Caracterização físico-química e microbiológica de farinha de inhame durante o armazenamento.

Abstract

The yam (Discorea sp) is a vegetable with expressive world-wide consumption and is considered alternative culture in expansion. The yam flour can be added to the one of wheat for bread manufacture or can be used in several products. The present work had as objective to evaluate the behavior of yam flour stored in different packings, during a period of storage of 60 days. The samples had been stored in plastic packings of high density polyethylene (PEAD), low density polyethylene (PEBD) and tereftalate polyethylene (PET), and had been kept to the ambient temperature. Analyses had been carried through of humidity, leached ashes, protein, activity of water, total and fecal coliforms, aerobic mesophilic bacteria, yeasts and molds, in the day of the processing and during all the period of storage, with interval of 30 days. The results had demonstrated that the PEBD packing if presented less efficient in the conservation of the yam flour during the storage time, resulting in less satisfactory values of the physical-chemical and microbiological properties, the packings of PEAD and PET had kept the product quality during the 60 days of experiment.