Caracterização de novas cultivares biofortificadas de feijão (Phaseolus vulgaris), de mandioca (Manihot esculenta) e de batata doce (Ipomoea batatas) para a utilização como farinha em produtos de panificação

• Ano de defesa: 2021
• Autor(a) principal: Brancalione, Gabriela
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Pato Branco; Brasil; Programa de Pós-Graduação em Tecnologia de Processos Químicos e Bioquímicos; UTFPR
• Palavras-chave em Português: Físico-química; Tubérculo (Botânica); Panificação; Chemistry, Physical and theoretical; Tubers; Bread industry; CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA; Engenharia/Tecnologia/Gestão
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/25539

Common beans (Phaseolusvulgaris), manioc (Manihotesculenta), and sweet potatoes (IpomoeapotatoesL. Lam) are plants of great social and economic importance, and their cultivation is prevalent in all Brazilian states. In the diet of the national population, they are essential nutritional supplements for low-income families. Beans are present in the food habit to fight hidden hunger, as they are rich in vitamins and minerals. In this context, the objective of this work was to characterize new different biofortified bean cultivars (IPR Curió (FFC), BRS Paisano (FFP), Quero-quero IAPAR (FFQ), IPR Tuiuiú (FFT)), cassava (BRS 396 (FM1), IAC 576-70 (FM2), IPR Upira (FM3), Pioneer IAPAR (FM4)) and sweet potato (IAPAR 69 (FBD)). From these legumes and tubers' flours, was selecteda mixture of flours to make a gluten-free bread (Mini pan) developed for particularfood purposes applied to non-dependent and celiac consumers. The samples were received from IAPAR and characterized concerning the variables of water activity (Aw), moisture, minerals (Fe, Zn, and P), ashes, proteins, lipids, color (L *, a *, b *, C *, H *), total carotenoid content, pH and acidity soluble alcohol. Instrumental analyzes of Calorimetry (energy content), DRX, FTIR, SEM also were used. The moisture content analysis showed that (FFC, FFP, FFQ, FFT, FM1, FM2, FM3, FM4, and FBD) are following the standards established by the Brazilian Legislation for flour, while the values found for the ash contentswere higher, standing out FFP (6,30 %). For FFT, the protein content (22,54 %,p>0,05),the lipid contents(2,51%,p>0,05), and the total phosphorus contents(412,33 mg100 g-1) were superior to the others (FFC, FFP, FFQ). Among all the flours analyzed, iron and zinc levels were higher for FFP (7,90 and 2,35mg100 g-1, respectively). As a good source of minerals (Fe, Zn, and P) stood out FFQ(7,64, 1,87 and 398,48mg100 g-1, respectively) and FFT (6,65, 1,93and 412,33 mg.100 g-1, respectively), while FM1 (5,52, 1,64 and 398,48mg100 g-1, respectively) and FBD (6,40, 0,95 and 188,50mg100 g-1, respectively) for the relevant content of total carotenoids (6,70 and 17,83 μg g-1, respectively) selected for addition in the formulation of the new bakery product called Mini pan. Two formulations were developed: ((I) Control, (II) Mini pan). Control bread corresponds to the formulation that contains the maximum amount of wheat flour, while for the production of Mini pan bread, a mixture of bean flours (FFQ and FFT), cassava (FM1), and sweet potatoes (FBD), among other ingredients, was used. The Minipan had a uniform peel and kernel color and an averagetexture of 144,80 N. It showed that the Mini pan developed with the flours of beans, cassava, and sweet potatoes, taking into account the titers of major carotenoids present, incorporated a degree higher compression (58%) when compared to control bread, which may have been causing by the fibers present (psyllium). There was no evidence related to the fracture. We also observed considerable values for bread adhesiveness. There was a reduction in the parameters of elasticity, cohesiveness, gumminess, and chewability, which provided the Mini pan with good structure and modeling characteristics. Thus, the flours derived from different cultivars of beans, cassava, and sweet potatoes showed relevant nutritional quality, differing in physicochemical constituents.However, they can be exploited as a raw material in formulations of new bakery food products, becoming a functional and nutritional alternative, in particular in this study, for non-dependent insulin-dependent celiac and diabetic people.