Obten??o e caracteriza??o de farinhas de rizomas e tub?rculos de sistema org?nico de produ??o e suas potencialidades no desenvolvimento de alimentos para cel?acos

• Ano de defesa: 2015
• Autor(a) principal: Nascimento, Kamila de Oliveira do
• Orientador(a): Barbosa, Maria Ivone Martins Jacintho
• Banca de defesa: Barbosa, Maria Ivone Martins Jacintho, Tonon, Renata Valeriano, Ara?jo, Ednaldo da Silva, Carvalho, Carlos Wanderlei Piler de
• Tipo de documento: Tese
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal Rural do Rio de Janeiro
• Programa de Pós-Graduação: Programa de P?s-Gradua??o em Ci?ncia e Tecnologia de Alimentos
• Departamento: Instituto de Tecnologia
• País: Brasil
• Palavras-chave em Português: Batata doce; araruta; taro; farinhas; agricultura org?nica
• Palavras-chave em Inglês: Sweet potato; arrowroot; taro; flours; organic agriculture
• Área do conhecimento CNPq: Ci?ncia e Tecnologia de Alimentos
• Link de acesso: https://tede.ufrrj.br/jspui/handle/jspui/3266

In the Brazilian context, organic agriculture has increased its participation, with substantial growth in production, marketing and consumption of organic. Thus, the aim of this study was to obtain and characterize rhizomes flours and organic system of tuber production and its potential in the development of foods for coeliacs. The organic raw materials (arrowroot cv comum and cv ovo de pata, taro cv Chinese and sweet potatos: Rosinha de Verdan, Capivara and Orange fleshed) were obtained in Fazendinha Agroecology, Serop?dica, RJ, in the period 2011 to 2014. The samples already sanitized were peeled and cut into slices. Soon after they were blown away in a processor and sifted. The sieved product was arranged on trays and dried in an oven with circulation and air exchange (65 ?C/24 h). The dried flour were ground and sieved until obtaining a fine powder. The analyzed vegetable crops such as taro and sweet potato Rosinha in natura presented higher levels of phenolic compounds. It was found that the major polyunsaturated fatty acid found in the sweet potato Capivara (in kind) was linoleic acid (C18: 2 ?6). In addition, the results for the phytosterol profile of the analyzed olericulturas (arrowroot comum and ovo de pata, taro Chinese and sweet potatoes: Rosinha de Verdan, Capivara and Orange) were brassicasterol, campesterol, stigmasterol and ?-sitosterol. Both ararutas flour (comum and ovo de pata) showed high antioxidant capacity compared to starch taro. For the taro flour was observed higher ash content, energy value, crude fiber and reducing sugars. Taro flour showed greater capacity for absorption of fat that ararutas ovo de pata, common, moreover, the levels of total phenolics and antioxidant capacity taro were significant. The pattern of crystallinity for the two varieties of ararutas flour and taro was type A. For the sweet potato flour orange fleshed, it was found that this had a higher total energy intake, ashes, pH, acidity, reducing sugars, sugars non-reducing and content of total carotenoids than the other varieties (Capivara and Rosinha de Verdan). The ?-carotene (22,146.78 g / 100 g db) was the main carotenoid sweet potato flour analyzed variety of orange pulp. Since the type of crystallinity for two varieties of sweet potato flours studied (Capivara and Orange fleshed sweet potato) was type A. After the processing results was observed a higher yield to obtain sweet potato flour Capivara (25.48 g / 100g) and the arrowroot ovo de pata (21.59 g/100g) respectively. Verified by acceptance testing and intention of buying cookies developed with organic flours, the sweet potato Capivara biscuit was preferred by untrained tasters. Thus, the development of appealing products processed from these organic meals, play an important role in the awareness of the potential and diversity of these cultures. Given the above, it was found that the surveyed samples can be used as a viable source of flour aiming at its industrial use and for different applications. Furthermore, the cultural diversity of organic agriculture justifies the consumption and processing of gluten-free foods for the general population as well as for patients with celiac disease.