Estudo comparativo de farinhas de batata-doce obtidas a partir das variedades tradicional e biofortificada

Abstract

Sweet potato (Ipomoea batatas L.) is a tuberous plant with large production in Brazil and around the world. Its main form of consumption is cooked or dehydrated, in the form of flour and chips. Therefore, the objective of the work was to dehydrate sweet potatoes (New Italian and the biofortified BRS Amelia) to obtain flour, and to characterize them. The sweet potato New Italian was obtained from the local market in the city of Nossa Senhora da Glória, Sergipe, while the biofortified BRS Amélia was acquired through a donation from the state Secretarit for Social Assitance and Citizenship – SSAC. To obtain the flour, the potatoes were dehydrated in an oven at 60 °C. Physicochemical analyzes (moisture, total titratable acidity, pH and ash) of the flours obtained were carried out, in addition to the yield and color parameters. The technological properties (water absorption index (WAI), milk absorption index (MAI), oil absorption index (OAI), water solubility index (WSI) and hygroscopicity) and bioactive compounds were also evaluated (Vitamin C and carotenoids). The flour from biofortified sweet potato BRS Amelia (Biofortified Flour, BF) obtained a higher yield (19.23%) than that from New Italian flour (Flour New Italian Flour, NIF, 16.68%). The moisture content of BF (4.93%) was lower than NIF (6.61%), while the ash content of NIF (1.90%) was higher than that of BF (1.54%). The acidity of BF (3.48%) was lower than that of NIF (6.92%), and the pH was lower in NIF (6.20). There was no statistical difference (p>0.05) in the WAI, MAI and WSI analyzes for the two flours. The OAI of NIF (1.81 g/g) was relatively higher than that of BF (1.77 g/g). According to hygroscopicity, the flours were considered slightly hygroscopic (NIF – 10.72% and BF – 11.11%). For the color parameters was statistical difference (p<0.05) between the Luminosity (L) of the flours produced, while BF showed a tendency towards red and yellow (7.93 and 32.17, for a* and b*, respectively). Both flours had a high vitamin C content (87.58 mg/100 g and 87.61 mg/100 g, for NIF and BF, respectively), but BF contains a higher level of total carotenoids (19.37 µg/g). The results found show that it is possible to obtain flour from the sweet potatoes used and the flours produced have the potential to be used as ingredients in different food matrice.