Avaliação da influência de temperatura e tempo de exposição em amostras de farinha de Lepidium meyenii (maca peruana) para os fenótipos amarelo, vermelho e preto

• Ano de defesa: 2022
• Autor(a) principal: Goldoni, Juliane Cristina Ramos
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Campo Mourao; Medianeira; Brasil; Programa de Pós-Graduação em Tecnologia de Alimentos; UTFPR
• Palavras-chave em Português: Compostos bioativos das plantas; Análise espectral; Quimiometria; Plant bioactive compounds; Spectrum analysis; Chemometrics; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS; Tecnologia de Alimentos
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/29595

Peruvian Maca (Lepidium meyenii) is a plant known mainly for nutritional and other fertility-related appeals. It is considered that the activity of the plant is linked to the color of the hypocotyl, which appears in yellow, red, and black varieties. Maca can be consumed fresh or dried and is usually sold in the form of flour, being the drying process essential to reach the commercial product, since, in addition to allowing the preparation of finely divided powder, drying is part of the safety process of food, prolonging its shelf life through enzyme inactivation and microbiological control. In the case of Peruvian Maca, the drying process can be decisive for the levels of bioactive compounds since this product has been dried in ovens due to high demand. In addition, according to people, to present the characteristics sought in this food, the tuber must be dried in the sun to guarantee the occurrence of the fermentation processes necessary to produce the actives. Therefore, in this study, the effect of heating on the spectra of the near-infrared region of Peruvian Maca flour samples was evaluated, using the method of multivariate curve resolution with alternating least squares and the principal components analysis in the interpretation of the results. It was observed that the limit temperature is approximately 150 °C for any variety, which may influence the use of this food in processed foods that require high heating and long cooking time. In addition, it was possible to observe that the black Maca flour was slightly more resistant than the other varieties in terms of spectral variation, indicating that this variety is more resistant to heating. In this way, the results obtained can collaborate for a better use of this food for the purpose of thermal processing, allowing that the actives are preserved and that more applications involving Peruvian Maca can be suggested.