PROCEDURE FOR OBTAINING A FUNCTIONAL PROPERTY FOOD PRODUCT ENRICHED WITH THE MICROENCAPSULATED EXTRACT OF CUPUAÇU ALMOND WASTE, STANDARDIZED IN NATURAL ANTIOXIDANTS

摘要

process for obtaining a food product with functional property enriched with the microencapsulated extract of the cupuaçu almond residue, standardized in natural antioxidants. The present invention deals with the technological development of a functional food enriched with the microencapsulated extract of the cupuaçu almond residue, by optimizing the microencapsulation conditions by spray drying, aiming at the nutritional and functional enrichment of the multimixture. In this sense, this microencapsulated extract was obtained after solubilization of the crude extract in a 50% (v / v) ethanolic solution, with the addition of maltodextrin. The optimization of microencapsulation conditions consisted of a factorial design (33 box-behnken) and the selection of independent variables, inlet air temperature (150 - 170 ° c), maltodextrin concentration (5.0 - 10.0% p / v) and equipment feed flow (5.0 - 10.0 ml / min). Thus, the microencapsulation process of the extract was able to guarantee excellent protection and stability to the polyphenols and the antioxidant activity present in the cupuassu residue. Thus, under the optimum conditions suggested by the mathematical model, the microcapsules containing the cupuaçu almond residue extract (10%) were added to the multimixture containing: rice bran (42.5-47.5%), cornmeal ( 42.5-47.5%), sunflower seed (2.0-4.0%), kale leaf powder (0.25-0.5%), eggshell powder (0.25- 0.5%), obtaining satisfactory nutritional, functional and technological properties for its insertion as a basic ingredient in the elaboration of food products such as cereal bars, cookies, bread dough.