ABSTRACT Yellow sweet potato is mostly produced by small farmers, and may be a source of energy and carotenoids in the human diet, but it is a highly perishable crop. To increase its industrial application, yellow sweet potato flour has been produced for use in bakery products. This study aimed to evaluate the technological quality and the carotenoids content in sweet breads produced with the replacement of wheat flour by 0, 3, 6, and 9% yellow sweet potato flour. Breads were characterized by technological parameters and β-carotene levels during nine days of storage. Tukey’s test (p<0.05) was used for comparison between means. The increase in yellow sweet potato flour concentrations in bread led to a decrease of specific volume and firmness, and an increase in water activity, moisture, orange coloring, and carotenoids. During storage, the most significant changes were observed after the fifth day, with a decrease in intensity of the orange color. The β-carotene content was 0.1656 to 0.4715 µg/g in breads with yellow sweet potato flour. This work showed a novel use of yellow sweet potato in breads, which brings benefits to consumers’ health and for the agricultural business.

Farinhas de arroz e de aveia e amido de trigo foram adicionados de vital glúten e avaliados pelo Teste de Panificação. Usou-se como padrão uma amostra de farinha de trigo com características adequadas para produção de pão. Os níveis de adição de vital glúten foram de 10, 15, 17,5, 20 e 30% para a farinha de arroz e de 10, 20 e 30% para a farinha de aveia. Ao amido de trigo, extraído da farinha de trigo utilizada como padrão, foi adicionado vital glúten de forma a reconstituir o teor de glúten original da farinha. Os melhores resultados do teste de panificação foram obtidos com 17,5% de vital glúten na farinha de arroz e 20% de vital glúten na farinha de aveia. Foram obtidos pães com volumes específicos inferiores aos de trigo (2,67cm³/g para vital glúten + farinha de arroz, 3,07cm³/g para vital glúten + farinha de aveia e 4,14cm³/g para vital glúten + amido de trigo contra 5,15cm³/g para os de farinha de trigo). As melhores misturas foram analisadas quanto às suas características reológicas e comparadas com a farinha de trigo original. A mistura de amido de trigo e vital glúten apresentou características farinográficas extensográficas inferiores à farinha de trigo e deu origem a pães de menor volume e com estrutura compacta. No geral, a adição de vital glúten propiciou a obtenção de pães com características aceitáveis, embora inferiores às do pão de farinha de trigo. As características dos pães contendo vital glúten foram: pouca simetria e quebra praticamente inexistente. São necessários novos estudos sobre a interação do vital glúten com os demais componentes da farinha de trigo e sua influência na qualidade do produto final.

Breadmaking Test was used to evaluate the quality of breads made of rice flour, oat flour and wheat starch with added vital gluten. A flour sample adequate for breadmaking was used as standard. The blends of rice flour had 10, 15, 17.5, 20 and 30% of vital gluten and the blends of oat flour had 10, 20 and 30% of vital gluten. Vital gluten was also added to the starch extracted from the standard wheat flour in order to reconstitute the original flour wheat content. The best results from the Breadmaking Test were obtained with the blends of 17.5% of vital gluten to the rice flour and 20% of vital gluten to the oat flour. The breads obtained showed lower volume values than those made of wheat flour (2.67cm³/g for vital gluten+rice flour, 3.07cm³/g for vital gluten+oat flour and 4.14 cm³/g for vital gluten+wheat starch and 5.15cm³/g for standard wheat flour). The rheological characteristics of the best blends were analyzed and compared to the standard wheat flour. The blend of vital gluten and flour starch showed inferior rheological characteristics than the original wheat flour. Also, their breads showed lower volume and compact structure. In general, breads with acceptable characteristics were obtained with the addition of vital gluten to rice flour, oat flour and wheat starch although these characteristics were inferior to those from the breads produced with the original wheat flour. Breads with vital gluten showed little symmetry and almost no breaking. New studies are necessary to investigate the interaction of vital gluten with the other components of wheat flour and its influence in the quality of the final product.

Este trabalho teve como objetivo investigar o aproveitamento da farinha de jatobá (Hymenaea stigonocarpa Mart) na produção de biscoitos tipo cookie. Inicialmente, foi feita a caracterização química da farinha de jatobá. Em seguida foram elaborados cookies com a proporção de farinha mista de trigo e de jatobá de 9:1 e adição de diferentes tipos de açúcares: açúcar mascavo, açúcar mascavo+mel, mel, frutose e açúcar refinado para a formulação controle. Os cookies foram avaliados nas suas características físicas e sensoriais. O grau de aceitação dos produtos elaborados e alguns produtos comerciais similares foram avaliados por consumidores potenciais do produto em duas regiões geográficas distintas: Campinas (SP) e Goiânia (GO). A farinha de jatobá apresentou teores de umidade na faixa de 8,44 a 10,9 g/100g e revelou a seguinte composição em base seca: proteínas 6,2±0,1 g/100g, lipídios 4,04±0,08 g/100g, cinzas 3,38±0,03 g/100g, fibra alimentar solúvel 12,6±0,4 g/100g, fibra alimentar insolúvel 36,4±0,3 g/100g, amido 3,1±0,1 g/100g e açúcares 34,28 g/100g. O cookie elaborado com farinha mista de trigo e jatobá e açúcar mascavo foi o mais aceito entre os produtos testados.

The objective of this research was to investigate the use of jatobá (Hymenaea stigonocarpa Mart.) flour in the production of cookies. The jatoba flour was first characterized chemically. The cookies were prepared using a 9:1 proportion of wheat:jatobá flours and the addition of different types of sugar: brown sugar, brown sugar+honey, honey, fructose and finally refined sugar for the control formulation. The cookies were evaluated for their physical and sensory characteristics. The acceptance levels of the products and of some similar commercial products were evaluated by potencial consumers of the product in the distinct geographical regions: Campinas (State of São Paulo) and Goiânia (State of Goiás). The jatoba flour had a moisture content between 8.44 and 10.9 g/100g and the following composition on a dry basis: 6.2±0.1 g protein/100 g, 4.04±0.08 g lipids/100g, 3.38±0.03 g ash/100g, 12.6±0.4 g soluble food fibre /100g, 36.4±0.3 g insoluble food fibre/100g, 3.1±0.1 g/100g starch and 34.28 g sugars/100g. The most acceptance product of those tested was the cookie prepared with the mixed jatoba and wheat flour plus brown sugar.