Scientific Electronic Archives (Sep 2020)

Production and characterization of tannia rhizome flour

  • A. F. Morais,
  • L. B. S. Canapá,
  • M. F. A. Silveira,
  • R. Vera

DOI
https://doi.org/10.36560/13920201201
Journal volume & issue
Vol. 13, no. 9
pp. 67 – 73

Abstract

Read online

Tannia is an unconventional vegetable of high nutritional value. In Brazil, only its leaves are used, and the use of its rhizome is advantageous to avoid post-harvest losses and to reduce waste. Thus, the objective of this work is to produce and characterize the tannia rhizome flour in terms of its physical-chemical characteristics, centesimal composition, and technological properties. The flour was obtained by drying the rhizome slices at 65 °C in a drying oven and subsequent grinding. The fineness modulus was 3.10, with a classification between fine and medium, with a yield of 14.36%. With a pH of 5.43, and a titratable acidity of 4.09%, it was classified as low acid. As it presents water activity equal to 0.23% and moisture content of 6.07%, it is a product without risk of microbial development. The water solubility (16%), milk solubility (11.44%), WAI (8.08 g.g-1), MAI (6.52 g.g-1) and OAI (3.68 g.g-1) obtained, show an excellent application of the flour in meat products, instantaneous and milk-based, proving its viability in the use of the tannia rhizome flour as a nutritional source for the population and a possible ingredient in formulations of food products.

Keywords