Misturas de amido de mandioca com farinhas de banana como matérias-primas para biscoitos sem glúten
DOI:
https://doi.org/10.5433/1679-0359.2021v42n4p2293Palavras-chave:
Farinha de frutas, Amido, Celíacos, Aceitação sensorial.Resumo
O crescimento da demanda por produtos sem glúten, ligado principalmente à aspectos de saúde, tem levado a um aumento do interesse na produção de farinhas mistas para uso em produtos de panificação. Este trabalho teve como objetivo avaliar a utilização de diferentes misturas de fécula de mandioca com farinhas de banana, obtidas a partir da polpa e da casca de frutos verdes, para a produção de biscoitos sem glúten. No preparo dos biscoitos foram feitas sete misturas com percentuais variáveis de fécula de mandioca, farinha de polpa de banana e farinha de casca de banana. Uma formulação com farinha de trigo foi usada como padrão. A farinha de trigo, a fécula de mandioca e as farinhas de banana foram analisadas quanto à composição química. Os resultados mostraram que a farinha de casca de banana se destacou pelos maiores teores de proteínas, fibras, lipídios, cinzas, fenóis totais, flavonoides totais e atividade antioxidante, o que torna esta farinha eficaz como aditivo funcional. Porém, os resultados das características físicas e sensoriais dos biscoitos mostraram que a variação na porcentagem de farinha de casca de banana levou a maiores alterações nos atributos de qualidade dos biscoitos, portanto, o percentual de inclusão deve ser limitado. A farinha de polpa de banana (UBF) tinha alto teor de amido, contudo, os biscoitos produzidos com maiores percentuais dessa farinha e menores porcentagens de amido de mandioca apresentaram menores taxas de propagação, maior dureza e menor aceitação sensorial, mostrando a importância da matéria prima amilácea nas propriedades físicas de biscoitos. Formulações contendo amido de mandioca misturado com até 15% de farinha de banana (1:1, polpa e casca) são uma boa base para biscoitos sem glúten.Downloads
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Referências
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Anggraini, V., Sudarmonowati, E., Hartati, N. S., Suurs, L., & Visser, R. G. F. (2009). Characterization of cassava starch attributes of a different genotypes. Starch, 61(8), 472-481. doi: 10.1002/star.200800121
Associação Brasileira das Indústrias de Biscoitos, Massas Alimentícias e Pães & Bolos Industrializados (2018). Biscoitos- estatística. Recuperado de https://www.abimapi.com.br/estatisticas-biscoitos.php
Bala, A., Gul, K., & Riar, C. S. (2015). Functional and sensory properties of cookies prepared from wheat flour supplemented with cassava and water chestnut flours. Cogent Food & Agriculture, 1(1), 1-7. doi: 10.1080/23311932.2015.1019815
Bi, Y., Zhang, Y., Jiang, H., Hong, Y., Gu, Z., Cheng, L., Li, C. (2017). Molecular structure and digestibility of banana flour and starch. Food Hydrocolloids, 72(1), 219-227. doi: 10.1016/j.foodhyd.2017.06.003
Borges, C. V., Maraschin, M., Coelho, D. S., Leonel, M., Gomez, H. A. G., Belin, M. A. F.,… Lima, G. P. P. (2020). Nutritional value and antioxidant compounds during the ripening and after domestic cooking of bananas and plantains. Food Research International, 132 (6), 109061. doi: 10.1016/j.foodres.2020.109 061
Brunatti, A. C. S., Garcia, E. L., Mischan, M. M., & Leonel, M. (2018). Gluten-free puffed snacks of rice and cassava. Australian Journal of Crop Science, 12(2), 185-192. doi: 10.21475/ajcs.18.12.02.pne477
Di Cairano, M., Galgano, F., Tolve, R., Caruso, M. C., & Condelli, N. (2018). Focus on gluten free biscuits: Ingredients and issues. Trends in Food Science & Technology, 81(11), 203-212. doi: 10.1016/j.tifs. 2018.09.006
Duta, D. E., & Culetu, A. (2015). Evaluation of rheological, physicochemical, thermal, mechanical and sensory properties of oat-based gluten free cookies. Journal of Food Engineering, 162(1), 1-8. doi: 10. 1016/j.jfoodeng.2015.04.002
