{"id":3906,"date":"2026-10-11T23:25:40","date_gmt":"2026-10-11T23:25:40","guid":{"rendered":"https:\/\/eatnobis.com\/?p=3906"},"modified":"2026-10-18T16:57:26","modified_gmt":"2026-10-18T16:57:26","slug":"rubissol-a-batata-doce-atras-da-nossa-farinha","status":"publish","type":"post","link":"https:\/\/eatnobis.com\/pt\/resources\/rubissol-the-sweet-potato-behind-our-flour\/","title":{"rendered":"Rubissol: a batata doce por tr\u00e1s da nossa farinha"},"content":{"rendered":"<div data-elementor-type=\"wp-post\" data-elementor-id=\"3906\" class=\"elementor elementor-3906\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-ae4ffd2 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"ae4ffd2\" data-element_type=\"section\" data-e-type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-22a42730\" data-id=\"22a42730\" data-element_type=\"column\" data-e-type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-4e09deb2 elementor-widget elementor-widget-text-editor\" data-id=\"4e09deb2\" data-element_type=\"widget\" data-e-type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Nossa farinha de batata doce leva um \u00fanico ingrediente, uma cultivar chamada BRS Rubissol. Ela n\u00e3o foi desenvolvida para a ind\u00fastria. Foi selecionada ao longo de muitos anos por pesquisadores p\u00fablicos do sul do Brasil, com agricultores testando a variedade durante o processo.<\/p>\n<h3>De onde vem<\/h3>\n<p>A Rubissol vem da Embrapa, a empresa p\u00fablica de pesquisa agropecu\u00e1ria do Brasil. Pesquisadores da Embrapa Clima Temperado, em Pelotas, Rio Grande do Sul, a selecionaram a partir de plantas de batata doce coletadas na regi\u00e3o. Os testes de campo e de laborat\u00f3rio come\u00e7aram em 1994. Nesse per\u00edodo, ela levava o nome provis\u00f3rio ILS 07.<sup>1<\/sup><\/p>\n<p>As plantas selecionadas passaram por limpeza clonal, um processo que elimina v\u00edrus, para que os produtores comecem com material de plantio sadio. A cultivar tamb\u00e9m foi avaliada com agricultores da regi\u00e3o antes do lan\u00e7amento. A Embrapa a lan\u00e7ou em 2011.<sup>1,2<\/sup><\/p>\n<h3>Ela \u00e9 geneticamente modificada?<\/h3>\n<p>N\u00e3o. A Rubissol n\u00e3o foi criada pela altera\u00e7\u00e3o de seus genes em laborat\u00f3rio. Os pesquisadores partiram de plantas de batata doce que j\u00e1 cresciam nos arredores de Pelotas. Elas foram cultivadas lado a lado em ensaios de campo, e as melhores foram mantidas ao longo de muitos anos. A batata doce \u00e9 plantada a partir de ramas, ent\u00e3o cada nova planta \u00e9 uma c\u00f3pia daquela que foi escolhida. A limpeza clonal apenas elimina v\u00edrus desse material de plantio. Ela n\u00e3o altera a planta.<sup>1<\/sup><\/p>\n<h3>Como ela \u00e9<\/h3>\n<p>O nome combina com ela. A casca tem um vermelho rubi intenso. A polpa \u00e9 creme, tendendo ao amarelo. As ra\u00edzes s\u00e3o uniformes, com cerca de 10 por 18 cm, e a planta \u00e9 vigorosa, com folhas em formato de cora\u00e7\u00e3o. A Embrapa descreve a raiz cozida ou assada como muito doce e de textura farin\u00e1cea.<sup>1<\/sup><\/p>\n<h3>Por que isso importa para o pequeno agricultor<\/h3>\n<p>No sul do Brasil, a batata doce \u00e9 cultivada principalmente por pequenos agricultores familiares.<sup>3<\/sup> Uma variedade produtiva, que parte de material de plantio limpo, faz diferen\u00e7a de verdade em uma pequena \u00e1rea.