UTILIZAÇÃO DE FARINHA DE BERINJELA (Solanum melongena, L.) PARA A FORMULAÇÃO DE PÃO

• DOI: https://doi.org/10.22533/at.ed.6492524015

• Palavras-chave: Produto; Nutricional; Processamento

• Keywords: Product; Nutritional; Processing

• Abstract: Bread is defined as a product obtained from wheat flour and/or other flours, added with liquid, resulting from the fermentation or non-fermentation process and cooking, and may contain other ingredients, as long as they do not distort the product. Eggplant (Solanum melongena, L.) is a source of proteins, minerals, carbohydrates and fiber. This fruit is nutritionally rich and has great potential to be explored as it has better fiber availability and stands out from others due to its good digestibility. The objective of this work was to study the physical properties of a bread formulated with eggplant flour (Solanum melongena, L.). Three bread formulations were studied, one without the addition of eggplant flour (Control=F0) and two with different percentages of BF (F1=5% and F2=10%), calculated based on the wheat flour content. It can be seen, based on the difference in diameter, before and after baking the breads, that the addition of FB provided good dough behavior in terms of support and structure, resulting in breads in the desired shape. Eggplant flour (Solanum melongena, L.) is a promising raw material for the development of products that fall into the health segment, as its functional properties can be well used in the food industry.