Tecnologia em Agroindústriahttp://memoria.ifrn.edu.br/handle/1044/29072026-10-01T17:05:45Z2026-10-01T17:05:45ZEfeito da temperatura de secagem nas características do bagaço de abacaxi e sua aplicação em biscoitos amanteigadoshttp://memoria.ifrn.edu.br/handle/1044/33252026-09-24T20:30:44Z2026-07-20T00:00:00ZEfeito da temperatura de secagem nas características do bagaço de abacaxi e sua aplicação em biscoitos amanteigados
Pineapple processing for pulp production generates a large amount of residue — specifically,
the pomace — which, once dehydrated, can serve as an ingredient in bakery products. Thus,
this study aimed to investigate the effect of drying temperature on the characteristics of
pineapple pomace and to utilize it in the production of butter cookies. The residue was dried
via convection at temperatures of 70, 80, and 90°C and subjected to physicochemical
characterization. The optimal dehydrated sample was selected for incorporation into cookies at
concentrations of 0%, 3%, 6%, and 9%; following baking, the cookies underwent nutritional
analysis. The results indicated that drying temperature significantly influenced (p<0.05) most
pomace parameters, reducing moisture content and concentrating macro- and micro-elements.
Ascorbic acid content increased up to 80°C, remaining constant (p>0.05) at the subsequent
temperature. Total titratable acidity (TTA), total soluble solids (TSS), total sugars, and nonreducing sugars increased progressively, whereas pH, the TSS/TTA ratio, and reducing sugars
remained stable (p>0.05). The sample dried at 80°C was deemed the best due to higher ascorbic
acid retention, suggesting the preservation of other heat-sensitive compounds. In the cookies,
the addition of pomace reduced moisture, lipid, and protein content, as well as energy value and
sample diameter, while increasing ash and carbohydrate content. Color was also affected,
exhibiting more yellowish and darker tones as the residue content increased. It was concluded
that the use of pineapple bagasse in butter cookies is feasible, representing a sustainable
alternative for the utilization of this by-product.
2026-07-20T00:00:00ZVALORIZAÇÃO DAS CASCAS DE PITAYA VERMELHA: CARACTERIZAÇÃO DA FARINHA OBTIDA EM DIFERENTES TEMPERATURAS E APLICAÇÃO EM BISCOITOS AMANTEIGADOShttp://memoria.ifrn.edu.br/handle/1044/32882026-08-21T21:00:42Z2026-07-20T00:00:00ZVALORIZAÇÃO DAS CASCAS DE PITAYA VERMELHA: CARACTERIZAÇÃO DA FARINHA OBTIDA EM DIFERENTES TEMPERATURAS E APLICAÇÃO EM BISCOITOS AMANTEIGADOS
Pitaya processing generates large quantities of peels that are usually discarded. To add value to this waste product, it can be transformed into flour via convective drying and used as an ingredient in bakery products. In this context, the study aimed to characterize a mass of dried pitaya peel dehydrated by convection at different temperatures and to use it in the production of butter cookies. The byproduct was dehydrated at 70, 80, and 90 °C for subsequent physicochemical characterization. Based on the results, the best sample was incorporated into the cookies at proportions of 0%, 3%, 6%, and 9%, which were then subjected to nutritional evaluation. Increasing the drying temperature significantly reduced (p<0.05) moisture content, thereby enhancing stability and concentrating various constituents of the waste. Drying at 80 °C resulted in the highest ascorbic acid retention and the best overall physicochemical characteristics, leading to its selection for cookie production. In the cookies, the addition of the flour increased mineral and carbohydrate content but reduced lipid and protein levels as well as caloric value. Furthermore, increasing the proportion of the waste intensified browning and imparted slightly reddish tones to the cookies. The results indicate that pitaya peel flour is a viable ingredient for producing shortbread cookies with improved nutritional quality.
2026-07-20T00:00:00Z