Desenvolvimento de mistura para tapioca de fécula e farinha de batata-doce de polpa roxa

Abstract

Sweet potato (Ipomoea batatas L.) is a tuber of great social and economic importance in Brazil. Its processing is necessary to reduce losses and extend its shelf life due to its perishability. Purple-fleshed sweet potatoes contain antioxidant and bioactive compounds that have important health benefits. Products focused on healthiness are part of a growing market, and purple-fleshed sweet potatoes fulfill this market purpose due to their low glycemic index and bioactive compounds. However, studying the antioxidant compounds pre- and post-processing is important. Therefore, the objective of this study was to develop a tapioca mixture using sweet potato starch and flour from purple-fleshed sweet potatoes, as well as to evaluate the phenolic compounds in the ingredients and final product. Additionally, the color and texture characteristics of the tapiocas after cooking were assessed. The methodology involved obtaining the starch and flour from the ‘BRS Anembé’ and ‘BRS Cotinga’ sweet potato cultivars, recently released by Embrapa. Analysis of starch and flour yields, total phenolic compounds, color, and texture of tapiocas produced from these ingredients were performed. The results revealed that the ‘BRS Cotinga’ cultivar showed higher yield values compared to the ‘BRS Anembé’ cultivar. The total phenolic compound content was higher in the flours compared to the starches and cooked tapiocas, with the ‘BRS Cotinga’ cultivar presenting the highest levels in all analyses. Color analysis showed differences between the starches and flours of the two cultivars, with the flours being darker and having a reddish tone closer to the blue axis. The addition of flour in tapiocas also influenced the color parameters, resulting in darker tapiocas with a redder hue. Texture analysis of the tapiocas showed significant differences between the formulations, with tapiocas without flour being harder, gummier, and chewier compared to tapiocas with flour. These results provide important information about the yield of starch and flour from purple-fleshed sweet potatoes, as well as the total phenolic compound content. Additionally, they highlight the influence of flour addition in tapiocas and the loss of phenolic compounds during the cooking process. This information is relevant for the development of new products and applications of purple-fleshed sweet potatoes, both to enhance nutritional value and explore their potential in the food industry.