Efeito da substituição parcial e validação de metodologia de análise de sódio em pão de forma

• Ano de defesa: 2014
• Autor(a) principal: Hartmann, Valéria
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade de Passo Fundo; Faculdade de Agronomia e Medicina Veterinária - UPF; BR; UPF; Programa de Pós-Graduação em Bioexperimentação
• Palavras-chave em Português: Sal; Panificação; Alimentos - Teor de sódio; Salt; Baking; Food - Content of sodium; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.upf.br/handle/123456789/1601

The cereals and their derivatives, including breads provide about 40% of the average quantity of sodium ingested individual per day. The aim of this study was to develop pan bread with sodium reduction through the use of substitutes and evaluate chemical, technological, sensory and chemical composition of sodium and potassium characteristics. For the determination of the mineral was necessary to validate analysis methodology. The work was performed in Cereal, Bakery, Sensory Analysis and Physico-Chemical Research Center in Food (CEPA) and the Laboratory of Soil Science of the School of Agronomy and Veterinary Medicine (FAMV), University of Passo Fundo (UPF) laboratories. The experiment was conducted in a completely randomized design using three substitutes of the NaCl in order isolated and combined, resulting in 9 treatments. The experiments were conducted with two replications and tested in triplicate. Wheat flour was characterized as physical, chemical and rheological parameters and used in the preparation of bread loaf on a laboratory scale. In pan bread firmness were evaluated, specific volume, storage stability, sensory characteristics sodium and potassium. The project was approved by the Research Ethics Committee (REC) of the UPF to involve sensory evaluation. The significance of the data was tested by analysis of variance (ANOVA) at 0.05 level of probability and the significant models, the averages were compared by Tukey test at 95% confidence interval. Wheat flour is appropriate for the preparation of form bread with a protein content of 9.25%, gluten strength of 243 10-4J, far stability 13.5. The pan bread made with the replacement of 0.5% LS and 1.0% NaCl showed the best point score being significantly different from the standard, prepared with 2.0% NaCl and were classified as excellent (95.1 and 96 points, respectively). To firmly standard breads and LS showed lower values indicating better smoothness. In the sensory acceptance test bread with LS obtained similar to the pattern score, not being significant difference (p <0.05) in the inquiries color, flavor, texture, overall impression and purchase intent. Bread with AEC showed the lowest results in all assessments. The sodium in pan bread ranged from 725 (default) and 366 (AEC), and potassium of 674 (KCl) and 150 mg 100 g-1 (default), which are proportional to the content of NaCl and KCl added in the formulations. The LS replacement showed similar features to the standard, physical, technological and sensory properties of the bread with a content of 451 mg g-1 sodium and 229 mg-1 of potassium, obtaining in this study reduction of 38% sodium increase of 15% potassium. The pan bread can be developed with reduced NaCl content, and the LS substitute employee by the baking industry to meet legal requirements of sodium. The method used to validate the methodology with wet digestion using nitric acid and hydrogen peroxide and reading emission flame photometer features a simple, cheap, accurate result in less time basis. Thus, the validated method may be suitable for determination in pan bread by regulators to evaluate sodium legal indications