Elaboração e caracterização da farinha da casca e da polpa da manga espada (Mangífera Indica L.).

Abstract

The mango tree (Mangifera indica L.) is a leafy tree of medium to large size. Its fruit is a drupe, with a shape that varies from rounded to elongated, and can weigh from a few grams to 2 kg. The temperature range considered ideal for growing mango trees is between 24°C and 30°C, and it is commonly found in the urban area of the city of Macapá-AP, where the plant has adapted well to the local climate, presenting intense fruiting between the months of November and March. The flour obtained from mangoes is produced by drying the fruit and is classified as simple flour, because it is ground and contains fruits of the same variety. The present study aims to prepare and characterize flours obtained from the peel and pulp of the 'Espada' mango variety, subjected to different drying temperature ranges: 60°C, 70°C and 80°C. The analyses performed included the centesimal composition (moisture, ash, proteins, lipids and carbohydrates), pH, water activity (Aw), color and technological properties, such as gelation and swelling index. The flours were identified as: (FPM 1) mango pulp flour dried at 60°C; (FPM 2) mango pulp flour dried at 70°C; (FPM 3) mango pulp flour dried at 80°C; (FCM 4) mango peel flour dried at 60°C; (FCM 5) mango peel flour dried at 70°C; (FCM 6) mango peel flour dried at 80°C. Among the pulp flours, FPM 3 stood out for presenting better preservation of the centesimal characteristics and color in the temperature range used. FPM 1 obtained the best results in the technological analyses, demonstrating greater potential for application in the production of cookies. Regarding the peel flours, FCM 5 presented favorable results in most analyses, except for the swelling index, in which FCM 4 stood out, indicating greater applicability in products such as cakes and breads.