PHYSICOCHEMICAL PROPERTIES OF JABOTICABA SKIN FLOUR STORED AT ROOM TEMPERATURE

Resumo

The stability of jaboticaba skin fl our was evaluated during 12
months of storage, for the purpose of extending the use of this fl our
throughout the year, because jaboticaba production is seasonal.
Ripe Plinia jaboticaba (Vell.) Berg fruits, of the Sabará genotype,
were collected and the separated skins were dried at a temperature
of 45 oC. They were then ground and stored in hermetically sealed
fl asks and protected from light at room temperature for 0, 3, 6, 9 and
12 months. At each storage time, analyses of proximate composition,
vitamin C, phenolic compounds, anthocyanins, soluble solids, water
activity, color, pH and microbiological analysis were conducted.
It was possible to observe a signifi cant increase in the following
parameters during the 12 months of storage: humidity, 34 %; water
activity, 31.23 %; a color coordinates,12.37 % and b color
coordinates, 24 %; pH, 7.35 %. There was a decrease in phenolic
content of 9.91 %; anthocyanins 29 % and vitamin C 20 %. There
was no signifi cant difference in the levels of lipids, protein, ash, fi ber
and soluble solids, and the presence of microorganisms was not
detected for any storage period. Therefore, it is possible to conclude
that the jaboticaba skin fl our did not show signifi cant changes in
nutritional parameters, and showed a small reduction in antioxidant
compounds when stored for periods up to 12 months. This fl our can
therefore be considered as an alternative for the enrichment of food
products throughout the year