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
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Data
2020-07-28
Autores
Santos, Fernanda Garcia dos [UNIFESP]
Orientadores
Capriles, Vanessa Dias [UNIFESP]
Tipo
Tese de doutorado
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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.
Expanded approaches should be prioritized to overcome technological and nutritional challenges posed by gluten-free breadmaking, considering, for example, the use of alternative raw materials rich in nutrients and bioactive compounds for developing nutritionally improved products presenting physical properties, acceptability, and shelf life that enable their consumption. Thus, this study aimed to evaluate the potential association between alternative ingredients and the simultaneous improvement of technological, sensorial, and nutritional quality, as well as shelf life of gluten-free breads (GFB). For this purpose, a 24 full factorial design and multiple factor analysis were used to verify the effects of chickpea flour (CF), psyllium (PSY) dietary fiber, and the enzymes cyclodextrin glycosyltransferase (CGTase) and transglutaminase (TGase) on dough properties, as well as on the physical properties of both fresh and stored GFB. We evaluated the effects of the replacement of rice flour (RF) with CF and their combinations with PSY on dough, physical properties, and GFB sensory profile during 7 days of storage. The effects of CF and PSY on the composition, glycemic response, and satiety of GFB were also investigated. The results show that high levels of CF (75 and 100% in the flour weight basis) combined with low PSY levels (4.5 and 5.5%) ensued a favorable dough consistency to increase bread volume and softness. The interaction between CF and CGTase reduced crumb firmness during storage, and the interaction with TGase had no effect. The 75% CF and 5.5% PSY combination can be used to prepare GFB with good visual appearance and physical properties, reaching values comparable to a commercial product. Replacing RF with CF reduced tendency to starch retrograde and almost doubled the content of proteins, dietary fibers, and resistant starch, which decreases available carbohydrates and, consequently, reduces glycemic response and increases satiety. The CF:PSY combination positively influenced dough consistency and all GFB evaluated parameters, including glycemic response and satiety. By combining different instrumental and sensory techniques, we observed that CF reduces the moisture loss and crumb hardening, providing sensory-accepted GFB during 7 days of storage, while PSY reduces loss of cohesiveness and springiness. CF:PSY combination enables extending GFB shelf life from 1 to 7 days, maintaining softness during storage, according to the perceptions of consumers with and without gluten-related disorders compared to the control bread. Our results also show the relationship between dough thermomechanical properties and the instrumental and sensory texture of GFB, indicating this analysis potential in predicting changes that occur in GFB texture parameters during the storage period. We conclude that the CF:PSY combination efficiently improves technological, nutritional and sensorial quality, besides glycemic response, and satiety of GFB. This formulation comprises a healthier alternative to the GFB commercially available, contributing to diet variation, health, and nutrition of consumers who need or choose to maintain a gluten-free diet.
Expanded approaches should be prioritized to overcome technological and nutritional challenges posed by gluten-free breadmaking, considering, for example, the use of alternative raw materials rich in nutrients and bioactive compounds for developing nutritionally improved products presenting physical properties, acceptability, and shelf life that enable their consumption. Thus, this study aimed to evaluate the potential association between alternative ingredients and the simultaneous improvement of technological, sensorial, and nutritional quality, as well as shelf life of gluten-free breads (GFB). For this purpose, a 24 full factorial design and multiple factor analysis were used to verify the effects of chickpea flour (CF), psyllium (PSY) dietary fiber, and the enzymes cyclodextrin glycosyltransferase (CGTase) and transglutaminase (TGase) on dough properties, as well as on the physical properties of both fresh and stored GFB. We evaluated the effects of the replacement of rice flour (RF) with CF and their combinations with PSY on dough, physical properties, and GFB sensory profile during 7 days of storage. The effects of CF and PSY on the composition, glycemic response, and satiety of GFB were also investigated. The results show that high levels of CF (75 and 100% in the flour weight basis) combined with low PSY levels (4.5 and 5.5%) ensued a favorable dough consistency to increase bread volume and softness. The interaction between CF and CGTase reduced crumb firmness during storage, and the interaction with TGase had no effect. The 75% CF and 5.5% PSY combination can be used to prepare GFB with good visual appearance and physical properties, reaching values comparable to a commercial product. Replacing RF with CF reduced tendency to starch retrograde and almost doubled the content of proteins, dietary fibers, and resistant starch, which decreases available carbohydrates and, consequently, reduces glycemic response and increases satiety. The CF:PSY combination positively influenced dough consistency and all GFB evaluated parameters, including glycemic response and satiety. By combining different instrumental and sensory techniques, we observed that CF reduces the moisture loss and crumb hardening, providing sensory-accepted GFB during 7 days of storage, while PSY reduces loss of cohesiveness and springiness. CF:PSY combination enables extending GFB shelf life from 1 to 7 days, maintaining softness during storage, according to the perceptions of consumers with and without gluten-related disorders compared to the control bread. Our results also show the relationship between dough thermomechanical properties and the instrumental and sensory texture of GFB, indicating this analysis potential in predicting changes that occur in GFB texture parameters during the storage period. We conclude that the CF:PSY combination efficiently improves technological, nutritional and sensorial quality, besides glycemic response, and satiety of GFB. This formulation comprises a healthier alternative to the GFB commercially available, contributing to diet variation, health, and nutrition of consumers who need or choose to maintain a gluten-free diet.
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Citação
SANTOS, Fernanda Garcia dos. 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. 2020. 168 f. Tese (Doutorado Interdisciplinar em Ciências da Saúde) - Instituto Saúde e Sociedade, Universidade Federal de São Paulo, Santos, 2020.