Desenvolvimento e análise físico-química de paçoca de amendoim e castanha de caju adicionada de ora-pro-nóbis (Pereskia aculeata Miller).

Abstract

The Brazilian flora has numerous species of plants, among them, Non-Conventional Food Plants (PANC) stand out for their functionality and potential for food supplementation, generating beneficial health effects. Ora-pro-nobis (Pereskia aculeata Miller) is classified as a PANC, in which it presents edible leaves rich in nutrients, which can be used in order to improve the quality of human food. This work had as objective to elaborate different formulations of paçocas added of unconventional food plant (Ora-pro-nobis), as well as to evaluate its physical and physical-chemical characteristics, aiming at the development of a functional food for practitioners of physical activity. For this, four formulations of paçocas were elaborated: PA (peanut paçoca) PC (cashew nut paçoca); PAO (peanut paçoca added with ora-pro-nobis flour) and PCO (cashew nut paçoca added with ora-pronobis flour). Subsequently, physical and physical-chemical analyzes were performed in the paçocas. The results obtained showed that there were no statistical variations for the humidity and acidity parameters of the samples. The levels of lipids, water activity and energy value were higher in peanut paçoca, differing statistically from other formulations. The highest ash content was found in peanut paçoca added with ora-pro-nobis flour (3,13%) and in cashew nut paçoca added with ora-pro-nobis flour (3,16%). In this way, it can be concluded that the addition of ora-pro-nobis flour to the formulation of paçocas optimized the physical-chemical quality of the elaborated products, which are a positive aspect in relation to product safety and stability.