Desenvolvimento e análise físico-química de pão sem glúten adicionado de farinha do fruto do Mandacaru (Cereus jamacaru).

Abstract

Currently, the demand for healthy foods with good nutritional quality is increasing, thus enabling the partial or total replacement of wheat flour by alternative flours. Bread is one of the oldest foods recorded in world history, being a staple food of Brazilians. However, individuals with Celiac Disease and people who are sensitive to gluten cannot eat foods that contain this protein, which is present in wheat. It is estimated that this disease affects about 1% of the world population and around 2 million people in Brazil. As a result, studies have been carried out with food sources that are proposed for replacement, in order to offer gluten-free foods with good nutritional and sensory quality. Therefore, the present study aimed to develop formulations of gluten-free breads with different concentrations of mandacaru fruit flour and to evaluate the physicochemical characteristics. For this, three bread formulations were prepared: PC (control bread with 100% rice flour added); PM10% (bread added with 10% mandacaru fruit flour and 90% rice flour) and PM20% (bread added with 20% mandacaru fruit flour and 80% rice flour). Subsequently, physical-chemical analyzes were carried out. According to the results, it was verified that the three formulations did not differ among themselves in terms of moisture content. In the other parameters analyzed (ash, Aw, pH and acidity) all differed statistically. The PM20% sample had a higher ash and acidity content (2.34; 0.47). As for Aw and pH, the control sample (PC) showed higher values (0.949; 6.27) than the PM10% and PM20% samples. Thus, it can be concluded that the addition of flour from the mandacaru fruit to the bread offered a good physical-chemical quality, and may contribute to adequate nutrition for people with celiac disease, as well as healthy individuals.