Elaboração e análise físico-química de cupcake adicionado da farinha do limãozinho (Zanthoxylum rhoifoliun Lam).

Abstract

Sustainable diets have gained a lot of strength in recent years, with one of their main objectives being to reduce the progress of food insecurity, a current problem that also threatens future generations around the world. Unconventional food plants play a beneficial role in promoting healthy and sustainable food systems, thanks to their ability to be grown affordably and their quality nutritional value. The cupcake production sector is gaining increasing prominence in the market due to its practicality and speed of preparation. Likewise, unconventional flours have gained a lot of emphasis. In view of the above, the objective was to prepare flour from the leaves of Zanthoxylum rhoifolium (Lam.), popularly known as lemonzinho, for the production of cupcakes with different concentrations of flour added, as well as to evaluate the physical-chemical characteristics of the products produced. For this purpose, three cake formulations were developed: P (standard cupcake), C (cupcake with 10% flour) and K (cupcake with 15% flour) for subsequent analysis. Physicochemical analyzes of pH, acidity, water activity, humidity, ash, protein, lipids and carbohydrates were carried out. The pH of the formulations decreased according to the increase in concentrations and there was a reduction in water activity when compared to the standard sample. The moisture content was higher than that determined by ANVISA. The ash content in the cakes increased with the presence of the percentages of lemon flour. The highest concentrations of Zanthoxylum rhoifolium (Lam.) did not alter the protein, lipid and carbohydrate content. That said, it is emphasized that incorporating lemon flour into bakery products is a viable and sustainable alternative, contributing to food and nutritional security.