Pão sem Glúten: Busca por Novos Produtos

Franco, Vilmara Araújo; Silva, Flávio Alves da

doi:10.19142/rpq.v10i20.363

Cited by 3 publications

(2 citation statements)

References 74 publications

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“…Geralmente, para esses produtos é muito difícil de se encontrar um substituto para a farinha de trigo, que é a mais utilizada e seus substitutos, muitas vezes, não contêm micro e macronutrientes em abundância por serem mais refinados, o que compromete o valor nutricional do alimento. Exige muito trabalho encontrar um ingrediente que se encaixe bem ao gosto do consumidor e também à vida de prateleira do produto (FRANCO;SILVA, 2016).…”

Section: Introductionunclassified

Desenvolvimento E Análise Sensorial De Barrinha De Cereais Para Celíacos Com Reaproveitamento De Resíduos Alimentícios

MARTINS

SANTOS

Furlan

et al. 2022

Unifunec Cient. Mult.

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Os celíacos são indivíduos intolerantes ao glúten e como não há variedades de alimentos disponíveis a este público, o presente trabalho tem como objetivo desenvolver uma barrinha de cereais rica em diversos nutrientes, pois são utilizados resíduos de vegetais (casca do ovo, da beterraba e da cenoura), que agrega valor nutricional, além de castanhas, gergelim, quinoa, flocos de arroz, linhaça, aveia, mel, uva passa e chocolate 70% cacau e livre de glúten. Por se tratar de uma pesquisa experimental qualitativa e quantitativa, foi submetida ao Comitê de Ética em Pesquisa com registro CAAE 45736721.9.0000.5428 e parecer de aprovação 4.769.607. No início, foram desenvolvidos testes de formulações para que se chegasse a um produto final agradável ao paladar. Após, foi aplicado o TCLE (Termo de Consentimento Livre e Esclarecido) e, assim, o teste de aceitação ao público em geral, realizado no Laboratório de Técnica e Dietética do Unifunec. Empregou-se para análise sensorial, a escala hedônica estruturada de nove pontos, além do teste de intenção de compra. Os resultados obtidos dos 57 participantes, entre eles, alunos e colaboradores do Unifunec, mostraram que a barrinha produzida adquiriu aceitação global nota 9 em 64,91% do público. O quesito sabor obteve nota 9, dada por 38 pessoas, que representam 71,93% dos consumidores. Apenas um indivíduo avaliou com nota 4 o aroma, 1,75% do público. No item aparência, 56,14% indicaram nota 9, considerando a aprimoração da receita. No teste de intenção de compra, 77,19% dos avaliadores, ou seja, 44 pessoas, certamente comprariam o produto. Portanto, a barrinha de cereais para celíacos alcançou uma boa aceitação pelos participantes, relacionada aos parâmetros analisados, como sabor, textura, aroma e aparência, com notas acima de 7 em 70% dos degustadores. Findou-se que o produto atende aos propósitos de um alimento voltado ao público celíaco e também com características sensoriais agradáveis. DEVELOPING AND SENSORIOUS ANALYSIS OF CEREAL BARS FOR CELIACS WITH REUSE OF FOOD WASTE ABSTRACT Celiacs are people who suffer from gluten intolerance and since there are no varieties of foods available to this public, this work aims to develop a cereal bar that is rich in several nutrients, as it uses vegetable waste (eggshells, beet and carrot), which adds nutritional value, in addition to nuts, sesame, quinoa, rice flakes, flaxseed, oats, honey, raisins and 70% cocoa powder being gluten free. Being a qualitative and quantitative experimental research, it was submitted to the Research Ethics Committee with registration CAAE 45736721.9.0000.5428 and approval opinion 4.769.607. In the beginning, formula tests were developed to reach a final product that was pleasant to the palate. After that, the CAF (Consent Agreement Form) was applied and, thus, the acceptance test to the general public, carried out at the Unifunec's Laboratory of Technique and Dietetics. For sensory analysis, the nine-point structured hedonic scale was used, in addition to the purchase intention test. The results obtained from 57 participants, including students and employees of Unifunec, showed that the cereal bar produced was accepted globally with a score of 9 by 64.91% of the public. Flavor was rated 9 by 38 people, representing 71.93% of the consumers. Only one person evaluated the aroma with a score of 4, 1.75% of the public. In the item appearance, 56.14% rated 9, considering the improvement of the recipe. In the purchase intention test, 77.19% of the evaluators, i.e. 44 people, would certainly buy the product. Therefore, the cereal bar for celiacs achieved good acceptance by the participants, related to the parameters analyzed, such as flavor, texture, aroma and appearance, with scores above 7 in 70% of the tasters. It was concluded that the product meets the requirements of a food product for celiacs and also has pleasant sensory characteristics. Keywords: Celiacs. Sensory analysis. Cereal bars.

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Section: Introductionunclassified

Desenvolvimento E Análise Sensorial De Barrinha De Cereais Para Celíacos Com Reaproveitamento De Resíduos Alimentícios

MARTINS

SANTOS

Furlan

et al. 2022

Unifunec Cient. Mult.

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“…The most common problem in the bakery industry is related to the high perishability and staling of bread. This staling phenomenon is associated with the migration of water from the crumb to the crust and subsequent evaporation, resulting in the retrogradation of the starch, which contributes to the increase in the firmness of the crumb, providing the sensation of a dry and firm product when consumed (Ortolan et al, 2015;Franco & Silva, 2016;Bender & Schönlechner, 2020;Schmiele, Sampaio & Clerici, 2019). Thus, the freezing of the dough, followed by thawing, fermentation and baking in individual portions appears as an alternative for obtaining fresh products at any time.…”

Section: Introductionmentioning

confidence: 99%

Fructo-oligosaccharides, hydrolyzed soy protein and yeast (Saccharomyces sp.) extract as potential cryoprotectans in gluten-free frozen dough and bread quality.

Teotônio

Costa

Gomes

et al. 2021

RSD

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People with celiac disease, wheat allergy, and non-celiac gluten sensitivity required bakery products without gluten. However, gluten-free bread has a high rate of starch retrogradation during shelf life, resulting in loss of softness in the bread crumbs. The inclusion of frozen doughs for gluten-free bread can provide a feasible solution to increase product supply with high technological and sensory quality, providing fresh bread with uniform characteristics. The biggest challenge in the frozen dough for gluten-free bread is related to the high amount of water added to the dough (70-120 % - flour basis) because the ice crystals formed during the freezing step can cause damage to yeast. The use of cryoprotectants in the dough is an alternative for preserving yeast during freezing and cold chain maintenance. This study aimed to evaluate the behavior of fructo-oligosaccharide, hydrolyzed soy protein, and yeast extract as a cryoprotectant in the gluten-free frozen dough and the evaluation of bread quality. Through the Response Surface Methodology, using a Simplex-Centroid Mixture Design, the cryoprotectants were evaluated up to a concentration of 5 % (flour basis) with freezing of the dough for 7 days at -18 °C. The results showed that with the use of cryoprotectants, there was an increase in volume increase of the doughs, in the specific volume of the bread, and the softness of the crumb. The use of 69 % fructo-oligosaccharide and 31 % hydrolyzed soy protein, without the yeast extract, was considered as the optimal formulation for the tested cryoprotectants, with a probability of 79.60 % of success obtained by the desirability function. These levels promoted a better biopreservation of yeast fermentation power and resulting in an improved crumb softness and specific volume at 46 and 40 %, respectively, compared to the standard sample.

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