Elabora？？o de farinha instantanea a partir da polpa de fruta-p？o (Artocarpus altilis)

this work aimed to develop an instant flour using the mesocarp of breadfruit, variety apyrena, and assess its physicochemical composition, as well as to develop a flour based puree and determine its potential sensory acceptance by potential consumers, employing the consumer testing. the in natura breadfruit presented moisture in dry basis, ph, soluble solids and total acidity values of 74.58%, 6.01, 5.6°brix and 1.64%, respectively, while the instant flour presented moisture, ph, density, alcohol content, soluble acidity and water activity values of 9.4%, 5.55, 0.61 g ml-1, 2.098% and 0.538, respectively. the equation adapted from brooker, used to adjust the drying behavior, was efficient to describe the process of breadfruit drying. the puree breadfruit presented good acceptability by the consumers, considering the sensorial attributes evaluated, except for color, and most of them declared that they would buy the product.