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A producao de farinha do eixo central de jaca se apresenta como uma alternativa viavel para o aproveitamento dessa parte do fruto e sua utilizacao na industria. O projeto foi desenvolvido no Centro de Ciencias Humanas, Sociais e Agrarias, Bananeiras-PB pertencente a Universidade Federal da Paraiba. Os frutos foram adquiridos no pomar do CCHSA. As farinhas foram obtidas a partir da secagem do eixo central em quatro diferentes temperaturas 50, 60, 70 e 80 °C. Foi determinada a potencialidade toxicologica frente Artemia Salina do eixo central e de suas respectivas farinhas bem como sua caracterizacao fisico-quimica. O eixo central de jaca nao apresentou toxicidade assim como as farinhas obtidas a 50, 60 e 70 °C. A farinha do eixo central obtida a temperatura de 50 °C apresentou os melhores resultados nas analises fisico-quimicas. Physicochemical and toxicological quality of flour obtained from the central axis of jackfruit Abstract The production of flour from the central axis of jackfruit is presented as a viable alternative to the use of this part of the fruit and its use in industry. The project was developed in the Humanities Center, Social and Agricultural, Bananeiras-PB belonging to the Federal University of Paraiba. The fruits were purchased in CCHSA orchard. The flour were obtained by drying the central axis at four different temperatures 50, 60, 70 and 80 ° C. It was determined the toxicological potential front Artemia Salina central axis and their respective flours and their physicochemical characterization. The central axis of jackfruit showed no toxicity as well as the flour obtained at 50, 60 and 70 ° C. The flour the central axis obtained at 50 ° C showed the best results in physicochemical analyzes.

Qualidade físico-química e toxicológica de farinha obtida do eixo central de jaca