Exploração do amido do amaranto como espessante na confeitaria

Abstract

Amaranth is a so-called grain which adapts well to hot climates and that other handicaps cereals, plus get a good use of every part of your plant and have an excellent nutritional profile. However, despite of your enormous potential is still not so used in various parts of the world because it is little known, including those Brazil. For over 10 years studies are done about adjustment, cultivation and acceptance of amaranth in Brazil, and some surveys have already been carried out, how about your composition, use of your flour in products, like cakes and cookies, but there is a lack of exploration of the potential of your starch for use in food preparation. The objective of this work was to analyze the feasibility of the use of the amaranth starch as a thickener in bakery products, considering features sensory, physical, chemical and cost benefit. For this, the amaranth startch was isolated, and then used for the production of pastry cream with amaranth starch (CCAA), where this was compared with pastry cream with corn starch (CCAM), using for both formulations the same imprint. At the rheological test, both samples were non-Newtonian fluids, with predominantly pseudoplastic behavior and finally a characteristic behavior of reopetical fluid, and CCAM proved more resistant to breakage by initial gel viscosity greater than CCAA. The samples showed no significant difference in color analysis (P > 0,05), and according to the CIELAB system have rapprochement with the light yellow color. At sensory analysis with 100 consumers, the samples did not show significant differences among themselves for the aroma and texture attributes (P > 0,05), while presented significant difference (P > 0,05) to the flavor attributes, overall impression and intent, getting results more unfavorable to the pastry cream with amaranth starch. Both samples obtained a good acceptance in general terms. On the observation of the behavior of amaranth starch under refrigeration and freezing, was observed that the samples had no major changes when chilled at 5° C for 24 h, however at the cooling for 168 h the sample CCAM proved to be more stable than CCAA, when freezed to -10° C for 168 h the opposite occurred. These results express the possibility of its use in the preparation of pastry products, under the need of some adjustments and/or associations with other thickeners to collaborate on cases of firmness and taste, and cost reduction.