<\/p>\n<ul>\n<li>Cerca de 40 toneladas por hectare, em m\u00e9dia, nos ensaios da Embrapa, bem acima das m\u00e9dias brasileiras da \u00e9poca.<sup>1,2<\/sup><\/li>\n<li>Pronta para a colheita em 120 a 140 dias.<sup>1<\/sup><\/li>\n<li>Mudas disponibilizadas pelo escrit\u00f3rio de transfer\u00eancia de tecnologia da Embrapa.<sup>1<\/sup><\/li>\n<\/ul>\n<h3>O que estudos posteriores descobriram<\/h3>\n<p>Um estudo de 2023 publicado na Horticultura Brasileira avaliou cultivares de batata doce durante duas safras em Canoinhas, Santa Catarina. A Rubissol produziu 62,8 toneladas de ra\u00edzes comerciais por hectare na primeira safra e ficou entre as melhores em apar\u00eancia das ra\u00edzes. Os autores a citaram entre os gen\u00f3tipos com maior potencial para a regi\u00e3o.<sup>4<\/sup><\/p>\n<h3>O que ela cont\u00e9m<\/h3>\n<p>Poucos estudos mediram os nutrientes da pr\u00f3pria Rubissol, por isso compartilhamos apenas o que foi medido nessa variedade.<\/p>\n<ul>\n<li><strong>Uma raiz densa e rica em amido.<\/strong> Um estudo de 2023 encontrou cerca de 34% de mat\u00e9ria seca e 28% de amido na raiz crua.<sup>5<\/sup> Esse \u00e9 um dos motivos pelos quais ela seca e m\u00f3i bem.<\/li>\n<li><strong>Polpa creme com compostos fen\u00f3licos.<\/strong> Pesquisadores da Embrapa mediram cerca de 110 mg de compostos fen\u00f3licos por 100 g de raiz crua descascada e cerca de 192 mg por 100 g ap\u00f3s assar. Os carotenoides eram baixos, cerca de 1,4 mg por 100 g, e n\u00e3o foram detectadas antocianinas na polpa, o que condiz com sua cor creme.<sup>6<\/sup><\/li>\n<li><strong>O cozimento altera o amido.<\/strong> Em um teste de digest\u00e3o em laborat\u00f3rio, a propor\u00e7\u00e3o de amido resistente \u00e0 digest\u00e3o foi maior na farinha crua desidratada e menor ap\u00f3s assar no forno. O micro-ondas e a panela de press\u00e3o preservaram uma parte maior dele.<sup>5<\/sup> Foi um teste de laborat\u00f3rio com uma \u00fanica colheita, n\u00e3o um estudo com pessoas, nem um teste da nossa farinha.<\/li>\n<\/ul>\n<p><strong>Como ela se compara \u00e0 batata doce que a maioria dos americanos consome.<\/strong> A batata doce alaranjada comum nos Estados Unidos tem cerca de 23% de mat\u00e9ria seca e 13% de amido quando crua, e \u00e9 rica em betacaroteno.<sup>7<\/sup> A Rubissol, como mencionado, \u00e9 mais densa e tem mais amido, al\u00e9m de muito menos carotenoides, por isso sua polpa \u00e9 creme e n\u00e3o alaranjada.<sup>5,6<\/sup> Esses n\u00fameros v\u00eam de estudos diferentes, ent\u00e3o leia como um panorama geral, n\u00e3o como uma compara\u00e7\u00e3o direta.<\/p>\n<p>O que ainda n\u00e3o sabemos: n\u00e3o h\u00e1 dados publicados sobre minerais, vitaminas, fibra alimentar ou \u00edndice glic\u00eamico da Rubissol.<\/p>\n<h3>Por que a escolhemos<\/h3>\n<p>Our Rubissol is grown by small farmers in Paran\u00e1, in the south of Brazil. Its natural sweetness and floury texture are what make it a good flour for pancakes, muffins and rolls.<\/p>\n<h3>Em resumo<\/h3>\n<p>A Rubissol \u00e9 uma variedade p\u00fablica, desenvolvida com calma e testada com agricultores. Ela \u00e9 desidratada e mo\u00edda. Nada mais \u00e9 adicionado.