Elaboração, análise física e físico-química do pão de queijo com adição da farinha da folha da aroeira (Schinus terebinthifolia Raddi).

Abstract

The aroeira (Schinus terebinthifolia Raddi) is a plant recognized for its medicinal uses and as a honey plant. It is also classified as a Non-Conventional Food Plant (PANC) in the state of Paraíba. Its fruit, the pink pepper, is valued in cooking for its aroma and striking flavor, while the bark has pharmacological potential. Meanwhile, its leaves stand out for their nutritional properties and antioxidant compounds, which makes their application in food preparations an innovative alternative for the development of functional products. With the advancement of bakery products, the development of a cheese bread formulation with the addition of aroeira leaf flour is a viable strategy to increase its nutritional value. In addition, the study aims to analyze the physical and physicochemical characteristics of the resulting product. The aroeira leaf flour and the cheese breads with the addition of flour were produced based on their typically traditional recipe. For this purpose, three cheese bread formulations were developed (standard, with the addition of 5% and 10% of flour) and their physical and physicochemical analyses were successively carried out. All determinations were performed in triplicate, while the data obtained were statistically evaluated by analysis of variance (ANOVA), with the means compared by the Tukey test (p<0.05). As a result, the formulation of the standard cheese bread (PP), with the addition of 5% (P5%) and 10% of the aroeira leaf flour (P10%) did not present significant values ​​related to weight, height, diameter, density, specific volume and the expansion index of the physical characteristics. However, P5% reached the smallest final volume with 24.43 cm3, compared to PP (27.63 cm3). Regarding the physical-chemical parameters, the concentration of P10% caused an increase in the protein content (9.08%) and a reduction in the carbohydrate content (54.79%), fat (4.09%), water activity (0.84%) and obtained a low caloric value (292.29 kcal), compared to PP (317.08 kcal) and P5% (314.85 kcal). Therefore, the incorporation of aroeira leaf flour improved the physical-chemical quality of the cheese bread with the addition of 10%, showing that the application of PANC for the development of new food products has the potential to add nutritional and functional value.