Efeito da adição de farinha de brácteas de bananeira e goma hidroxipropilmetilcelulose (HPMC) nas características físicas, instrumentais e de composição proximal de pão sem glúten
The demand for food without gluten has increased due to the incidence of individuals with celiac disease. To this end, the objective was to prepare a meal from waste banana production and evaluate its addition along with hidropropolimetilcelulose gum (HPMC) in the preparation of bread. After conduct...
| Principais autores: | Carvalho, Karina de, Rigo, Marcia Andréia |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/13352 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
The demand for food without gluten has increased due to the incidence of individuals with celiac disease. To this end, the objective was to prepare a meal from waste banana production and evaluate its addition along with hidropropolimetilcelulose gum (HPMC) in the preparation of bread. After conducting preliminary tests, we used a complete Factorial Planning -PFC (22) to determine the concentrations of the variables (bracts flour banana and HPMC) on technological characteristics specific volume and gluten-free breads compression force, and to evaluate the proximate composition (moisture, ash, crude protein, total fat and total carbohydrates) and instrumental (energy, color and water activity) in these products. We evaluated the characteristics of the bracts in natura and the bracts of flour. The results showed a high moisture content in the bracts in natura (93.13 g / 100 g), which may have caused the low yield of farinaceous material (5.76%). The bracts of flour was shown to absorb more water (4.93 times) that the mixed flour revealing an important feature in dough preparation. Because this flour to its high lipid content (4.89 g / 100 g ± 1.51) and gray (9 g / 100 g ± 0.07), the addition of it, contributed to the rise of these parameters in bread formulations . Due to the amount of carbohydrate observed on the loaves can be intuited that in bracts flour may exist significant amounts of fibers. Further, it was found that the addition of HPMC this flour and the higher levels (12 g / 100 g and 2.0 g / 100 g, respectively) decreased the specific volume, and the compressive strength were not significant effects on range studied, however, it is believed that reducing the concentration of HPMC, better results can be achieved. It concludes that the F2 formulation, with added bracts of flour until the concentration of 7g / 100g and HPMC to 0.5 g / 100 g had better technology, instrumental and proximal composition characteristics and that new studies are needed in order to detecting the presence of nutrients such as minerals, fatty acids and this flour and fibers in their respective products. |
|---|