Characterization of Flours From by-products of Tropical Fruit and Their Incorporation Into Functional Cheeses

Abstract

An alternative to waste from fruit processing industry is to use them as base for flours, which can posteriorly be used as a food additive. The present study aimed to develop and analyse flours from by-products of pineapple and acerola (FPA and FAC, respectively), and incorporate these flours into “rennet” cheese formulation. FAC and FPA presented optimum levels for all parameters analysed (yield; humidity; fiber; protein; ascorbic acid; acidity and pH), comparable with other flours already produced on an industrial scale. These flours showed potential as alternative to reduce organic waste and as food product being a good source of fiber (41.0 and 53.63% for FPA and FAC, respectively) and ascorbic acid (632.17 and 32.30 mg/100 g for FAC and FPA, respectively). Their incorporation in cheese formulation resulted in a product with antioxidant potential, high fiber content and low lipid concentration, generating a final product with functional claim.