Desenvolvimento e caracterização de biscoitos com farinha mista extrudada de arroz integral e feijão preto

• Autor(a) principal: Marques, Gleicyane de Almeida
• Data de Publicação: 2018
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Repositório Institucional da Universidade Federal do Espírito Santo (riUfes)
• Texto Completo: http://repositorio.ufes.br/handle/10/10196
• topic: Extrusion; Cookies; Beans; Rice; New products; Acceptance​​​​​​​; Extrusão; Biscoitos; Feijão; Arroz; Novos produtos; Aceitação; Nutrição

The combination of rice and beans has an important nutritional value, providing energy, vitamins and minerals, as well as the balance of essential amino acids, offering a good protein quality. Such foodstuffs can be an option as ingredients of certain products, such as cookies. In this way, it is possible to increase the offer of products processed for individuals with celiac disease (DC). This brings the need to improve processed products available in the market to increase the consumption options. This can be achieved through alternatives to conventional products that seek to satisfy the desires and demands of the consumers. The objective of the present study was to develop and characterize cookies made of extruded brown rice flour (Oryza sativa L.) and extruded black beans flour (Phaseolus vulgaris L.). The rotational central composite design was applied to study the effects of different levels of extruded black bean flour (BBF) (13,2 – 46,8 g/100 g), moisture (14,6 – 21,4 g/100 g ) and temperature (91,4 – 158,7 ° C) in the characteristics of specific mechanical energy (SME), expansion index (EI), initial viscosity (V25), maximum viscosity (Vmax), breakdown, viscosity final, setback, water solubility index (WSI), water absorption index (WAI) and color variation (ΔE) in the extruded flours. Cookies were evaluated physically (measurements, water activity (Aw), color, texture, sensory analysis and scanning electron microscopy (SEM)) and chemically (centesimal composition, total phenolic compounds, tannins, antioxidant capacity and protein integrity through SDS – PAGE). Aw, color, texture, pH and titratable total acidity (TTA) were analyzed for 60 days of storage. The BBF, moisture and temperature were able to influence significantly the results of SME, EI, viscosity, WAI and ΔE. Regarding the cookie measurement, only the thickness and the diameter were significantly influenced by the independent variables. The highest value of Aw was found in the treatment with 30 g/100 g of BBF. The darker biscuits were related to the increase of the BBF and humidity, but the increase of the temperature combined with the BBF caused less darkening. The cookie hardness was lower with the increase of moisture and temperature of the treatment of the flour. On the other hand, the increase of the BBF combined with moisture was able to increase the hardness of the biscuits. The addition of up to 30 g/100 g BBF showed a higher acceptance rate. The treatments containing the highest amount of bean flour presented higher content of ash, fiber, protein, iron and zinc. There was no effect of the heat treatment applied in the flour on the content of total phenolic compounds, antioxidant activity and tannins. Regarding protein quality, it was observed by SDS- PAGE that the extrusion process did not cause changes in the protein groups present in the flour. In cookies, it was observed that addition of 20 g/100 g of FFP allowed a higher intensity in the bands around 35.41 and 24.11 kDa. The presence of air bubbles and the amido-lipid complex were observed through SEM in all samples. All evaluated treatments maintained the quality parameters for 60 days.