ANÁLISES FÍSICO-QUÍMICA E MICROBILÓGICAS DE FARINHA ELABORADA DO APROVEITAMENTO DA CASCA DE KIWI

The growth of agroindustry and the expansion of its productive capacity causes an increase in the amount of solid waste generated in the production processes. The reuse of non-conventional parts of food can reduce food costs and environmental impacts of the country, and contribute to the elaboration of new products and raw materials. In this context, the present work aimed to elaborate a flour, from the utilization of kiwi peel, to characterize physicochemical and microbilogically, thus verifying its microbiological parameters. For the preparation of the flour were used kiwi peel cv. Hayward in which they were subjected to the drying process at 35 °C within 72 hours. The obtained flour was analyzed for the following physicochemical parameters: moisture, total solids, water activity, ash, lipids, proteins, carbohydrates, pH, acidity, vitamin C, chlorophyll a and b, total chlorophyll and total carotenoids; The microbiological parameters evaluated were: total and thermotolerant coliforms, E. coli, mold and yeast, staphylococcus aureus, salmonella spp. The drying process decreased the moisture, water activity of the kiwi peel, can be stored and used for a longer period of time, as this same process resulted in increased ash, lipid, carbohydrate and chlorophyll contents showing the potential use of this waste. From the results of the microbiological analyzes, the kiwi peel flour presented satisfactory results, within the standards established by the current legislation, being considered appropriate for the hygienic-sanitary quality. These results are important because they demonstrate that the processing for flour preparation met the requirements for its future use in the manufacture of new food products.