OBTAINING AND CHARACTERIZING ALL-PURPOSE FLOURS AND THEIR BAKERY PRODUCTS

Abstract

The objective of this study was to obtain and characterize two all-purpose flours made from Amazonian raw materials, as well as the bakery products prepared from these flours. The flours used were arrowroot, banana, white yam, pupunha palm, tucumã palm, and purple yam in different proportions. The two all-purpose flours and their respective bakery products were analyzed for their physical and chemical composition, microbiological quality, and sensory acceptance. It was observed that, while FM1 flour, with pupunha palm and tucumã palm, favors the production of bakery products with higher energy and richness in fiber and carotenoids, FM2 flour, with purple yam, stands out for its mineral, carbohydrate, and anthocyanin contents. The bakery products made from FM1 and FM2 all-purpose flours can be considered complementary sources of fiber, carotenoids, and anthocyanins. Microbiologically, the bakery products met the standards for control microorganisms, except for B. cereus counts, which were higher than recommended, indicating the need for process adjustments to produce the all-purpose flours. The bakery products developed from the all-purpose flours showed good sensory acceptance, indicating that these flours can be used in cookie and biscuit formulations, increasing the nutritional value of the products. Sensory acceptance of the packaged cookies and biscuits stored in a dry environment showed shelf lives of 3 and 14 days, respectively.