Eshak, N. S. (2016). Sensory evaluation and nutritional value of balady flat bread supplemented with banana peels as a natural source of dietary fiber. Annals of Agricultural Science, 61(2), 229-235. doi: 10.1016/ j.aoas.2016.07.002
Fatemeh, S. R., Saifullah, R., Abbas, F. M. A., & Azhar, M. E. (2012). Total phenolics, flavonoids and antioxidant activity of banana pulp and peel flours: influence of variety and stage of ripeness. International Food Research Journal, 19(3), 1041-1046. Retrieved from http://www.ifrj.upm.edu.my/ 19%20(03)%202012/(35)%20IFRJ%2019%20(03)%202012%20Azhar.pdf
Feddern, V., Durante, V. V. O., & Miranda, M. Z. (2011). Physical and sensory evaluation of wheat and rice bran cookies. Brazilian Journal of Food Technology, 14(4), 267-274. doi: 10.4260/BJFT201114040003 2
Ferreira, D. F. (2011). SISVAR: a computer statistical analysis system. Ciência e Agrotecnologia, 35(6), 1039-1042. doi: 10.1590/S1413-70542011000600001
Food and Agriculture Organization of the United Nations (2019). FAOSTAT: production crop data. Retrieved from http://faostat.fao.org/site/%20339/default.aspx
Hossain, A. K. M., Brennan, M. A., Mason, S. L., Guo, X., Zeng, X. A., & Brennan, C. S. (2017). The effect of as taxanthin-rich microalgae “Haematococcus pluvialis” and whole meal flours incorporation in improving the physical and functional properties of cookies. Foods, 6(8), 57. doi: 10.3390/foods608005 7
Iwegbue, C. M. A. (2012). Metal contents in some brands of biscuits consumed in Southern Nigeria. American Journal of Food Technolology, 7(3), 160-167. doi: 10.3923/ajft.2012.160.167
Jia, M., Yu, Q., Chen, J., He, Z., Chen, Y., Xie, J.,... Xie, M. (2020). Physical quality and in vitro starch digestibility of biscuits as affected by addition of soluble dietary fiber from defatted rice bran. Food Hydrocolloids, 99(2), 105349. doi: 10.1016/j.fodhyd.2019.105349
Jnawali, P., Kumar, V., & Tanwar, B. (2016). Celiac disease: overview and considerations for development of gluten-free foods. Food Science and Human Wellness, 5(4), 169-176. doi: 10.1016/j.fshw.2016.09.0 03
Khoozani, A. A., Birch, J., & Bekhit, A. E. A. (2019). Production, application and health effects of banana pulp and peel flour in the food industry. Journal of Food Science and Technology, 56(2), 548-559. doi: 10.1007/s13197-018-03562-z
Kim, M. J., & Kim, S. S. (2017). Utilisation of immature wheat flour as an alternative flour with antioxidant activity and consumer perception on its baked product. Food Chemistry, 232(1), 237-244. doi: 10.1016/ j.foodchem.2017.04.007
Laguna, L., Salvador, A., Sanz, T., & Fiszman, S. M. (2011). Performance of a resistant starch rich ingredient in the baking and eating quality of short-dough biscuits. LWT - Food Science and Technology, 44(3), 737-746. doi: 10.1016/j.lwt.2010.05.034
Leonel, M., Feltran J. C., Aguiar, E. B., Fernandes, A. M., Peressin, V. A., Bicudo, S. J. (2015). Mandioca (Manihot esculenta Crantz). In: M. Leonel, A. M. Fernandes, C. M. L. Franco (Eds.), Culturas amiláceas: batata-doce, inhame, mandioca e mandioquinha-salsa (pp 183-326). Botucatu: CERAT /UNESP.
Mahloko, L. M., Silungwe, H., Mashau, M. E., & Kgatla, T. E. (2019). Bioactive compounds, antioxidant activity and physical characteristics of wheat-prickly pear and banana biscuits. Heliyon, 5(10), e02479. doi: 10.1016/j.heliyon.2019.e02479
Maina, J. W. (2018). Analysis of the factors that determine food acceptability. The Pharma Innovation Journal, 7(5), 253-257. Retrieved from https://www.thepharmajournal.com/archives/2018/vol7issue5/ PartD/7-4-84-339.pdf
Masure, H. G., Fierens, E., & Delcour, J. A. (2016). Current and forward looking experimental approaches in gluten-free bread making research. Journal of Cereal Science, 67(1), 92-111. doi: 10.1016/j.jcs.2015. 09.009
Meilgaard, M., Carr, B. T , & Civille, G. V. (2006). Sensory evaluation techniques (4nd ed.). Boca Raton: CRC Press.
