Desenvolvimento e avaliação de cupcakes isentos de glúten utilizando farinha integral de sorgo e linhaça.

• Ano de defesa: 2024
• Autor(a) principal: Erica Michele de Souza Oliveira
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Minas Gerais; Brasil; FARMACIA - FACULDADE DE FARMACIA; Programa de Pós-Graduação em Ciência de Alimentos; UFMG
• Palavras-chave em Português: Bolos; Cereal; Semente; Qualidade nutricional
• Link de acesso: http://hdl.handle.net/1843/77799

The growing demand for gluten-free products has encouraged studies focused on the use of other cereal sources, such as sorghum flour, in order to explore foods with high nutritional value that promote a healthy and nutrient-rich diet. Therefore, this study assessed the physicochemical and sensory characteristics of different cupcake formulations containing BRS305 sorghum flour and flaxseed flour. Four formulations were developed: 75% flaxseed flour and 25% sorghum flour (25S), 50% sorghum flour and 50% flaxseed flour (50S), 25% flaxseed flour and 75% sorghum flour (75S), and 100% sorghum flour (100S). Physicochemical analyses were conducted following AOAC methodology, and microbiological standards were based on RDC No. 724 from July 2022 and Instruction Normative (IN) No. 161 from July 2022. Sensory evaluations of the cupcakes were performed using affective tests with untrained panelists, including acceptance and purchase intent tests, followed by the descriptive CATA test. Statistical analysis was carried out using ANOVA with a significance level of 5% (p < 0.05) and Tukey's test. Significant variations were observed in moisture and ash content, with samples 25S and 50S showing higher values compared to samples 75S and 100S. Protein content varied from 7.79% in sample 25S to13.8% in sample 100S. Sample 25S had the lowest carbohydrate percentage, while total fiber ranged from 4 g in formulation 100S to 12g in formulation 25S. In terms of color, sample 25S exhibited lower luminosity, indicating a darker pigmentation. For texture, formulation 100S was the firmest, while samples 25S, 50S, and 75S displayed lower adhesiveness and hardness. Sensory characteristics for flavor, texture, aroma, and overall impression showed significant differences (p < 0.05), with sample 25S receiving the lowest scores compared to the other samples. Purchase intent indicated that formulations 50S, 75S, and 100S were more acceptable to the public. The developed cupcakes were rich in fiber and protein, with promising nutritional characteristics and potential for success in the consumer market.