OBTENÇÃO DE FARINHAS DE VEGETAIS COM POTENCIAL FUNCIONAL PARA O ENRIQUECIMENTO DE PRODUTOS ALIMENTÍCIOS Obtaining vegetable flours with functional potential for enriching food products

Abstract

Vegetable flours can be of great benefit to the food industry, as it is an affordable product, and can be corrected to replace wheat flour in the addition of various foods. The project objective was to prepare carrot and beet flours to produce colorful colors. To prepare the flours, the vegetables were obtained in the municipality of Coxim-MS and processed in the food laboratory of the IFMS Campus to be used in the production of colored cookies with natural pigments. The results obtained in the physicochemical characterization of the carrot were pH 6.12 in natura, 6.17 of the flour and 6.46 of the biscuit, Brix 26.66 in natura, 38.33 of the flour and 28.33 biscuit, moisture 90.96 in natura, 10.52 of flour and 8.43 of biscuit, phenolic compounds 30.54 in natura, 432.68 of flour and 263.32 of biscuit. For physical characterization of beet compounds were pH 5.98 in natura, 6.23 of flour and 6.71 of biscuit, Brix 56.66 in natura, 88.33 of flour and 16.66 of biscuit, humidity 91.89 in natura, 18.77 of flour and 6.56 of biscuit, phenolic compounds 110.97 in natura, 58.15 of flour and 325.57 of biscuit. And for the color parameters of the dissipated carrot biscuits and the beetroot biscuit transmitted in an opaque color in relation to the carrot biscuit with a bright hue. The results of the sensory analysis for the cookies after baking dissipate a well accepted, tasty and nutritious product. Therefore, vegetables added value to the product, being a healthy alternative for the population.