Navegando por Palavras-chave "Vida de prateleira"
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- ItemSomente MetadadadosDesenvolvimento 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.
- ItemAcesso aberto (Open Access)Efeito da adição de psyllium (plantago ovata) na qualidade e na resposta glicêmica de pães sem glúten(Universidade Federal de São Paulo (UNIFESP), 2016-07-26) Fratelli, Camilly [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; http://lattes.cnpq.br/2781360640415360; http://lattes.cnpq.br/9223869221443353; Universidade Federal de São Paulo (UNIFESP)This study aims to simultaneously improve the technological, sensorial and nutritional quality of gluten-free bread (GFB) by the addition of psyllium to the formulation. A 22 full factorial design was used to investigate the main and interaction effects of psyllium - P (2.86 to 17.14% flour basis - fb) and water - W (82.14 to 117.86% fb) additions on GFB physical properties and acceptability. A total of 7 trials were carried out, comprising four for the factorial and three as central points. The fitted models (R2= 95.8-99.8%, p?0,02) showed that P and W interaction increases bread specific volume, crumb softness, and appearance, color, aroma, flavor, texture and overall acceptability scores of GFB. The model fitted for sensory acceptability scores were used to optimize GFB. Four promising formulations were defined: one from the multiple response desirability function (D= 0,99), named as formulation A prepared with 2.86% P and 82.14% W (fb) which received acceptability scores ? 8 on a 10-cm hybrid hedonic scale; and the other three, selected by the overlaid contour plot in order to achieve acceptable formulations (scores ? 7) enriched with the highest P levels, formulations B- 7.14% P e 91.10% A, C- 15.35% P e 117.86% A, and D- 17.14% P e 117.86% A (fb). The formulations C and D presented 7.8% and 9.2% of dietary fiber, respectively; which represents a three and four-fold increase of the fiber content compared to the control formulation. These formulations presented 3.9 and 4.6 g of P / 50g portion, physiologically relevant amounts of this dietary fiber with functional properties. A shelf-life study was performed for the formulations A - D, by the monitoring and evaluation the physical properties, microbiological safety and acceptability during 96h-storage, compared to the control GFB formulation and two formulations of wheat bread (WB1 and WB2). The results showed that among the GFB, the formulation D showed the lowest staling rate, and was the only one that maintains good acceptability for 72h-storage; with the same aroma, texture and flavor acceptability scores than WB1 and WB2. The glycemic response evaluation showed that the control GFB (0% P) had a high glycemic index (GI = 67) and glycemic load (GL = 14). The addition of 17.14% P (fb) in GFB formulation (formulation D) caused a significant reduction of the glycemic response, which resulted in a product with low GI (50) and low GL (9). Psyllium could be regarded as a technological and nutritional improver of GFB, which makes possible handling and molding the gluten-free dough, enhancing the structure, texture, appearance, acceptability and shelf-life of GFB, while increased the dietary fiber content and reduced the glycemic response of this food product, which can provide nutritional and functional benefits to patients with gluten related disorders.
- ItemAcesso aberto (Open Access)Influência dos ingredientes alternativos na qualidade de pães sem glúten: um estudo integrado da vida de prateleira, do perfil sensorial e da resposta glicêmica dos produtos(Universidade Federal de São Paulo, 2020-07-28) 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)Para superar os desafios tecnológicos e nutricionais da panificação sem glúten devem ser priorizadas abordagens ampliadas, que considerem, por exemplo, a utilização de matérias-primas alternativas ricas em nutrientes e compostos bioativos para a elaboração de produtos nutricionalmente melhorados e que também apresentem propriedades físicas, aceitabilidade e vida de prateleira que viabilizem o seu consumo. Desse modo, este estudo objetivou analisar o potencial da associação de ingredientes alternativos para a melhoria simultânea da qualidade tecnológica, sensorial e nutricional, bem como a vida de prateleira de pães sem glúten (PSG). Para tanto, um planejamento fatorial completo 24 e análise fatorial múltipla foram utilizados para verificar os efeitos da farinha de grão-de-bico (FGB), da fibra alimentar psyllium (PSY), e das enzimas ciclodextrina glicosiltransferase (CGTase) e transglutaminase (TGase) nas propriedades da massa, bem como nas propriedades físicas de PSG frescos e armazenados. Os efeitos da substituição total da farinha de arroz (FA) pela FGB e suas combinações com PSY foram estudados na massa, nas propriedades físicas e no perfil sensorial de PSG durante 7 dias de armazenamento. Além disso, foram investigados os efeitos da FGB e do PSY na composição, na resposta