Different concentrations of flour from amazonian tropical fruit residues on the composition of ternary mixture in edible ices

Martins, Ingryd Rodrigues; Silva, Jonilson de Melo e; Waughon, Tonye Gil Matos; Braga, Adriano Cesar Calandrini; Martins, Luiza Helena da Silva; Joele, Maria Regina Sarkis Peixoto

doi:10.1590/0103-8478cr20230279

Brasil

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FOOD TECHNOLOGY • Cienc. Rural 55 (02) • 2025 • https://doi.org/10.1590/0103-8478cr20230279 linkcopy

Different concentrations of flour from amazonian tropical fruit residues on the composition of ternary mixture in edible ices

Diferentes concentrações de farinhas dos resíduos de frutas tropicais amazônicas para composição de mistura ternária em gelados comestíveis

Authorship SCIMAGO INSTITUTIONS RANKINGS

ABSTRACT:

To improve the nutritional and functional quality of agro-industrial waste, his study established a ternary mixture of flours made from pineapple, acerola, and passion fruit waste using the simplex-centroid design, as well as to evaluate their effects on the physicochemical and sensory characteristics of edible ice cream. Using mixture planning, nine ternary flour components were applied to edible ice cream formulations to evaluate acceptance scores for taste, texture, and overall impression attributes, as well as physicochemical parameters (pH, acidity, soluble solids, and color parameters) and microbiological parameters (thermotolerant coliforms at 45 ºC, Enterobacteriaceae and Salmonella). The simplex-centroid design demonstrated that the cubic model best predicts the results for the analyzed sensory attributes. The response surface graphs indicated the area of greatest acceptance in the formulations with the maximum percentage established for the flour with acerola waste. The highest level of acceptability was given to the ternary mixture of 60%, 30%, and 10% pineapple, passion fruit, and acerola flours, respectively. The results indicated that sorbet enriched with flour composed of the ternary mixture is a product with the potential for exploitation, as well as contributing to the reduction of environmental impacts generated by the large and improper disposal of agro-industrial fruit processing residues in the ecosystem.

Key words: amazonian tropical fruits; agro-industrial residues; mixture planning; sensory analysis

Ingredients	-------------------------------Proportion (%)------------------------------
Acid-free conventional pasteurized medium Açaí	66.00
Glucose	14.00
Sugar	5.00
Water	10.00
FWF	5.00

Formulations	-------pH-------	Acidity (g/100g)	-----ºBrix-----	--------------------Color coordinates--------------------
				-------L ^* -------	-------a ^* -------	-------b ^* -------
1	4.26 ± 0.01^bcd	0.19 ± 0.10^a	21.30 ± 0.01^f	24.08 ± 0.08^d	7.05 ± 0.03^e	3.54 ± 0.06^f
2	4.33 ± 0.05^b	0.19 ± 0.10^a	17.00 ± 0.06^g	25.43 ± 0.04^a	7.48 ± 0.03^d	4.63 ± 0.09^c
3	4.25 ± 0.01^bcd	0.19 ± 0.08^a	21.90 ± 0.13^de	23.28 ± 0.02^f	6.26 ± 0.02^f	3.68 ± 0.06^f
4	4.29 ± 0.02^bc	0.19 ± 0.10^a	21.60 ± 0.09^ef	24.09 ± 0.04^d	6.17 ± 0.01^g	3.69 ± 0.04^f
5	5.01 ± 0.09^a	0.45 ± 0.01^a	22.00 ± 0.11^d	24.70 ± 0,05^b	7.78 ± 0.02^c	4.05 ± 0.07^de
6	4.17 ± 0.01^de	0.43 ± 0.02^a	24.40 ± 0.05^a	24.24 ± 0,02^c	7.78 ± 0.03^c	3.97 ± 0.07^e
7	4.12 ± 0.03^e	0.44 ± 0.05^a	22.90 ± 0.22^b	24.24 ± 0.02^c	7.48 ± 0.03^d	4.24 ± 0.05^d
8	4.21 ± 0.02^cde	0.43 ± 0.12^a	22.50 ± 0.16^c	24.14 ± 0.02^cd	9.54 ± 0.02^a	6.78 ± 0.16^a
9	4.22 ± 0.01^cde	0.42 ± 0.19^a	24.10 ± 0.14^a	23.85 ± 0.02^e	8.58 ± 0.03^b	5.41 ± 0.05^b

