Elaboração e caracterização de brownie obtido a partir de farinha de arroz e de amaranto: uma alternativa para portadores da doença celíaca.

Abstract

The Celica disease is an autoimmune enteropatologia involving a strong hereditary condition often found in all age groups. Typically, there is poor absorption of some nutrients due to inflammation of the intestine. Shows no cure and has only treatment the gluten-free diet. Celiacs have difficulty to follow up dietary treatment due to lack of gluten-free products, making key product development for this population. This can be done with the use of gluten-free raw materials and added nutritional value, such as the amaranth flour. Therefore, this study aimed to analyze the nutritional value and the level of sensory acceptance of gluten-free brownies made from rice and amaranth flour, as potential for introduction in power celiac individuals. Were produced 3 types of gluten brownies, being a 100% rice flour and the other two with 20% and 30% of amaranth flour. After the development of formulations, they were subjected to physical-chemical, microbiological and sensory analysis. The formulations of gluten-free brownies added up to 30% of amaranth flour showed up with great nutritional characteristics, making it a good source of protein, lipids and total dry extracts. In sensory terms, samples of gluten-free brownies made from 30% of amaranth flour showed more acceptable when compared with the formulation of 100% rice flour, with respect to all attributes, appearance, color , aroma, flavor, texture and overall assessment which was reflected in purchase intent, since these samples were identified as option if they were marketed. Therefore, the use of amaranth flour brownies processing becomes a viable option for technological point of view, nutritional and sensorial and can be inserted into the power celiac subjects.