POTENCIAL DO INHAME (DIOSCOREA SPP.) NA ELABORAÇÃO DE BEBIDAS NÃO CONVENCIONAIS

Abstract

Vegetarians, lactose intolerant and milk protein allergic are groups specific people who need food options compatible with their needs, such as extract-based drinks. With this, the objective was to elaborate beverages based on yam extract and determine its technological, physical-chemical and bioactive compounds. The yams used were acquired in the local market of Morrinhos-Goiás. The experiment was carried out in the laboratories of the Educational Institution from the Federal Institute of Goiás - Campus Morrinhos. The yams were sanitized in then they were peeled, chopped and placed submerged in water at rest, performing the water exchange, were weighed and divided into 3 fractions of 40%, 20% and 10% then the extract was made. Performing analysis of pH, titratable acidity, solids content total solubles, lipid content, vitamin C content, moisture, proteins, compounds phenolics, reducing sugars and color with the statistical method through the Past 7.0 program, performing analysis of variance (ANOVA) following Tukey's test at 5% significance (p<0.05). Regarding the sugar content, the 10% and 20% samples did not showed statistical difference between them. The soluble solids content increased in the concentrations of 20% and 40%. The total titratable acidity showed no difference for the concentrations of 10% and 20%, with 40% showing the highest acidity. in relation to pH, it was observed its decrease according to the increase of concentrations. Fractions of phenolic compounds were found in the samples, all samples showed statically different values, with the 40% sample having the highest the amount. Humidity was high, and statistically, all samples differed with each other, possibly due to their different composition. The vitamin C content found were statically different, but values ​​were still found significant, and can be considered a great option in relation to products based on dairy. In relation to protein, samples of 10, 20 and 40% showed levels of statistically different proteins due to the water dilution process, since this process does not favor the increase of the protein content. By estimating these results, the yam extract can be considered a great unconventional drink option for consumption by people who are allergic and lactose intolerant and can proceed to tests sensorial, to evaluate the pleasantness of the public in general. Keywords: Plant extracts, lactose intolerance, potential.