Agrarian (Mar 2020)

Study of the storage of wholemeal and partially defatted baru flour in bioriented polypropylene packing

  • Thiago Aurélio Arruda Silva,
  • Niedja Marizze Cezar Alves,
  • Nahyara Caires Batista Galle,
  • Maria Isabel Postil Silva

DOI
https://doi.org/10.30612/agrarian.v12i46.9637
Journal volume & issue
Vol. 12, no. 46
pp. 487 – 494

Abstract

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Wheat is a cereal whose flour is an important ingredient in many foods. However, limitations such as the deficit in the Brazilian trade balance of this grain and celiac disease make the use of national substitutes for wheat grow. Baru emerges as a solution to these limiting factors. Thus, the objective of this study was to evaluate wholemeal (WF) and partially defatted baru flour (PDF), as well as to determine their physicochemical characteristics during storage at room temperature in Biorentrated Polypropylene (BOPP) packages over 90 days. Flours were produced by grinding in a domestic blender. The partially defatted flour was obtained by partial oil extraction in Sohxlet. The storage was conducted in DIC under 3x2 factorial (0, 45 and 90 days; WF and PDF). To verify the influence of the treatments, the ash content, wettability rate, pH, flow time, angle of repose, humidity and microbiological activity were analyzed at 5% of significance. The results show that the packaging provided changes in all properties evaluated during the study period, in both flours, despite maintaining the water content and microbiological activity within legal limits.

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