Elaboração de biscoitos com adição de farinha do resíduo de maracujá amarelo

Abstract

Brazil is one of the largest fruit producers in the world, which implies the generation of a large amount of agro-industrial waste. Passionflower (Passiflora edulis f. Flavicarpa) is a fruit rich in minerals, vitamins and fiber and its production generates a large amount of byproducts such as peels and seeds, which can reach up to 50% of the fruit's weight. Peels are unconventional parts of this fruit that are generally discarded as waste and / or industrial waste, but could easily be inserted into the human diet due to their nutritional support. Cookies and crackers can be easily purchased from virtually every type of grocery store and in a variety that can satisfy all tastes. Not surprisingly, in 2017 alone, Brazilians consumed 910.6 million tons of cookies. Within this reality, this work aimed to elaborate cookies using flour obtained from the yellow passion fruit peel. In order to ensure the feasibility of obtaining cookies on a factory scale, a study of the steps of the production flowchart was carried out, taking into account the mass and energy balances, as well as the economic analysis about the possible expenses with the necessary inputs, suggestions on the most appropriate layout and treatment of waste for an industry in this segment. The cookies presented low cost compared to their added value, besides contributing to the reduction of waste and the generation of solid organic waste.