Pre-baked pizza discs with and without gluten: formulation and evaluation

• Autor(a) principal: Gomes, Lucas Leonardo Silva
• Data de Publicação: 2024
• Outros Autores: Paixão, Julia Santos da, Ferreira, Igor Macedo, Silva, Ana Mara Oliveira e, Carvalho, Michelle Garcêz
• Tipo de documento: Artigo
• Idioma: por
• Título da fonte: Revista Segurança Alimentar e Nutricional (Online)
• Texto Completo: https://periodicos.sbu.unicamp.br/ojs/index.php/san/article/view/8675322
• topic: Farinhas; Doença celíaca; Elaboração; Avaliação; Flour; Celiac disease; Food production; Food analysis; Harinas; Enfermedad celiaca; Elaboración; Evaluación

Introduction: Pizza is a baked product often made with wheat flour that contains gluten, which can trigger inflammatory reactions in the microvilli of the intestine, contributing to poor absorption of nutrients in people with celiac disease. Objective and Methods: The objective of this work was to develop and evaluate formulations of pre-baked pizza discs (F1: with wheat flour; F2: with cassava; F3: with yam), with subsequent microbiological evaluation (moulds, yeasts, Salmonella, E. coli and coagulase-positive staphylococci), sensory traits (80 untrained panellists; acceptance tests, purchase intention, preference and acceptability index), proximate composition (moisture, ash, protein, lipid and total carbohydrates), energy value and cost. Results and Discussion: The formulations met the microbiological standards recommended by Brazilian legislation. The degree of liking of the aroma was similar (p>0.05) between the formulations. F1 garnered higher scores (p<0.05) for appearance and texture. Nonetheless, the other parameters (overall acceptability, purchase intention, and preference) did not differ between F1 and F2. On the other hand, F3 had the lowest sensory acceptability, purchase intention and preference. F3 had higher moisture and lipid contents, but its caloric value was similar (p>0.05) to F2. F1 contained higher ash and total carbohydrate contents, while F1 and F2 had higher protein content. The cost of gluten-free formulations was 2 to 3-fold higher compared to traditional counterparts. In summary, only the dough with gluten (F1) and cassava dough (F2) showed potential for commercialization.