Impacto da adição das folhas de Stevia rebaudiana Bertoni nas características físico-químicas e sensoriais de bolos isentos de glúten e lactose

Abstract

Special purpose foods are necessary and adequate as supplies for specific needs, such as celiac disease, lactose intolerance and diabetes, as which has in common the need for a diet restricted to nutrients related to these conditions. Stevia rebaudiana is a plant that contains steviol glycosides that gives a characteristic sweetness and makes it act as a natural sweetener, being an alternative to replace sugar. Thus, the aim of the present study was to evaluate the addition of Stevia rebaudiana leaves on the sensory and physical characteristics of gluten and lactose-free cakes. Five cake formulations were made that underwent modifications in terms of sugar content and stevia leaves, namely F1 (0% stevia), F2 (0.24% stevia), F3 (0.34% stevia), F3 (0.44% stevia) and F5 (0.55% stevia). Microbiological analysis, texture profile, specific volume, acceptance test and purchase intention and the RATA descriptive test were performed on the cakes. With the results of RATA, it was noted that F1 and F2 are more successful for attributes such as sweet taste and softness, due to the greater presence of sugar formulations. F3 presents elasticity as the main descriptive characteristic, while characteristic odor of chocolate and brown color of the crust are some attributes that describe F4. Waiting for the highest content of stevia in F5, this presentation tastes bitter and bitterness after swallowing correlated to it. Regarding the acceptance test, all high-quality attributes at the 5% significance level and as the stevia content in the cakes increased, the acceptability of these attributes decreased, and the same occurred with the intention of. Analyzing the parameters of the texture profile, only the hardness, chewability, guminess and the specific volume differing from each other (p<0.05), these parameters being influenced by the sugar content, since this component adds positively to the texture of the cakes. It was concluded that it was possible to prepare gluten-free and lactose-free cakes using stevia leaves as a sweetener, and this addition should be made moderately since it is inversely proportional to the acceptability of the attributes and can negatively influence the texture profile of products. A sensory description was performed efficiently, making it possible to classify the cakes in different groups according to their characteristics.