JUAZEIRO PULP FLOUR: NUTRITIONAL, PHYCHOCHEMICAL, ANTIOXIDANT AND TECHNOLOGICAL CHARACTERIZATION

Juá (Ziziphus joazeiro Mart.), the endemic fruit of the northeastern semi-arid region, presents significant biological importance mainly related to its medicinal and functional properties, making the pharmaceutical and food industries attractive. The objective of this study was to evaluate the nutritional profile and the technological viability of juá pulp flour (JPF) obtained by lyophilization (72 h) of juazeiro fruits pulp, ripe and intact, collected in Picos – PI. After calculating the yield, the FPJ was characterized as dry composition (ashes, lipids, according to AOAC, 2005; protein, DUMAS method, and carbohydrate, by difference); phytochemical compounds, antioxidant activity (ABTS) and rheological parameters. The flow curves obtained in a Brookfield Searle type concentric cylindrical rotator (R/S plus SST 2000) at 25 ºC were used to calculate the flow (n) and consistency (k) behavior indices. The yield of flour resulted in 25.7% of lyophilized JPF, low lipid content (1.2 g.100 g-1), mean ash content of 5.1 g.100 g-1 and protein of 7.9 g.100 g-1. The caloric intake (385.8 Kcal.100-1) of the lyophilized FPJ is conferred by its high carbohydrate content (85.8 g.100 g-1). The JPF also concentrated expressive contents of lycopene (543.21 mg.100 g-1), anthocyanins (9.52 mg.100 g-1), flavonoids (14.36 mg.100 g-1) and total extractable polyphenols (1753.69 mg.100 g-1), these phytochemicals being recognized for their antioxidant activities, among them ABTS (15.96 g Trolox.g-1 flour). The solution of the JPF adjusted to the Ostwald-de-Waele model (R2 = 0.91) presenting pseudoplastic behavior with n = 0.65 and k = 3.496; classifying itself as a non-Newtonian fluid. The lyophilized juá flour is a promising source of bioactive substances that can be used for the enrichment of products. Moreover, due to its pseudoplastic character, it can present good technological applicability for the food industry, especially as a thickening agent.