Navegando por Palavras-chave "Tecnologia de alimentos dietéticos"

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    Desenvolvimento e avaliação das propriedades tecnológicas, da aceitabilidade e da composição de pães sem glúten à base de farinha de grão de bico integral
    (Universidade Federal de São Paulo (UNIFESP), 2015-11-13) Santos, Fernanda Garcia dos [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; http://lattes.cnpq.br/2781360640415360; http://lattes.cnpq.br/8600857395088188; Universidade Federal de São Paulo (UNIFESP)
    Gluten-free products are foods for specific dietetic purposes, important to treat people with some kind of gluten intolerance or allergy to wheat proteins. Among all gluten-free products, bread is the most requested one. However, besides the poor technological and sensory quality, gluten-free bread (GFB) often present s low nutritional composition because they are prepared with refined flours and starches. Therefore, the improvement of technological properties, sensory and nutritional composition of G FB is an important challenge regarding research and development. Thereby, the objective of this study was to develop and evaluate techno logical properties, acceptability and composition of whole chickpea flour-based GFB. Designed mixture and response surface methodology were used to define the ideal proportions of chickpea flour (CF), corn starch (CoS), rice flour (RF), potato starch (PS) and cassava starch (CaS) that could result in GFB with the highest values of specific volume, bread crumb softness and moisture. Fifty-three untrained panelists evaluated the product acceptability concerning appearance, color, aroma, texture, flavor and overall acceptability of GFB, using the 10cm hybrid hedonic scale. The best formulations were compared to a GFB controlled formulation, prepared with 50% RF and 50% PS, and two bread formulations prepared with wheat flour (WF): one being a standard formulation (WF1), and the other being developed in a laboratory (WF2). The results showed that GFB made with 100% CF present ed higher volume, lower bread crumb softness and lower moisture than those prepared with 100% from other materials. Regression models [R 2 >93%, p?0.05] showed that CF presented interactions with PS and CaS, improving the product's physical properties. The bread prepared with 100% CF was accepted (overall score 7.1). However, combinations of 75% CF with 25% PS and 25% CaS resulted in GFB of the highest acceptability (8.2 for both) with a higher overall score than GFB control and FT1 bread (7.9 for both), and a similar score to FT2 bread (8.9). The results showed that CF can be used singly for GFB production. However, combination to 75% CF with 25% PS or CaS or the use to 100% CF with water content increase from 100% to 150% (flour weight basis, fwb) are efficient strategies for the improvement of physical properties, acceptability and to reduce bread crumb firming rate during the storage period. The use to 75% and 100% CF resulted in considerable increase in ash, protein and dietary fiber levels of GFB. It is concluded that is possible to use CF high proportion (75 and 100% fw b) in GFB development, resulting in nutritionally improved products and with technological and sensory quality comparing to standard products.