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Revista Brasileira de Fruticultura

versão impressa ISSN 0100-2945

Resumo

LEONEL, Sarita; LEONEL, Magali  e  SAMPAIO, Aloísio Costa. Processing of pineapple fruits cv smooth cayenne: profile of juice sugars and acids and flour peel nutritional composition. Rev. Bras. Frutic. [online]. 2014, vol.36, n.2, pp.433-439. ISSN 0100-2945.  http://dx.doi.org/10.1590/0100-2945-274/13.

The development of technologies that enable the full use of the fruits is of great importance for the industry. One possible enhancement of the pineapple orchards would be the stimulus for fruit processing to obtain the juice, along with the use of peels for the preparation of flour, which is a product of growing market. One of the major factors for the acceptance of the juice is the flavor, which is directly related to the profile of acids and sugars. In this line, this study aimed to process 'Smooth Cayenne' pineapple fruits, harvested at two maturities stages, for obtaining and characterization of juice and peel flour. The juices were analyzed for the profile in HPLC of sugars and organic acids. The peel flour was analyzed for yield, moisture, ash, soluble and insoluble fiber, lipids, protein and total carbohydrates. The results showed that fruits in the most advanced stage of maturation produce juices with higher sugar content and lower acid content. The main acid was the citric acid and sugars were fructose, glucose and sucrose. The peels flour of pineapple can be used as sources of insoluble fiber.

Palavras-chave : Ananas comosus; pineapple; maturation; residue; value aggregation.

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