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Universidade Federal de Santa Maria Universidade Federal de Santa Maria, Centro de Ciências Rurais , 97105-900 Santa Maria RS Brazil , Tel.: +55 55 3220-8698 , Fax: +55 55 3220-8695 - Santa Maria - RS - Brazil
E-mail: cienciarural@mail.ufsm.br

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[TFN1] PIWF¹, ACWF¹, and PFWF¹: coded variables of the proportion of flour from pineapple (PIWF), acerola (ACWF), and passion fruit (PFWF) residues; PIWF², ACWF², and PFWF²: actual amount expressed in percentage of flour from pineapple (PIWF), acerola (ACWF), and passion fruit (PFWF) residues; MV³: measured values; PV⁴: predicted values; Means with equal letters in the same column indicate that there is no significant difference between the results (P > 0.05) by the Tukey test.

Treatments (factor levels)	-------------------------Variables of mixtures-------------------------						--------------------Sensory acceptance-------------------
	-------Pseudocomponents-----			-----Real Proportions (%)-----			------Flavor-----		----Texture---		---Global----
	PIWF¹	ACWF¹	PFWF¹	PIWF²	ACWF²	PFWF²	MV³	PV⁴	MV³	PV⁴	MV³	PV⁴
1 (2)	0.625	0.075	0.300	62.500	7.500	30.000	5.83^a	5.94	5.64^a	5.70	6.40^a	6.35
2 (1)	0.600	0.050	0.350	60.000	5.000	35.000	6.37^ab	6.31	5.96^ab	5.9	6.76^ab	6.77
3 (0)	0.617	0.067	0.317	61.667	6.667	31.667	6.00^abc	6.14	5.61^a	5.72	6.62^ab	6.61
4 (-1)	0.608	0.058	0.333	60.833	5.833	33.333	6.54^cd	6.68	6.16^ab	6.22	6.73^ab	6.75
5 (-1)	0.608	0.083	0.308	60.833	8.333	30.833	6.44^cd	6.26	6.04^ab	5.89	6.51^a	6.68
6 (-1)	0.633	0.058	0.308	63.333	5.833	30.833	6.85^d	6.62	6.29^ab	6.16	6.73^ab	6.68
7 (2)	0.600	0.075	0.325	60.000	7.500	32.500	6.71^e	6.69	6.29^ab	6.29	6.69^ab	6.61
8 (1)	0.650	0.050	0.300	65.000	5.000	30.000	6.82^d	6.88	6.31^ab	6.34	6.78^ab	6.81
9 (1)	0.600	0.100	0.300	60.000	10.000	30.000	7.24^f	7.28	6.73^b	6.77	7.40^b	7.36

Models	------------------------------------------------------Regression for mixtures------------------------------------------------------
	----------S---------	-------PRESS------	---------R²----------	---R²(adjusted)---	-Lack of fit (P)--
-------------------------------------------------------------------------------Flavor------------------------------------------------------------------------------
Linear	0.49	8.18	0.55	0.00	0.84
Quadratic	0.31	4.47	0.80	0.48	0.26
Special cubic	0.27	3.78	0.90	0.61	0.24
------------------------------------------------------------------------------Texture-----------------------------------------------------------------------------
Linear	0.38	2.36	0.93	0.00	0.73
Quadratic	0.26	2.96	0.78	0.41	0.28
Special cubic	0.17	3.29	0.96	0.74	0.18
------------------------------------------------------------------------Global impression----------------------------------------------------------------------
Linear	0.29	1.86	0.15	0.00	0.60
Quadratic	0.12	1.52	0.92	0.81	0.13
Special cubic	0.11	1.32	0.96	0.82	0.06

Formulations	^*Coliforms at 45 ºC (UFC/g)	^** Salmonella	^**Enterobactericeae/g
1	<10	Absence	<10
2	<10	Absence	<10
3	<10	Absence	<10
4	<10	Absence	<10
5	<10	Absence	<10
6	<10	Absence	<10
7	<10	Absence	<10
8	<10	Absence	<10
9	<10	Absence	<10