ELABORATION AND PROCESSING OF ADDED SWEET POTATO (IPOMOEA BATATAS) ADDED SPIRULINA PLATENSIS

摘要

the product in question refers to the preparation of functional sweet potato brigadeiro (ipomoea potatoes) added with spirulina platensis, these raw materials act by enriching the product with nutrients considered indispensable, which are not found in conventional formulations, in addition to associate them with therapeutic functions. the aforementioned invention also makes use of bovine milk, which is highly nutritious, and has a total substitution of condensed milk for the aforementioned, in addition to containing the addition of spirulina platensis, which is still little explored in Brazilian cuisine. in addition, it has sensory characteristics similar to products already commercialized, such as taste, color, texture, appearance and aroma. the reduction in the amount of sugar used in the preparation, the use of sweet potatoes as the basis of the formulation, the addition of spirulina and bovine milk, in addition to the absence of dyes, preservatives and flavorings become a differential in its formulation. meeting the need of consumers who are increasingly looking for natural, tasty and nutritious food. it is worth emphasizing that the preparation methodology can be easily executed, in addition to presenting low cost, being a dessert option that serves consumers in general, as well as those who have specific needs. the invention can still be highlighted in the food preservation process, which is due to the presence of spirulina and its antifungal and antibacterial functions. in view of all the aforementioned benefits, it is still important to note that the use of spirulina and sweet potatoes contributes significantly to both the health of the consumer and the expansion of agribusiness, generating employment and income.