Mixes de gergelim liofilizados e utilização do resíduo na elaboração de bolos sem glúten.

Abstract

Freeze-dried sesame mixes and use of the residue in the preparation of gluten-free cakes. Currently, the population's diet, in general, has been poor in nutrients, with emphasis on proteins and lipids of good quality and growing demand for products that are nutritious and at the same time offer practical consumption. Therefore, it is necessary to search for food alternatives with nutritional and energy potential that benefit the population from the availability of new products with these characteristics. Therefore, this work aimed to produce, select and evaluate mixtures of sesame, cajá and freeze-dried umbu and use of freeze-dried sesame residue in the preparation of gluten-free cakes. The sesame powder extracts were obtained from aqueous extracts in the proportions 1: 2, 1: 4, 1: 6 (grain: water) and lyophilized at -50 ºC ± 3 ºC for periods of 24, 48 and 72 h. The fruit pulps were formulated with maltodextrin in numerous different 0, 10, 20, 25 and 30% for cajá and 0, 10, 15, 20, 30% for umbu and lyophilized at -50 ºC ± 3 ºC for 72 h for harvests of powders. After the physicalselected evaluations, the best sesame and fruit powder and mixes formulated with the percentages of 50% and 60% of sesame powder extract and 50% and 40% of fruit powders were selected. The mixes were characterized and selected as the best suitable for their production and storage, they were stored in metallic packages with a zipper at an ambient temperature of 25 ºC and taken physically-chemically every 30 days for a period of 180 days. The selected mixes were evaluated sensorially in dilutions 1:6 and 1:8. With the residue generated in the sesame processing, gluten-free cakes were formulated using the proportions of 50, 60 and 70% of the lyophilized residue and these were characterized physically and chemically and obtained over a period of 7 days, being amortized every two days. The sesame powder extract in the dilution 1: 2 in a time of 24 h obtained better characteristics mainly referring to the contents of proteins and lipids being selected for the production of the mixtures together with the powders of the fruits formulated with 30% of maltodextrin, which water content more suitable for use. The mixes formulated with 60% sesame and 40% of the fruits showed lower water content and water activity and higher levels of lipids, proteins and total phenolic compounds, at the end of storage it was observed that this period was suitable for the conservation of mixes , where the moisture content remained below 5% and most of the nutritional content was preserved, especially the content of lipids, proteins and phenolic compounds, with a small reduction in the values of these parameters, these products can also be considered non-hygroscopic powders , being an advantage for storage. In the sensory analysis, the mixes of sesame and cajá and sesame and umbu showed higher averages in the 1: 8 dilution, with the flavor attribute and the overall impression being the ones with the greatest differences between the two dilutions. Regarding the lyophilized residue, it had a low water content and water activity, in addition to high concentrations of protein, lipid and phenolic compounds. The cakes containing the residue also showed considerable protein and lipid content when compared to the standard formulation, with a small reduction in the contents at the end of storage. Therefore, the mixes produced are configured as an excellent alternative for nutritious and energetic foods and can contribute considerably to the population's diet, supplying important nutritional deficiencies, as well as the use of the residue that due to its richness in nutrients and technological properties can be used in the elaboration of gluten-free cakes benefiting celiacs and those looking for a more balanced and healthy diet.