Submitted by Sandra Pereira (srpereira@ufrrj.br) on 2018-04-10T15:37:36Z No. of bitstreams: 1 2010 - Gabriela Fernandes Samico.pdf: 726920 bytes, checksum: 6b47b0e0b5e09678a7fcd0004c798bd6 (MD5) / Made available in DSpace on 2018-04-10T15:37:36Z (GMT). No. of bitstreams: 1 2010 - Gabriela Fernandes Samico.pdf: 726920 bytes, checksum: 6b47b0e0b5e09678a7fcd0004c798bd6 (MD5) Previous issue date: 2010-05-13 / Coordena??o de Aperfei?oamento de Pessoal de N?vel Superior, CAPES, Brasil. / The passionfruit (Passiflora edulis, F. flavicarpa, Deg) it is fruit originary of America Tropical, that deserves prominence for the sensorial characteristics of the juice that produces, traditionally consumed in natural way or industrialized, being important source of minerals and vitamins, as calcium, phosphorous and vitamin C. Brazil is the main producing and consuming country of passionfruit. The excellent acceptance of this juice has been responsible for the increment of culture of passionfruit, the industries extracting machines only use to advantage the pulp, that represents about 30% of the weight of the fruit, the remain, peel and seeds, that according to some authors, 70% of the all up weight correspond, when used in the feeding of animals are not thrown in the garbage, without no treatment, causing serious problems to the ecosystem, with consequences in the health of the bordering population. This work had objective to develop technology for oil obtention of seeds of passionfruit feeding human being and to characterize its physical and chemical properties, and to evaluate proteinic and energy the mineral content, of the defatted deeds, effluent of this process and uses it in the cookie elaboration. The analyses had disclosed that the seed of passionfruit partially dehydrated contained 1.7% of oil, consisting of 14,64% of oleic acid and 69.73% of linoleic acid. Tests of oxidation of this fraction showed that the OSI of this oil was of 11h. The defatted seeds have 8.44% of humidity on average, 0.71% of reducing carbohydrates, 1.82% of not reducing carbohydrates, 4.22% of starch, 31.42% of protein, 1.18% of lipids, 3.64% of soluble fibers, 64.30% of insoluble fibers and 1.38% of leached ashes. The sensorial tests show the preference for the formularization that contained 8% of Flour of seed taken away the fat of passionfruit. The perspective of exploitation of this residue of the manufacter process, will become the agro-industrial one of passionfruit more income-producing, since they also exist alternative viable of exploitation of the rind, with this, is possible to implant in the agroindustry of passionfruit, so dreamed clean technology. / O maracuj? (Passiflora edulis, f. flavicarpa, Deg) ? um fruto origin?rio da Am?rica Tropical, que merece destaque pelas caracter?sticas sensoriais do suco que produz,, tradicionalmente consumido ao natural ou industrializado, sendo importante fonte de minerais e vitaminas, como c?lcio, f?sforo e vitamina C. O Brasil ? o principal pa?s produtor e consumidor de maracuj?-amarelo. A excelente aceita??o desse suco tem sido respons?vel pelo incremento de cultivo de maracuj?, que para sua obten??o, as ind?strias extratoras aproveitam somente a polpa, que representa cerca de 30% do peso do fruto, o restante, casca e sementes, que segundo alguns autores, correspondem a 70% do peso total, quando n?o utilizadas na alimenta??o de animais s?o jogadas no lixo, sem nenhum tratamento, causando s?rios problemas ao ecossistema, com reflexos na sa?de das popula??es lim?trofes aos descartes. Este trabalho teve como objetivo desenvolver tecnologia para obten??o de ?leo de sementes de maracuj? para alimenta??o humana e caracterizar suas propriedades f?sicas e qu?micas, e avaliar o conte?do mineral, prot?ico e energ?tico da torta desengordurada, efluente desse processo e utiliza-lo na elabora??o de biscoito tipo ?cookie?. As an?lises revelaram que a semente de maracuj? parcialmente desidratada continha 26% de ?leo, constitu?do de 14,64% de ?cido ol?ico e 69,73% de ?cido linol?ico. Testes de oxida??o desta fra??o mostraram que o ?ndice de estabilidade oxidativa deste ?leo foi de 11horas. A torta possui em m?dia 8,44 % de umidade, 0,71% de glic?dios redutores, 1,82% de glic?dios n?o redutores, 4,22% de amido, 31,42% de prote?na, 1,18% de lip?deos, 3,64% de fibras sol?veis, 64,30% de fibras insol?veis e 1,38% de cinzas. Os testes sensoriais apresentaram a prefer?ncia pela formula??o que continha 8% de Farinha de semente desengordurada de maracuj?. A perspectiva de aproveitamento desse res?duo do processo fabril, tornar? a agroindustrial do maracuj? mais rent?vel, j? que existem tamb?m alternativas vi?veis de aproveitamento das casca, com isso, ? poss?vel implantar no agroneg?cio do maracuj?, a t?o sonhada tecnologia limpa.