Caracterização da farinha obtida a partir do resíduo fibroso de araruta (Maranta arundinacea L.

• Autor(a) principal: Freitas, Aline Noton Holanda de
• Data de Publicação: 2023
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFAM
• Texto Completo: http://riu.ufam.edu.br/handle/prefix/6874
• topic: Farinha; Flour; Beneficiamento; Aproveitamento de Resíduo; Material fibroso; Beneficiation; Residue Utilization; Fibrous material; Ciências Agrárias; Resíduos vegetais - Reaproveitamento; Fibras vegetais

Characterization of flour destined from the fibrous residue of Arrowroot (Maranta arundinacea L.). Arrowroot is a native plant from South America with important cultural and culinary value. Besides containing some remarkable properties and characteristics such as high digestibility and gluten free, it also offers several options of preparations that use it as a base in baked goods, porridges, and sauces. Despite its diversity of application, after the rhizome processing, there is the fibrous tuber residue left over, composed of the peel and a starchy fraction, which can be used for other purposes, thus adding more value to the product. Agroindustrial residues have been the target of research for decades, consequently, several studies have been conducted with the objective of finding ways to use this material in a responsible and conscious way. From the environmental point of view, the studies to reduce the impact of waste are considered of paramount importance, as they are related to the enhancement of the environment and the deposition of waste in ecosystems. Based on this information, the objective of this work was to develop a flour from the fibrous residue of arrowroot and determine the concentration of physicochemical, centesimal components and analyze the colorimetry present in the residue obtained from Maranta arundinacea L., as well as to evaluate its antioxidant activity and visualization of residual starch through optical microscopy. In this research, physicochemical, centesimal, colorimetric and optical microscopy analyses were performed for the characterization of the flour obtained from the residue. The results were excellent for the physicochemical parameters; centesimal, where the flour proved to be an excellent source of fiber and a possible substitute for gluten intolerant people; and in its colorimetry showing similarities to traditional flours, i.e., not affecting the color in sensory analysis. However, in the present study, when investigating the antioxidant activity, where through the extracts in DMSO, there was no detection of the free radical by the DPPH and ABTS methods. Despite this, the results suggest that the flour obtained from the residue can be considered a source of fiber, presenting beneficial effects to human health and with great potential for the food and animal industry.