UNIVERSIDADE FEDERAL DA PARAÍBA CENTRO DE TECNOLOGIA E DESENVOLVIMENTO REGIONAL DEPARTAMENTO DE TECNOLOGIA DE ALIMENTOS GRADUAÇÃO EM TECNOLOGIA DE ALIMENTOS DEBORAH ARAÚJO DIONIZIO DA SILVA ELABORAÇÃO DE PRODUTOS PANIFICÁVEIS TIPO PÃO FRANCÊS, ENRIQUECIDOS COM FARELO DE URUCUM

Abstract

Annatto seeds are exploited mainly for the extraction of colorant, generating an agro- industrial co-product with the potential to enrich food formulations, by reducing waste. The objective of this work was to produce the annatto bran, analyze it and evaluate its use as an ingredient in the manufacture of French-style bread and sense the profile of the bread consumer and their expectations for the consumption of new products. The starch was extracted from the discolored seeds, generating annatto bran as a co-product. They were prepared as French-style bread formulations, using the indirect sponge method, varying the proportion of bran and wheat flour. A market survey was carried out, using the online questionnaire, which was carried out to analyze consumer acceptance of bran-derived breads as an unconventional ingredient. The annatto bran had a moisture content of 9.51 ± 0.10 (g / 100g) and a water activity of 0.72 ± 0.02. The content of antinutritional compounds investigated was 0.33 mg per 100g of tannic acid and absent of oxalic acid. Regarding technological properties, the bran was considered to have moderate fluidity, a resource for water absorption. In the particle size analysis, most of the annatto bran particles (80%) were between the sizes of 0.212 – 0.6 mm. The breads made with 10% annatto bran were the ones that characterize the texture closest to traditional French-style breads. The annatto meal was well accepted by respondents, with 93.9% acceptance and 80.8% agreement that the addition of bran can bring benefits to the health of consumers. To recover the results, one can gain that the annatto bran nutritionally favors the bread, enriching it mainly with dietary fiber. Despite the decrease in the technological quality of the breads (firmness, volume), it is possible to substitute wheat flour for annatto bran with lower proportions of bran (10%), as they are more technologically similar to traditional breads.