Elaboração e caracterização do pão enriquecido com farinha a base de buriti (Mauritia flexuosa L.)

Abstract

Mauritia Flexuosa L is a single-stemmed palm, with a height of about 28 to 35 meters. The fruit has a size of 4 to 7 cm with orange colored pulp, rich in vitamins A, B, C, minerals such as calcium and iron, as well as proteins, oleic fatty acids, palmitic, carotenoids and polyphenols. The objective of this research was to elaborate and characterize the bread enriched with flour based on M Flexuosa L. Initially fresh fruits were collected in the city of Afuá, Pará and transported to the Nucleus of Food Science and Technology of the Institute of Scientific and Technological Research of the State of Amapá (IEPA). The fruit pulp, flour and bread production were carried out and the physicochemical analysis of the centesimal composition of (moisture, ashes, proteins, lipids, carbohydrates) and chemical compounds (anthocyanin and flavonoids) of pulp, flour and bread. In addition, the microbiological analyzes (Staphylococcus, Salmonella and Coliformes Termotolerantes) of the flour and M Flexuosa L bread was carried out. By the characterization of the physical-chemical analysis of the bread, the following results were obtained: protein 11.35 ± 0.02%, lipids 7.19 ± 0.01%, carbohydrate 43.13%, moisture 35.78 ± 0.03%, ash 2.55 ± 0.002%, anthocyanin 0.130 ± 0.009% and flavonoids 0.03 ± 0.004%. The bread made from M. Flexuosa L flour proved to be fit for consumption, microbiological analyzes detected values recommended by law.Mauritia Flexuosa L is a single-stemmed palm, with a height of about 28 to 35 meters. The fruit has a size of 4 to 7 cm with orange colored pulp, rich in vitamins A, B, C, minerals such as calcium and iron, as well as proteins, oleic fatty acids, palmitic, carotenoids and polyphenols. The objective of this research was to elaborate and characterize the bread enriched with flour based on M. Flexuosa L. Initially fresh fruits were collected in the city of Afuá, Pará and transported to the Nucleus of Food Science and Technology of the Institute of Scientific and Technological Research of the State of Amapá (IEPA). The fruit pulp, flour and bread production were carried out and the physicochemical analysis of the centesimal composition of (moisture, ashes, proteins, lipids, carbohydrates) and chemical compounds (anthocyanin and flavonoids) of pulp, flour and bread. In addition, the microbiological analyzes (Staphylococcus, Salmonella and Coliformes Termotolerantes) of the flour and M. Flexuosa L bread was carried out. By the characterization of the physical-chemical analysis of the bread, the following results were obtained: protein 11.35 ± 0.02%, lipids 7.19 ± 0.01%, carbohydrate 43.13%, moisture 35.78 ± 0.03%, ash 2.55 ± 0.002%, anthocyanin 0.130 ± 0.009% and flavonoids 0.03 ± 0.004%. The bread made from M. Flexuosa L flour proved to be fit for consumption, microbiological analyzes detected values recommended by law.O buritizeiro é uma palmeira de um único caule, com altura aproximada de 28 a 35 metros. O fruto possui tamanho de 4 a 7 cm com polpa de cor alaranjada, rica em vitaminas A, B, C, minerais como cálcio e ferro, além de proteínas, ácidos graxos oléicos, palmíticos, carotenóides e polifenóis. Objetivou-se nesta pesquisa elaborar e caracterizar o pão enriquecido com farinha a base de buriti (Mauritia Flexuosa L). Inicialmente foram coletados frutos in natura no município de Afuá, Pará e transportados para o Núcleo de Ciência e Tecnologia de Alimentos do Instituto de Pesquisas Científicas e Tecnológicas do Estado do Amapá (IEPA). Efetuou-se o despolpamento dos frutos, produção da farinha e pão e realização da análise físico-química da composição centesimal de (umidade, cinzas, proteínas, lipídeos, carboidratos) e composto químicos (antocianina e flavonóides) da polpa, farinha e pão. Além disso, foram realizadas as análises microbiológicas (Staphylococcus, Salmonella e Coliformes Termotolerantes) da farinha e do pão de buriti. Pela caracterização de análises físico-química do pão obteve-se os seguintes resultados: proteína 11,35 ± 0,02%, lipídeos 7,19 ± 0,01%, carboidratos 43,13,% de umidade35,78 ± 0,03%, cinzas 2,55 ± 0,002%, antocianina 0,130 ± 0,009%, flavonóides 0,03 ± 0,004%. O pão a base de farinha de buriti demonstrou ser apto para o consumo. As análises microbiológicas detectaram valores recomendados por lei.