Uso da farinha da batata-doce (Ipomea batatas L. (Lam))para o enriquecimento nutricional de alimentos: confecção de barra de cereal

Abstract

The sweet potato (Ipomea batatas L.Lam), widely grown in tropical America, is a tuberous vegetable. This tuber is easy to grow and adaptable to various regions, droughtresistant and inexpensive to produce. It is also rich in carbohydrates, vitamins E, A and the B complex. These are essential for athletes looking to increase muscle mass and eat a healthy diet. The aim of this study was to produce sweet potato flour for the nutritional enrichment of foods in the form of cereal bars, adding value to the substrate. The tuber was sanitized and given the appropriate treatment. Physico-chemical methods and devices were used to analyze lipids, total carbohydrates, ash, humidity, UV-Vis spectrophotometer (Shimadzu® 1280) and determination of thermotolerant coliforms. Four cereal bar samples were made and compared with the industrial one, and 22 untrained participants were included for sensory analysis followed by evaluation. The results obtained varied greatly. The industrial one (sample 5) and the one chosen by the tasters (sample 2) were chosen for comparative analysis. In several respects, the industrial sample had different characteristics, such as texture, sweetness, aroma and graininess on the verbal hedonic scale. Sample 2 was also characterized, like the flour, as having higher levels of carbohydrates and proteins than the industrial scale. Regarding the characterization of sweet potato flour, there were significant differences: the peel had a factor of 0.56%, with a higher amount of mineral salts; lipids were not different, with a concentration of 10.30% in the peel and 3.19% in the pulp. On the other hand, the pulp had a higher carbohydrate content (5.15%) than the peel. In addition, the carotenoid (vitamin A) and αtocopherol (vitamin E) levels were checked using a scanning spectrum, which found a range of 400-500 nm and 250-300 nm, respectively. The thermotolerant coliform analysis, using MPN (most probable number), obtained 240 "probable" coliforms per 100 mL, showing acceptable levels for human consumption. Overall, it was concluded that the implementation of sweet potato flour in the cereal bar is viable, containing carbohydrates, vitamins and nutrients essential to everyday life.