E elaboração da farinha integral do ariá (Calathea allouia) e a avaliação do seu uso na formulação de biscoitos

Abstract

The biscuit is a food that is part of people's daily lives, considered practical and traditional, in which it can meet different tastes and reach the most varied types of audience. Ariá is an unconventional plant (PANC) with tuberous root, where its tubers are consumed cooked by indigenous and riverside. The objective of this work was to elaborate the whole meal of the ariá tuber (Calathea allouia), evaluate its use in cookie formulation and determine the physical-chemical, microbiological and antioxidant properties, with the purpose of adding greater health to the product and more health benefits, besides contributing to the reduction of waste generated in the environment. Formulations were elaborated with 0% (F1), 2% (F2), 4% (F3) and 6% (F4) of whole flour of the ariá, containing the pulp and peel, in partial replacement of wheat flour. The biscuits were submitted to microbiological analysis, centesimal composition, physicochemical, colorimetric and microscopy. The results of the microbiological analyses ensured the hygienic and sanitary quality in the preparation of the biscuits, concluding that they were fit for consumption, being in accordance with the legislation. In the centesimal analysis, the formulation with the highest moisture and carbohydrate content was 6% (F4). F1 presented ash with 1.75%, while F4 contained 1.68%. F1 presented proteins with 0.54%, while f2 and f4 samples showed 0.50%. For the lipid content, F1 obtained 20.66%, and F2, 15.23%. The results indicate that the biscuits produced with the addition of whole meal from ariá present a good alternative for partial replacement of wheat flour, containing nutritional benefits, being a product with potential for the market.