Desenvolvimento e caracterização de pão sem glúten enriquecido com farinhas das raízes de maca peruana (Lepidium meyenii), sementes de alpiste (Phanaris canariensis) e niger (Guizotia abyssinica)

• Ano de defesa: 2017
• Autor(a) principal: Arcanjo, Flora Miranda
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso embargado
• Idioma: por
• Instituição de defesa: Universidade Tecnológica Federal do Paraná; Campo Mourao; Medianeira; Brasil; Programa de Pós-Graduação em Tecnologia de Alimentos; UTFPR
• Palavras-chave em Português: Doença celíaca; Proteínas na nutrição humana; Farinhas como alimento; Celiac disease; Proteins in human nutrition; Flour as food; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS; Tecnologia de Alimentos
• Link de acesso: http://repositorio.utfpr.edu.br/jspui/handle/1/2182

Gluten is a wheat protein and is subdivided into two fractions: gliadin and glutenin. Celiac disease is an intolerance to gluten, which causes inflammation of the intestinal mucosa, making it difficult to absorb nutrients, causing chronic diarrhea, flatulence, anemia, among other problems. Due to malabsorption, the celiac needs to consume fortified foods to aid in nutritional intake. Maca (Lepidium meyenii) is a native root from Peru and has high levels of calcium (150 mg / 100 g flour) and iron (16.6 mg iron / 100 g flour) and may be an option for nutritional enrichment of gluten-free breads. The flour from niger seeds (Guizotia abyssinica) and canary seed (Phalaris canariensis) can also be used to increase the nutritional value of gluten-free breads. The present study had as objective to elaborate gluten-free breads enriched with flours of maca, canary and niger. In order to do this, two statistical modeling of mixtures were used to compose the bread improvement (a planning to get the best proportion between maca, potato starch, sweet and sour manioc and another planning to obtain a better bread enriched with niger and canary flour, using as base the best formulation with maca). The statistical modeling of mixtures with pseudo components served to investigate the best answers in the specific volume, texture profile and sensory analysis of the enriched breads with maca, canary seed and niger. In maca enriched breads, the formulation with best nutritional and rheological factors and desirability requirements was formulation 4 (25% maca, 50% potato starch and 25% sweet manioc). In breads enriched with niger and canary seed, the formulation with best results in nutritional, sensory, desirability and rheological requirements was formulation 9 (16% niger, 67% canary seed and 16% rice flour). Thus, it could be proven that maca, niger and canary seed flours, can be a viable alternative in flour enrichment for gluten-free breads.