Extração e caracterização de amidos de diferentes fontes vegetais e uso em produto alimentício.

Abstract

The objective of this study was to extract and characterize cassava, sweet potato and potato starches in order to verify their potential for the preparation of gluten free pasta. Starches were characterized by their chemical, physical, morphological and thermal characteristics. Cassava starch was prominent in relation to the other starches presenting higher solubility and oil absorption capacity and lower carrage index, hausner factor, hygroscicity and degree of crystallinity, being therefore used in the preparation of glutenfree masses, where these were characterized as the physicochemical and rheological parameters. The masses were also evaluated for the influence of freezing at low temperatures (-50 and -150 ° C) on microbiological, texture and sensory parameters during six months frozen storage at -25 ° C. The pastas were used to make gluten-free lasagna with three different fillings (bolognese, chicken and four cheeses) and were characterized for their physicochemical, microbiological, texture and sensory characteristics. The freezing kinetics of gluten free lasagna was studied at different temperatures -25, -50 and -150 ° C. Gluten-free pasta had lower fat content, higher fiber, carbohydrate and caloric content compared to standard gluten mass. Regarding rheological behavior, it showed non-Newtonian fluid characteristics with pseudoplastic behavior. The use of lower initial freezing temperatures did not prevent loss of dough texture parameters during frozen storage. The pasta remained fit for consumption during the six months of storage and with good sensory acceptance. Gluten-free lasagna had their characteristics strongly related to the composition of the fillings, where the chicken lasagna sample F2 had the lowest fat and caloric value and the highest protein content, while F3 (four cheeses) obtained the highest fat content. fiber, carbohydrate and caloric value. Lasagna were suitable for consumption from a microbiological point of view, had good sensory acceptance and purchase intention, where lasagna F1 (bolognese) obtained the best evaluation followed by lasagna F2 (chicken) and F3 (four cheeses). In the freezing kinetics it was possible to observe the influence of the temperature gradient on the freezing velocity and the effective diffusivity of the samples, as well as the influence of their composition on the freezing time. Thus, it can be concluded that cassava starch has potential for use in food preparations, such as pasta preparation and ready-to-eat meals, such as lasagna, diversifying the diet of celiac and non-celiac.