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Submitted by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br) on 2022-04-05T19:32:29Z No. of bitstreams: 2 ITEM INDISPON??VEL - Solicite c??pia.pdf: 84143 bytes, checksum: bec574cfc2dc76cf8ba0e289d73276b9 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Approved for entry into archive by Divis??o de Documenta????o/BC Biblioteca Central (ddbc@ufam.edu.br) on 2022-04-05T20:38:18Z (GMT) No. of bitstreams: 2 ITEM INDISPON??VEL - Solicite c??pia.pdf: 84143 bytes, checksum: bec574cfc2dc76cf8ba0e289d73276b9 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Made available in DSpace on 2022-04-05T20:38:18Z (GMT). No. of bitstreams: 2 ITEM INDISPON??VEL - Solicite c??pia.pdf: 84143 bytes, checksum: bec574cfc2dc76cf8ba0e289d73276b9 (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2022-02-21 Packaging aims to protect food by providing safety to the consumer by reducing the factors that cause product deterioration. However, its constitution, for the most part, comes from petroleum-based polymers that cause environmental impacts. Thus, studies are needed to create sustainable alternatives, such as the use of biodegradable packaging, which acts as a modified atmosphere, prolonging the shelf life of foods, while causing minimal impacts when compared to conventional plastic. Among the range of raw materials that can be used in the manufacture of these packages, starch has been gaining prominence over the years, due to its abundance and availability. The purple yam is a tuber with a high nutritional content, which has a significant role in food and nutritional security in the North and Northeast regions of Brazil, which has a little explored potential in the development of biodegradable packaging. In view of the above, this work aims to elaborate, characterize and compare the biodegradable films of sweet and fermented yams and indicate which ones have the most acceptable characteristics for the market. This study was conducted at the Agricultural Products Technology Laboratory of the Federal University of Amazonas, initially the extraction of sweet and fermented starch from the yam was carried out, followed by the evaluation of physicochemical properties, later the elaboration of the biodegradable yam films was carried out, varying from the concentration of glycerol, being evaluated the thickness, humidity, solubility, density and kinetics of water sorption. The data were submitted to analysis of variance by the F test to verify the effect of the treatments, when significant the means will be compared by the Tukey test at 5% of probability by the statistical program R. The statistical analysis showed that for the parameters moisture, proteins and carbohydrates there was no significant difference between the extraction process. The lowest levels of lipids, ash and acidity were observed in sweet starch. Sweet starch has an acidic pH while fermented starch is basic. The sweet yam starch showed, in general, the best results in most of the parameters studied. The sweet starch films showed the best characteristics of thickness, moisture, solubility and density, indicating that they can be used in the creation of an environmental and viable alternative to conventional films, adding value to the yam culture in the State of Amazonas. As embalagens t??m como objetivo proteger os alimentos fornecendo seguran??a ao consumidor por meio da redu????o dos fatores que ocasionam a deteriora????o do produto. Todavia sua constitui????o, em sua maioria, adv??m de pol??meros a base de petr??leo que ocasionam impactos ambientais. Dessa forma s??o necess??rios estudos para a cria????o de alternativas sustent??veis, como por exemplo, a utiliza????o de embalagens biodegrad??veis, que atuam como atmosfera modificada prologando o tempo de prateleira dos alimentos, ao mesmo tempo que causa impactos m??nimos ao ser comparada com o pl??stico convencional. Dentre a gama de mat??rias primas que podem ser utilizadas na confec????o dessas embalagens, o amido v??m ganhando destaque ao longo dos anos, em fun????o de sua abundancia e disponibilidade. O car?? roxo ?? um tub??rculo de elevado teor nutricional, que apresenta papel significativo na seguran??a alimentar e nutricional das regi??es Norte e Nordeste do Brasil, que apresenta um potencial pouco explorado na elabora????o de embalagens biodegrad??veis. Diante do exposto, este trabalho tem por objetivo elaborar, caracterizar e comparar os filmes biodegrad??veis de car?? doce e fermentado e indicar quais apresentam as caracter??sticas mais aceit??veis para o mercado. Esse estudo foi conduzido no Laborat??rio de Tecnologia de Produtos Agr??colas da Universidade Federal do Amazonas, inicialmente foi realizada a extra????o do amido doce e fermentado do car?? seguida da avalia????o de propriedades f??sico-qu??mica, posteriormente foi realizado a elabora????o dos filmes biodegrad??veis de car?? variando-se a concentra????o de glicerol, sendo avaliados a espessura, umidade, solubilidade, densidade e cin??tica de sor????o de ??gua. Os dados foram submetidos ?? an??lise de vari??ncia pelo teste F para verificar o efeito dos tratamentos, quando significativo as m??dias ser??o comparadas pelo teste de Tukey a 5% de probabilidade pelo programa estat??stico R. A an??lise estat??stica demonstrou que para os par??metros umidade, prote??nas e carboidratos n??o houve diferen??a m??nima significativa entre o processo de extra????o. Os menores teores de lip??deos, cinzas e acidez foram observados no amido doce. O amido doce apresenta pH ??cido enquanto o amido fermentado b??sico. O amido de car?? doce apresentou, de forma geral, os melhores resultados na maioria dos par??metros estudados. Os filmes de amido doce apresentaram as melhores caracter??sticas de espessura, umidade, solubilidade e densidade, indicando que estes podem ser utilizados na cria????o de uma alternativa ambiental e vi??vel aos filmes convencionais agregando valor a cultura do car?? no Estado do Amazonas.