bachelorThesis
Elaboração de biscoito sem glúten com farinha do albedo e casca de maracujá
Fecha
2019-11-26Registro en:
ROSSI, Nicole Antunes. Elaboração de biscoito sem glúten com farinha do albedo e casca de maracujá. 2019. Trabalho de Conclusão de Curso (Tecnologia em Alimentos) - Universidade Tecnológica Federal do Paraná, Medianeira, 2019.
Autor
Rossi, Nicole Antunes
Resumen
As Brazil is the largest producer of passion fruit and its destination is focused on the manufacture of juices, the industry ends up retaining a large amount of byproducts, such as the skin. Aiming to use the passion fruit byproduct, obtaining its flour would be an alternative to compose diets for celiac, and can be used in bakery food products, such as cookies, thus providing a differential of food for this audience. The present work aimed to elaborate a gluten free cookie with the addition of albedo flour and passion fruit rind. Five formulations of gluten free biscuit with albedo flour and passion fruit rind and corn flour were developed, with the following concentrations: F1 (100% maize flour), F2 (25% albedo flour and passion fruit rind and 75% corn flour), F3 (50% of each flour), F4 (75% albedo flour and passion fruit rind and 25% corn flour) and F5 (100% albedo flour and passion fruit rind). Physicochemical analyzes were performed of albedo flour and passion fruit peel (grain size, pH, titratable acidity, color, water activity, moisture, ashes, proteins, carbohydrates and lipids) and biscuits (cooking yield, centesimal composition, pH , titratable acidity, color and water activity), in addition to microbiological analyzes (Coliforms at 45 ºC, coagulase positive Staphylococci, Bacillus cereus and Salmonella spp), in order to verify if the product complies with current legislation. Sensory analysis was also performed with hedonic scale test, applied to the attributes color, texture, aroma, taste and overall impression, and then the purchase intention. The increased substitution of cornmeal by albedo flour and passion fruit peel caused the browning of the biscuits, which presented: adequate acidity and water activity to avoid the loss of crispness, humidity according to the legislation and high ash content. Microbiological analyzes met the quality standards. Regarding the sensory analysis and purchase intention, the cookies with intermediate concentrations, ranging from 25% to 50% of albedo flour and passion fruit peel, obtained satisfactory results with grades above 7.0, thus, they may have a good acceptance in the market, as they presented characteristics acceptable to the consumer, thus contributing to a greater variety of products for people with celiac disease.