Arrowroot, its processing and use in gastronomic preparations
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2021 |
| Outros Autores: | , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/22776 |
Resumo: | The present work had as objective to characterize the botanical part of the arrowroot (Maranta arundinacea L.), by means of a bibliographical revision, and to describe the processing of the starch and of three different classifications of flours, being them: yellow, white and integral. The characteristics of the forms of reforestation of arrowroot, which carries cultural value, and its forms of consumption and applications were described. In addition, an overview was made of the centesimal composition of the arrowroot starch compared to other types of starches, showing its great potential for use in gastronomic preparations. Two preparations were emphasized: arrowroot cookie with coconut and pastry dough. In the elaboration of the cookie made from arrowroot starch with the addition of coconut, at the end of the preparation, a light colored cookie was observed, of aerated consistency, with a certain fragility, being crunchy, light and with a slightly sweet flavor. And in the preparation of the arrowroot pastry, at the end of the preparation, it was observed a light, crispy pastry that presented a better sensory quality when fried in oil with a relatively low temperature. Therefore, with the absence of gluten in the rhizome, it becomes feasible to consume for people with celiac disease, becoming another option for the production of foods that can be directed to people with dietary restrictions or not. |
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Arrowroot, its processing and use in gastronomic preparationsArrowroot, su procesamiento y uso en preparaciones gastronómicasAraruta, seu beneficiamento e utilização em preparações gastronômicasCulturaFéculaGastronomiaProcessamento.AlmidónCultivoGastronomiaProcesamiento.CultureStarchGastronomyStarch.The present work had as objective to characterize the botanical part of the arrowroot (Maranta arundinacea L.), by means of a bibliographical revision, and to describe the processing of the starch and of three different classifications of flours, being them: yellow, white and integral. The characteristics of the forms of reforestation of arrowroot, which carries cultural value, and its forms of consumption and applications were described. In addition, an overview was made of the centesimal composition of the arrowroot starch compared to other types of starches, showing its great potential for use in gastronomic preparations. Two preparations were emphasized: arrowroot cookie with coconut and pastry dough. In the elaboration of the cookie made from arrowroot starch with the addition of coconut, at the end of the preparation, a light colored cookie was observed, of aerated consistency, with a certain fragility, being crunchy, light and with a slightly sweet flavor. And in the preparation of the arrowroot pastry, at the end of the preparation, it was observed a light, crispy pastry that presented a better sensory quality when fried in oil with a relatively low temperature. Therefore, with the absence of gluten in the rhizome, it becomes feasible to consume for people with celiac disease, becoming another option for the production of foods that can be directed to people with dietary restrictions or not.El presente trabajo tuvo como objetivo caracterizar la parte botánica del arrurruz (Maranta arundinacea L.), mediante una revisión bibliográfica, y describir el procesamiento del almidón y de tres diferentes clasificaciones de harinas, siendo ellas: amarilla, blanca e integral. Se describieron las características de las formas de repoblación del arrurruz, que tiene un valor cultural, y sus formas de consumo y aplicaciones. Además, se hizo un repaso de la composición centesimal del almidón de arrurruz en comparación con otros tipos de almidón, mostrando su gran potencial de uso en preparaciones gastronómicas. Se hizo hincapié en dos preparaciones: la galleta de arrurruz con coco y la masa de hojaldre. En la elaboración de la galleta a partir del almidón de arrurruz con adición de coco, al final de la preparación, se observó una galleta de color claro, de consistencia aireada, con cierta fragilidad, siendo crujiente, ligera y de sabor ligeramente dulce. Y en la elaboración de la pasta de arrurruz, al final de la preparación, se observó una pasta ligera, crujiente y que presentaba mejor calidad sensorial al ser frita en aceite con una temperatura relativamente baja, siendo también probada su cocción en el horno que promueve un producto más resistente a la mordida. Por lo tanto, con la ausencia de gluten en el rizoma, se hace factible su consumo para las personas con enfermedad celíaca, convirtiéndose en otra opción para la producción de alimentos que pueden ser dirigidos a personas con restricciones alimentarias o no.O presente trabalho teve como objetivo caracterizar a parte botânica da araruta (Maranta arundinacea L.), por meio de uma revisão bibliográfica, e descrever o beneficiamento da fécula e de três diferentes classificações de farinhas, sendo elas: amarela, branca e integral produzidas em uma comunidade em Trairi, Ceará. Foram descritas as características das formas de reflorestação da araruta, a qual carrega valor cultural, e suas formas de consumo e aplicações. Além disso, foi feito um apanhado da composição centesimal da fécula da araruta comparada aos outros tipos de amidos, mostrando seu grande potencial para o uso em preparações gastronômicas. Deu-se ênfase em duas preparações: biscoito de araruta com coco e massa de pastel. Na elaboração do biscoito proveniente da fécula de araruta com adição de coco, ao final da preparação, observou-se um biscoito de cor clara, de consistência aerada, com certa fragilidade, sendo crocante, leve e de sabor levemente adocicado. E na elaboração do pastel de araruta, ao final da preparação, observou-se um pastel leve, crocante e que apresentou maior qualidade sensorial ao ser frito em óleo com temperatura entre 140 a 160ºC, sendo testada também sua cocção ao forno que promoveu um produto mais resistente à mordida. Portanto, com a ausência do glúten no rizoma, torna-se viável o consumo para pessoas portadoras da doença celíaca, tornando-se mais uma opção para produção de alimentos que