas quando comparados com a casca in natura, demonstrando assim que o processo de secagem nestas condições é eficiente para manter as características nutricionais do alimento. Para as características tecnológicas de solubilidade e absorção os resultados indicaram que a farinha da casca do buriti é recomendada para inserção no desenvolvimento de novos produtos, tais como produtos de panificação e produtos instantâneos, sendo um substituto de produtos já utilizados.Palavras-chave: Cerrado, resíduo, frutas. ABCTRACTIncreasing production in the agro-industrial sector, while providing economic and nutritional benefits to man, generates a vast amount of waste that is not properly disposed of or reused, causing harm to the population and the environment. These wastes commonly discarded in agribusiness processes such as bark, seed and stems contain a large amount of health-beneficial compounds such as carotenoids and phenolic compounds. The drying process emerges as an alternative for its processing and utilization in the form of flour for the elaboration of new products or enrichment of ready-made formulations, being the low cost drying method and easy application. Therefore, the objective was to characterize the proximal composition, the total energy value, the content of phenolic compounds, vitamin C, total carotenoids and anthocyanins of the buriti in natura bark and submitted to the drying process at 55ºC, for the preparation of flour. , also aimed to evaluate the technological characteristics related to water, milk and oil absorption and water and milk solubility. The results of the analyzes indicated that there was a significant increase in carotenoid, phenolic compounds, vitamin C, carbohydrates and ...

É notório o crescente interesse da população por hábitos mais saudáveis, o que vem despertando a atenção dos consumidores por alimentos ricos em antioxidantes em conjunto com a praticidade do consumo de frutos in natura ou processados. Diante disso o presente estudos objetivou quantificar os teores de compostos fenólicos totais em cinco tipos de frutos não convencionais, além de avaliar a eficiência da extração de três tipos de soluções extratoras (água, EtOH e MeOH). Dentre os frutos analisados, a guapeva (Pouteria cf. Guardneriana Radlk), apresentou resultados elevados, considerando-a um fruto com alto potencial fenólico (514,06 a 406,03mg de EAG. 100g-1) seguido pelo Tucumã (147,35 06 a 131,21 mg de EAG. 100g-1) considerado médio potencial fenólico. Os frutos do Oiti (Licania tomentosa), pupunha (Bactris gasipaes) e pitaya (Hylocereus costaricensis) apresentaram resultados menores que 100 mg de EAG. 100g-1, ou seja, possuem baixo teor de fenólicos. Ao que se refere a solução extratora todas se diferiram estatisticamente (p>0,05), entretanto a água apresentou a melhor média de extração seguida pela solução EtOH. Deste modo os frutos avaliados podem ser considerados boas fontes de compostos fenólicos, e o solvente tem influência quanto a quantificação desses componentes pois depende da peculiaridade dos fitoquímicos.

Brazil has great biodiversity in terms of native and exotic species. The exotic or adapted fruits have differentiated taste or peculiar characteristics that distinguish them from the others in terms of format, color, and architecture of the plant (Watanabe & Oliveira, 2014). Exotic fruits are an example of a poorly used plant material and present unique sensory characteristics in addition to high concentrations of bioactive compounds, which are able to protect against cardiovascular diseases and have antitumor and anti-inflammatory effects (Nowak et al., 2018;Singh et al. 2018). These nutrients are one of the main factors that promote the growing interest in the consumption of these fruits and their products (Rufino et al., 2010). Among the exotic fruits, jambolan (Syzygium cuminii) is also considered a tropical fruit, which has no economic value in Brazil but has high therapeutic value. These medicinal properties are due to the high level of antioxidant activity, originating from compounds such as vitamins, tannins, flavonoids, and anthocyanins that are responsible for the highest antioxidant activity of this fruit (Ghosh et al., 2017).Although jambolan has enormous nutritional importance, due to its high humidity it becomes highly perishable and has limited storage of 2-3 days under refrigeration (Baliga et al., 2011), therefore, its processing in the form of frozen, freeze-dried or jams, are alternatives to guarantee its consumption outside the period fruiting

The sensory characterization of a product serves as a tool to improve its quality and observe the effects of its processing on the attributes of taste, aroma, texture and appearance. This work was intended to use the Quantitative Descriptive Analysis (QDA) to trace the sensory profile of jambolan jams. For the optimization of jams, the response surface methodology was used with complete factorial planning 23. Regarding the characteristics of the jellies, twelve descriptors were obtained, which showed the similarities and differences between the jams. Nine evaluators were selected based on the ability to discriminate and reproduce the assessment. The data were analyzed by ANAVA and Tukey's 5% significance test.  From the results obtained by the sensory profile and affective test, significant differences were observed between the proposed formulations, with the F2 formulation (with a pulp/sugar ratio of 40/60, without addition of citric acid and with 3% of passion fruit albedo) presenting the best averages in sensory attributes, with higher levels of brightness, aroma, sweet taste, color and viscosity.

The Pachira aquatica Aublet, belonging to the Malvaceae family, is a tree of variable size, annually produces large quantities of capsule type fruits, in which its seeds remain stored. Even though it is commonly found in southern Mexico and Brazil, there are few studies on its composition. Therefore, the objective of this study is to demonstrate the characteristics of this fruit by means of physical analyzes and to evaluate the bioactive compounds of the almonds in the raw, cooked and roasted forms. Type of research laboratory and quantitative. The almonds showed high content of lipids (above 30%), proteins (above 15%), pH (above 5.66), total soluble solids (above 15º Brix) and total titratable acidity (above 3%). The roasted almond had a higher content of phenolic compounds, flavonoids and carotenoids. In the raw form, a higher content of antioxidant activity, anthocyanins and condensed tannins was obtained. The cooked almond presented intermediate values in all data on bioactive compounds and antioxidant activity.