<\/p>\n<h3>Fontes<\/h3>\n<ol>\n<li>Castro LAS, Becker A. <em>Batata-doce: BRS Rubissol<\/em>. Embrapa Clima Temperado; 2011. Acesso em 13 de outubro de 2026. <a href=\"https:\/\/www.infoteca.cnptia.embrapa.br\/handle\/doc\/906299\" target=\"_blank\" rel=\"noopener\">https:\/\/www.infoteca.cnptia.embrapa.br\/handle\/doc\/906299<\/a><\/li>\n<li>Embrapa lan\u00e7a tr\u00eas novas cultivares de batata-doce. <em>Revista Cultivar<\/em>. 11 de maio de 2011. Acesso em 13 de outubro de 2026. <a href=\"https:\/\/www.revistacultivar.com.br\/noticias\/embrapa-lanca-tres-novas-cultivares-de-batata-doce\" target=\"_blank\" rel=\"noopener\">https:\/\/www.revistacultivar.com.br\/noticias\/embrapa-lanca-tres-novas-cultivares-de-batata-doce<\/a><\/li>\n<li>Novas cultivares de batata-doce da Embrapa chegam ao mercado. <em>Revista Cultivar<\/em>. 10 de junho de 2011. Acesso em 13 de outubro de 2026. <a href=\"https:\/\/revistacultivar.com.br\/noticias\/novas-cultivares-de-batata-doce-da-embrapa-chegam-ao-mercado\" target=\"_blank\" rel=\"noopener\">https:\/\/revistacultivar.com.br\/noticias\/novas-cultivares-de-batata-doce-da-embrapa-chegam-ao-mercado<\/a><\/li>\n<li>Silva GO, Melo RAC, Vendrame LPC, et al. Performance of sweetpotato cultivars and elite genotypes in subtropical southern Brazil. <em>Hortic Bras<\/em>. 2023;41:e2589. doi:<a href=\"https:\/\/doi.org\/10.1590\/s0102-0536-2023-e2589\" target=\"_blank\" rel=\"noopener\">10.1590\/s0102-0536-2023-e2589<\/a><\/li>\n<li>Bedin AC, Bach D, Junges MFS, Lacerda LG, Demiate IM. Influence of cooking method on the in vitro digestibility of starch from sweet potato roots. <em>Braz Arch Biol Technol<\/em>. 2023;66:e23230872. doi:<a href=\"https:\/\/doi.org\/10.1590\/1678-4324-2023230872\" target=\"_blank\" rel=\"noopener\">10.1590\/1678-4324-2023230872<\/a><\/li>\n<li>Vizzotto M, Pereira ES, Vinholes JR, et al. Physicochemical and antioxidant capacity analysis of colored sweet potato genotypes: in natura and thermally processed. <em>Cienc Rural<\/em>. 2017;47(4):e20151385. doi:<a href=\"https:\/\/doi.org\/10.1590\/0103-8478cr20151385\" target=\"_blank\" rel=\"noopener\">10.1590\/0103-8478cr20151385<\/a><\/li>\n<li>US Department of Agriculture. FoodData Central: sweet potato, raw, unprepared (FDC ID 168482). Acesso em 13 de outubro de 2026. <a href=\"https:\/\/fdc.nal.usda.gov\/food-details\/168482\/nutrients\" target=\"_blank\" rel=\"noopener\">https:\/\/fdc.nal.usda.gov\/food-details\/168482\/nutrients<\/a><\/li>\n<\/ol>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>","protected":false},"excerpt":{"rendered":"<p>A nossa farinha \u00e9 produzida a partir de uma variedade de batata-doce, a BRS Rubissol. Aqui est\u00e1 a origem e o que a pesquisa diz.<\/p>","protected":false},"author":4,"featured_media":3893,"comment_status":"closed","ping_status":"","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":""},"categories":[117],"tags":[],"class_list":["post-3906","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-blog"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>nobis | Rubissol: the sweet potato behind our flour<\/title>\n<meta name=\"description\" content=\"Meet BRS Rubissol, the red skinned, cream fleshed sweet potato bred by Embrapa in southern Brazil and the only ingredient in our flour.\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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