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Brazilian agriculture has shown significant growth in recent decades, keeping the country in the world ranking as the third largest producer and exporter of tropical fruits. Also grows the marketing of products derived from fruits in the world, such as frozen fruit pulps, jellies, jams and other sweets, generating tons of waste are discarded inappropriately. The residues of these activities are impacting the environment, if not properly treated. It is of interest of some companies to leverage these residues for use in food, pharmaceutical and production of alternative foods. The strawberry and cupuacu are fruits with high nutritional potential and have attractive flavors. With this, the aim with this study the production of flour by dehydrating the waste cupuacu and strawberry, determine the yield, physicochemical characterization, the calorific content and moisture content, aiming at the use of flour as future alternative power. Protocolo 16 2014 45 de 19/04/2015 1 Nutricionista, mestre em Engenharia e Ciencias de Alimentos – Universidade Estadual do Sudoeste da Bahia, UESB, Av. Caetite, n° 3196, Ibirapuera, Vitoria da Conquista, BA. erllannya@hotmail.com. 2 Nutricionista pela Faculdade de Tecnologia e Ciencias –FTC, Vitoria da Conquista, BA 3 Graduanda em Engenharia de alimentos – UESB, 4 Nutricionista, mestranda em Engenharia e Ciencias de Alimentos, 5 Prof. Dr. DCEN-UESB, Itapetinga/BA.

Processamento e Caracterização Fisico-Quimica de Farinhas de Resíduos de Polpas de Frutas Congeladas da Theobroma grandiflorum e Fragaria vesca