Produção e aplicação da farinha de ora-pro-nóbis (pereskia aculeata mill.) para o desenvolvimento de produtos alimentícios: uma revisão

• Autor(a) principal: Sousa, Davi Oliveira
• Data de Publicação: 2021
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Repositório Institucional da UFU
• Texto Completo: https://repositorio.ufu.br/handle/123456789/33931
• topic: Ora-pro-nóbis; Novos produtos; CNPQ::ENGENHARIAS

Pereskia aculeata Mill. is popularly known as ora-pro-nóbis (OPN) or “poor meat”, whose popular name is due to the high protein content found on its composition, this vegetable is classified as a Non-Conventional Food Plant (PANC). This species has aroused much interest in scientific terms due to its pharmacological properties, in addition to its inclusion as a nutritional enricher in several food menus. Thus, this literature review aims to highlight the possibilities of production and use of ora-pro-nóbis (Pereskia aculeata Miller) and its flour in the development and enrichment of food products. It was possible to observe that ora-pro-nóbis is a PANC with promising characteristics as food, mainly due to its high protein content (around 25%), in addition to vitamins (mainly ascorbic acid) and important minerals, such as iron, manganese, magnesium, and calcium. Its large-scale use depends on the expansion of its cultivation, which still occurs “spontaneously”, without a structured production chain for large productions, which limits its availability in the market. The production of ora-pro-nóbis flour occurs more commonly by the conventional method (stove), whereas other drying methods could be applied to better preserve its properties. Several studies have applied the ora-pro-nóbis leaf in the development of products in the bakery area, such as cakes, bread, and pasta, as well as the use of its flour as an ingredient in different proportions in the development of new products, including food supplements and products aimed at the pharmaceutical industry. Given the above, it is possible to consider that OPN is increasingly studied and explored concerning its functional properties and the incorporation of new products.