Gastronomia como ferramenta de transformação ambiental no oeste paulista: desenvolvimento de farinha da batata-doce

• Ano de defesa: 2024
• Autor(a) principal: DIAS, MARIANE SATO BARALDI
• Orientador(a): Uliana, Maíra Rodrigues
• Banca de defesa: Uribe, Raúl Andres Martinez
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade do Oeste Paulista
• Programa de Pós-Graduação: Mestrado em Meio Ambiente e Desenvolvimento Regional
• Departamento: Mestrado em Meio Ambiente e Desenvolvimento Regional
• País: Brasil
• Palavras-chave em Português: Batata-doce; Farinha; Nutrição; Desperdício Alimentar; Análise Sensorial; Antioxidantes
• Palavras-chave em Inglês: Sweet Potato; Flour; Nutrition; Food Waste; Sensory Analysis; Antioxidants
• Área do conhecimento CNPq: OUTROS::CIENCIAS
• Link de acesso: http://bdtd.unoeste.br:8080/jspui/handle/jspui/1619

Sweet potato is an important food crop widely cultivated in various regions around the world, including Brazil. Its high nutritional value and versatility in cooking make it a valuable option for combating malnutrition. The results of this research could significantly contribute to the full utilization of sweet potatoes, reducing waste and increasing their use in a stable form, such as flour. Additionally, adding value to sweet potatoes could be an alternative for farmers to increase their income and for the food industry to offer more nutritious and healthier products to consumers. For the research, samples of sweet potatoes (pulp and peel) from purple and orange varieties were used. Nutritional, biochemical, and physicochemical analyses were performed to characterize the raw materials. Subsequently, sweet potato flours were produced and also evaluated through physicochemical, nutritional, and biochemical analyses, in addition to determining their antioxidant capacity. The sensory acceptance of the flours was evaluated in a cookie developed from them. Based on the results obtained, it is believed that the feasibility of using sweet potatoes in the development of flour with gastronomic acceptance is confirmed, contributing to waste reduction and promoting the full use of this food. Furthermore, sweet potato flour is a nutritionally rich and sensorially attractive option for the food market, offering benefits for consumers, producers, and the industry in general.