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Descrição sensorial de pães isentos de glúten

Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, replacing wheat flour in bread with another ingredient is a challenge. Som...

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Autor principal:	Tridapalli, Luiza Pelinson
Formato:	Trabalho de Conclusão de Curso (Graduação)
Idioma:	Português
Publicado em:	Universidade Tecnológica Federal do Paraná 2022
Assuntos:	Alimentos sem gluten Pão Alimentos - Avaliação sensorial Sorgo Gluten-free foods Bread Food - Sensory evaluation Sorghum CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
Acesso em linha:	http://repositorio.utfpr.edu.br/jspui/handle/1/27244
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spelling	riut-1-272442022-02-23T06:10:15Z Descrição sensorial de pães isentos de glúten Sensory description of gluten-free breads Tridapalli, Luiza Pelinson Fuchs, Renata Hernandez Barros Fuchs, Renata Hernandez Barros Droval, Adriana Aparecida Cardoso, Flávia Aparecida Reitz Alimentos sem gluten Pão Alimentos - Avaliação sensorial Sorgo Gluten-free foods Bread Food - Sensory evaluation Sorghum CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, replacing wheat flour in bread with another ingredient is a challenge. Some people have an intolerance to this protein, which is the case of people diagnosed with celiac disease, whose treatment consists of excluding foods that contain gluten from the diet. Although the space for glutenfree foods has grown in the market, the celiacs report that the supply of appropriate foods that are nutritionally and sensory favored is still restricted. Therefore, the aim of this study was to get a sensory evaluation, through the methodologies of acceptance thesis, Flash Profile, Check-All-That-Apply (CATA), and Just About Right (JAR), of gluten-free bread formulations elaborated with sorghum, teff, and yacon flours. By the experimental design, nine formulations were submitted to the acceptance test, which provided the optimized formulation through the samples' global impression notes. In the following tests, four formulations were used for the samples, being F1 (100% sorghum), F2 (100% teff), F3 (100% yacon), and F4 (optimized formulation, with 33.33% of each flour). F1 was represented by the attributes brown, red and pink colors, bubbles, softness, rind hardness, elasticity, salty, pleasant and bread taste, holes, and bread yeast odor. F2 had a brown color, bubbles, hardness, easy chewing, softness, elasticity, salty taste, and rind texture. F3 was described by the attributes green color, bitterness, sweetness, moisture, ease of chewing, softness, crumb texture, moisture, and sweet taste. F4 was characterized by the attributes green and brown colors, bitterness, sweetness, moisture, easiness of chewing, bubbles, whole-wheat bread odor, tenderness, pleasant flavor, consistency and aroma, and good chewiness, in addition to being the most highly rated in terms of the overall acceptance. These sensory analysis methodologies applied highlighted that some attributes raised by the evaluators may have similar meanings, despite being expressed with different vocabulary, in addition to enabling the obtaining of the descriptive sensory profile of the formulations, evidencing attributes that enable the use of sorghum flour, teff and yacon in the preparation of gluten-free bread and emphasize that the mixture of the three in the optimized formulation had positively impacted the nutritional and sensory characteristics of the product. O glúten é uma proteína presente em cereais como trigo, centeio, cevada, triticale e aveia, que forma uma massa viscoelástica capaz de aprisionar o gás formado durante a fermentação e o cozimento dos produtos. Devido a essas propriedades, substituir a farinha de trigo em pães por outro ingrediente é um desafio. Algumas pessoas apresentam intolerância a essa proteína, que é o caso dos portadores da doença celíaca, da qual o tratamento consiste na exclusão dos alimentos que contenham glúten da dieta. Embora o espaço dos alimentos sem glúten tenha crescido no mercado, os celíacos relatam que a oferta de alimentos apropriados e favorecidos nutricional e sensorialmente ainda é restrita. Por isso, o objetivo deste trabalho foi avaliar sensorialmente, por meio das metodologias de teste de aceitação, Perfil Flash, Check-All-That-Apply (CATA) e Just About Right (JAR), formulações de pão sem glúten elaborados com as farinhas de sorgo, teff e yacon. Pelo delineamento experimental, nove formulações foram submetidas ao teste de aceitação, que forneceu a formulação otimizada pelas notas de impressão global das amostras. Nos testes seguintes, quatro formulações foram utilizadas para as amostras, sendo F1 (100% sorgo), F2 (100% teff), F3 (100% yacon) e F4 (formulação otimizada, com 33,33% de cada farinha). A F1 foi representada pelos atributos cor marrom, vermelha e rosa, bolhas, maciez, dureza da casca, elasticidade, sabor salgado, agradável e de pão, furos e odor de fermento de pão. A F2 apresentou cor marrom, bolhas, dureza, facilidade de mastigar, maciez, elasticidade, gosto salgado e textura da casca. F3 foi descrita pelos atributos cor verde, amargor, doçura, umidade, facilidade de mastigar, maciez, textura do miolo e gosto doce. A F4 foi caracterizada pelos atributos cor verde e marrom, amargor, doçura, umidade, facilidade de mastigar, bolhas, odor de pão integral, maciez, sabor, consistência e aroma agradáveis e boa mastigabilidade, além de ter sido a mais bem avaliada em relação a impressão global. As metodologias de análise sensorial aplicadas destacaram que alguns atributos levantados pelos provadores podem ter significados semelhantes, apesar de serem expressos com vocabulário diferente, além de possibilitarem a obtenção do perfil sensorial descritivo das formulações, evidenciando atributos que viabilizam a utilização das farinhas de sorgo, teff e yacon na elaboração dos pães isentos de glúten e enfatizam que a mistura das três na formulação otimizada influencia positivamente nas características nutricionais e sensoriais do produto. 