Genipap flour and its technological potential for food production and manufacturing

Daniel Rocha Cardoso,Janiel Costa Da Silva,Fernanda Pereira Da Silva Rocha,Vicente Galber Freitas Viana,Ayse Suzel Martins Cosme,Marcelo Melo Viana,Robson Alves Da Silva,Deuzuita Dos Santos Freitas Viana

doi:10.33448/rsd-v10i16.22533

Daniel Rocha Cardoso, Janiel Costa Da Silva + Show 6 more

Open Access

https://doi.org/10.33448/rsd-v10i16.22533

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Abstract

This research aimed to evaluate the technological potential of genipap flour (Genipa americana L.) in freeze drying and oven drying processes. The ripened genipap fruits were harvested and submitted to pulp extraction, which after dehydration in an oven and freeze drying, were crushed to obtain the flours. When analyzed by X-ray diffraction, the flours were amorphous, with indicative of starch. In addition, the presence of water, aromatics and primary alcohols was observed by infrared spectra (FTIR). In micrograph (SEM) FPJDE was less porous and starches were identified. For thermogravimetry (TGA) similar thermal events occurred, it was important to verify the thermal behavior, humidity and ash present in the food. In the mineral composition, potassium, magnesium, manganese, iron, phosphorus, copper, and calcium were present, the flours as a source of manganese and with a high content of iron, potassium, copper and magnesium. It was concluded that the flours present a quantity of nutrients and favorable technological characteristics such as: thermal stability, humidity below that established by law for the manufacture and production of food.

Highlights

Genipap (Genipa americana L.) is a fruit of characteristic flavour and smell, presenting low consumption in natura, it has been used as raw material for the development of numerous products such as jams, sweets, juices, ice cream, cakes, and flours (Morais et al, 2016; Rinaldi et al, 2010)
The X-Ray Diffraction (XRD) analysis is important to relate the structure of the food, as the beam intensity and the angles found in the diffractogram indicate the crystallinity of the sample, including the behavior of the material and its crystalline structure (Zuidam & Nedovic, 2012)
The FPJDE and FPJL diffractogram found that the samples showed a disorganization in their structure, predominantly amorphous, with poorly defined peaks in the diffractor (Barros et al, 2021; Cheriegate, 2012) (Figure 1)

Summary

Introduction

Genipap (Genipa americana L.) is a fruit of characteristic flavour and smell, presenting low consumption in natura, it has been used as raw material for the development of numerous products such as jams, sweets, juices, ice cream, cakes, and flours (Morais et al, 2016; Rinaldi et al, 2010). The processing of vegetable products favours the increase in food production, useful life and avoids waste (Bezerra & Brito, 2020; Franca et al, 2020; Ribeiro et al, 2016; Figueirêdo et al, 1986). Some processing improves and preserves the physical, physical-chemical, and nutritional characteristics of foods, based on knowledge of technological characteristics, we can verify factors such as humidity, porosity, loss of mass by heat, cooking temperatures and influences of the composition mineral to produce products from little consumed fruits (Franca et al, 2020; Abrahão et al, 2019; Krumreich et al, 2016). The objective of the research was to analyse the technological characteristics of the flours using the techniques of FTIR, SEM, TG/DrTG and mineral composition of the genipap flours

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