Elaboração e caracterização de biscoitos obtidos a partir de farinha de algaroba, arroz e araruta como produto alimentício potencial para indivíduos celíacos.

Abstract

Celiac disease has complex pathogenesis that results from the interaction between environmental factors, genetic factors and immunological factors. It is caused by a permanent intolerance to gluten, the main protein fraction found in wheat, rye, barley and oats, and is expressed by T-cell mediated enteropathy in genetically predisposed individuals. This implies total and definitive removal of gluten from the diet, the use of a gluten-free flour is needed. Among these flours highlight mesquite flour, arrowroot, rice. From these flours can expect different types of gluten-free products, including bread, pasta and biscuits for feeding celiacs. Therefore, this study aimed to analyze the level of sensory acceptance and the nutritional value of biscuits like cookies made from mesquite flour, rice, arrowroot as potential for introduction in the diet of celiac individuals. Were processed 4 types of cookies: one with100% mesquite flour; one with 100% arrowroot flour; another with 100% rice flour and another obtained by mixing the three flour in the ratio of 1: 1: 1. After formulation, the samples were subjected to physicochemical, microbiological and sensory analyzes. The biscuits proved as great choices of nutritious products. In sensory terms, showed good acceptance, which was reflected in purchase intent, since these samples were evaluated as a call option if they were marketed. Thus, the use of mesquite flour, arrowroot, rice crackers in processing, it becomes a viable option from a technological, nutritional and sensory view the feeding of celiac individuals.