Aspectos físico-químicos, grau de aceitabilidade e efeitos funcionais do bolo de chocolate sem glúten e lactose com biomassa da banana verde à saúde humana

• Autor(a) principal: Amorim, Mirelly dos Santos
• Data de Publicação: 2016
• Tipo de documento: Trabalho de conclusão de curso
• Idioma: por
• Título da fonte: Biblioteca Digital de Monografias da UFMT
• Texto Completo: http://bdm.ufmt.br/handle/1/1095
• topic: CNPQ::CIENCIAS DA SAUDE::NUTRICAO; Amido resistente; Doença celíaca; Fibra; Glúten; Leite; Prebiótico; Resistant starch; Celiac disease; Fiber; Gluten; Milk; Prebiotic

The banana is a popular food of the Brazilian table, easy access and low cost. In addition to its nutritional value, it can be consumed green or ripe, raw or processed. The biomass of green banana (BGV) is obtained from the unripe fruit cooking, so the pulp can be used in baking, confectionery, baby food and special purpose, because it does not promote change in flavor, it increases the fiber content, minerals and the yield of the product. Today with the increasing demand, gluten and lactose products are market needs for patients with celiac disease and lactose intolerance. Therefore, the BGB is a quick preparation option, easy, affordable, good seasonal and gluten-free and lactose. Develop a chocolate cake without gluten and lactose, using the BGB, assess the degree of acceptability by the tasters and determine the physicochemical aspects of the prepared product. The results of physicochemical analysis of the cake with BGB were: 50.43 % humidity; 5.75% ashes; 66.70 % carbohydrate; 8.37 % protein; 2.15 % lipids; 319.63 kcal; 5,56g fibers. In the acceptance test 60 individuals participated in the survey, and 83.33% female and 16.67 % male. The sensory item "liked" was the most chosen by the judges, with the following percentages for each sensory aspect: 70% for taste, 65% appearance, 65% for texture and 56.6 % for scent. We conclude that the BGB is rich in resistant starch, which acts as an insoluble fiber helping the intestinal transit, strengthening the microbiota, controlling blood glucose and prolong the feeling of satiety. It was this study that their application in the gluten-free and lactose chocolate cake is effective to increase the nutritional value of preparation, and ensuring a high acceptance rate by the tasters in the acceptability test.