STUDY OF PASSION-FRUIT BY-PRODUCTS: (Passiflora edulis f. flavicarpa Deg.): II STABILITY OF SKIN FLOUR
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.
Keywords
MARACUJÁ - SUBPRODUTO; SUBPRODUTO DE MARACUJÁ. PASSION FRUIT - FLOUR FROM THE SKINS; Passiflora edulis f. flavicarpa Deg.
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PDF (Português (Brasil))DOI: http://dx.doi.org/10.5380/cep.v6i1.15109
