The objective was to elaborate gluten-free bread, using different hydrocolloids and to verify the effect of substitution of rice flour for sweet potato flour (SPF) on the technological and sensory quality of bread. Better results were observed with the use of 2% carboxymethylcellulose (CMC), without significant difference (p > 0.05) in the sensory evaluation of the samples containing hydrocolloids. Lower specific volume and higher hardness was observed with the addition of CMC and higher levels of SPF. The microbiological evaluation of bread made from the substitution of 25% rice flour for SPF allowed to establish shelf life of 7 days, with an acceptability index of 80.3%, which is considered high because it is a new product. Regarding the purchase intention, only 2% of assessors would certainly not buy the product, showing that the addition of hydrocolloids and SPF to gluten-free bread formulations may be an effective alternative for the gluten-intolerant public.
ResumoObjetivou-se com este trabalho, caracterizar as farinhas de arroz (FA) e de batata-doce (FB), assim como suas propriedades reológicas. Primeiramente, determinou-se a composição proximal das farinhas realizando análises de umidade, atividade de água, acidez, pH, proteínas, lipídios, cinzas, fibra alimentar, carboidratos, teor de amilose, granulometria e cor; além das análises microbiológicas (Salmonela sp., Bacillus cereus, coliformes, bolores e leveduras). A propriedade de pasta do amido foi determinada para FA, FBD e suas mesclas. Na caracterização obtiveram-se os seguintes padrões: farinha de batata-doce (umidade 9,18%, proteína 9,92%, lipídios 1,72%, cinzas 1,51%, fibras alimentares 3,77% e carboidratos 77,81%) e farinha de arroz (umidade 13,31%, proteína 10,34%, lipídio 1,41%, cinzas 0,31%, fibras alimentares 0,76%, carboidratos 75,03%). As farinhas diferiram significativamente (p<0,05) em relação às coordenadas L*, a* e b* de cor, onde a farinha de batata-doce apresentou-se mais escura que a de arroz. Na avaliação das propriedades de pasta, observou-se que a temperatura de pasta de FA (88,65°C) foi superior em relação às demais amostras. A viscosidade máxima diminuiu com o aumento de FBD na mescla. Os valores de viscosidade final e de tendência à retrogradação diminuíram à medida que aumentou o teor de FBD na mescla. A mescla das farinhas permite sua utilização em produtos isentos de glúten para o público celíaco, aumentando as opções de consumo para os mesmos. AbstractThe objective of this work was to characterize rice flour (FA) and sweet potato (FB) flour, as well as its rheological properties. First, the proximal composition of the flours was determined by analyzing moisture, water activity, acidity, pH, proteins, lipids, ashes, dietary fiber, carbohydrates, amylose content, granulometry and color; besides the microbiological analyzes (Salmonela sp., Bacillus cereus, coliforms, molds and yeasts). The starch paste property was determined for FA, FBD and their mixtures. In the characterization the following standards were obtained: sweet potato flour (moisture 9.18%, protein 9.92%, lipids 1.72%, ash 1.51%, dietary fiber 3.77% and carbohydrates 77,81 %) and rice flour (13.31% moisture, 10.34% protein, 1.41% lipid, 0.31% ash, 0.76% dietary fiber, 75.03% carbohydrate). Flours differed significantly (p <0.05) in relation to L *, a * and b * color coordinates, where sweet potato flour was darker than rice. In the evaluation of the pulp properties, it was observed that the pulp temperature of FA (88,65 ° C) was higher in relation to the other samples. The maximum viscosity decreased with the increase of FBD in the blend. The final viscosity values and tendency to retrogradation decreased as the FBD content in the blend increased.The blend of flours allows its use in gluten-free products for the celiac public, increasing the consumption options for them.
A doença celíaca (DC) é uma intolerância permanente ao glúten, caracterizada por atrofia da mucosa do intestino delgado e consequente má absorção de nutrientes. O tratamento da DC consiste na introdução de dieta sem glúten de forma permanente. O pão sem glúten é o produto que os celíacos gostariam de encontrar com maior facilidade no mercado permitindo ampla distribuição dos produtos com baixo custo, além da praticidade. O objetivo deste trabalho é apresentar algumas considerações sobre a doença celíaca e ingredientes para a elaboração de produtos se glúten.
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