Production and physical and structural characterization of flours obtained from the rhizome of ariá (Goeppertia allouia (Aubl.))

The ariá (Goeppertia allouia (Aubl.)) is an Amazonian potato that has a potential for application in the food industry, however its rhizome does not have a use in food. This study aimed to produce flours from the rhizome and characterize their physical and structural properties to define potential food applications. Aria was cultivated at the Federal Institute of Amazonas - IFAM (AM, Brazil), after harvest, the rhizomes were sanitized in chlorinated solution, rinsed under running water and then cut into smaller pieces for later crushing with drinking water. After crushing, filtration was carried out, from which two fractions were obtained: starchy flour (FA), extracted from the crushing water, and fibrous flour (FF), retained in the filter. Both flours were then dried. The starchy flour (FA) was dried in an oven while the fibrous flour (FF) was dried by roasting. Density, humidity, colorimetry and polarized light light light analyses were performed. To evaluate significant differences between the samples, the results were submitted to statistical analysis using the T test. Statistical analysis of the moisture and density data showed significant differences between the samples. The FA and FF samples showed different values (p<0.05), with FF being the sample with the highest moisture content (5.7%) while the FA sample had the highest density (0.8014±0.003)