Desenvolvimento e caracterização de biscoitos elaborados com farinha mista de arroz e feijão vermelho
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Data
2017-07-14
Autores
Bassani, Aline Bravim Santos
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Editor
Universidade Federal do Espírito Santo
Resumo
Beans (Phaseolus vulgaris L.) are a legume rich in essential nutrients for humans. It is a food of significant social, economic and nutritional importance, acting as one of the main protein sources for the low income population, besides helping in the caloric intake of this social group. Rice (Oryza sativa L.) is a cereal that has a smooth taste, easy digestion, colorless appearance, important energy source due to the high concentration of starch present, offers proteins, vitamins and minerals, besides containing low sodium content and lipids. It also has hypoallergenic properties, not containing gluten in its composition. Rice and bean flour are nutritionally convenient in the manufacture of gluten-free products, and can be an alternative for the preparation of baked goods such as biscuits. The aim of the present study was to develop and characterize biscuits made with mixed rice flour and red beans flour. Bean flour, as well as the biscuits were developed in the Dietetic Technique Laboratory of the nutrition course of the Espírito Santo’s Federal University, Maruipe’s Campus. Rice flour and other ingredients were purchased in the local market. A soaking treatment was used in the grains with an intention to reduce antinutritional factors A 22 central composite rotational design was used to study the effect of different ratios of red bean (FFV) and margarine on measurements, water activity, color, texture and sensorial analysis of the cookies. Three treatments (25 g / 100 g FFV and 21 g / 100 g margarine, 85,35 g / 100 g FFV and 18 g / 100 g margarine and 50 g / 100 g and 50g/100g FFV and 22,24 g / 100 g of margarine) were selected by sensory analysis for the conduction of centesimal composition, iron, zinc, total phenolics, antioxidant activity and tannins. Moreover, were analyzed color, water activity and texture during storage of up to 60 days. Finally, the analysis of scanning electron microscopy (SEM) was conducted with the purpose of analyzing these products morphologically. The addition of margarine (up to 22,24 g / 100 g) was able to increase the cookie’s thickness measures and the expansion factor. The addition of red bean flour (up to 85,35 g / 100g) was able to reduce the cookie’s brightness, making them darker, as well as producing them tendency to less yellowish coloration. On the other hand, when added concomitantly with a margarine, it is able to produce cookies with a tendency to yellowish coloration. The addition of up to 85,35 g / 100 g of beans, singly, did not show interference in the acceptance of the cookies. On the other hand, an addition of up to 22,24 g / 100g of margarine was able to positively influence the texture values and purchase intention. The treatments containing the highest FFV content were those with the highest amount of iron and zinc. Wasn’t watched effect of the treatment applied in the flour about phenolic content and antioxidant capacity. All evaluated treatments withstand the storage of up to 60 days without presenting significant losses in their quality. By means of SEM it was observed that in all treatments the starch granules appear immersed in a matrix composed of starch and lipids, suggesting perhaps the presence of globular proteins. Considering the results and the experimental conditions applied in this study, it is possible to ensure the possibility of the preparation of biscuits using up to 85,35 g / 100g FFV, keeping good nutritional, sensorial and technological characteristics.
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Palavras-chave
Processing , Nutritional value , Phaseolus vulgaris , Oryza sativa , Processamento , Valor nutricional