Comparasion of phisicochemical and chemical parameters of food powders obtained by pineapple resifues.

Abstract

The aim of this work was to use pineapple rinds and bagasses obtained from frozen pulp fruit processing to produce fruit powders in order to compare the physicochemical and chemical parameters. The pineapple rinds and bagasses were obtained from a local industry afterwards frozen fruit pulp processing and transported to the Fruit and Vegetable Laboratory of the Federal University of Ceará State. The rinds and bagasses were cut, dehydrated under vacuum at 65ºC, homogenized using a blender during 10min. and screened to obtain powders from 0.50mm to 1.0mm in diameter. The fruit powders were stored in glass containers and covered with aluminium and PVC films. The physicochemical data were as follows: moisture (9.92 and 8.05%), protein (3.27 and 3.18%), lipid (1.60 and 0.72%), fibers (7.52 and 5,89%), ashes (2.03 and 2.15%), pH (3.98 and 3.66%), acidity (2.53 and 2.98%), soluble solids (60.38 and 60.71 Brix), reducing sugar (18.95 and 32,94%), non reducing sugars (18.38 and 3.11%), total sugars (37.33 and 36.05%) and ascorbic acid (27.07 and 18.61mg/100g). Fibers, lipids, reducing sugars, non reducing sugars, and vitamin C values from rind and bagasses differed at the 5% level, according to the Tukey test.