Desenvolvimento de macarrão misto de farinha de casca da batata doce (Ipomoea Batatas L.) e farinha de trigo (Triticum Durum)

Abstract

Macaroni is a food that has a high acceptance rate by Brazilian consumers. For being basically made up of wheat flour, and being considered an energy food. The objective of this work was to develop a pasta with partial replacement of wheat flour (FT) by sweet potato peel flour (FCBD). The anthocyanin content of the sweet potato peel flour submitted to three drying conditions (45 ° C / 48H, 55 ° C / 36H and 60 ° C / 24H) and also in fresh skin were quantified. The flour used for the development of pasta was the one that obtained the best results in relation to time and temperature, which dried at 45°C / 48H. For the formulations a mix design was used to establish the proportions of the ingredients in each formulation. Nine different formulations were developed, varying the concentration of potato peel flour, wheat flour and whole egg, aiming to obtain the ideal parameters of the pasta. The best formulations, selected by Quantitative Descriptive Sensory Analysis, were F4 (made with 268.3g of sweet potato shell flour, 25g of wheat flour and 46.6g of whole egg), F5 (made with 265 6g sweet potato shell flour, 20.8g wheat flour and 46.6g whole egg) and F7 (made with 263.3g sweet potato shell flour, 20.8g flour) wheat and 46.6g whole egg) were physically characterized chemically and remained stored. Affective acceptance and purchase intention tests were performed with untrained tasters. The best formulation was stored at 25ºC at storage times of 0, 30, 90 and 180 days as recommended by (Resolution RDC n°. 93 of October 31, 2000 of the National Health Surveillance Agency - ANVISA). There were no microorganisms from the coliform group or mold and yeast during the storage period. The results obtained in the acceptance and intention tests showed that the F5 formulation (made with 265.8g of sweet potato shell flour, 20.8g of wheat flour and 46.6g of whole egg), presented better acceptance statistically, proving to be a functional food option that meets consumer expectations.