Influência das temperaturas de secagem nas características físico-químicas da polpa do baru

The barueiro ( Dipteryx alata Vogel) is a fruiting Cerrado species, which produces the baru, an ovoid form brown drupe that contains a single almond inside. Since almond is the main product, the pulp and woody endocarp are discarded. Considering the potential of this material, and following the trend of minimizing food waste, Were quantified the total phenolic compounds, flavonoids, tannins, pH, total titratable acidity, total soluble solids and antioxidant activity of baru pulp submitted to drying at 50, 60, 70 and 80 °C. The dry sample at 80 °C presented the lowest flavonoid content. Tannins and total phenolics did not differ between drying temperatures, and antioxidant activity showed lower protection at pulp dried at 50 °C. The drying of baru pulp in temperatures between 60 and 70 °C is viable for preserving of bioactive potential and physicochemical.