STUDY OF PASSION-FRUIT BY-PRODUCTS: (Passiflora edulis f. flavicarpa Deg.): II STABILITY OF SKIN FLOUR

Authors

  • MARCO ANTONIO NOBRE PONTES Universidade Federal do Ceará
  • LUCIANO FLÁVIO F. DE HOLANDA Universidade Federal do Ceará
  • HUMBERTO FERREIRA ORIÁ Universidade Federal do Ceará
  • MARIA ÂNGELA THOMAZ BARROSO Universidade Federal do Ceará

DOI:

https://doi.org/10.5380/cep.v6i1.15109

Keywords:

MARACUJÁ - SUBPRODUTO, SUBPRODUTO DE MARACUJÁ. PASSION FRUIT - FLOUR FROM THE SKINS, Passiflora edulis f. flavicarpa Deg.

Abstract

Flour from the skins was obtained in laboratory scale and study of its stability and evaluation of its yield were carried out through chemical and physical-chemical analysis for a period of 90 days with 30 days intervals. Flour from the skins presents low yield; fair contents of protein, total lipids, phosphorus; good source of calcium and iron. The product; was stable during the period considered.

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How to Cite

PONTES, M. A. N., F. DE HOLANDA, L. F., ORIÁ, H. F., & BARROSO, M. ÂNGELA T. (1988). STUDY OF PASSION-FRUIT BY-PRODUCTS: (Passiflora edulis f. flavicarpa Deg.): II STABILITY OF SKIN FLOUR. Boletim Do Centro De Pesquisa De Processamento De Alimentos, 6(1). https://doi.org/10.5380/cep.v6i1.15109

Issue

Vol. 6 No. 1 (1988)

Section

Artigos

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