2022-02-22T18:54:48Z 2022-02-22T18:54:48Z 2021-12-01 bachelorThesis TRIDAPALLI, Luiza Pelinson. Descrição sensorial de pães isentos de glúten. 2021. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2021. http://repositorio.utfpr.edu.br/jspui/handle/1/27244 por openAccess http://creativecommons.org/licenses/by-nc/4.0/ application/pdf Universidade Tecnológica Federal do Paraná Campo Mourao Brasil Departamento Acadêmico de Alimentos e Engenharia Química Engenharia de Alimentos UTFPR
institution	Universidade Tecnológica Federal do Paraná
collection	RIUT
language	Português
topic	Alimentos sem gluten Pão Alimentos - Avaliação sensorial Sorgo Gluten-free foods Bread Food - Sensory evaluation Sorghum CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
spellingShingle	Alimentos sem gluten Pão Alimentos - Avaliação sensorial Sorgo Gluten-free foods Bread Food - Sensory evaluation Sorghum CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS Tridapalli, Luiza Pelinson Descrição sensorial de pães isentos de glúten
description	Gluten is a protein present in cereals like wheat, rye, barley, triticale, and oats, which forms a viscoelastic mass capable of trapping the gas formed during the fermentation and cooking of products. Due to these properties, replacing wheat flour in bread with another ingredient is a challenge. Some people have an intolerance to this protein, which is the case of people diagnosed with celiac disease, whose treatment consists of excluding foods that contain gluten from the diet. Although the space for glutenfree foods has grown in the market, the celiacs report that the supply of appropriate foods that are nutritionally and sensory favored is still restricted. Therefore, the aim of this study was to get a sensory evaluation, through the methodologies of acceptance thesis, Flash Profile, Check-All-That-Apply (CATA), and Just About Right (JAR), of gluten-free bread formulations elaborated with sorghum, teff, and yacon flours. By the experimental design, nine formulations were submitted to the acceptance test, which provided the optimized formulation through the samples' global impression notes. In the following tests, four formulations were used for the samples, being F1 (100% sorghum), F2 (100% teff), F3 (100% yacon), and F4 (optimized formulation, with 33.33% of each flour). F1 was represented by the attributes brown, red and pink colors, bubbles, softness, rind hardness, elasticity, salty, pleasant and bread taste, holes, and bread yeast odor. F2 had a brown color, bubbles, hardness, easy chewing, softness, elasticity, salty taste, and rind texture. F3 was described by the attributes green color, bitterness, sweetness, moisture, ease of chewing, softness, crumb texture, moisture, and sweet taste. F4 was characterized by the attributes green and brown colors, bitterness, sweetness, moisture, easiness of chewing, bubbles, whole-wheat bread odor, tenderness, pleasant flavor, consistency and aroma, and good chewiness, in addition to being the most highly rated in terms of the overall acceptance. These sensory analysis methodologies applied highlighted that some attributes raised by the evaluators may have similar meanings, despite being expressed with different vocabulary, in addition to enabling the obtaining of the descriptive sensory profile of the formulations, evidencing attributes that enable the use of sorghum flour, teff and yacon in the preparation of gluten-free bread and emphasize that the mixture of the three in the optimized formulation had positively impacted the nutritional and sensory characteristics of the product.
format	Trabalho de Conclusão de Curso (Graduação)
author	Tridapalli, Luiza Pelinson
author_sort	Tridapalli, Luiza Pelinson
title	Descrição sensorial de pães isentos de glúten
title_short	Descrição sensorial de pães isentos de glúten
title_full	Descrição sensorial de pães isentos de glúten
title_fullStr	Descrição sensorial de pães isentos de glúten
title_full_unstemmed	Descrição sensorial de pães isentos de glúten
title_sort	descrição sensorial de pães isentos de glúten
publisher	Universidade Tecnológica Federal do Paraná
publishDate	2022
citation	TRIDAPALLI, Luiza Pelinson. Descrição sensorial de pães isentos de glúten. 2021. Trabalho de Conclusão de Curso (Bacharelado em Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2021.
url	http://repositorio.utfpr.edu.br/jspui/handle/1/27244
_version_	1805310094914617344
score	10,814766

Descrição sensorial de pães isentos de glúten

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