Técnicas de elaboração de massa alimentícia mista estabilizada.

Abstract

Nutritious masses play an important role in the market of food products. In this work, nutritious masses were developed with the aim of proposing a food with features that meet the demands of the consumer market, using wheat flour, based additive citric acid (Citrosen®) and wheat bran. We analysed the physical-chemical characteristics (ash, water content, protein, gluten and starch) of the raw material and mixtures with 10%, 15% and 20% of wheat bran, yielding the following average results: Ash 1.82%, water content 11.47%, 12.51% protein, gluten and starch 19.82% 49.82%. The optimization of the formulations was performed using a factorial design with 23 + 3 centre points, considering them as independent variables: drying temperature and additive amount of wheat bran. The effects of these variables on the quality of the food were evaluated in terms of cooking characteristics; we found that the largest amount of wheat bran content and additive provided, in nutritious masses, a longer cooking time, income and loss of soluble solids. The increase in volume was higher as it decreased the proportion of these ingredients. The higher drying temperature influenced significantly, reducing the cooking time, yield, swelling and loss of soluble solids. For a nutritious mass of satisfactory quality it can be said that the test was 8 who showed better chemical chemical, technological, functional and sensory characteristics, with an average time of cooking, income equal to 200% increase in volume proportional to income and lower loss of soluble solids in the cooking water, and has had an acceptance of 40.62% agreement between the judges, in the acceptance test. The dough was developed with a higher content of wheat bran additive and subjected to a higher drying temperature. Acceptance testing of cooked dough formulation with the highest amount of wheat bran had a significant influence on the evaluation of consumer acceptance. The kinetics of drying carried out at temperatures of 40°C, 50°C and 60°C showed that the drying times decreased with increasing temperature and that the curves have a different behaviour in accordance with the content of wheat bran. One can conclude, then, that the wheat bran and the additive Citrosen® were the ingredients that had the greatest influence on the technological quality of the nutritious mass, making them viable for production with satisfactory chemical, sensory and technological characteristics.