Farinha mista de trigo e bocaiuva: qualidade tecnológica e vida de prateleira

Abstract

The species Acrocomia aculeata (bocaiuva) is a native plant of the Brazilian Cerrado and is found widely in the Center-West Region. The fruit is popular and well accepted by the population of Mato Grosso do Sul. From the cereal group, wheat is a grass grown in several states in Brazil and represents the second largest cereal crop in the country. From wheat, it is possible to obtain flour and from this flour several other foods from the group of cereals that are part of the Brazilian diet can be prepared. Mixed flour corresponds to the mixture of two types of flour, and the one studied in the present work corresponds to the mixture of Acrocomia aculeata pulp flour with wheat flour, used in an attempt to improve technologically or nutritionally enrich some products, or make them functional to meet current consumer demand. This study aimed to evaluate the technological quality and shelf life of mixed wheat and bocaiuva flour through physical-chemical and rheological analyses, verifying the possible changes that occurred during storage. Mixed flours with 10 and 20% replacement of wheat flour by bocaiuva flour were packed in films impermeable to water vapor, oxygen and light and stored at room temperature for up to 120 days. During storage, the flours were evaluated for water content, water activity, pH, acidity in soluble alcohol, carotenoids and total phenols. The rheological properties were evaluated in the flours through the following analyses: alveography, farinography, Falling number. The results of aW, presented values favorable to the development of pathogenic microorganisms, in the period of 90 days in the substitution of 20%. As for carotenoids, it showed that in 20% the value doubled, the phenols decreased after the storage period. Stability characterized the flour as strong or very strong, the TQ showed that the 10% substitution showed characteristics of a strong flour, when related to the 20% flour, absorption, TD and ITM showed results related to characteristics of a strong flour or very strong, but the Falling number showed values that show the characteristic of a reduced bread and dry crumb, which can be solved with the addition of enzymes.