Menezes, E. W., Tadini, C. C., Tribess, T. B., Zuleta, A., Binaghi, J., Pak, N., & Lajolo, F. M. (2011.) Chemical composition and nutritional value of unripe banana flour (Musa acuminata, var. Nanicão). Plant Foods for Hum Nutrition, 66(3), 231-237. doi: 10.1007/s11130-011-0238-0
Mesquita, C. B., Leonel, M., Franco, C. M. L., Leonel, S., Garcia, E. L., & Santos, T. P. R. (2016). Characterization of banana starches obtained from cultivars grown in Brazil. International Journal of Biological Macromolecules, 89(8), 632-639. doi: 10.1016/j.ijbiomac.2016.05.040
Nasir, M., Siddiq, M., Ravi, R., Harte, J. B., Dolan, K. D., & Butt, M. S. (2010). Physical quality characteristics and sensory evaluation of cookies made with added defatted maize germ flour. Journal of Food Quality, 33(1), 72-84. doi: 10.1111/j.1745-4557.2009.00291.x
Nawaz, A., Alhilali, A. H. T., Li, E., Khalifa, I., Irshad, S., Walayat, N.,… Tan, Z. Y. (2021). The effects of gluten protein substation on chemical structure, crystallinity, and Ca in vitro digestibility of wheat-cassava snacks. Food Chemistry, 339(1), 127875. doi: https://doi.org/10.1016/j.foodchem.2020.127875
Pareyt, B., & Delcour, J. A. (2008). The role of wheat flour constituents, sugar, and fat in low moisture cereal based products: a review on sugar-snap cookies. Critical Review in Food Science and Nutrition, 48(9), 824-839. doi: 10.1080/10408390701719223
Pathak, P. D., Mandavgane, S. A., & Kulkarni, B. D. (2017). Fruit peel waste: characterization and its potential uses. Current Science, 113(3), 444-454. doi: 10.18520/cs/v113/i03/444-454
Pereira, D., Correia, P. M., & Guine, R. P. (2013). Analysis of the physical-chemical and sensorial properties of maria type cookies. Acta Chimica Slovaca, 6(2), 269-280. doi: 10.2478/acs-2013-0040
Plazzotta, S., Sillani, S., & Manzocco, L. (2018). Exploitation of lettuce waste flour to increase bread functionality: effect on physical, nutritional, sensory properties and on consumer response. International Journal of Food Science & Technology, 53(10), 2290-2297. doi: 10.1111/ijfs.13820
Purlis, E. (2010). Browning development in bakery products - a review. Journal of Food Engineering, 99(3), 239-249. doi: 10.1016/j.jfoodeng.2010.03.008
Saeleaw, M., & Schleining, G. (2010). Effect of blending cassava starch, rice, waxy rice and wheat flour on physico-chemical properties of flour mixtures and mechanical and sound emission properties of cassava crackers. Journal of Food Engineering, 100(1), 12-24. doi: 10.1016/1.1foodeng.2010.03.020
Sardá, F. A. H., Lima, F. N. R., Lopes, N. T. T., Santos, A. O., Tobaruela, E. C., Katoc, E. T. M., & Menezes, E. W. (2016). Identification of carbohydrate parameters in commercial unripe banana flour. Food Research International, 81(1), 203-209. doi: 10.1016/j.foodres.2015.11.016
Savlak, N., Türker, B., & Yesilkanat, N. (2016). Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chemistry, 213(1), 180-186. doi: 10. 1016/j.foodchem.2016.06.064
Serial, M. R., Blanco Canalis, M. S., Carpinella, M., Valentinuzzi, M. C., León, A. E., Ribotta, P. D., & Acosta, R. H. (2016). Influence of the incorporation of fibers in biscuit dough on proton mobility characterized by time domain NMR. Food Chemistry, 192(1), 950-957. doi: 10.1016/j.foodchem.2015. 07.101
Sharma, S., Saxena, D. C., & Riar, C. S. (2016). Nutritional, sensory and in-vitro antioxidant characteristics of gluten free cookies prepared from flour blends of minor millets. Journal of Cereal Science, 72(1), 153-161. doi: 10.1016/j.jcs.2016.10.012
Someya, S., Yoshiki, Y., & Okubo, K. (2002). Antioxidant compounds from banana (Musa Cavendish). Food Chemistry, 79(1), 351-354. doi: 10.1016/S0308-8146(02)00186-
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2021-05-20
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Leonel, M., Santos, T. P. R. dos, Leonel, S., Santos, C. H. E. de S., & Lima, G. P. P. (2021). Misturas de amido de mandioca com farinhas de banana como matérias-primas para biscoitos sem glúten. Semina: Ciências Agrárias, 42(4), 2293–2312. https://doi.org/10.5433/1679-0359.2021v42n4p2293
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