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Cited by 6Food Drying and ModelingFood composition and propertiesFood Nutrient Composition and Product Development

The DOI matches its Crossref record; 32 of the 33 references it cites were found in a registry or an index.

Physicochemical and technological evaluation of flours made from fruit co-products for use in food products

Open access
Silva, Jéssyca Santos, Ortiz, Daniela Weyrich, Asquieri, Eduardo Ramirez, Damiani, Clarissa·2020·Research, Society and Development
DOI 10.33448/rsd-v9i3.2742
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Abstract

Fruits and vegetables are widely processed, and during its processing, co-products are often discarded. Some co-products, such as peels, have a rich composition and could be used. However, the high perishability, due to high moisture content, limits this use. The reduction of moisture, achieved by drying, is an alternative to use these co-products. Flours, made from pineapple (Ananas comosus), banana (Musa sp.), lychee (Litchi chinensis) and papaya (Carica papaya) peels, through drying process, were evaluated for particle size distribution, water activity, hydrogenionic potential, titratable acidity, total soluble solids, solubility in water and in milk and water, milk and oil absorption, in order to characterize them and suggest potential applications in food products. Water activity (0.21 to 0.38) and pH (3.58 to 5.84) values were favorable for the preservation of flours, which also showed better solubility in water (17.57 to 53.52%) than in milk (4.46 to 11.22%), as well as a higher water uptake (2.16 to 6.35 g g-1) and milk (3.19 to 6.61 g g-1) compared to oil absorption (1.09 to 1.74 g g-1). These results indicated good potential for use in food processing, especially in instant products, meat and bakery, to develop new products or replace ingredients, representing an alternative to the use of co-products.

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Cites

Research works printed but not linked: 4

  1. Cecchi, H. M. (2003). Fundamentos teóricos e práticos em análises de alimentos, (2nd ed.). Campinas: Editora da Unicamp.
  2. Damodaran, S., Parkin, K. L., & Fennema, O. R. (2010). Química de alimentos de Fennema, (4th ed.). Artmed.
  3. Santos, C. C. S., Guimarães, P. B., Ramos, S. A., & Capobiango M. (2017). Determination of centesimal composition of flour obtained from the bark of pineapple. Sinapse Múltipla, 6(2), 341-344.
  4. Torres, R. L., González, R. J., Sánchez, H. D., Osella, C. A., & Torre, M. A. G. (1999). Comportamiento de variedades de arroz en la elaboración de pan sin gluten. Archivos Latinoamericanos de Nutrición, 9(2), 162-165.

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Metadata

Authors
Silva, J. S., Ortiz, D. W., Asquieri, E. R., & Damiani, C.
Affiliations
Universidade Federal de Goiás (BR)
ORCID
Venue
Research, Society and Development
Publisher
Research, Society and Development
Published
2020-03-10
Volume
9
Issue
3
Pages
e192932742
ISSN
2525-3409 (ISSN-L)
DOI
10.33448/rsd-v9i3.2742
OpenAlex
W3010662573
Cited by
6
References
33
Citations by year
2026: 1 · 2025: 1 · 2021: 2 · 2020: 2
FWCI
0.65
Type
journal article
Language
en
Open access
Licence
Locations
  • Research Society and Development (publishedVersion, cc-by)
  • LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (publishedVersion, cc-by)
  • Americanae (AECID Library) (submittedVersion, cc-by)
  • LA Referencia (Red Federada de Repositorios Institucionales de Publicaciones Científicas) (submittedVersion, cc-by-sa)
Topics
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Drying and Modeling
  • Health Sciences › Nursing › Nutrition and Dietetics › Food composition and properties
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Food Nutrient Composition and Product Development
Keywords
fruit peel, flour, pineapple peel, banana peel, papaya peel, drying, physicochemical properties, water activity, solubility, water absorption, oil absorption, food by-product valorization, bakery products, meat products

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