Caracterização e aplicação de farinha de açaí e bacaba em massa alimentícia

Abstract

The proposal of the study was to produce and characterize flours from açaí seeds (FCA) and bacaba peel (FCB) and develop pasta formulations using these flours. For characterization, color, physical-chemical and centesimal analyzes were carried out, as well as technological properties. The profile of texture and shear strength of the finished masses was analyzed. Five formulations were produced in total masses (MC, 5%, 10%,) for FCA and FCB.The flours showed similar pH and acidity values. The centesimal composition of both showed good results, with moisture and ash values within the standards established by the legislation. The protein content of flour presented great potential. Regarding the technological characteristics of solubility and absorption, the results were similar and indicated potential for insertion in the elaboration of new products. The pasta presented pH and acidity values of acidic products, emphasizing the impossibility of growth of microorganisms. The moisture content of formulations with up to 10% FCB, and formulations with 5 and 10% FCA, are within the standards required by the legislation (max 35% moisture). The cooking time of the formulations with FCB decreased as a function of the addition of flour, while the formulations of FCA did not present differences. In relation to the texture parameters, the increase of the flours influenced the hardness, firmness, adhesiveness, elasticity, cohesiveness, guminess and chewability, presenting good consistency ofthe pastas. It has been found that açai and bacaba residues may be an alternative to new food products adding nutritional value.