podem ser direcionados a pessoas com restrições alimentares ou não. Research, Society and Development2021-11-28info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2277610.33448/rsd-v10i15.22776Research, Society and Development; Vol. 10 No. 15; e387101522776Research, Society and Development; Vol. 10 Núm. 15; e387101522776Research, Society and Development; v. 10 n. 15; e3871015227762525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/22776/20408Copyright (c) 2021 Marciana Silva Araújo; Luana Cavalcante Gonçalves da Silva; Vinícius Quintino Lavor Andrade; Alessandra Pinheiro de Góes Carneiro ; Eveline de Alencar Costa; Luis Eduardo Sobral Fernandeshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAraújo, Marciana Silva Silva, Luana Cavalcante Gonçalves da Andrade, Vinícius Quintino Lavor Carneiro , Alessandra Pinheiro de Góes Costa, Eveline de Alencar Fernandes, Luis Eduardo Sobral 2021-12-06T10:13:53Zoai:ojs.pkp.sfu.ca:article/22776Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:41:50.905093Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Arrowroot, its processing and use in gastronomic preparations Arrowroot, su procesamiento y uso en preparaciones gastronómicas Araruta, seu beneficiamento e utilização em preparações gastronômicas |
| title |
Arrowroot, its processing and use in gastronomic preparations |
| spellingShingle |
Arrowroot, its processing and use in gastronomic preparations Araújo, Marciana Silva Cultura Fécula Gastronomia Processamento. Almidón Cultivo Gastronomia Procesamiento. Culture Starch Gastronomy Starch. |
| title_short |
Arrowroot, its processing and use in gastronomic preparations |
| title_full |
Arrowroot, its processing and use in gastronomic preparations |
| title_fullStr |
Arrowroot, its processing and use in gastronomic preparations |
| title_full_unstemmed |
Arrowroot, its processing and use in gastronomic preparations |
| title_sort |
Arrowroot, its processing and use in gastronomic preparations |
| author |
Araújo, Marciana Silva |
| author_facet |
Araújo, Marciana Silva Silva, Luana Cavalcante Gonçalves da Andrade, Vinícius Quintino Lavor Carneiro , Alessandra Pinheiro de Góes Costa, Eveline de Alencar Fernandes, Luis Eduardo Sobral |
| author_role |
author |
| author2 |
Silva, Luana Cavalcante Gonçalves da Andrade, Vinícius Quintino Lavor Carneiro , Alessandra Pinheiro de Góes Costa, Eveline de Alencar Fernandes, Luis Eduardo Sobral |
| author2_role |
author author author author author |
| dc.contributor.author.fl_str_mv |
Araújo, Marciana Silva Silva, Luana Cavalcante Gonçalves da Andrade, Vinícius Quintino Lavor Carneiro , Alessandra Pinheiro de Góes Costa, Eveline de Alencar Fernandes, Luis Eduardo Sobral |
| dc.subject.por.fl_str_mv |
Cultura Fécula Gastronomia Processamento. Almidón Cultivo Gastronomia Procesamiento. Culture Starch Gastronomy Starch. |
| topic |
Cultura Fécula Gastronomia Processamento. Almidón Cultivo Gastronomia Procesamiento. Culture Starch Gastronomy Starch. |
| description |
The present work had as objective to characterize the botanical part of the arrowroot (Maranta arundinacea L.), by means of a bibliographical revision, and to describe the processing of the starch and of three different classifications of flours, being them: yellow, white and integral. The characteristics of the forms of reforestation of arrowroot, which carries cultural value, and its forms of consumption and applications were described. In addition, an overview was made of the centesimal composition of the arrowroot starch compared to other types of starches, showing its great potential for use in gastronomic preparations. Two preparations were emphasized: arrowroot cookie with coconut and pastry dough. In the elaboration of the cookie made from arrowroot starch with the addition of coconut, at the end of the preparation, a light colored cookie was observed, of aerated consistency, with a certain fragility, being crunchy, light and with a slightly sweet flavor. And in the preparation of the arrowroot pastry, at the end of the preparation, it was observed a light, crispy pastry that presented a better sensory quality when fried in oil with a relatively low temperature. Therefore, with the absence of gluten in the rhizome, it becomes feasible to consume for people with celiac disease, becoming another option for the production of foods that can be directed to people with dietary restrictions or not. |
| publishDate |
2021 |
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2021-11-28 |
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info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
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article |
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publishedVersion |
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https://rsdjournal.org/index.php/rsd/article/view/22776 10.33448/rsd-v10i15.22776 |
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https://rsdjournal.org/index.php/rsd/article/view/22776 |
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10.33448/rsd-v10i15.22776 |
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por |
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por |
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https://rsdjournal.org/index.php/rsd/article/view/22776/20408 |
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https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
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https://creativecommons.org/licenses/by/4.0 |
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openAccess |
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Research, Society and Development |
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Research, Society and Development |
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Research, Society and Development; Vol. 10 No. 15; e387101522776 Research, Society and Development; Vol. 10 Núm. 15; e387101522776 Research, Society and Development; v. 10 n. 15; e387101522776 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
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UNIFEI |
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Research, Society and Development |
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Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
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