Desenvolvimento de farinha a partir do resíduo da fermentação alcoólica da casca de abacaxi

Abstract

The objective of this work was to develop, characterize and monitor the physical-chemical parameters of pineapple peel residue flour after alcoholic fermentation. The flour was characterized about pH, water activity, moisture, proteins, lipids, ash, fiber and acidity. The monitoring of the physical-chemical parameters (color, moisture, aw, pH and acidity) of the flour was performed under two temperature conditions (25° C and 35° C). The flour obtained showed low pH, aw and moisture values. With regard to the study of physical-chemical parameters, there was significant variation over the study period.