EVALUATION OF PHYSICOCHEMICAL AND COLOR PARAMETERS OF GRAPE, PASSION FRUIT AND CARROT FLOURS SOLD IN CUIABÁ-MT

Brazil stands out globally in the production of fruits and vegetables, offering an extensive seasonal variety and having an important share in exports, which exceeded one million tons in 2024. However, the high perishability of these foods leads to losses after harvest, and processing produces a lot of waste, such as peels and seeds. Drying is an effective conservation technique as it reduces water content, extends shelf life, and inhibits microbial growth. Therefore, the transformation of these by-products into flours emerges as a promising alternative, preserving nutrients,  sensory characteristics and storage. Therefore, this study aimed to evaluate the physicochemical parameters pH, water activity (Aw), total soluble solids (TSS) and color in grape, passion fruit and carrot flours sold in Cuiabá. Initially, samples of carrot, passion fruit and grape flour were collected in the Cuiabá trade. The pH and TSS analyses were conducted according to official methodology, and the pH  was determined by potentiometry and the TSS  by refractometry. The water  activity was quantified in an analyzer by dew point and the color by colorimetry by the CIELab system, considering the parameters L*, a* and b*, and the calculation of  C* and H*. All determinations were made in triplicate. Grape, passion fruit and carrot flours showed Aw of 0.567± 0.015, 0.541± 0.008 and 0.531±0.009, respectively, indicating low availability of free water and microbiological stability