TECHNOLOGICAL FUNCTIONAL PROPERTIES OF PINEAPPLE AND CASHEW POMACE EXTRUSES FOR APPLICATION AS TEXTURIZING INGREDIENTS

Thermoplastic extrusion technology combines heat, humidity, high pressure and shear, transforming starch, protein and/or other raw materials into products and ingredients with various technological functional characteristics. The reuse of industrial by-products for application in food products presents itself as an alternative that combines sustainability and nutrition. The tropical juice industry generates a large amount of agro-industrial waste, which is currently underutilized. In this work, the by-products of pineapple and cashew, fruits native to Brazil, were studied, with pineapple generating up to 60% of residue (peel, crown, pith and bagasse) and cashew generating up to 80% of residue (peel, pulp and bagasse). The technological functional characteristics of the bagasse flours of these two fruits, pineapple and cashew, were evaluated before and after extrusion for application as a texturizing ingredient in different food matrices. The extrusion was carried out in a co-rotational twin-screw extruder, with an infeed rate of 7 kg/h, humidity adjusted to 18%, four heating zones (60°C, 80°C, 100°C and 120°C) and an output die of 3.00 mm, for both flours. The textured ones were evaluated for expansion index (IE), bulk density (DA), absorption index (IAA) and water solubility index (ISA) and hydration capacity (CH). The results showed an average expansion of 3.06 and 2.72, apparent density of 8.9 g/cm 3 and 6.3 g/cm 3 , IAA of 5.70 g water/g sample and 3.83 g water/g sample, ISA of 24.70% and 8.47% and CH of 270.08% and 77.56% for pineapple and cashew extrusates, respectively