Aplicação tecnológica da polpa de tamarindo ( Tamarindus indica L.) na elaboração de pães

Abstract

Tamarind is a fruit native to Africa, with a sour taste that allows it to be used in sweet or savory preparations. As a tropical tree, it has adapted very well to Brazil, especially in the northeast of the country. However, even with its high adaptability in the region, the fruit is not commonly used in the preparation of different products, such as baked goods. Bread is a food obtained from fermentation, composed of wheat flour, yeast, water, and salt. From the base dough, there are breads with added mixtures, whose formulation includes additional ingredients such as eggs, sugar, fat, milk, vegetables, cereals, and fruits, etc. It is a unanimous food in the diet, as it is accessible and offers a variety of products. In this sense, the objective of the study was to evaluate the technological application of tamarind pulp in the formulation of breads, as a way of highlighting the importance of tamarind for local cuisine. For the research, three formulations were developed with different amounts of fresh pulp (5%; 10%; 20%). The doughs were evaluated in relation to their physical and sensory characteristics using a qualitative approach to describe the characteristics observed in the samples, while a quantitative approach allowed the measurement of variables such as weight, circumference, and moisture loss of the breads. such as flavor, aroma, texture, shape, and appearance. The formulations presented different aspects among themselves, however, the formulation with 20% pulp obtained better overall aspects in relation to growth, color, crust, and crumb.