Obtenção e avaliação de pães sem glúten â base de batata-doce (Ipomoea batatas) com e sem farinha de linhaça

Abstract

The search for foods that present good nutritional quality, acceptable sensorial characteristics and assist certain groups of people, a celiac, he/she became a tendency in the current market. Very researcher has been using new ingredients seeking to explore functional and technological properties. The bread-making industry comes along the years in search of alternatives that try to assist these specific groups, however still great offers of foods don't exist in that segment that you/they are exempted of gluten. In that context the objective of this work was to develop formulations of sweet potato breads without gluten with and without linseed flour seeking to assist the public celiac. Three formulations of sweet potato breads were elaborated: 1) formulation controls, A, without flour addition of linseed flour 2) formulation B, with substitution of 6% of rice flour for linseed flour 3) formulation C, with substitution of 8,3% of rice flour for linseed flour. Physiochemical analyses, microbiologicaland sensorial evaluation of the three formulations of breads were accomplished. In relation to the humidity tenor, ashes, proteins, lipids and fibers had an increase of the formulations with linseed addition compared the formulation controls. In the tenor of carbohydrate there was a decrease of the samples B and C in relation to the formulation controls, turning the formulation C with smaller energy value. In the evaluation microbiologicalin none of the analyses there was growth of colonies, except for the analysis if Staphylococcus aureus of the formulation A, where there was growth of 1x10², however all of the formulations came inside of the patterns microbiologicaldemanded by the Brazilian legislation. In the sensorial evaluation all of the formulations presented acceptance index above 70% in the related attributes the appearance, color, flavor, texture and global impression, meantime in relation to purchase intention the sample C presented better acceptance among the fitting room. With that, it is ended that the sweet potato breads without gluten enriched with linseed flour besides being an alternative for celiac present potential for commercialization and they offer benefits the consumer's health.