Efeito da adição de farinha de araruta (Maranta arundinacea L.), nas propriedades físico-químicas, reológicas e funcionais de sobremesa láctea sabor baunilha

Abstract

In the past few years the use of prebiotics in the making of dairy products has been gathering many supports, although the search for low cost raw-material to achieve that it still a big challenge, which highlights the potential to the development in the research for alternatives sources or new processes in order to obtain those ingredients. Besides, the need to reduces the additives in the diet has been mandatory to the consumers who wants a health diet, as a growing tendency in the food industry in the development of products with cleaner labels, which are known as clean label. In this context, the search and/or value of natural ingredients that contributes simultaneously for the improvement in the functional properties, sensory and technological of food products that make them essential. Among the sources of these ingredients, stands out the araruta (Maranta arundinacea L.) as unconventional food plants (PANC´s) from Marantaceas Family, which presents a food potential, nutritional, functional that is neglected. Therefore, the aim of this paper was to evaluate the effect of the adding of araruta flours in the physical Chemical characteristics, rheological and in the growing of probiotic bacteria in the vanilla dairy dessert. In the Chapter I was developed and research in the literature in order to evaluate the sensory aspects and technological of prebiotics flours in the dairy products. In the Chapter II was performed a study of the prebiotic potential in the araruta flour, as well as, the effect of different % of these flours in the reological and technological of the mentioned dessert. It is possible to conclude that the particles size of the flours directed affected the texture of the desserts, once the flours with bigger size contributed to the increase in firmness of the dairy desserts. In addition, regarding the functional aspects, the araruta flour presented high level of resistent starch (29,47%) low IG(41,8), beyond the probiotic potential, which contribute to the increase number on the Lactobacillus Casey counting. Also, it was verified that % flour contribute to the reduction in the syneresis, rheological properties(flow behavior in oscillatory tests), texture (firmness and stickiness) and on the microscopical characteristics in the vanilla dairy dessert.