DESENVOLVIMENTO DE FARINHA PRÉ-COZIDA DE BATATA-DOCE DE CASCA E POLPA ROXA (Ipomoea batatas,L.(Lam)) E SUA APLICAÇÃO NA ELABORAÇÃO DE TORTILHA.

Abstract

Sweet potato is one of the most consumed foods in the world because of its high energy and nutritional content. Besides that, it is a gluten-free vegetable, being an alternative in the elaboration of specific products for those with celiac disease. Some purple pulp cultivars have been attracting attention, mainly due to the presence of pigments such as anthocyanins, which have antioxidant properties. This work aims to produce a pre-cooked flour of sweet potato of peel and purple pulp, to obtain a tortilla. The tortilla was formulated using 100% sweet potato flour of purple pulp, salt, water and oil. Analyzes of proximal and physicochemical composition were carried out on potato in natura, precooked potatoes, flour and tortilla. Iron values of 15.35 mg / 100 g in dry matter were found in sweet potato flour of purple pulp. The pulp sweet potatoes in natura and pre-cooked evaluated had high levels of iron in their composition. The sweet potatoes of purple pulp in natura and pre-cooked evaluated had high levels of iron in its composition. The results obtained in the proximal composition and in the physical-chemical characteristics of the sweet potato of the purple pulp presented desirable standards according to what was stipulated for the flour legislation. The purple pulp sweet potato flour has the potential to be used in various food products and has no gluten in its composition. The tortilla elaborated with sweet potato of purple pulp flour presented high content of carbohydrates, high content of iron and bioactive compounds in its composition. The sweet potatoes, flour and tortilla evaluated showed high content of anthocyanins, a bioactive compound considered having high antioxidant activity. Tortilla prepared with sweet potato flour can be an alternative for people who need carbohydrate-rich foods, such as sportsmen or even those who can not or do not want to consume gluten in food.