Otimização de biscoito tipo cookie à base de quinoa (Chenopodium quinoa Willd.) utilizando planejamento experimental de mistura

• Ano de defesa: 2013
• Autor(a) principal: Brito, Isabelle de Lima
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal da Paraí­ba; Brasil; Química e Bioquíma de Alimentos; Programa de Pós Graduação em Ciência e Tecnologia de Alimentos; UFPB
• Palavras-chave em Português: Produtos de panificação; Quinoa; Planejamento de misturas; Otimização; Bakery products; Mixture planning; Optimization; CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS
• Link de acesso: https://repositorio.ufpb.br/jspui/handle/tede/4056

Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin, designated as functional food. The addition of quinoa as a food ingredient in bakery products positively affects the rheological characteristics of the mass due to the technological properties of seeds such as solubility, water holding capacity, gelation and emulsification. The present study was aimed at formulating a cookie with gluten-free quinoa with added nutritional value and good acceptability. From an experimental design of full mixtures, 14 formulations were developed with different proportions of ternary mixture composed of quinoa flour (QF), quinoa flake (QFL) and corn starch (CS), which corresponded to 55.7% of the total amount in each formulation. The basic receipt (sugar, salt, water, yeast, oil and egg powder) was kept constant in all tests. The formulations were characterized as to the physical parameters of color, hardness and specific volume (dependent variables) and from the analyses of the effects of each ingredient of the mixture, complete cubic model equations that fit to the experimental data were generated (R2 ≥ 0.94 ). CS had a positive effect on the brightness of cookies; however, increased QF and QFL proportions resulted in darker cookies. QF showed negative effect on the specific volume of cookies as its concentration increased in the mixture, compared to QFL and CS. However, QF and QFL had a positive synergistic effect on the hardness of cookies. Based on the models generated and on the desirability profile, an optimized formulation was developed, composed of 30% QF, 25% QFL and 45% CS. The analyses of the optimized formulation characterized the quinoa-based cookie as a product rich in dietary fiber (11%) and source of essential amino acids, linolenic acid and minerals. The gluten-free quinoa-based cookie was well accepted by judges with acceptance (7.0), revealing its consumption potential. Considering the nutritional characteristics of quinoa biscuit optimized, with emphasis in composition of fatty acids, fiber, minerals and amino acid profile, the results of this study showed that quinoa is an important and promising ingredient for the nutritional enrichment of bakery products, especially cookie-type biscuits.