PHYSICOCHEMICAL CHARACTERIZATION AND TECHNOLOGICAL POTENTIAL OF Artocarpus altilis BIOMASS FOR FOOD APPLICATIONS
DOI:
https://doi.org/10.66104/tjdhkd89Keywords:
breadfruit, amido , homogeneous paste, technological propertiesAbstract
The search for sustainable and functional alternatives in the food industry has driven the use of still underutilized plant-based raw materials. In this context, the biomass of Artocarpus altilis(breadfruit) stands out due to its technological potential and nutritional value. This study aimed to perform the physicochemical characterization and evaluate the technological properties of this biomass, aiming at its application in food systems. The biomass was obtained through autoclave cooking followed by grinding, resulting in a homogeneous matrix. Analyses of moisture, ash, pH, and titratable acidity were carried out, in addition to the evaluation of water and oil absorption capacity, solubility, and swelling power at different temperatures. The biomass presented a moisture content of 70.18 %, ash content of 1.05 %, pH of 5.59, and titratable acidity of 2.08 %. The water and oil absorption capacities were 50.41 % and 69.34 %, respectively. Solubility ranged from 3.28 % to 4.78 %, while swelling power varied between 2.58 and 2.64, increasing with temperature. The results indicate that Artocarpus altilisbiomass presents technological properties compatible with its application in food matrices, especially in systems requiring water retention and texture modification, highlighting its potential as a promising alternative for the development of value-added food products.
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