Análises físico-químicas e tecnológicas em massa alimentícia fresca incorporada de farinha de coquinho-azedo (Butia capitata)

Abstract

Pasta products are consumed all over the world. There are several proposals to incorporate alternative flours to wheat flour to improve the nutritional value of the product and target the consumption of regional ingredients. Aiming at the use of coquinho-azedo, fruit from the cerrado, the objective was to elaborate a fresh pasta incorporated with sugarcane flour. After obtaining the coquinho-azedo flour, it was added to the wheat flour, the incorporation of 10% of the flour and a fresh pasta was made. Afterwards, the masses were analyzed for their centesimal composition and technological analyzes. With a lipid content of 2,49 g / 100 g, carbohydrates of 96,84 g / 100 g and a caloric value of 410,49 kcal, the coquinho flour showed to be effective in the nutritional increase of the product, indicating to be a source of carbohydrates and lipids, but presented low protein contents (0,18 g / 100 g). With a lipid content of 2,49 g / 100 g, carbohydrates of 96,84 g / 100 g and a caloric value of 410,49 kcal, the coquinho flour showed to be effective in the nutritional increase of the product, indicating to be a source of carbohydrates and lipids, but presented low protein contents (0,18 g / 100 g). In relation to the technological analyzes, the pasta had a high yield (2,69%), and low values of solids loss (1,31%), indicating that it was a good quality pasta. It was concluded that the meal of coquinho-azedo, besides raising the caloric and nutritive value of the product, proved to be a new incentive for the consumption of a regional fruit of the cerrado.