Adição de farinha de subprodutos vegetais em pães

• Ano de defesa: 2020
• Autor(a) principal: Ferreira, Clara Maria
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Farinha de subprodutos; Pão; Brócolis; Batata doce; Abóbora
• Link de acesso: http://www.repositorio.ufc.br/handle/riufc/62400

The present work aimed to evaluate the influence of mixed pumpkin seed flour, sweet potato skins and broccoli stalks on the characteristics of loaves of the form type. Initially, each flour was prepared and the following analyzes were performed: proteins, ash, moisture, fibers, anthocyanins, hygroscopicity, solubility and water absorption index. The mixed flour resulted from the mixture in equal parts of the three flours, which was added to the breads in three different proportions (m / m) with respect to the amount of wheat flour: 10, 12.5 and 15%. A control sample, without mixed flour addition, was also evaluated. The following analyzes were carried out on the breads: proteins, lipids, ashes, moisture, fibers, specific volume, crumb structure analysis and color evaluation. Pumpkin seed flour showed higher protein, fiber and anthocyanin values, 39.36%, 24.5% and 13.89 mg / 100g, respectively. Among the bread samples, there were no differences in protein levels, which ranged from 13.36 to 15.14%. However, the content of lipids, ash and moisture increased with the increase in the amount of mixed flour added. The number of alveoli and the specific volume of the kernels decreased with the increase in the amount of mixed flour, from 2853 to 1040 and from 1.79 to 2.82 mL / g, respectively. The circularity of the alveoli was lower in the sample containing a greater amount of mixed flour (A15). The addition of mixed flour in concentrations of up to 10% proved to be technologically feasible and promoting the improvement of the nutritional quality of flat breads.