Caracterização da farinha e fécula de Maranta arundinacea L. e Myrosma cannifolia L.f.

Liliane Maria da Silva; Karina Perrelli Randau; Marina Maria Barbosa de Oliveira

doi:10.48017/dj.v10i2.2838

Authors

Liliane Maria da Silva Federal University of Pernambuco, Department of Pharmaceutical Sciences, Postgraduate Program in Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil
Karina Perrelli Randau Federal University of Pernambuco, Department of Pharmaceutical Sciences, Graduate Program in Therapeutic Innovation and Graduate Program in Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil
Marina Maria Barbosa de Oliveira Federal University of Pernambuco, Professor and researcher in the Department of Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil.

DOI:

https://doi.org/10.48017/dj.v10i2.2838

Keywords:

food diversity, Marantaceae, food technology

Abstract

Unconventional food plants hold great promise in the field of food technology, in addition to presenting therapeutic potential and pharmaceutical applicability. Replacing wheat flour with other vegetables is an alternative to a healthier diet, moderate or gluten-free. The arrowroots Maranta arundinacea L. and Myrosma cannifolia L.f. they have edible rhizomes that can be used, especially for removing starch for the manufacture of bakery products and potential diverse use in the food industry. The objective was to evaluate the potential use of both arrowroots in view of the technological properties for application in food. Arrowroot flour and starch were obtained through conventional treatment. A physical-chemical and technological characterization linked to the properties of starch was carried out. The results indicate an ideal drying temperature of 60°C for 3:30 hours and a low yield for starches in relation to flour, especially in common arrowroot. All products obtained in this study had a pH close to neutrality, but moisture content within the standard required by current legislation. The flours generally obtained technological characteristics compatible with those presented in the literature, especially for the formation of starch gel, proving to be viable for replacing conventional flours.

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Author Biographies

Liliane Maria da Silva, Federal University of Pernambuco, Department of Pharmaceutical Sciences, Postgraduate Program in Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil

0000-0001-5092-5245; Federal University of Pernambuco, Department of Pharmaceutical Sciences, Postgraduate Program in Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil. Email: liliane.marias@ufpe.br

Karina Perrelli Randau, Federal University of Pernambuco, Department of Pharmaceutical Sciences, Graduate Program in Therapeutic Innovation and Graduate Program in Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil

0000-0002-4486-4420; Federal University of Pernambuco, Department of Pharmaceutical Sciences, Graduate Program in Therapeutic Innovation and Graduate Program in Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil. Email: karinap.randau@ufpe.br.

Marina Maria Barbosa de Oliveira, Federal University of Pernambuco, Professor and researcher in the Department of Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil.

0000-0002-8257-6219; Federal University of Pernambuco, Professor and researcher in the Department of Pharmaceutical Sciences. Recife, Pernambuco (PE), Brazil. Email: marina.boliveira@ufpe.br.

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