Efeito da concentração de diferentes cogumelos e de goma xantana nas propriedades tecnológicas do pão de forma
Several studies point out that edible mushrooms have a high protein value, low lipid content and are considered sources of minerals, dietary fiber, vitamin B1, B2, B3, biotin and vitamin C. The main species of edible mushrooms cultivated in Brazil are Agaricus bisposrus popularly known as champignon...
| Autor principal: | Fares, Assia Ghattas |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2023
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/30776 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
Several studies point out that edible mushrooms have a high protein value, low lipid content and are considered sources of minerals, dietary fiber, vitamin B1, B2, B3, biotin and vitamin C. The main species of edible mushrooms cultivated in Brazil are Agaricus bisposrus popularly known as champignon de Paris; Lentinula edodes, known as shitake and Pleurotus spp., known as shimeji. Given the current scenario, the search for foods that are beneficial to health has been highlighted, however, there are few studies on the application of edible mushrooms in food. Thus, the present work aims at the production of sliced bread with the incorporation of edible mushrooms and xanthan gum, in order to evaluate, through the STATISTICA 7.0 program and analysis of variance (ANOVA), the effect of the concentration of these variables on the index responses expansion (IE), specific volume (VE), number of alveoli (NA) and color. At first, an analysis of the water solubility index (ISA), water absorption index (IAA) and total solids (ST) was carried out for the in natura edible mushrooms. Shitake had the lowest ISA, and there was no significant difference between the mushrooms for the IAA. For ST, the three species showed low values, especially Porto Belo, which showed the lowest value, which proves the high moisture content. To prepare sliced bread, the standard formulation of sliced bread was adapted by replacing water with edible mushroom paste and adding xanthan gum. In this study, a 2² factorial design with repetition in triplicate at the central point was analyzed for three species of mushrooms - black shimeji, shitake and portobello - to evaluate the effect of the variables mushroom concentration and xanthan gum concentration on the responses IE, VE, NA and color, evaluated according to the L*, a* and b* parameters of sliced bread. For the expansion index response, no variable had a significant influence. In the luminosity parameter (L*), the response tended to decrease with the increase in mushroom concentration, which may be attractive, as the color resembled that of wholemeal bread. For the specific volume response, the concentration of the three mushroom species and xanthan gum had a significant and negative effect, that is, with the increase of the studied variables, the specific volume decreased. For L* and b*, the variables did not show a significant effect and for the a* chromaticity response, the concentration of the three mushroom species showed a significant effect. In general, based on the results of the analyses, the addition of mushrooms and xanthan gum to sliced bread did not show divergent results from studies by other authors on standard sliced bread and can be considered a good option to add nutritional value to the product. |
|---|