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http://hdl.handle.net/1843/41864| Type: | Artigo de Periódico |
| Title: | Research notes: benefits and possible food applications of arrowroot (Maranta Arundinaceae L.) |
| Authors: | Patrícia Regina Amante Emanuelle Cardoso Zibral Santos Vinícius Tadeu da Veiga Correia Camila Argenta Fante |
| Abstract: | The objective of this review is to present arrowroot (Maranta arundinaceae L.) as a potential for producing gluten-free products, considering the nutritional and technological properties of the plant. This unconventional vegetable is little studied and has almost disappeared from the market due to the introduction of new flours at industrial level. However, in recent years the food industries have again shown interest in arrowroot starch, mainly small producers, motivated by the price on the international market and the possibility of its use in the diet for people with Celiac Disease. Arrowroot rhizome has high amounts of phosphorus, sodium, potassium, magnesium, iron, calcium, and zinc, as well as medium content of phenylalanine and low amounts of fruit and oligosaccharides. Regarding rheological properties, the plant presents negative syneresis, stability during cooking, higher solubility, and absorption index in milk. Although the best nutritional and sensory quality of gluten-free products produced with arrowroot, such as breads, ice cream stabilizers, and infant formulas, there is a scarcity of studies in the literature that use the plant as a raw material for the development of new potential market products. This article allows for the comprehensiveness of the arrowroot’s characteristics and forms a theoretical basis for future research. |
| Subject: | Araruta Maranta Arundinaceae L. Tecnologia de alimentos Valor nutricional |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | FAR - DEPARTAMENTO DE ALIMENTOS |
| Rights: | Acesso Restrito |
| metadata.dc.identifier.doi: | 10.1080/15428052.2020.1791295 |
| URI: | http://hdl.handle.net/1843/41864 |
| Issue Date: | 2021 |
| metadata.dc.url.externa: | https://www.tandfonline.com/doi/abs/10.1080/15428052.2020.1791295 |
| metadata.dc.relation.ispartof: | Journal of Culinary Science & Technology |
| Appears in Collections: | Artigo de Periódico |
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