QUEIROZ, T. L.; http://lattes.cnpq.br/2274110224834835; QUEIROZ, Tiago Linhares.
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.
