Desenvolvimento de tempero em pó com mix de plantas alimentícias não convencionais (PANC)

Abstract

Unconventional Food Plants (PANC) have emerged as a promising alternative to enrich nutrition sustainably. Offering a little-explored dietary diversity, these plants play a crucial role in diversifying diets, conserving biodiversity, and promoting more environmentally friendly agricultural practices. Many PANC are rich in nutrients and possess medicinal properties, offering benefits for both health and environmental sustainability. In Brazil, there are approximately 3,000 documented PANC species, standing out for their potential to contribute to food and nutritional security, as well as generating income and promoting sustainability. The main objective of this study was to develop a powdered seasoning using a mix of PANC and its applicability in whole-wheat biscuits. This product aims to diversify the presentation of local raw materials, increase sustainability by reducing the waste of fresh food, improve shelf life, facilitate use, and promote the inclusion of these plants in the diet. The study was experimental, with a mixed-methods approach (qualitative and quantitative). The raw materials (chicory, coriander, ginger, basil, and jambu) were acquired at a regional fair and processed in the laboratory of the Institute of Health and Biotechnology (ISB/UFAM). Each plant was selected, sanitized, cut, and dehydrated in an air-circulating oven. After dehydration, the plants will be ground and stored for the formulation of the powdered spice mix. It is expected that the development of the products will contribute to the diversification of diets and the appreciation of local plants. The products presented adequate physicochemical characteristics and resulted in nutritional and environmental benefits. Furthermore, the powdered spice mix facilitated a new idea for the use of unconventional edible plants (PANC) in cooking, increasing their inclusion in the daily diet and reducing the waste of plants with high nutritional value.