Processamento de produto farináceo a partir de beterrabas submetidas à secagem estacionária

Abstract

RESUMO. O consumo de hortaliças desidratadas tem sido estimulado pela praticidade de uso, maior tempo de conservação comparado à in natura e possibilidade de aproveitamento da produção excedente, reduzindo efeitos de sazonalidade. A pesquisa propôs produzir uma farinha de beterraba com a aplicação de procedimentos tecnológicos simples e disponíveis para grande parte dos pequenos produtores. Foram comparados diferentes cortes de beterraba, longitudinais (long 2; 4,5; 9 mm) e transversais (trans 2; 4,5; 9 mm), quanto ao tempo de secagem e de trituração, taxa de secagem, rendimento em produto farináceo e sua granulometria. Considerando que a taxa de secagem foi baixa, que o tempo de permanência do produto no secador foi baixo, que a farinha apresentou baixa granulometria, bem como a facilidade de preparo de fatias, os tratamentos em palito de 4,5 mm de espessura foram recomendados para a produção de farinha de beterraba. A farinha apresentou teor destacado para a fibra alimentar, carboidrato, proteína, total de minerais, e reduzido para lipídeo.Palavras-chave: farinha de beterraba, secagem, agroindústria, alimento funcional. ABSTRACT. Processing flour product obtained from stationary beet drying.The consumption of dehydrated vegetables has been stimulated for their practical use, higher conservation time compared to in natura varieties, and the possibility of using surplus production, thus reducing the effects of seasonality. This research proposed the production of beet flour, using simple technology and procedures available for the majority of small producers. Different beet slices were compared: longitudinal (long 2; 4.5 and 9 mm) and cross-section (cross 2, 4.5 and 9 mm), about drying and grinding times, drying rates, dry flour yields, and particle size. Considering that the drying rate was low, that the length of time of the product in the dryer was low, that the flour had low particle size, and the ease of preparing slices, the treatments of 4.5 mm slices were recommended for the production of beet flour. The flour presented high dietary fiber, carbohydrate, protein and total mineral contents, and reduced lipid content.

Drying kinetics of Talinum triangulare (Jacq.) Willd leaves and physicochemical assessment of flour

“…Drying is used in the productive process to remove excess water from raw material and thus prolong shelf life and prevent microbial spoilage (Mujumdar et al, 2016). Araújo Filho et al (2011) reported that the dehydration of plant material can be performed in various ways, including natural drying, drying with heated air circulation by conduction and/or convection, osmotic dehydration, and freeze drying, the last of which involves expensive technology. Drying should performed to reduce the moisture to a suitable level so as to obtain a uniform product, without causing changes in the properties of flour, such as discoloration and other changes in physical appearance, loss of aroma, alterations in texture and reduction of nutritional value (Ali et al, 2014).…”