Utilização da farinha de casca de pequi (Caryocar brasiliense Camb.) na elaboração de pão de forma

• Ano de defesa: 2007
• Autor(a) principal: Couto, Elizandra Milagre
• Orientador(a): Pereira, Joelma
• Banca de defesa: Piccoli, Roberta Hilsdorf, Sbampato, Cristiane Gattini
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: UNIVERSIDADE FEDERAL DE LAVRAS
• Programa de Pós-Graduação: DCA - Programa de Pós-graduação
• País: BRASIL
• Palavras-chave em Português: Pequi; Pequi - Farinha; Pão de forma; Pequi - Rind flour; Sandwich loaf
• Área do conhecimento CNPq: CNPQ_NÃO_INFORMADO
• Link de acesso: https://repositorio.ufla.br/handle/1/2870

The bread in its some forms is one of the most spread out foods in the world, with an increasing consumption day after day. The bread manufacture with mixing flour allows a nutritional enrichment of the product, beyond using to advantage residues, thus diminishing the organic garbage threw out to the environment, as what is occurring with the pequi rind. The objective of the work was to use the pequi rind to the flour production and to use it in the sandwich loaf elaboration. The pequi rinds were washed, submitted to sanitization with sodium hypochlorite 10 ppm per 15 minutes and stored in polyethylene plastic bags, being after that submitted to the freezing in freezer -18°C. After, the rinds were rasped and dried in wooden jiraus with nylon netting, then triturated in cooled knives mill. The percentages used in the composition of the mixing flour were: 0%, 5%, 10%, 15% and 20% of pequi rind flour added to the wheat flour. The proximate and caloric composition of the flours from pequi rind and wheat was determined, made the physical-chemical characterization of the pequi rind flour, made rheological analyses of the mixing flours and were also done physical-chemical, physics, microbiological and sensorial analyses in sandwich loafs, elaborated with mixing flours. The proximate composition showed that the pequi rind flour is rich in fibers, micronutrients, being able to enrich nutritionally the sandwich loaf formularizations, without modifying its sensorial and microbiological quality.