Desenvolvimento de cereal matinal extrusado à base de farinha de milho (Zea mays), e pupunha (Bactris gasipaes, Kunth)

Abstract

Breakfast cereals are ready to eat to be healthy alternatives to food for both children and adult food. These productos already reach a few decades of existence in the market and their consumption come meet the new food trends. The search for new products, especially for those that add a high nutritional value, has been widely increased. The challenge for the food industry try to merge characteristics factors as taste, quality, good price, nutritional diversity. The rich biodiversity of the Amazon region has widely as the peach palm fruit that is an important source of highly bioavailable beta-carotene, also possessing niacin, vitamin A and phosphorus, has excellent potential for the food industry. The present study investigated the effect of extrusion parameters on antioxidants, physical-chemical, technological, sensory, nutritional and microbiological development of breakfast cereal based extruded cornmeal and peach palm (Bactris gasipaes, Kunth) properties. The cereal was prepared by thermoplastic extrusion process in which a 22 central composite rotational design was used, with variables X1 equivalent moisture of the mixture and the equivalent content of peach palm flour X2, totaling 12 tests and checking their effects on the index radial expansion (IE), hardness, lightness (L *), water absorption index (WAI), water solubility index (ISA), varying the moisture of the mixture, concentration of peach palm flour with temperature fixed. The result of the process consisted of a cereal defined as optimal point of 25% which met the quality parameters with chemical composition of 3.84% moisture, 0.63% ash, 6.09% protein, 0.39% lipid, 3.11 for total fiber and 85.94% carbohydrate and mineral profile with 18,02mg Ca, Mg 17,89mg, 298,11mg K, 10,88mg Na, 0,13mg Mn 0 , 19mg of Cu, Zn and 3,05mg 6,58mg Fe, microbiological results were in agreement with the DRC recommended by law 12 of 2001 in the sensory analysis the optimum point was accepted by the evaluators as the preferred when compared with the control and 50% of the cereal. It was possible to develop the morning extruded cereal enriched with whole corn pupunha acceptable for the production of extruded breakfast cereal flour with physicochemical parameters technological, nutritional and sensory.