Propriedades físico-químicas, nutricionais e funcionais de farinha de batata doce de polpa alaranjada e seu potencial de coloração de Petit Suisse

Abstract

The orange fleshed sweet potato (OFSP) has a large amount of β-carotene, a natural pigment that, in addition to conferring color, has a pro-vitamin A activity. Vitamin A deficiency is considered a health problem in hundreds of countries, mostly In African, Asian and South American countries. At risk, infants and pre-school children, pregnant women and women of childbearing age are at risk. Because it is an excellent source of provitamin A, some studies suggest that the consumption of OFSP may contribute to the reduction of vitamin A deficiency. In addition, the ability to confer attractive coloration to foods due to the presence of carotenoids is another contribution important to improve the appearance and acceptance of these products. Among the dairy products for children, Petit Suisse stands out, which is a type of cheese of very high humidity, with pasty, soft or soft consistency. This work evaluate the physical-chemical, nutritional and functional properties of orange fleshed sweet potato flour of different granulometries and its effect on the coloring of Petit Suisse. The centesimal composition, total starch content, carotenoid and pro-vitamin activity were studied for the three fractions of OFSP flour with granulometry of 150, 200 and 250 mesh. In addition, it was also evaluated the different fractions, resistant starch content, glycemic index, antioxidant capacity, color and particle size. In general, it was verified that the flour fractions studied differ statistically in all the physical-chemical, nutritional, functional properties, color and size of particles. Regarding the use in the OFSP flour in the Petit Suisse formulation, it was found that the amount of OFSP flour added did not affect the pH of this product, while preserving its identity pattern. In addition, the OFSP flour presented as an alternative to the coloring of Petit Suisse.