glicêmica e na saciedade de PSG. Os resultados mostraram que níveis altos de FGB (75 e 100% na base farinha) combinados com baixos níveis de PSY (4,5 e 5,5%) resultam em massa com consistência favorável para aumentar o volume do pão e a maciez do miolo, já a interação entre FGB e CGTase reduziu a firmeza do miolo durante o armazenamento, enquanto a TGase não teve efeito. A combinação 75% FGB e 5,5% PSY pode ser usada para preparar PSG com boa aparência e propriedades físicas, obtendo valores comparáveis a um produto comercial. A substituição da FA pela FGB reduziu a tendência a retrogradação do amido, e quase duplicou o conteúdo de proteínas, fibras alimentares e amido resistente, que diminuíram os níveis de carboidratos disponíveis, reduzindo a resposta glicêmica e aumentando a saciedade. A combinação FGB:PSY influenciou positivamente a consistência da massa e todos os parâmetros avaliados em PSG, incluindo resposta glicêmica e de saciedade. A junção dos diferentes métodos instrumentais e sensoriais mostrou que a FGB reduz a perda de umidade e o endurecimento do miolo, resultando em PSG sensorialmente aceitos durante 7 dias de armazenamento, enquanto o PSY reduz a perda de coesividade e elasticidade. FGB:PSY possibilitou estender a vida de prateleira de PSG de 1 a 7 dias mantendo a maciez durante o armazenamento, conforme percepção dos consumidores sem e com restrições ao glúten, comparado ao controle. Os resultados também mostraram a relação entre as propriedades termomecânicas das massas e as características instrumentais e sensoriais de textura de PSG, indicando o potencial desta análise prever as alterações que ocorrem nos parâmetros de textura de PSG durante o período de armazenamento. Conclui-se que a combinação FGB:PSY é eficiente para melhorar a qualidade tecnológica, nutricional e sensorial, a resposta glicêmica e saciedade de PSG. O novo produto é uma opção mais saudável aos PSG existentes no mercado, podendo contribuir para a variação da dieta, saúde e nutrição dos consumidores que necessitam ou optam por manter a dieta sem glúten.
- ItemAcesso aberto (Open Access)Pão sem glúten enriquecido com inulina: um estudo de otimização do novo produto e de comparação das suas propriedades físicas, aceitabilidade, vida de prateleira e resposta glicêmica com as de pães convencionais(Universidade Federal de São Paulo (UNIFESP), 2016-07-11) Muniz, Denise Garcia [UNIFESP]; Capriles, Vanessa Dias [UNIFESP]; http://lattes.cnpq.br/2781360640415360; http://lattes.cnpq.br/6114620619643456; Universidade Federal de São Paulo (UNIFESP)This study aims to define the appropriate levels of inulin and water in order to add technological, nutritional and functional quality to gluten-free breads (GFB). The central composite design was used, with variations of inulin (I) levels from 0 to 30% and water (W) of 80 140% (on flour basis - fb). Results have shown that the addition of up to 30% I does not affect the physical properties and acceptability of GFB, provided that appropriate setting of the W percentage of the formulations be accomplished. Two formulations were selected: one for the simultaneous optimization of the acceptability by the overall desirability function (D = 0.96), consisting of 10.65% I and 108.5% W (fb) and the other by the overlapping of the acceptability contour graphs, consisting of 30% I and 131.6% W (fb). These formulations, as well as the control one (without I) showed acceptability scores of appearance, color, aroma, flavor, texture and overall acceptability of ? 8 in hybrid hedonic scale of 10 cm. The use of 30% I (fb) in the preparation of GFB resulted in a well-accepted product containing 7.7% of fructan in the formulation and 10.2% total dietary fiber; corresponding to a 3.6 times increase in fiber content compared to the control formulation. The results of the in vivo test for determining the glycemic response showed that this level of addition caused a significant reduction in the glycemic index from 67 to 49, and the glycemic load from 14 to 8 GFB. Results of the shelf life test have shown that the addition of 30% I (fb) did not alter the physical properties of GFB, and these showed higher crumb firmness when compared to the two formulations of bread made of wheat flour (WB1 and WB2). The lowest acceptability scores of texture and taste were the characteristics that differentiate the GFB of WB1 and WB2 bread during the 72 hours storage. It has been observed that 24 hours after production, the GFB control is no longer accepted for texture (scores between 4 and 5) and addition of I allowed the maintenance of moderate acceptance of this attribute (~ 6 scores) during 72 hours storage. The use of 30% I and 131.6% W (fb) in GFB formulation enable to obtain a nutritionally-improved product that can provide nutritional and functional benefits to people who need gluten-free diet and / or glycemic control. Considering the high nutritional and functional potential of this product, further studies leading to extend their shelf life are recommended.