Analise físico-química e sensorial de farinha de baru durante o armazenamento

Abstract

The use of domestic native products that can replace wheat in food has grown because of the failure to meet domestic demand for this cereal. The baru appears as a solution to this lack. The objective of this study was to evaluate: the storage of the whole (WF) and defatted part (DPF) baru flour in BOPP packages for 90 days; drying kinetics and mathematical adjustments and sensory characteristics of WF. Storage was conducted in ICD, under factorial 3x2 (0, 45 and 90 days, WF and DPF). In order to verify the influence of the treatments, the ash content, color, wettability rate, pH, flow time, angle of rest, humidity and microbiological activity were analyzed. Flour drying was carried out at 60, 70 and 80 °C. Mathematical models were adjusted by SigmaPlot 14.0 software. Sensory analysis was performed with 30 untrained judges in CBD, studying appearance, odor, texture, taste, overall impression and intention to purchase WF cookies. The BOPP packaging did not preserve the initial characteristics of the flours studied in storage. The lipid content differentiated the drying kinetic curves. The models of Midilli and Cavalcanti Mata represented well the kinetics of drying. There was no difference in the sensory characteristics of the evaluated cookies, and the baru could replace the wheat.