Utilização do jambolão (syzygium cumini) e da palha de milho roxo (zea mayz l.) no desenvolvimento de novos produtos

• Autor(a) principal: Dias, Bruna Ferreira
• Data de Publicação: 2017
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da UFG
• dARK ID: ark:/38995/001300000f3q0
• Texto Completo: http://repositorio.bc.ufg.br/tede/handle/tede/7891
• topic: Sobremesas; Corantes naturais; Antioxidante e antocianinas; Desserts; Natural colorants; Antioxidant and anthocyanins; CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS

The raw materials used in this work are known to be natural sources of antioxidants, among which are phenolic compounds and anthocyanins, responsible for the prevention of various diseases when consumed by man. But the two raw materials are little explored, so little use. The objective of this work was to characterize jambolan fruits (Syzygium cumini) and purple maize straw (Zea mayz L.), to produce flours of these raw materials, to artisanly extract their dyes and to develop instant desserts formulations with the application of Obtained. Samples of jambolão were collected in the city of Goiânia-GO. And the straw of purple maize purchased, at Nossa Senhora Aparecida farm in the municipality of Hidrolandia-GO. After acquisition, they were washed, sanitized and dried. The jambols were pulped and lyophilized. The straw was then dried and crushed for analysis. Then the pulp and jambolan flour, as well as the straw and the flour of straw of purple corn were characterized as to the proximal composition, physical and physicochemical characteristics. Soon after the flour was used in the preparation of instant dessert with different proportions of pregelatinized rice flour, milk powder and jambolan flour or purple corn flour. After selecting the best formulation, considering the chemical and physical characteristics of the different formulations tested, the chemical, physical, microbiological and sensorial quality of the selected dessert was evaluated. The selected dessert formulation of jambolão was with 35.99 g of pregelatinized rice flour, 12.6 g of powdered milk and 14.41 g of lyophilized jambolan flour for the dessert of corn flour to The formulation chosen was with 38.68 g of pregelatinized rice flour, 15.75 g of powdered milk and 8.56 g of purple corn flour. According to the sensorial analyzes performed in the desserts, both selected formulations were accepted by the tasters obtaining desired characteristics. For the production of natural dyes, extraction was first carried out using water / ethanol solvents (ratio of 50:50), and the fixation using rice flour as the carrier, and drying at 30 ° C. The results obtained for the dyes of both raw materials corroborated with reports that the process of dye extraction interferes negatively in the characteristics of the final product with the decrease of the bioactive compounds. It is concluded that it is possible to produce a jambolan flour and purple corn straw with technological potential for the elaboration of instant anthocyanins rich desserts. Also that the two raw materials can be used for natural dye extraction, having this potential to be used in the processing of food products.