No abstract

Food allergy is growing each day among population and its treatment is to cut down the trigger food (as egg, milk, soy). By doing that, diet acceptance can be compromised. That is why it is necessary to replace the allergenic food and the best way is the recipe modification. Therefore, recipe modification may be an interesting alternative. Thus, substitute(s) of the allergenic ingredient should provide similar functionality, providing resembling nutritional and sensory characteristics of the final product when compared to the original. In addition, food safety aspects should be also considered. Egg is one of the most allergenic foods and since chia resembles the egg in some aspects, but must be transformed into a gel to be used as a substitute, the aim of this study was to analyze the use of chia gel after different conditions of storage (on the day of preparation at ambient temperature, stored for 1 and 12 days under refrigeration and for 30 days under freeze) as an egg replacer in chocolate cake. The gel was done in a proportion of 1 part of chia seeds to 10 parts of mineral water and was cooked for 6 minutes, reaching boiling, and then processed. To determine shelf life, the gel was stored in sterile plastic bags with hermetic closure into 30g portions under refrigeration (4°C) for 17 days and frozen (-18°C) for 30 days. The microbiological assays were performed according to international guidelines established by the American Public Health Association (APHA), on the day the gel was made and after 5, 9, 13, 17 and 30 days for total coliforms, Salmonella sp., Bacillus cereus, Staphylococcus aureus, mesophilic, molds and yeasts and psychrotrophic. Total Soluble Solids (TSS) and pH of the gel was also analyzed to check possible changes during shelf life. To develop chocolate cakes, the modified recipes were made by substituting each egg for 10g of chia gel in different storage times and conditions, and nutritional facts of the cakes were also done. The sensorial evaluation was executed with 112 untrained individuals. The experimental design of sensory testing was randomized with four treatments, presented one at each time with different codes composed of three random digits. Acceptance test was carried out using a 9cm linear hedonic scale (not structured), with anchors of -dislike extremely‖ on the left and -like extremely‖ on the right for overall acceptance and the attributes flavor and texture. The results for microbiological assays showed good stability of the product under specified storage conditions. The presence of Total Coliforms, Salmonella sp. and Bacillus cereus was not detected during shelf life of the gel, and for other microorganisms the presence was detected since the beginning, but in safe levels, with a significant change in the 17 th day under refrigeration for yeasts and molds. After statistical analysis with application of ANOVA and Fisher's test (p <0,05), it was possible to conclude that there was no significant difference between the four samples for global acceptance, flavor and texture. ...

Sorghum is used to provide good quality gluten-free products due to phytochemicals and low glycemic index (GI). This study aimed to determine the chemical composition, the antioxidant activity and capacity, and the glycemic and insulinemic responses of gluten-free (GF) sorghum bread. GF bread samples were produced with three different sorghum genotypes. The samples were analyzed for chemical composition, resistant starch and dietary fiber content; antioxidant activity by ORAC; antioxidant capacity by FRAP; GI; and insulinemic responses. This double-blind, crossover, randomized clinical trial was conducted with 10 healthy men aged 28.0 ± 4.9 years (77.6 ± 11.7 kg and 24.2 ± 2.3 kg/m2). All sorghum bread showed significantly more fiber than rice bread (control). Brown sorghum bread was classified as low GI, bronze and white as medium GI, and control as high GI. Brown sorghum bread presented a low carbohydrate content, a significant amount of fiber, and a significantly lower 3 h AUC glucose response than those of the control, aside from the highest antioxidant activity value (p ≤ 0.001). Therefore, brown sorghum was superior to other genotypes analyzed in this study, and its production should be encouraged to provide gluten-free products with a better nutritional profile. More research is required to explore the effects of different sorghum genotypes in food products on human health.