Qualidade da farinha do bagaço de cana-de-açúcar (Saccharum officinarum L.)

Abstract

Sugarcane (Saccharum officinarum L.) is produced in different regions of Brazil and is of paramount importance to the country's economy, used in sugar and ethanol production in the sugar and alcohol sector, representing only a third of the potential of the raw material. The present work aimed to analyze the quality of sugarcane bagasse flour, an agro-industrial residue that, with studies, could have its potential exposed to the industry. For this, the samples were submitted to a drying process in air circulation oven and controlled temperature, alternated in 3 different temperatures (50.55 and 60ºC), aiming at the ideal drying temperature. With the flours, the centesimal and physicochemical composition parameters were analyzed. The most promising temperature was 55ºC, as it showed better stability during drying and, despite showing the lowest protein content (0.93%), the flour obtained the best indexes for the other analyzes, such as moisture content (3.96%) and other promising indications in its composition, such as carbohydrates (93.61%). It is concluded that flour, with appropriate studies, can be widely used in the food industry Since its centesimal and physicochemical characteristics were favorable and stable, being a product obtained through a residue, besides the economy for the production, it can add commercial value to the final product.