Potencialidades nutricionais e tecnológicas das farinhas de milheto (Pennisetum glaucum (L.) R. Br.) e Castanha-do-Brasil (Bertholletia excelsa H.B.K.). e aplicação em pães sem glúten

• Ano de defesa: 2023
• Autor(a) principal: Chaves, Camila de Carvalho
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Palavras-chave em Português: Cereais; Inovação; Oleaginosas; Tecnologia; Alimentos isentos de glúten; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: http://repositorio.ufc.br/handle/riufc/75810

The demand for gluten-free foods has increased significantly, leading the food industry to seek nutritionally and sensorially viable alternatives for consumers. In this context, millet and Brazil nuts can be considered an alternative because they contain fibers, minerals, proteins and antioxidants in their compositions, in addition to being naturally gluten-free, and can be transformed into flour and used in the production of bread. Therefore, the objective of this work was to develop gluten-free breads with the addition of millet and Brazil nut flours. The methodology consisted of preparing millet (FM) and Brazil nut (FCB) flours and analyzing them for yield, physical-chemical and centesimal compositions, mineral profile, technofunctional properties, bioactive compounds, color, granulometry, then 4 bread formulations were produced: PC (without addition of FM and FCB), PM (with 25%FM), PCB (with 25% FCB) and PM+PCB (with 12,5 % FM and 12,5 % FCB) and evaluated for physicochemical characterization, centesimal composition, color, mineral profile and specific volume. Data were submitted to analysis of variance (ANOVA). The millet and Brazil nut flours and the flour mix showed important nutritional properties such as: high protein, fiber and fat content, good concentration of macrominerals, phosphorus and potassium, and microminerals, iron and zinc, in addition to good indices of technofunctional properties. The color (closer to white) and the granulometry were interesting in the use of these flours as ingredients in gluten-free breads. The addition of millet and Brazil nut flours, in the proportions of 25% and 12,5%, proved to be effective, since they met the technological and nutritional requirements, increasing the protein, ash and fiber content of the breads , reducing the number of carbohydrates, the color and increasing the levels of phosphorus, iron, zinc and magnesium in all formulations. For the specific volume parameter, it was observed that only the PM and PM+PCB formulations showed an increase, while the PCB was statistically equal to the PC. Thus, it can be concluded that the millet and Brazil nut flours used in this research have a great technological potential in several applications for the food industry, being a great option for the development of gluten-free bread and other products technological bakery and with the possibility of commercialization.