Caracterização e avaliação da farinha e amido dos colmos jovens de "Dendrocalamus asper", "Bambusa tuldoides" e "Bambusa vulgaris" para aplicação em biscoito tipo cookie

Orientador: Maria Teresa Pedrosa Silva ClericiTese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de AlimentosResumo: O bambu é uma gramínea de cultivo simples, dispersa a nível global e que dispensa o replantio e a utilização de insumos agrícolas. Seus brotos são bastante utilizados pela culinária e para extração de fibras, enquanto que o colmo jovem, apesar do seu potencial para alimentação humana por conter amido e fibras, ainda não é explorado. Assim, o objetivo deste trabalho foi produzir farinha de três espécies de colmo jovem de bambu (Dendrocalamus asper, Bambusa tuldoides e B. vulgaris) e avaliar suas características físico-químicas e tecnológicas, visando aplicações alimentícias. Os bambus foram colhidos com 36 meses de idade, secos e processados em farinhas, que apresentaram coloração levemente amarelada e baixos teores de umidade, proteínas, lipídeos e cinzas. Com relação ao teor de carboidratos, apresentaram potencial para extração de fibras (>64 g/100g), sendo que as espécies B. vulgaris e D. asper, apresentaram adicional potencial para extração de amido (>8 g/100g). Com base nestes resultados, foi realizada a extração do amido do colmo jovem das três espécies de bambu, e avaliação de suas características morfológicas, estruturais e físico-químicas. Todos os amidos apresentaram coloração branca clara, ligeiramente amarelada, grânulos com formato poliédrico e diâmetro 64 g/100 g), and B. vulgaris and D. asper species presented additional potential for starch extraction (8 g/100 g). Based on these results, young bamboo culm starch from three species were extracted and evaluated by their morphological, structural, and physicochemical characteristics. All the starches presented a light white, slightly yellowish coloration, granules with polyhedral shape and diameter < 7 µ. The starches had a higher proportion of amylopectin chains with DP 13-24, A-type polymorphism and gelatinization temperature above 80 ºC. The molecular size distribution of amylopectin and amylose did not vary between the starches of the different parts of the culm and neither between the bamboo species. Based on the results obtained for the characterization of the flour, the D. asper flour was selected for application in cookies formulations, with partial replacement of wheat flour (15%) by the young bamboo culm flour (YBCF). A statistical design (22) with two independent variables (reduction of 0, 25 and 50% of sugar and/or fat contents) and three central points were used. The results obtained were evaluated by response surface methodology (p?0.10, R2=0.8). It was noted that reducing the sugar and fat content by 50% did not change the volume, color, texture or aw of the cookies, and that sugar reduction by 50%, regardless of the added fat content, led to a reduction of the diameter of the cookies after baking. Cookies F2 (reduction of 50% of sugar and 0% of fat) and F3 (reduction of 50% of fat and 0% of sugar) were selected in order to evaluate stability during storage and nutritional composition. A control formulation, without reduction of sugar and fat, and without the partial replacement of wheat flour by YBCF was also elaborated. Moisture (< 4.27 g/100 g) and aw (< 0.39) contents of the cookies remained within the range recommended for maintenance of the crispness. The results indicated that both YBCF and starches can be used in several industrial food processes, improving the nutritional contribution of the product and corroborating with the appeal of healthiness, currently on the rise by consumers, besides adding economic value to this raw materialDoutoradoTecnologia de AlimentosDoutora em Tecnologia de Alimentos2015/19637-4CAPESFAPES