APROVEITAMENTO TECNOLÓGICO DE BATATA-DOCE NA PRODUÇÃO DE PÃO DE QUEIJO

Abstract

Cheese bread, a typical Brazilian product, is considered a bakery product that does not contain gluten, as it uses cassava starch instead of wheat flour. In addition, an alternative is the use of sweet potatoes to enrich and improve the nutritional values of cheese bread. In this sense, the objective of this study was to evaluate the effect of incorporating sweet potato biomass in the production of cheese bread to replace cassava starch and egg. Five formulations of cheese bread enriched with different concentrations of sweet potato biomass (0, 15, 30, 45 and 60%) were prepared. Physicochemical analyzes (pH, ash, humidity) and microbiological tests (total coliforms and thermotolerant coliforms) were performed in triplicate. Statistical tests of ANOVA, Linear Regression and Tukey's Test were applied to the results obtained using the SISVAR software. The samples showed a significant difference for the ash and moisture contents, and the concentrations in the regression differed in pH and humidity. An increase in moisture and ash contents was observed with the addition of sweet potato biomass to cheese bread. Microbiological analyzes showed low levels of contamination by Total Coliforms and Thermotolerant Coliforms, indicating that good manufacturing practices were effective. With the present work it is concluded that the substitution of part of the cassava starch and eggs by the sweet potato puree in the production of cheese bread is a technically viable option. The formulation containing 30% sweet potato in the composition of cheese bread to replace cassava starch and eggs is a product option to be marketed, providing the enrichment of the nutritional properties of cheese bread and reducing costs for replacing the egg and part of the cassava starch in the recipe. The addition of sweet potato biomass in the production of cheese bread had the side effect of keeping the product gluten-free, as neither cassava starch nor sweet potatoes have such protein in their composition, in addition to eliminating presence of eggs, it obtained a product for people with egg protein allergies.