Elaboração e análise físico-química de pão sem glúten adicionado de farinha de Manga Rosa (Mangifera indica L.).

Abstract

Over the last few years, food consumption has undergone drastic changes in different parts of the world, so that there has been an increase in the consumption of ultra-processed foods, and consequently a higher incidence of non-communicable chronic diseases. However, there was also great interest in foods with properties that benefit health. It is also known that bread is one of the most popular foods in the world, being the basis of diets of civilizations for decades, this characteristic is attributed both to its nutritional value and its low cost, however, a part of the population cannot to enjoy this food due to the presence of some allergy or intolerance, such as, for example, people with celiac disease, so the industry seeks alternatives to replace wheat flour with some gluten-free flour, so that it is not just wheat flour rice. In this sense, studies have been carried out to develop breads from fruit flour, among them, mango, which has a high nutritional value, due to its amount of phenolic compounds, carotenoids, antioxidants, fibers and several other nutrients, in addition to be a very consumed fruit in Brazil. In view of the above, the objective was to prepare gluten-free breads added with different concentrations of mango flour, as well as to evaluate the physicochemical characteristics of the elaborated products. For this, the pulp and peel of the mangoes were dried in an air circulation oven at 60°C for 49 hours, and then proceeded to crush in an industrial blender, until obtaining a flour. Subsequently, different formulations of loaves of bread were prepared: PC (0% mango flour), PM25% (25% mango flour) and PM50% (50% mango flour). Finally, the samples were analyzed from the physical-chemical point of view. According to the results obtained, it was found that PM50% had higher ash, moisture and titratable acidity (2.03%; 42.97% and 0.66%, respectively) compared to the others. Regarding water activity and pH, breads with the addition of mango flour had lower values compared to PC. In this context, it is noteworthy that it is possible to partially replace rice flour, of the conventional formulation, with mango flour in these products, since a flour with satisfactory physicochemical characteristics was obtained, presenting itself as a viable alternative to compose feeding both healthy individuals and those with some pathology.