PRODUCTION AND CHARACTERIZATION OF THE CASHEW APPLE (ANACARDIUM OCCIDENTALE L.) AND GUAVA (PSIDIUM GUAJAVA L.) FRUIT POWDERS |
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Authors: | JOSÉ MARIA CORREIA DA COSTA,É RICA MILÔ DE FREITAS FELIPE,GERALDO ARRAES MAIA,FERNANDO FELIPE FERREYRA HERNANDEZ, ISABELLA MONTENEGRO BRASIL |
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Affiliation: | Laboratório de Frutas e Hortaliças do Departamento de Tecnologia de Alimentos Centro de Ciências Agrárias Universidade Federal do Ceará Campus Universitário do Pici 60455760 Fortaleza, CE-Brasi Caixa Postal 12168; Departamento de Ciências do Solo Universidade Federal do Ceará Centro de Ciências Agrárias Campus Universitário do Pici 60455760 Fortaleza, CE-Brasil |
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Abstract: | Cashew apple and guava residues from fruit juice processing industry were prepared as dehydrated fruit powders. Differences in compositional and physicochemical characteristics between both fruit powders were significant at the 5% probability level, with exception to ash content. It is important to point out that despite the dehydration process, both samples can still be considered good sources of vitamin C. In addition, the results show that the guava and cashew apple powders may be useful in the food industry as high dietary "fiber ingredients." Higher lipid (14.05%) content was observed in guava powder. The guava powder could be an alternative source of lipid. The data also indicated that these materials are good sources of ash. The results suggest further utilization of these residues as valuable food ingredients or as a resource for nutraceuticals. PRACTICAL APPLICATIONS Large quantity of agro-industrial residues formed by fruit juice extraction represents a major disposal problem. An alternative to recycling the fruit-industrial residue is to submit it to drying processes and transform into value-added products as dehydrated fruit powder. In this way, this process contributes to diminish the problem and to recover valuable biomass and nutrients. The purpose of this study was to develop a technology to obtain guava and cashew apple powders with the objective of finding alternatives to the exploitation of these residues as valuable sources of vitamin C, as ashes and lipid that should also be regarded as potential nutraceutical resources in future or functional ingredients. |
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