Bolo sem glúten e sem lactose: análise de custo, elaboração e caracterização do produto
Celiac disease (CD) is an autoimmune enteropathy triggered by the ingestion of gluten-containing cereals by genetically predisposed individuals that detain immune factors associated with the disease. The treatment consists essentially in the exclusion of gluten, and with this, it is important the us...
| Autor principal: | Souza, Amanda Moreira de |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/16546 |
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| Resumo: |
Celiac disease (CD) is an autoimmune enteropathy triggered by the ingestion of gluten-containing cereals by genetically predisposed individuals that detain immune factors associated with the disease. The treatment consists essentially in the exclusion of gluten, and with this, it is important the usual consumption of good quality products and affordable to the entire population. With the increasing demand for differentiated, gluten-free and lactose-free products, a niche market is explored. The objective of this work was to verify the market in which the new product will be inserted, to determine the cost to elaborate the differentiated product, to elaborate the product, to characterize the elaborated product, making analyzes of humidity, total minerals and development of the nutritional table. As a result, the texture of the type A cake was satisfactory compared to the literature, the same could be said about the nutritional characteristics that presented similar to those of a regular cake (containing gluten). The gluten-free cakes presented hygienic conditions within the parameters established by ANVISA. The type A cake presented adequate characteristics, compared to regular cakes (with gluten), in relation to texture, color, water activity and nutritional composition. |
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