Efeito da temperatura de secagem nas características do bagaço de abacaxi e sua aplicação em biscoitos amanteigados

Abstract

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.