Avaliação de parâmetros físico-químicos e tecnológicos para obtenção de farinha de pinhão

Abstract

The present work also encourages the use of Araucaria angustifolia seeds for the application of new food products. The phenolic compounds present in the pinhão coat and pinhão seed and evaluate the migration of phenolic compounds from coat to the seed during cooking. The results showed approximately a 4-fold increase in seed content of phenolic compounds even after the drying process and a loss in concentration of about 32% in the coat after the cooking process. It was studied a kinetics of drying the pasta from cooked pinhão seed, in a dryer with forced air circulation, at 50oC, 60oC, 70oC and 80oC, and for a raw pinhão seed mass at 70oC. The predominant drying period was a decreasing rate that indicates the mass drying process that occurred in transient regime, where the mass transfer is given by the diffusion process. For a cooked pinhão seed mass, diffusion coefficients equivalent to (1.43 ± 0.02) x 10- 7cm2.s-1, 1.58 ± 0.16) x 10-7 cm2.s-1, ( 2.50 ± 0.00) x 10-7 cm2.s-1, (2.53 ± 0.10) x 10-7 cm2.s-1, for temperatures of 50oC, 60oC, 70oC and 80oC, respectively and for a raw pinhão seed mass, the diffusion coefficient corresponding to (2,25 ± 0,19) x 10-7 cm2.s-1 was determined. Diffusion coefficients for a raw and cooked pinhão seed mass, such as the final catch of the cut flours, did not differ significantly. Develop the capture content achieved at the end of the drying process, such as the results of centesimal analyzes and phenolic compounds, at a temperature of 70oC, shown as the most suitable for the use of cooked pinhão seed flour for future appli cations.