Desenvolvimento e caracterização de pão sem glúten adicionado de malvavisco (Malvaviscus arboreus): avaliação do potencial antioxidante durante o armazenamento.

Abstract

Bread is a food product consumed all over the world. from the addition of several flours, added of liquid, resulting from the fermentation process or no echoction, which may also contain other ingredients. research on flours was aimed at improving quality nutritional of breads and supply consumers' need for diversified products. of these publics that demand food products with replacement of wheat flour is of people with celiac disease due to gluten sensitivity. vegetable that can be used in its entirety in the preparation of the flour is ovavisco. way, this study aims to develop different gluten-free bread formulations marshmallow flower and leaf concentrations, as well as evaluating the characteristics physicochemical and the antioxidant potential of this product during storage. obtaining the flour, marshmallow flowers and leaves were collected, with the consequent cleaning, drying, crushing and weathering. Then three were developed bread formulations, being coded as follows: PFC-with 0% flower flour of marshmallow leaf (control formulation), PFLOR-added 20% flower flour marshmallow and foliage-added 20% of the marshmallow foliage flour. of the marshmallow flower had higher values ​​than that of the marshmallow leaf flour evaluations of total phenolics, total flavonoids, total antioxidant activity, FRAP and ABTS. The same result was obtained in the evaluation of the breads, with lower lipid oxidation of the PFLOR during storage. The results obtained in the microbiological quality analyzes of the breads indicated a preparation under adequate hygienic conditions, being able to consumption, in accordance with the legislation in force. All samples were present of mesophiles, with the highest value (p<0.05) observed in the CP samples, throughout the period of storage. hollyhocks are excellent nutritional options, safe from the point of view microbiological, with good antioxidant activity, in which bread added from the flower marshmallow stands out.