CHEMICAL AND PHYSICAL CHARACTERIZATION OF THE PULP AND FLOUR OF FACHEIRO

The aim of this work was to determine the chemical and physical characteristics of pulp and flour of facheiro.
The pulps of the marrow were extracted of three parts of the facheiro stems: base (trunk), intermediate region and extremity (apical region). The flours were produced from the drying of the three types of pulps in an oven with forced air circulation at 60°C. The pulps and flours were evaluated through the analysis of moisture content, pH, titratable acidity, ash, protein, starch, fiber and color.
The physical analysis of granulometric distribution, repose angle, discharge time and wettability of the flour were done.
It was observed that the moisture, soluble solids, ashes, starch and parameters of the color (brightness, redness and yellowness) of the pulps of different parts of facheiro stems were statistically different.
It was found that the fiber, ashes, starch, color parameters, repose angle, discharge time and wettability of the flours were statistically different.
The facheiro flours presented granulometric distribution similar of the cassava flour.

VI International Congress on Cactus Pear and Cochineal

E.E. Lima, R.M.F. Figueirêdo, A.J.M. Queiroz, A.S. Silva

Cereus squamosus, marrow, composition, drying, color, food

https://doi.org/10.17660/ActaHortic.2009.811.16