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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/41864
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dc.creatorPatrícia Regina Amantept_BR
dc.creatorEmanuelle Cardoso Zibral Santospt_BR
dc.creatorVinícius Tadeu da Veiga Correiapt_BR
dc.creatorCamila Argenta Fantept_BR
dc.date.accessioned2022-05-20T20:23:59Z-
dc.date.available2022-05-20T20:23:59Z-
dc.date.issued2021-
dc.citation.volume19pt_BR
dc.citation.issue6pt_BR
dc.citation.spage513pt_BR
dc.citation.epage521pt_BR
dc.identifier.doi10.1080/15428052.2020.1791295pt_BR
dc.identifier.issn1542-8052pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/41864-
dc.description.resumoThe 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.pt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOSpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofJournal of Culinary Science & Technologypt_BR
dc.rightsAcesso Restritopt_BR
dc.subjectArrowrootpt_BR
dc.subjectGluten free dietpt_BR
dc.subjectCeliac diseasept_BR
dc.subjectNutritional valuept_BR
dc.subjectProduct technologypt_BR
dc.subject.otherArarutapt_BR
dc.subject.otherMaranta Arundinaceae L.pt_BR
dc.subject.otherTecnologia de alimentospt_BR
dc.subject.otherValor nutricionalpt_BR
dc.titleResearch notes: benefits and possible food applications of arrowroot (Maranta Arundinaceae L.)pt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.tandfonline.com/doi/abs/10.1080/15428052.2020.1791295pt_BR
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