Characterization of flour prepared from fruit by-products

• Grant number: 14/20707-4
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: December 01, 2014
• End date: November 30, 2015
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Solange Guidolin Canniatti Brazaca
• Grantee: Jéssica Mondoni
• Host Institution: Escola Superior de Agricultura Luiz de Queiroz (ESALQ). Universidade de São Paulo (USP). Piracicaba , SP, Brazil

Abstract

The demand for processed fruits is growing, including in the fruit market foods was increased generation of by-products discarded by industries, which, without proper destination, become sources of environmental contamination and operational costs to industries. These by-products, however, tend to exhibit various beneficial health compounds, among which we can highlight the fibers. Thus, the present study aims at the characterization of flours prepared from fruits. The main stage of the project will consist in the characterization of the by-products of pineapple, apple and melon. Proximate composition, calorific value, instrumental color, acidity, pH, mineral content, grain size, water activity and antioxidant activity will be performed.