Resumo

CIARFELLA, Ana Teresa; MUNDARAIN, Milena A  e  PEREZ, Elevina. Physical and chemical Evaluation of guapo (Maranta arundinacea) rhizomes and sweet cookies made with its flour  . Saber [online]. 2013, vol.25, n.2, pp.210-217. ISSN 1315-0162.

The use of flour from unconventional sources contributes to maintaining and adding value to crops currently little known. Weight, length, thickness, edible portion, flour yield from guapo (Maranta arundinacea) rhizomes were studied; sweet cookies were prepared with its flour: 100% guapo flour (GHG), 100% wheat flour (GHT) and a 50:50 mixture of wheat flour and guapo flour (GHTG). Proximate composition and color of flours and cookies were determined; in addition, spreading factor and level of sensory acceptance were determined on the cookies. Rhizomes had a weight, length and thickness averages of 116.28 ± 56.32 g, 10,83 ± 2.18 cm and 4.50 ± 0.79 cm, respectively; the yield in edible portion and flour was 92.79 ± 4.40% and 47.08%, respectively. Compared to wheat flour, the guapo had lower protein and fat content and higher ash content (p < 0.05); color difference among them was 2.56. Cookies with guapo flour (GHTG and GHG), compared to GHT, had lower protein content (p < 0.05), higher ash content (p < 0.05) and similar spreading factor (p > 0.05); color difference was 3.04 (GHG) and 0.95 (GHTG) regarding the GHT. The acceptability of the sweet cookies was similar (p > 0.05) in color, odor, texture and flavor attributes. This study shows that guapo flour can replace wheat flour for making sweet cookies well accepted by consumers.

Palavras-chave : Sweet cookies; guapo; composite flours; Maranta arundinacea.

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