Navegando por Assunto "PANC"

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Acesso aberto (Open Access)
Caracterização anato-histoquímica e nutricional de Piper peltatum L. (Piperaceae): uma planta alimentícia não convencional ocorrente na Amazônia
(Universidade Federal do Pará, 2024-02-29) PALHETA, Gredany Rodrigues; HERRERA, Raírys Cravo; http://lattes.cnpq.br/215377919730650; HTTPS://ORCID.ORG/0000-0002-9699-8359; REIS, Alisson Rodrigo Souza; http://lattes.cnpq.br/7258026642139407; https://orcid.org/0000-0001-7182-4814
Unconventional food plants (UFP) are a group of edible and medicinal species not commercialized on a large scale, including leaves, flowers, fruits, roots, among other parts. Its origin is associated with traditional people who passed on their knowledge to family members. Given the diverse Brazilian flora, especially Amazonian species, there are still few scientific reports about these plants. Therefore, it is necessary to apply new methodologies for taxonomic identification, presence of substances and nutritional profile of edible plants. Because of this, the work aimed to diagnose the scientific production of non-conventional food plants and anatomically and nutritionally characterize the caapeba-amazônica leaf (Piper peltatum L.), contributing to scientific knowledge of the Amazonian flora. For scientometrics, the descriptors “Plantas alimentícias não convencionais” were used in Google Scholar and “Unconventional Food Plant*” in Scopus and Web of Science. For data visualization, R language was used by the Bibliometrix package and the Publish or Perish software. Astra Blue and Basic Fuchsin reagents were added to the anatomical sections of the leaf and Toluidine Blue, Ferric Chloride, Lugol and Sudam III were added for histochemistry. The Nutritional characterization was determined by analyzes of Moisture, Water Activity, Ph, TTA, TSS, Ashes, Lipids, proteins, carbohydrates and antioxidant profile. In the results, an increase in publications about UFP was observed and the theme has been published in journals with a high Qualis stratum. Related keywords indicate experimental studies as relevant themes for publication. The caapeba-amazônica is a species present in UFP articles although little quoted and studied. The anatomical characteristics of the P. peltatum leaf are consistent with the piperaceae family. In its histochemical test, the presence of lipids, phenolic compounds, starch and cellulose was observed. From the physiochemical results, it was observed to be perishable and should be stored in refrigeration. It is a source of minerals, carbohydrates, lipids and proteins, in addition to being an antioxidant. It is important to maintain new studies to contribute to the knowledge of UFP species, including Amazonian ones, such as P. peltatum, which presents substances with medicinal and food properties similar to other UFP hardwoods. Its consumption depends on the central vein of the leaf being removed, softened by cooking and similar culinary preparation of the cabbage leaf. It is a food and nutrient alternative, including for individuals affected by food insecurity. Its consumption favors agroecology and conservation of Amazonian biodiversity.
Acesso aberto (Open Access)
Extração, caracterização e propriedades tecnológicas do amido de taioba (Xanthosoma sagittifolium)
(Universidade Federal do Pará, 2023-11-27) DUARTE, Samanta de Paula de Almeida; PIRES, Márlia Barbosa; http://lattes.cnpq.br/0635360297333947; https://orcid.org/0000-0002-8237-1045; SANTOS, Orquídea Vasconcelos dos; http://lattes.cnpq.br/9446483074995655; https://orcid.org/0000-0001-5423-1945
Non-conventional food plants (PANC) are plants that are rarely included in the diet of the world population. Among these, taioba (Xanthosoma sagittifolium) in its leaf and tuber constituents can be consumed as products and by-products that are a source of starch. This research aims to highlight the nutritional and functional characteristics and the possibilities of technological applications on an industrial scale of Amazonian starches such as that extracted from taioba. The results were obtained 4.34 g/100g of proteins, 0.71 g/100g of lipids, 88.13 g/100g of carbohydrates. 28.73% of amylose and 71% of amylopectin were found, being considered a starch with a high amylose content. In the determination of minerals, taioba starch presented significant values for the macrominerals phosphorus. According to the colorimetric analysis, the starch has an average of 87.67 whiteness index, being recommended for preparing white or neutral products, as there will be no change in the color of the final product. According to scanning electron microscopy, taioba starch presented granules with circular shapes, smooth surfaces and dimensions of around 4.23µm to 9.93µm. The size and shape of the granules act directly on properties such as gelatinization and solubility. In the thermogravimetric analysis, a peak with mass loss was observed at 300ºC (Tonset) and with a maximum peak at 329.9 ºC (Tendset), which may be related to loss of glycosidic bonds. As for infrared spectroscopy, starch showed organic chemical compounds such as alcohols, cellulose, in addition to hydroxyl groups constituents of glucose, cellulose and hemicellulose, related to the formation of starches. According to x-ray diffraction, taioba starch presented reflection intensities at 16, 17, 18 and 23° at 2θ angles and crystallinity (63.52%) being characteristic of a type A starch structure. Regarding the temperature properties of paste (81.9), maximum viscosity (2062.66), final viscosity (2480.66), and technological properties, the starch expressed aspects that indicate its functionality for use in products such as thickeners, bakery products, sauces, among others . Taioba starch presented considerable characteristics to be applied in new products. These results demonstrate the importance of inserting new raw materials for industrial segments, adding value to amazonian sources.
Acesso aberto (Open Access)
O fomento da criatividade em práticas de cozinha no ensino superior utilizando PANC
(Universidade Federal do Pará, 2023-10-16) FERREIRA, Bruno de Souza; ELIASQUEVICI, Marianne Kogut; http://lattes.cnpq.br/6655468164115415; https://orcid.org/0000-0002-9450-3965; MONTEIRO, Dionne Cavalcante; http://lattes.cnpq.br/4423219093583221
Research presented in this master's dissertation focuses on creating, applying, and analyzing an external learning trail for students of the Gastronomy course to promote creativity in cooking practices using Non-Conventional Food Plants (PANC). In this case, red nettle (Laportea estuans) was the PANC under study. As part of this research, we are asking: How can non-conventional food plants be used to foster Creativity among students of higher education? This questioning led to the following general objective: Design an educational process to foster Creativity competence in kitchen practices in the training of Gastronomy course students, with non-conventional food plants (PANC) as content. Action research methodology, considering its connection to qualitative research approaches, seeks to promote changes in the reality context, but also educate and raise awareness of participants and the researcher. Learning is divided into four dimensions related to cooking: knowing, cooking, eating, and convincing. Activity activities subsidized by educational artists (podcast and illustrated booklet) are used for the learning trail, along with support materials (map mind, sensory evaluation form, technical sheet), that each moment of the trail helps to develop specific creative skills. This study was conducted with students in the 3rd semester of the Higher Course of Technology in Gastronomy at the Universidade da Amazônia (Unama) in 2022 within the scope of the discipline "Integrating Topics II". Students were assessed based on their previous knowledge of the PANC under study. An analysis of the student's creative process was carried out in the form of interviews to analyze their innovative and creative recipes made from red nettle. The research data shows that the learning trail contributed to the objectives it proposed, such as promoting creativity in students' activities and promoting the gastronomic exhibition.