Innovation in root consumption in Brazil: A study for the development of chutney based on beet / Inovação no consumo de raízes no Brasil: Um estudo para o desenvolvimento de chutney à base de beterraba

• Autor(a) principal: Cardoso, Patrick da Silva
• Data de Publicação: 2020
• Outros Autores: Fagundes, Juliana Marques, Luckesi, Márcio Vasconcelos, Ribeiro, Camila Duarte Ferreira, Otero, Deborah Murowaniecki, Couto, Dayse Santana, Pires, Eduardo de Marchi
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Revista Veras
• Texto Completo: https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/13788
• topic: Gastronomy; Development of new products; Beta vulgaris L; Manihot esculenta; India.

Considering the limitation of nutrients found in human food in recent times, caused by the low consumption of products of plant origin, there is a need to encourage the food market for the development of new products, based on popular ingredients, easily accessible and rich in nutrients, such as roots. That said, the present work aimed to develop a new product that uses the roots and expresses the versatility that certain roots present. Thus, the preparation of a chutney was conceived, a product of Indian origin that is not widespread among the Brazilian population. For its adaptation by using roots as ingredient base, 3 tests were carried out to achieve the texture and flavor that referred to the original preparation, that is, bittersweet and aromatic. Therefore, when adapted to local ingredients such as beet and cassava, the root chutney resulted in a versatile and low-cost product that can take on several roles in the gastronomic world.