Biscoito tipo “cookie” com biomassa de banana verde, destinado aos portadores de doença celíaca
The present study aimed at developing enriched biscuit "Cookie" gluten-free, especially meant for celiac disease. Celiac disease (CD) is caused by permanent intolerance to gluten, which causes atrophy in the mucosa of the small intestine, causing various symptoms such as bloating, chronic...
| Principais autores: | Lustosa, Aline Michele, Casagrande, Jéssica |
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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/1/16677 |
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| Resumo: |
The present study aimed at developing enriched biscuit "Cookie" gluten-free, especially meant for celiac disease. Celiac disease (CD) is caused by permanent intolerance to gluten, which causes atrophy in the mucosa of the small intestine, causing various symptoms such as bloating, chronic diarrhea, vomiting and irritability. Depending on the atrophy caused to the gut is poor absorption of vitamins and minerals in the body. It is estimated that 3% of the world population suffering from this disease for which there is no cure, and its single treatment a gluten free diet. The green banana flour became very important for preparing a gluten-free foods, and have high nutritional components, such as resistant starch, which contributes to the health of the intestine and colon. In this work, were produced cookies with green banana flour and arrowroot flour, fortified with vitamins and minerals. The product was evaluated for chemical composition, physical, microbiological, degree of acceptance and purchase intent. As for those items, corresponded to the results expected and showed satisfactory, thereby confirming the effectiveness of the use of green banana flour for the production of food without gluten. |
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