Banca de DEFESA: PAMARA VIRNA CARLOS DE OLIVEIRA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : PAMARA VIRNA CARLOS DE OLIVEIRA
DATE: 07/02/2026
TIME: 14:00
LOCAL: Sessão pública realizada por meio de Videoconferência
TITLE:

Arrowroot Flour (Maranta arundinacea L.): Production and Evaluation of Nutritional and Technological Feasibility for Use as a Food Ingredient.

KEY WORDS:

Biodiversity, rhizome, shelf-life, sensory analysis

PAGES: 125
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Human food consumption is based on a limited number of plant species, underutilizing the rich biodiversity of countries like Brazil. To reverse this, it is essential to value and rescue traditional knowledge by introducing native species into the diet, such as arrowroot (Maranta arundinacea L.), whose cultivation has declined in recent decades. This study aimed to evaluate the technological and nutritional viability of arrowroot flour and its application as a food ingredient. The research was conducted in three phases. In the first, the optimal combination of drying time and temperature was defined by evaluating water activity, yield, color, granulometry, photographic records, and SEM micrographs, in addition to validating the ideal condition and scaling up production. In the second phase, the flour was characterized, and a 150-day shelf-life study was conducted, monitoring microbiological and physicochemical stability, technological properties, starch content, and color. In the third phase, the flour was applied in a brownie formulation, with proximate composition and sensory analyses involving 138 tasters. Water activity (Aw) was the variable most sensitive to drying temperature, being decisive for product quality and defining the optimal process conditions. Yield increased significantly only with higher temperature. Color showed no significant difference, although photographic records indicated greater yellowing/darkening at lower temperatures (46 and 50°C). For granulometry, the range of 60 to 74°C favored more efficient milling, resulting in finer particles. SEM micrographs revealed that at 46 and 50°C, starch granule agglomerates formed, while in the 60 to 74°C range, the granules were more dispersed and individualized. Validation confirmed that drying at 70°C for 6 hours was the ideal condition, as it provided the lowest water activity (Aw) values. Arrowroot flour showed a predominantly starchy character (86.3%) and relevant mineral content (3.31%). The low moisture (5.39%) and lipid (0.045%) contents indicate high stability. The color difference compared to wheat flour was visually perceptible (ΔE=3.01). Granulometry was classified as medium. The flour maintained microbiological stability, with Aw and moisture below safe limits, and an inverse correlation between pH and acidity was observed. Regarding technological properties, water and oil absorption capacities remained stable during storage, while solubility and swelling power depended mainly on temperature, with maxima at 80°C. Initial storage periods showed variations in starch content and a simultaneous reduction in yellowing and darkening indices. Arrowroot flour proved to be a viable substitute for wheat flour in brownies, providing an increase in mineral content without altering the product's energy density. The brownie achieved high acceptability (81%) and relevant purchase intention (72%). The sensory attributes identified as critical points for improvement were odor and sweet taste. The relevance of this work lay in generating scientific knowledge about an underutilized raw material, promoting the valorization of Brazilian agrobiodiversity, developing new food products, encouraging more diversified agricultural practices, and fostering traditional knowledge associated with native biodiversity.

COMMITTEE MEMBERS:
Externa à Instituição - JALUZA LUANA CARVALHO DE QUEIROZ - UnP
Presidente - 3211846 - KARLA SUZANNE FLORENTINO DA SILVA CHAVES DAMASCENO
Externa à Instituição - MAYARA SANTA ROSA LIMA - UFRB
Interna - 2275877 - THAIS SOUZA PASSOS