Efeito da adição de farinha da folha de limãozinho (Zanthoxylum rhoifolium (Lam.) nas propriedades físico-químicas de pães sem glúten.

Abstract

Bread stands out for its nutritional value, being considered a good source of carbohydrates, iron, magnesium, dietary fiber, and B vitamins. Various ingredients can be used to make bread, including different types of flour. Flours are products obtained from the edible parts of one or more species of cereals, legumes, fruits, seeds, tubers, and rhizomes through milling and/or other technological processes. Zanthoxylum rhoifolium (Lam.), popularly known as "lime tree," "mamica-de-cadela," "mamica-de-porco," among others, has a high content of bioactive compounds with antioxidant properties and can be processed and used as flour in technological processes. Given the above, the objective was to develop gluten-free bread formulations with different concentrations of lemon tree leaf flour, in addition to evaluating its physicochemical characteristics. Three gluten-free bread formulations were developed: PFC (control, without the addition of lemongrass leaf flour), PF10% (with 10% lemongrass leaf flour added), and PF20% (with 20% lemongrass leaf flour added). Moisture, ash, lipid, protein, pH, water activity, carbohydrates, and energy values were then analyzed. The results indicated that the formulation with 20% flour had lower moisture, carbohydrate, and pH contents, while ash, protein, lipid, water activity, and energy values were higher than the control formulation. It was concluded that the addition of lemongrass leaf flour significantly influenced the physicochemical properties of gluten-free breads, representing a promising alternative for the nutritional enrichment of gluten-free products.