Gastronomia como ferramenta de transformação ambiental no oeste paulista: desenvolvimento de farinha da batata-doce

Abstract

Sweet potato is an important food crop widely cultivated in various regions around the world, including Brazil. Its high nutritional value and versatility in cooking make it a valuable option for combating malnutrition. The results of this research could significantly contribute to the full utilization of sweet potatoes, reducing waste and increasing their use in a stable form, such as flour. Additionally, adding value to sweet potatoes could be an alternative for farmers to increase their income and for the food industry to offer more nutritious and healthier products to consumers. For the research, samples of sweet potatoes (pulp and peel) from purple and orange varieties were used. Nutritional, biochemical, and physicochemical analyses were performed to characterize the raw materials. Subsequently, sweet potato flours were produced and also evaluated through physicochemical, nutritional, and biochemical analyses, in addition to determining their antioxidant capacity. The sensory acceptance of the flours was evaluated in a cookie developed from them. Based on the results obtained, it is believed that the feasibility of using sweet potatoes in the development of flour with gastronomic acceptance is confirmed, contributing to waste reduction and promoting the full use of this food. Furthermore, sweet potato flour is a nutritionally rich and sensorially attractive option for the food market, offering benefits for consumers, producers, and the industry in general.