Desenvolvimento e caracterização de bolo de chocolate sem glúten enriquecido com Spirulina platensis.

Abstract

The wheat flour is the main feedstock for elaboration of dairy products, in the forms of breads, cakes and pastas. It is the presence of gluten proteins in the flour which makes it proper to the baking products development, for it is the gluten protein net which further its technologic characteristics. Some individuals have celiac disease, a pathology which prevents them of gluten consumption, being the dietetic treatment essentially, these individuals require removing those foods of their diets, making necessary the development of gluten free products and that can be fortified in order to enhance its nutritional value. In this way, this study aimed the development and the physic-chemical aspects, microbiologic and sensorial characterization of gluten free chocolate cake added Spirulina platensis, a cyanobacteria rich in nutrients. Four cake formulations were elaborated, B1, with gluten and no Spirulina, B2, gluten free and 5% Spirulina, B3 gluten free and 10% Spirulina and B4 gluten free and 15% Spirulina. Physic-chemical, microbiologic and sensorial characteristics were analyzed and it was observed that, as Spirulina concentration was increased also increased protein content, from 3, 19% to 13, 13%, influencing the texture that presented to be better in the higher quantity Spirulina sample. Microbiologic analysis proved that good manufacturing practices were respected and in the sensorial analysis was contested acceptance by the provers. In the face of the results, it was observed that Spirulina utilization can be promising in the gluten free chocolate cake elaboration.