bachelorThesis
Desenvolvimento de pré-mistura para pão sem glúten
Fecha
2017-11-21Registro en:
MENDES, Tabatha Freire. Desenvolvimento de pré-mistura para pão sem glúten. 2017. 48 f. Trabalho de Conclusão de Curso (Graduação) – Universidade Tecnológica Federal do Paraná, Campo Mourão, 2017.
Autor
Mendes, Tabatha Freire
Resumen
Celiac disease sufferers should abstain entirely from gluten-containing cereals because of permanent intolerance to them. Celiac disease is characterized by atrophy of the mucosa of the small intestine and consequent malabsorption of food. This research aimed to develop gluten-free bread premixes through the use of gluten-free flours and starches and the application of additives in order to improve texture, good acceptability and increase the volume of breads. The research began with the evaluation of premixes of corn starch, rice flour and manioc starch, but since these mixes did not present good viscoelasticity, with the capacity to retain the carbonic gas formed during the fermentation, the application was carried out of improving ingredients. After delimiting 3 formulations, the loaves were submitted to evaluation of the specific volume, and scores were obtained between 2.49 and 2.68 cm3.g-1. The texture analysis provided the parameters of hardness, flexibility, chewing, guminess, cohesiveness and resilience, where the three formulations presented characteristics of a soft bread, with a resistant structure and without defects, such as crumbling and detachment from the crust to the shell. Microbiological analyzes were carried out that conferred the safety and quality of the gluten-free breads according to legislation. The sensory acceptance test was conducted by 100 non-trained testers using the 9-point hedonic scale for attributes: appearance, color of the kernel, aroma, taste, texture and overall acceptance, and the intention to purchase was evaluated. The data of the analyzes were submitted to analysis of variance (ANOVA) and the means compared by the Tukey test (p ≤0.05). The three proposed formulations obtained very similar results in all analyzes, with no significant statistical difference between the samples at the 5% level, except for the appearances between F2 and F3. The acceptance test results for all premixtures were above average, ranging from 6.47 to 7.19. From 42 to 45% of the testers scored between 8 and 9, "I really liked and greatly enjoyed", respectively, for the overall acceptance of the three proposed formulations. The acceptability indexes of sensory evaluation attributes were higher to 71.8%, which showed good consumption potential. And the purchase intention indicated that from 56.6 to 67% of the tasters gave scores between 4 and 5, "I would probably buy it and certainly buy it," respectively. The results indicated a crystallization by the tasters and a strong intention to buy. The proposed formulations proved to be an alternative for industrialization and commercialization, not only for celiac disease patients, but also for the general public.