Sustainable regional flavors: developing a "water and salt" type biscuit using flour from acerola (Malpighia emarginata) residue.

Acerola (Malpighia emarginata) is a tropical fruit widely consumed in South America, especially in the form of juices and jams. Its processing generates a significant amount of waste, with approximately 30% of the fruit's initial weight being discarded. This waste can concentrate bioactive compounds such as vitamin C, fiber, and phenolic compounds, presenting potential for use as a co-product in the food production chain. In this context, the objective of this study was to formulate a "water and salt" type biscuit containing acerola residue flour and evaluate its nutritional composition. The acerola residue was obtained through a partnership with family farmers in the municipality of Visconde do Rio Branco/MG. For the development of the flour, the residue was dried in a forced-air oven at 60°C for 24 hours. After oven drying, the bagasse was crushed in a knife mill and sieved through a 20 mesh, obtaining acerola bagasse flour. Once produced, the flour's centesimal composition was analyzed according to the methods of the Association of Official Analytical Chemists (AOAC), including ash tests by incineration in a muffle furnace, protein by the Kjeldahl method, moisture by oven drying, lipids by the Soxhlet method, fiber by the enzymatic-gravimetric method, and carbohydrates by difference. For the development of the biscuit, in addition to acerola residue flour, wheat flour, acerola flour, corn starch, soybean oil, salt, paprika, and oregano were used. The biscuit's cooking factor was calculated, and its nutritional composition was determined based on the centesimal analysis information of the acerola flour and the other ingredients, using information available in the TACO and IBGE tables. The nutritional information for the biscuit was determined for a 100g serving, considering the analytical results and the composition of the ingredients, according to the criteria established by RDC No. 429/2020 and IN No. 75/2020. The biscuit's cooking factor was 0.39, indicating water loss from the product after cooking. The final product presented, per serving, 423 kcal, 69 g of carbohydrates, 7 g of protein, 13 g of total fat, 50 mg of calcium, 2 mg of iron, 451 mg of potassium, and 416 mg of sodium. It also stood out for the presence of 12 g of dietary fiber in the evaluated serving. These results highlight the potential of incorporating acerola residue flour into the formulation of food products, adding nutritional value to a material derived from the processing of the fruit. The use of this ingredient also allows for the utilization of a co-product from the acerola production chain and presents potential for inclusion in preparations. It is concluded that the developed biscuit presented a relevant nutritional composition, especially regarding fiber and micronutrient content, demonstrating the potential for utilizing agro-industrial waste.