Aproveitamento dos subprodutos do baru (Dipteryx alata vog.): aplicação em novos produtos e processos

Abstract

The objective of this work was to explore the potential of baru by-products for the development of new products and processes. The first practical stage of the study involved the use of baru bark to generate thermal energy through the aerobic biodigestion process to produce pellets. For the aerobic biodigestion process, five treatments were carried out, varying the percentages of baru bark from 10%, 13%, 15% and 18%. In the white treatment, 7% of dry mango leaves were added, the results showed that the biodigested material reached maturation after 85 days of the aerobic biodigestion process, good levels of calorific value were achieved, varying between 3,686.60 and 4,048, 56 kcal/kg, confirming expectations for the use of baru bark to generate thermal energy. Although the results of the pellet combustion tests were satisfactory, it was observed that the variables pork fat and percentage of baru were those that most interfered in the combustion process, while beef fat had less impact on combustion. In the second part of the research, dog biscuits were developed with baru by-product flour, namely the bark and defatted cake. A proximate, physical-chemical characterization of the flours and biscuits was carried out. Five formulations were prepared (0%, 5%, 10%, 15% and 20%) replacing wheat flour with baru by-product flour. Defatted pie flour has high levels of protein (25.93 g 100 g-1) and lipids (24.89 g 100 g-1). While baru bark flour had a high content of total fiber (59.67 g 100 g-1), baru bark flour and defatted baru cake had high levels of total phenolic compounds (14525 and 12532 mg EAG g100 g-1) and total flavonoids (442.72 and 1751.45 mg EC g100 g-1) respectively. The predominant nutrients in the cookies were carbohydrates (51.20 to 56.49 g 100 g-1 for CB cookies and 49.62 to 52.78 g 100 g-1 for TDB cookies, followed by lipids (21.67- 23. 53 g 100 g-1 for BTDB and 19.05 -22.33 g 100 g-1 for BCB) and protein (12.10-15.06 g 100 g-1 for BTDB and 11.23 - 12.19 g 100 g-1 for BCB). The partial replacement of wheat flour with baru by-product flours showed an influence on the parameters of water activity, color and hardness at concentrations of 10%, 15% and 20% of these flours. In this way, the study highlights the importance of the full use of plant residues in the development of products with added value.