Aproveitamento sustentável do mesocarpo do pequi (Caryocar brasiliense Camb.): desenvolvimento de farinha, produto alimentício e tecnologia para valorização do cerrado

Abstract

The Cerrado is one of the most biodiverse biomes in Brazil, harboring native specieswithhigh economic, nutritional, and environmental potential, including pequi (Caryocarbrasiliense Camb.). However, a large portion of the fruit, especially the external mesocarp, isdiscarded during processing. In this context, the present study aimed to develop technologiesfor the utilization of pequi mesocarp through the production of flour and cookies, as well astoelaborate an educational booklet focused on technology transfer and the promotionofsustainable extractivism in the Cerrado. Fruits were collected in the municipalityof Uruçuí,Piauí, Brazil, and subjected to sanitization, blanching, drying, grinding, and sievingprocessesto obtain the flour. Subsequently, the flour was used in cookie formulations, whichwere evaluated through sensory analysis with 100 untrained panelists. Physicochemical andcentesimal analyses of the flour were also performed. The results showed an approximateflour yield of 10%, with high dietary fiber content (45 g/100 g), low lipid content (1.3g/100g), and an energy value of 346 kcal/100 g. The developed cookies demonstrated goodsensoryacceptance, with acceptance indices above 76% for all evaluated attributes andpositivepurchase intention. The educational booklet developed in this study represents a supportingtool for environmental education and scientific dissemination, contributing to the promotionof sustainable practices related to the full utilization of pequi. It can be concluded that theuseof pequi mesocarp represents a sustainable alternative for adding value to the fruit, reducingwaste, and strengthening regional sociobiodiversity