Research notes: benefits and possible food applications of arrowroot (Maranta Arundinaceae L.)

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dc.creatorPatrícia Regina Amante
dc.creatorEmanuelle Cardoso Zibral Santos
dc.creatorVinícius Tadeu da Veiga Correia
dc.creatorCamila Argenta Fante
dc.date.accessioned2022-05-20T20:23:59Z
dc.date.accessioned2025-09-09T00:45:13Z
dc.date.available2022-05-20T20:23:59Z
dc.date.issued2021
dc.identifier.doi10.1080/15428052.2020.1791295
dc.identifier.issn1542-8052
dc.identifier.urihttps://hdl.handle.net/1843/41864
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Culinary Science & Technology
dc.rightsAcesso Restrito
dc.subjectAraruta
dc.subjectMaranta Arundinaceae L.
dc.subjectTecnologia de alimentos
dc.subjectValor nutricional
dc.subject.otherArrowroot
dc.subject.otherGluten free diet
dc.subject.otherCeliac disease
dc.subject.otherNutritional value
dc.subject.otherProduct technology
dc.titleResearch notes: benefits and possible food applications of arrowroot (Maranta Arundinaceae L.)
dc.typeArtigo de periódico
local.citation.epage521
local.citation.issue6
local.citation.spage513
local.citation.volume19
local.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.
local.publisher.countryBrasil
local.publisher.departmentFAR - DEPARTAMENTO DE ALIMENTOS
local.publisher.initialsUFMG
local.url.externahttps://www.tandfonline.com/doi/abs/10.1080/15428052.2020.1791295

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