Caracterização física e química de farinha de talo de beterraba

Abstract

Beet is considered one of the most cultivated vegetables in Brazil, the root being usually consumed, and most of the time its leaves and stalks are discarded. In order to promote the complete use of this vegetable, the objective was to evaluate the viability of the preparation of a flour obtained from beet stalks, since in the literature there are works with the leaf. After drying the stalks in a dehydrator with forced air circulation (60 °C for 6 h), grinding and standardization, the analyzes of the pH, water activity, color, humidity, lipids, protein, dietary fiber, ashes, and carbohydrates. The flour showed pH = 5.70, water activity = 0.45, color purity (C = 13.64) and red hue (Hue = 26.36 °). The moisture contents of the stalk flour (14.37%) were in compliance with the legislation. The values found for lipids, proteins, dietary fiber, ashes and yield were respectively: 0.90; 10.55; 35.57; 15.29 and 8.44 g.100g-1of flour, characterizing it as a protein source and rich in fiber. The flour yield was 8,44%. In this way, the use of beet stalks is viable for the production of flour and its subsequent use may lead to diversified products with longer shelf life.