Aproveitamento de resíduo de extrato aquoso de gergelim para produção de farinha desengordurada e livre de glúten para fins de panificação.

Abstract

Given the increasing demand for sustainable diets and gluten-free alternatives, the present study aimed to valorize an agroindustrial by-product, sesame aqueous extract residue, by producing a defatted and gluten-free flour for application in the baking industry. The research detailed the convective drying kinetics at four temperatures (45, 55, 65, and 75°C), using and validating mathematical models such as modified Cavalcanti-Mata and Page, which best described the process and indicated lower energy requirements for water removal at elevated temperatures. The resulting flours presented low lipid content and stable proteins, with significant increases in total and insoluble fibers, representing desirable nutritional characteristics. Although there was a loss of phenolic compounds and antioxidant activity with increasing temperature, the flours still retained relevant bioactive value. Physical and microbiological evaluations confirmed the safety and functionality of the product. In gluten-free bread applications, the formulation containing 30% sesame aqueous extract residue flour, 70% chickpea flour, and 4% psyllium (F2) stood out for its excellent water retention and specific volume. Psyllium proved essential for bread structure, mitigating the absence of gluten and providing cohesion and softness to the crumb. The results demonstrate the potential of sesame residue in creating functional, nutritious, and sustainable foods, aligned with circular economy principles and demands for gluten-free products.