Caracterização e aplicação de farinhas e féculas de Lírio-do-brejo (Hedychium coronarium koen), Algodãozinho-do-campo (Cochlospermum regium) e Batata-de-teiú (Jatropha elliptica (Pohl) Muell Arg.)
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2018-02-28
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Universidade Federal de Goiás
Resumo
Cochlospermum regium, a native plant of the Brazilian Cerrado, known as “Algodãozinho-do-
campo”, is used in folk medicine for the treatment of infections and inflammation. Jatropha
elliptica (Pohl) Muell Arg is a plant belonging to the Euphorbiaceae family, native to the
Brazilian Cerrado, and popularly known as "Batata-de-teiú". There is a lack of scientific
knowledge about the physico-chemical and technological aspects of Jatropha elliptic and its
possible applications, in foods and or medicines. Hedychium coronarium Koen, native to
Nepal, is considered an invasive plant in Brazil, as it presents rapid and negative growth for
plant biodiversity. Rhizomes are man-made due to their medicinal properties, such as the
treatment of headache, cancer and inflammation, but it can also be a potential source for
starch extraction. Algodãozinho-do-campo, Batata-de-teiú and lírio-do-brejo are rhizomatous
plants with the potential to obtain starch and flour. The objective of this work was to
contribute with unpublished data on the characterization of flour and starch with a probable
functional value, extracted from Hedychium coronarium Koen, Cochlospermum regium and
Jatropha elliptica (Pohl) Muell Arg, as well as the application of these products as substrate in
the semi-solid fermentation, aiming the production of enzymatic extracts, and to evaluate the
effect of the ultrasound on the lírio-do-brejo starch. The extracted starches present peculiar
technological characteristics, being: the algodãozinho-do-campo starch under cooking
temperature absorbs less water and solubilizes less than the corn starch, maintaining more
the structure of the granules in the final product, being able to contribute to the improvement
of final product texture; the batata-de-teiú starch had a low tendency to retrograde; the lírio-
do-brejo starch presented high amylose content (about 59.16%), crystallinity of 19.30%, and
when it was submitted to ultrasound for 15 min at 62% intensity and 12.5 g 100g-1 an
increase in viscosity peak (from 1917 to 2257 cP) and reduction in tendency to retrograde
(from 2079 to 1295 cP) was observed. The flours presented peculiar nutritional
characteristics, antioxidant capacity, presence of phenolic compounds, low toxicity in Artêmia
salina, presence of antinutritional factors, and were not efficient for the production of
enzymatic extracts by semi-solid fermentation. It is concluded that they are plants with
potential to obtain starch and flour.
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BENTO, J. A. C. Caracterização e aplicação de farinhas e féculas de Lírio-do-brejo (Hedychium coronarium koen), Algodãozinho-do-campo (Cochlospermum regium) e Batata-de-teiú (Jatropha elliptica (Pohl) Muell Arg.). 2018. 204 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Universidade Federal de Goiás, Goiânia, 2018.