Desenvolvimento de bolo de chocolate sem glúten: pesquisa de mercado, elaboração, caracterização físico-química e avaliação sensorial

• Autor(a) principal: Lima, Carla Regina Nascimento de
• Data de Publicação: 2018
• 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/1/262
• topic: CNPQ::ENGENHARIAS::TECNOLOGIA QUÍMICA::ALIMENTOS; Doença celíaca; Análise sensorial; Cata; Celiac disease; Sensory analysis; Cata

Celiac disease (DC) is an autoimmune inflammatory disease of the small intestine, triggered by the ingestion of gluten, and its only treatment is a permanent and totally glutenfree diet. The development of gluten-free products with good sensory characteristics becomes a great opportunity for the food industry. For this to occur in the best way it is necessary to use tools such as market research and the study of consumer behavior through sensory tests. In this context, this work aimed to develop a gluten-free product elaborated from information obtained from celiac and non-celiac consumers and to evaluate the physical, chemical, microbiological and sensory characteristics. The market research was carried out through the application of a questionnaire with 308 volunteers. The volunteers chose the gluten-free products they would like to find and it was decided develop the chocolate cake. Thus, two cake formulations were elaborated and characterized as how much their as moisture content, ash, pH, titratable acidity, proteins, lipids and soluble solids. Sensory analysis was performed with non-trained evaluators using Check-all-that-apply (CATA) methodologies and acceptance test using a structured ninepoint hedonic scale, evaluating the parameters of color, aroma, texture, taste and overall impression. The intention to purchase was also evaluated through the 5-point attitude scale. Subsequently, the statistical analysis of the hedonic data was performed by the ANOVA, followed by the Tukey test at 5% (p < 0.05) and, for the CATA, the chi-square analysis. The two formulations obtained physical-chemical parameters similar to those described in the literature and there was no significant difference between the two formulations for the evaluated parameters. The results of the microbiological analyzes showed that all the cake samples were fit for consumption. In the acceptance test there was a significant difference between the two formulations in relation to the evaluated attributes (p <0.05), except for texture (p> 0.05). The F2 formulation was significantly more accepted by the evaluators and also obtained a higher purchase intention. However, the two gluten-free chocolate cake formulations resulted in good sensory acceptance, with good hedonic and attitude averages. The CATA method did not result in a significant difference by the chi-square test, so the consumers' perceptions about the sensory characteristics of the two cake formulations were similar. It is concluded that the two gluten-free chocolate cake formulations resulted in good sensory acceptance. The F2 formulation was significantly preferred in the acceptance test and purchase intent, but in the CATA test it resembled F1. In this way, it is possible to realize that both formulations have desirable sensory characteristics and may be a good alternative for those who desire or need a gluten-free diet.