Caracterização físico-química e sensorial de biscoitos contendo farinha mista de pericarpo de milho e fubá

• Ano de defesa: 2023
• Autor(a) principal: Bueno, Viviani Baptista
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Nutrição e Saúde; Centro de Ciências da Saúde; UFES; Programa de Pós-Graduação em Nutrição e Saúde
• Palavras-chave em Português: Milho; Pericarpo de milho; Extrusão termoplástica; Biscoitos; RATA; Nutrição
• Link de acesso: http://repositorio.ufes.br/handle/10/12440

This study aimed to develop and evaluate physicochemical and sensory characteristics of cookies containing mixed flour extruded from corn pericarp and cornmeal. The cookies were made with different proportions of mixed flours extruded from corn pericarp (PM) and cornmeal (30:70, 40:60 and 50:50) and different percentages of processing moisture - UP (24, 26 and 28%) , using a 2² factorial experimental design. First, the flour extrusion process was carried out using a single-screw extruder, where the specific mechanical energy (EME) was analyzed during processing. Water solubility (ISA), water absorption (IAA) and paste viscosity analyzes were carried out on extruded flours. The biscuits prepared using extruded flours were analyzed for measurements, proximate composition, instrumental texture, water activity and sensory evaluation, using the rate-all-that-apply (RATA) test and acceptance. Humidity (24%) had greater energy expenditure during processing, increasing EME. For solubility, extrusion parameters were not affected, however the increase in humidity and PM content resulted in a reduction in water absorption capacity. As the PM content increased, there was a reduction in the viscosity of the flours, as well as in their retrogradation capacity. Biscuit measurements did not change during the extrusion process, except for the thickness, which was reduced as the UP of the extruded mixed flours increased. The increase in PM and UP content increased the final moisture in the cookies. Furthermore, increasing PM content in extruded flours reduced total carbohydrate content. For texture, it was also found that the increase in UP decreased the hardness, as well as in the work of breaking the cookies. The treatments containing 28% UP and 30 and 50% PM were those that had greater acceptance in relation to the other samples. Through the RATA test, it was possible to verify that these samples received attributes such as beautiful, seasoned and tasty. It is concluded that the use of up to 50% PM and 28% UP resulted in the production of mixed flours with ideal characteristics for use in products such as biscuits.