CHARACTERIZATION OF THE PHYSICAL, CHEMICAL AND TECHNOLOGICAL PARAMETERS OF FLOUR PRODUCED FROM BREADFRUIT PULP (Artocarpus Altilis)

Food waste in Brazil highlights the need for strategies that encourage the full use of raw materials, promoting sustainable alternatives for consumption and industry. Among these strategies, the use of breadfruit pulp (Artocarpus altilis) in the form of flour emerges as a possibility for the development of value-added food products. This study aimed to characterize the physical, chemical, and technological attributes of flour made from breadfruit pulp. The raw material was sanitized, dehydrated in an oven with forced air circulation at 60°C for 24 hours, and ground in a knife mill. Analyses of centesimal composition (moisture, ash, lipids, proteins, carbohydrates, and energy value), pH, total titratable acidity, and soluble solids were performed using standard laboratory equipment, such as an analytical balance, oven, muffle furnace, and titrator. The technological properties evaluated included water absorption index, oil absorption index, water solubility index, emulsifying activity, and gel-forming capacity. The results indicated a pH of 6.0, total titratable acidity of 0.41%, and a soluble solids content of 1.6%. In terms of nutritional composition, the flour presented a moisture content of 6.96%, ash of 2.48%, lipids of 1.07%, protein of 3.81%, carbohydrates of 85.68%, and energy value of 367.59 kcal/100g. Regarding technological properties, the flour demonstrated good water absorption capacity (4.98) and oil absorption (14.27), as well as a water solubility index (2.50). Although it did not demonstrate emulsifying capacity, fragile gel formation was observed at a concentration of 4%. These data indicate that breadfruit pulp flour has functional properties that can be explored as a technological additive or functional ingredient in food formulations. We conclude that the use of this raw material may represent a viable and sustainable alternative, with potential for application in different food systems. However, further studies are required to broaden its characterization and applications.

Keywords: Farinaceous; Gelation; Technological additive