Estudo da adição de polpa e farinha da casca de romã (Punica granatum L.) na qualidade de pães tipo forma

• Autor(a) principal: Farias, Maryana Monteiro
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Ceará (UFC)
• Texto Completo: http://www.repositorio.ufc.br/handle/riufc/41414
• topic: Delineamento Composto Central Rotacional; Qualidade do pão; Farinha da casca do romã; Propriedades funcionais

The objective of this study was to developed formulations of breads processed with pulp and pomegranate peel flour (Punica granatum L.) and to evaluate the effect of the two variables on the technological and nutritional properties of the breads. The raw material, pulp and pomegranate peel flour, were characterized by physical-chemical parameters. It was applied a Central Rotational Compound Design (DCCR) for the development of formulations. Were used two combinations of ingredients: pulp and pomegranate peel flour, being these independent variables, incorporated in levels of 12 to 68% and 3 to 17%, respectively, based on the total weight of the wheat flour. The DCCR included eleven trials: four factorial points, four axial and three replicates in the central point. The results of the DCCR were analyzed by Response Surface Methodology (RSM), with the response variable the specific volume, crumb to crust ratio, rate of expansion, weight loss, pH, number of alveoli and circularity of the alveoli. For the statistical evaluation was applied variance analysis and regression analysis. After the choice of optimized formulations, these were evaluated for the centesimal composition, total phenolic content, antioxidant activity and molds and yeast counts. The results showed that the pomegranate peel flour exerted a greater influence than pulp with regard to the technological parameters of the breads. The addition of up to 10% of flour resulted in a positive impact on technological quality of the product. Regarding the centesimal composition of the optimized formulations, a significant increase of the lipid, mineral and carbohydrate profile of the formulation F2 in relation to a F1 was detected. The total polyphenol contents found in F1 and F2 were 260.49 and 541.81 mg EAG / 100g, respectively. The results of molds and yeast counts were satisfactory, because the growing was only 2.0 x 101 and 7.0 x101 for F1 and F2 respectively. It was concluded that the incorporation of pomegranate peel flour and pulp resulted in breads with technological and nutritional parameters of superior quality.