Desenvolvimento de bebida funcional liofilizada a base de batata doce (ipomoea batatas l.) e cajá (spondias mombin l.)

Abstract

The use of functional ingredients in the formulation of novel foods has been the object of study and research in the area of food science and technology. Concern about health and quality of life leads the consumer to prefer healthy products. In this context, functional foods in addition to nourishing promote benefits to human health, when consumed regularly. The inclusion of functional ingredients, such as sweet potatoes (Ipomoea batatas L.), in non-alcoholic beverages, can contribute to the maintenance of health. Besides the functional aspect the acceptance of the consumers is essential for their loyalty to the product. cajá (Spondias mombin L.) stands out as being a fruit with a peculiar flavor and aroma and with good acceptability. This work aimed to develop a freeze-dried functional beverage based on sweet potatoes and cashew nuts. A Rotational Central Compound Design was used to combine the steam treatment with temperature and storage time in order to increase the initial starch content in sweet potato. For the formulations a blending design was used to establish the proportions of the ingredients (sweet potato, cajá and stevia sweetener) in each formulation. The results showed that it was possible to increase starch content by 101% in sweet potatoes. In the sensorial analysis, the functional beverage, formulation F11, presented statistically equal acceptance to the beverage without addition of sweet potato, showing to be a functional food option that meets the expectations of consumers.