Milho não transgênico - Caracterização e formulação de produtos

Abstract

Transgenic corn grains dominates the corn byproduct market, by contrast, a portion of market seek to consume non-GM products. For this reason, the corn market of “criolo” (non-transgenic) seeds has grown and the territory of Borborema has stood out. The aim of this work was to characterize physically, chemically and technologically products derived from non-transgenic corn grains (“Milho da Paixão”) produced by farmers from “Polo da Borborema”. This research was a part of a technical cooperation work carried out by the team of the Agricultural Product Technology Laboratory (LTPA / DSER / UFPB) and AS-PTA: Agroecological Farming system. Physical, chemical and technological analyzes were performed using corn, hominy, cornmeal and “xerém”. Afterwards, all of them were processed into flours. All flours produced were composed by granulometric fractions ranging between 1.0-2.0 mm, with the xerém forming particles being the coarser ones presenting granules size of 2.0 mm. All products analyzed presented protein content ranging from 8.07-10.49% and starch percentages ranging from 53.4-78.7%. Culinary formulations were developed using cornmeal (couscous, cake and bread); “Xerém” (“Angu”); and hominy (salty and sweet “mungunzá”). The evaluated products contain good protein and starch concentration. The cornmeal contains protein and starch concentrations of 10.5% and 78.7%, respectively.