Abstract
ABSTRACT Baru (Dipteryx alata Vogel) is a native tree of the Cerrado. The drying and milling process can be an alternative for the use and conservation of baru fruits. The objective of this study was to evaluate the effect of drying on the nutritional characteristics of the epicarp + mesocarp flour of baru fruits. The fruits were collected in the municipality of Santa Helena de Goiás, Goiás, sanitized and submitted to drying in an oven with air circulation at temperatures of 40, 60, 80 and 100 ºC until they had a constant mass. The analyses were performed in triplicate and the results evaluated by analysis of variance and Tukey test (p ≤ 0.05). Flours produced from dehydrated fruits had a reduction in lipid content (treatments 100 °C), energy value (60 and 80 °C), pH, soluble solids, apparent specific mass and carotenoids in relation to the control sample, and high values of acidity, antioxidant activity and total phenolics. FTIR analysis showed nutrient loss.
Highlights
The fruit of baru (Dipteryx alata Vogel) is about 4-5 cm in length, ovoid, with coriaceous epicarp, mesocarp of dark and spongy pulp and woody endocarp, has a seed that is about 2-2.5 cm long, ellipsoid and has a light brown color and shiny appearance.Brazil has a great natural wealth, but this plant’s wealth is not completely taken advantage of
The samples FEMB40, FEMB60 and FEMB100 showed higher values of moisture content, and these results may have occurred due to the immersion of the samples in water to extract the epicarp and the mesocarp because both became rigid since the drying process of the fresh fruit altered its texture
Fruit drying resulted in the production of epicarp and mesocarp flour (FEMB) with reduced moisture content and pH and high acidity values, allowing fruit storage for prolonged periods
Summary
The fruit of baru (Dipteryx alata Vogel) is about 4-5 cm in length, ovoid, with coriaceous epicarp, mesocarp of dark and spongy pulp and woody endocarp, has a seed that is about 2-2.5 cm long, ellipsoid and has a light brown color and shiny appearance.Brazil has a great natural wealth, but this plant’s wealth is not completely taken advantage of. There is a consumption of a large variety of native fruits, but there are few studies on the feasibility of introducing these foods in domestic markets (Oliveira & Sigrist, 2008; Clerici & CarvalhoSilva, 2011). One of the alternatives to reduce post-harvest losses of fruits is the drying process, which reduces water activity and the chemical reactions that lead to deterioration of food. It prolongs shelf life, assists in the preservation, storage and reduction of costs in the transport of foods, which are lighter due to water loss (Suriya et al, 2016). Due to the importance of the valorization of native species of the Cerrado and the dissemination of the potential of the baru fruit, this study was developed with the purpose of proposing a method of conservation of the fruit (dehydration), since baru is a seasonal fruit, by producing flours from the combination of two parts, the epicarp and mesocarp, since the commercial part of the fruit most valued and investigated is the almond, and evaluating the effect of the drying on the nutritional characteristics of the flour produced using baru epicarp and mesocarp (FEMB) from fruits not dried and fruits submitted to different drying temperatures (40, 60, 80 and 100 oC)
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