Análise físico-química da pamanhoa da região da Serra do Marçal (Bahia)

Abstract

The pamonha from Serra do Marçal, located in the countryside of Vitória da Conquista, is well known in the region. It is a food product made of maize and its composition includes high levels of moisture, soluble carbohydrates, starch and fiber, and the values may vary according to the raw material that was used and the formulation process. This typical dish had indigenous, Portuguese and African influences. This study aims to determine some physical and chemical properties of the sweet pamonha collected at one of Serra do Marçal’s points of sale. The methodology was chosen and adapted according to the reality of the Federal Institute of Education, Science and Technology (IFBA)’s laboratory. Moisture, ashes, soluble solids, pH and density were determined. To determine moisture, the dissection method was used, while for ash, incineration in a muffle furnace was used. To determine the soluble solids content, an Abbé refractometer was used, while a pycnometer was used for density. A pH meter was used to measure pH. Moisture, ash, soluble solids, pH and density were determined. The obtained data were compared, when possible, to the literature. In addition, the results were treated statistically, allowing to verify the reliability of the data obtained and the methods used.