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Publicação
Bolachas sem glúten a partir de subprodutos da indústria
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Orientador(es)
Resumo(s)
The main objective of this work was to develop a product, namely a cookie, easy to consume, carry and maintain, directed to the market of gluten-free products, using by-products from the rice milling industry (flour and bran).
An experimental design was developed to optimize a formulation that would allow developing gluten-free cookies with features of traditional cookies, by testing the texture of the dough and biscuits. The proposed formulation to develop contained 50% rice flour; 5% rice bran; 15% water; 13% oil; 15% sugar; 1% yeast; 1% soy lecithin.
In the study of rheological dough with gluten and gluten-free, the elastic component G' was always above the viscous component G", verifying dependence of viscoelastic parameters with frequency. It was also found that the bran marked a very important role in the structure of the dough, since rice dough with bran showed a higher level of structure than the gluten dough.
In sensory analysis, there was a consumer interest in products and no rejection was observed for any of the formulations analyzed.
It can be concluded that the formulation developed is a good alternative to existing products in the market, besides being a nutritious and great tasting cookie
Descrição
Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
Palavras-chave
cookies byproducts rheology rice sensory analysis texture
Contexto Educativo
Citação
Carrilho, L.S.F.B. - Bolachas sem glúten a partir de subprodutos da indústria. Lisboa: ISA, 2014, 79 p.