The production process for obtaining capuau00e7u00fa flour, as well as its application in the preparation of products alimentu00eccios

摘要

Invention patent on a production process for the manufacture of flour from the dehydration of the flesh of the fruit of cupua u00e7 u.Is a production process that, unlike conventional processes (using sodium sulfide and calcium hydroxide, dispensing, consequ00faentemente, steps and additional descalcinau00e7u00e3o purge), transforms the pulp of cupua u00e7 u in flour by means of the dehydration in ES Though the renewal and air circulation, resulting in a product which maintains the physicochemical characteristics.Nutritional and organoleptic quality of the fruit in natura, adding value to the product and creating a new link in the production chain of cupua u00e7 u and expanding its economic potential in the producing regions.The process consists of two steps: (1) dehydration of the pulp of cupua u00e7 u processed in Greenhouse of renewal and circulation of air, at temperatures between 26 and 550c, over a period of approximately four days; and (2) grinding the dehydrated material recently, for the flour with lower solubil Age in water.The product designed was examined in the laboratory and used in place of the pulp of cupua u00e7 u in the following food: biscuits, cakes and puddings, noting that it maintains similar nutritional and organoleptic properties such as taste and odor, contributing to u. M effective exploitation of cupua u00e7 u, in addition to facilitate storage, filling,The transport and marketing of fruit.