Elaboração e caracterização de farinha do pimentão (Capsicum annuum L.) e uso como incremento em barras de cereais.

Abstract

Chili is one of the group of species of the most widespread vegetables and consumed in Brazil in natura, being considered one of the ten species of greatest economic importance in the vegetable market. Rich in vitamins, minerals, antioxidants and low calorie, fruit presents itself as an ally of good diets for health maintenance. In this study pepper flour was produced with the purpose of being used as an additive in proportions of 10%, 15% and 20% replacing the traditional flour in the cereal bar making process. physicochemical analysis obtained on fishmeal and even microbiological, physical-chemical and sensory analysis in the final product were made (cereal bar). Cereal bars, drawn from the chili flour tested negative for coliforms at 35 ° C and Salmonella sp, however, showed a low number of molds and yeast colonies without compromising the quality of the samples. The physico-chemical aspects, the product proved to be rich in fiber, carbohydrates, proteins, minerals, soluble solids, among other components. And these are in line with other published works on cereal bars made with flours other vegetables. Thus, chili flour is a byproduct that can be included in conventional diet as a natural choice for food.