AVALIAÇÃO FÍSICO-QUÍMICA DA FARINHA DE CASCA DE GUAPEVA (POUTERIA GARDNERIANA RADLK)

Abstract

The cerrado region covers approximately 204 million hectares and is known as one of the biomes with the greatest biodiversity in the world. A typical fruit of this region is Guapeva (Pouteria gardneriana Radlk), which has a sweet taste, high nutritional content, and antioxidant action in the human body. This study aims to evaluate the physicochemical properties of Guapeva peel processed into flour. With the fruit acquired and sanitized, the peel was separated, and a portion of it was taken to the oven at 60°C for 18 hours. Subsequently, analyses of pH, moisture, total soluble solids, vitamin C, and total phenolics were carried out on the dehydrated peel. Water and oil absorption analyses and gel formation capacity were performed only on the dehydrated peel. The results obtained for the fresh peel were 6.00; 78.05%; 11 °Brix; 1.09 mg/100g; 0.07 mg GAE, respectively, followed by the dehydrated peel, which were 6.00; 10.85%; 19.5 °Brix; 0.47 mg/100g; 1.35 mg GAE; 7 g/g; 4.5 g/g, with good gel formation in 10% flour. Guapeva peel flour showed satisfactory physicochemical results, proving to be a viable alternative for better utilization of this residue.