Desenvolvimento e caracterização de filmes biodegradáveis a partir da fécula do cará (Dioscorea trifida L.f.) em diferentes períodos de fermentação

Abstract

Starch is the main reserve carbohydrate of the higher plants, being a product of high nutritional value, with great potential for the food industry. The objective of this work was to extract and determine the physicochemical composition of the starch (Dioscorea i L. f.) Obtained in different fermentation periods. The material of this study was collected in the municipality of Caapiranga, located on the left bank of the Lower Solimões River. For the extraction of starch, the tubers were washed, peeled and cut into smaller pieces, subsequently crushing of this material followed by filtration, the filtrate was subjected to fermentation for a period of 14 and 21 days respectively, after which the material was filtered And decanted for 48 hours, the supernatant being discarded and the sedimentated material dehydrated at room temperature to obtain the fermented starch. The physico-chemical composition was performed according to the methodology of the Adolfo Lutz Institute and the Association of Official Analytical Chemists. Moisture, ash, proteins, lipids, carbohydrates, fibers, starch, pH, acidity and minerals were analyzed. The design was completely randomized with two treatments (two fermentation periods 14 and 21 days respectively) and three replications and the statistical analysis of the results of the physicochemical analyzes was performed using the software Assistat version 7.7 pt, being the comparison of the means by the Tukey Test at the 1% probability level. At the end of the physical-chemical analysis it was observed that only the parameters gray, crude protein, lipids and pH presented statistically significant differences (p≤0.01) for the starches studied in relation to the fermentation period. It is interesting to note that the best levels of ash, crude protein and lipids were at 21 days of fermentation (0,31; 0,99 and 0,55%, respectively). Regarding the concentration of minerals, it was observed that in both periods, the starch presented high potassium content and low fiber contents. The starch with fermentation of 21 days presented better physical-chemical and nutritional profile.