Aplicação de farinha de hibisco no processamento de pães visando o enriquecimento nutricional e funcional.

Abstract

The breads are made from mixed and whole grain flour in order to meet the daily nutritional needs. Various types of flour are emerging in order to maintain product quality and bread own nutrients , but also add some ingredient which brings benefits to consumers. The Hibiscus is used in traditional medicine as a diuretic for the treatment of gastrointestinal disorder , hepatic infections, fever and hypertension. In addition to being applied to the production of beverages , foods, preservatives and antioxidants. The hibiscus flowers were dried , which were ground to point flour. The breads were prepared in accordance with current legislation , based on the methods described by Margareth (2014) , which were added : brown sugar, yeast , light margarine and salt adding gradually the whole wheat flour along with hibiscus flour different concentrations.The samples were then subjected to microbiological characterization , physicochemical and sensory according to the appropriate methodology to current legislation. They were evaluated breads with addition of hibiscus flour with concentrations of 0%, 1 %, 3 % and 5 %. The pH of the loaves , in general , reduced as was high percentage of hibiscus flour in the formulations was increased protein content compared to standard functional bread, with a gain of almost 150 % over the standard bread . The lipid content of the analyzed product has considerable reductions can be considered as "good fiber " to contain values up to or above 6 g fiber / 100 g , there is also an increase in carbohydrate content. From the results obtained in the microbiological analysis showed that for coliforms at 35 ° C , Salmonella sp . , Yeast and Mold showed no contamination can be so considered suitable for human consumption.