Obtenção e caracterização de farinha e amido de pinhão nativos e esterificados com ácido lático

Abstract

The pinion is the seed of the tree Araucaria angustifolia, belonging to the family Araucariaceae, found in Brazil in the Southeast and South. The pulp pinion consists primarily of starch, on average 41.92%, other macronutrients such as proteins and lipids are also present, but in much lower amounts. So So the objective of this work, using the pulp of the pinion, was the production of flour and starch and subsequent esterification with lactic acid by heat treatment, the functional and physical chemistry characterization of these products native and modified, and the checking of the possibility of be used as partial replacements of fat in in bakery products, like cakes. The esterification of pinion flour and starch was effective, reaching levels of lactyl 0.14 to 1%. This treatment caused a slight increase in the amylose content, reduced the intrinsic viscosity and reduced the apparent viscosity, indicating partial hydrolysis of starch. It was also observed that the dispersions of native or modified starches were more transparent than those of native or modified flour, and heat treatment reduced the transparency, and the samples of flour and starches lactylated when compared to their native peers, there is less variation (decrease) of the transmittance from the 4th to 5th / 6th day suggesting less retrogradation on cooling conditions. Lastly, it was possible to apply gels at 10% modified starch in cakes, replacing 50% of the fat used to prepare cakes without harming the specific volume and soft texture and reduction of approximately 47.53% of the caloric value of the product compared the control cake.