Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/21364 |
Resumo: | It is estimated that food allergies affect a portion of the population and have shown an increasing prevalence in recent years. Thus, the work aimed to develop a gluten-free and egg-free bisnaguinha-type bread, made with yams and a mix of flours, as a proposal for school feeding for children with food allergies. All the ingredients used for the development of this work (yam, brown rice flour, almond flour, sweet powder, potato starch, golden flaxseed flour, sugar, coconut oil, gluten-free dry biological yeast, xanthan gum, apple cider vinegar, salt and water) were acquired in the retail trade at random in the city of Barra do Piraí – RJ. The preparations were developed on a domestic scale. A mix of gluten-free flours was prepared to ensure the best result from the bisnaguinha. The preparation of nutrition labeling was based on current legislation. Through visual observation, it was possible to analyze the overall appearance of the bisnaguinhas, where they presented a soft and golden texture, typical for this type of product. It appears that a portion of 50g of bisnaguinha had 16g of carbohydrates, 3g of protein, 3g of dietary fiber, 94 mg of sodium and an energy value of 126 kcal. Regarding economic viability, it is observed that 17 bisnaguinhas cost R$9.18. Concluded that the prospect for the development of gluten-free and egg-free bisnaguinhas, made with yam and a mix of flours, is promising and reached the objectives proposed in this work. For future work it is suggested to carry out microbiological and sensory analysis. |
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Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergiesElaboración de pan bisnaguinha sin gluten y sin huevo, elaborado con ñame y una mezcla de harinas: una propuesta para la alimentación escolar de niños con alergias alimentariasDesenvolvimento de pão tipo bisnaguinha sem glúten e sem ovo, elaborado com inhame e um mix de farinhas: uma proposta para alimentação escolar de crianças com alergia alimentarñameglutenalergia a la comidasin glutenEnfermedad celiaca.yamglutenintoleranceeggFood allergyFood restriction.Inhameglútenalergia alimentarlivre de glútenDoença celíaca. It is estimated that food allergies affect a portion of the population and have shown an increasing prevalence in recent years. Thus, the work aimed to develop a gluten-free and egg-free bisnaguinha-type bread, made with yams and a mix of flours, as a proposal for school feeding for children with food allergies. All the ingredients used for the development of this work (yam, brown rice flour, almond flour, sweet powder, potato starch, golden flaxseed flour, sugar, coconut oil, gluten-free dry biological yeast, xanthan gum, apple cider vinegar, salt and water) were acquired in the retail trade at random in the city of Barra do Piraí – RJ. The preparations were developed on a domestic scale. A mix of gluten-free flours was prepared to ensure the best result from the bisnaguinha. The preparation of nutrition labeling was based on current legislation. Through visual observation, it was possible to analyze the overall appearance of the bisnaguinhas, where they presented a soft and golden texture, typical for this type of product. It appears that a portion of 50g of bisnaguinha had 16g of carbohydrates, 3g of protein, 3g of dietary fiber, 94 mg of sodium and an energy value of 126 kcal. Regarding economic viability, it is observed that 17 bisnaguinhas cost R$9.18. Concluded that the prospect for the development of gluten-free and egg-free bisnaguinhas, made with yam and a mix of flours, is promising and reached the objectives proposed in this work. For future work it is suggested to carry out microbiological and sensory analysis.Se estima que las alergias alimentarias afectan a una parte de la población y han mostrado una prevalencia creciente en los últimos años. Así, el trabajo tuvo como objetivo desarrollar un pan tipo bisnaguinha sin gluten y sin huevo, elaborado con ñame y una mezcla de harinas, como propuesta de alimentación escolar para niños con alergias alimentarias. Todos los ingredientes utilizados para el desarrollo de este trabajo (ñame, harina de arroz integral, harina de almendras, polvo dulce, fécula de patata, harina de linaza dorada, azúcar, aceite de coco, levadura biológica seca sin gluten, goma xantana, vinagre de sidra de manzana, sal y agua) fueron adquiridos en el comercio minorista al azar en la ciudad de Barra do Piraí - RJ. Los preparativos se desarrollaron a escala doméstica. Se preparó una mezcla de harinas sin gluten para asegurar el mejor resultado de la bisnaguinha. La elaboración del etiquetado nutricional se basó en la legislación vigente. A través de la observación visual, se pudo analizar el aspecto general de las bisnaguinhas, donde presentaban una textura suave y dorada, típica de este tipo de producto. Parece que una porción de 50 g de bisnaguinha tenía 16 g de carbohidratos, 3 g de proteína, 3 g de fibra dietética, 94 mg de sodio y un valor energético de 126 kcal. En cuanto a la viabilidad económica, se observa que 17 bisnaguinhas cuestan R $ 9,18. Se concluyó que la perspectiva para el desarrollo de bisnaguinhas sin gluten y sin huevo, elaboradas con ñame y una mezcla de harinas, es prometedora y se alcanzaron los objetivos propuestos en este trabajo. Para trabajos futuros se sugiere realizar análisis microbiológicos y sensoriales.Estima-se que as alergias alimentares acometam uma parcela da população e apresenta nos últimos anos prevalência crescente. Sendo assim, o trabalho teve como objetivo desenvolver um pão do tipo bisnaguinha sem glúten e sem ovo, elaborado com inhame e um mix de farinhas, como uma proposta para alimentação escolar de crianças com alergia alimentar. Todos os ingredientes utilizados para desenvolvimento deste trabalho (inhame, farinha de arroz integral, farinha de amêndoas, polvilho doce, fécula de batata, farinha de linhaça dourada, açúcar, óleo de coco, fermento biológico seco sem glúten, goma xantana, vinagre de maçã, sal e água) foram adquiridos no comércio varejista de forma aleatória na cidade de Barra do Piraí – RJ. As preparações foram desenvolvidas em escala doméstica. Foi elaborado um mix de farinhas sem glúten para garantir o melhor resultado da bisnaguinha. A elaboração da rotulagem nutricional foi baseada nas legislações vigentes. Por meio de observação visual, foi possível analisar a aparência global das bisnaguinhas, onde as mesmas apresentaram textura macia e douradas, típicas para este tipo de produto. Verifica-se que uma porção de 50g de bisnaguinha apresentou 16g de carboidratos, 3g de proteínas, 3g de fibras alimentares, 94 mg de sódio e com valor energético de 126 kcal. Com relação à viabilidade econômica, observa-se que 17 bisnaguinhas custaram R$9,18. Concluiu-se que a prospecção para o desenvolvimento de bisnaguinhas sem glúten e sem ovo, elaborado com inhame e um mix de farinhas é promissora e atingiu os objetivos propostos neste trabalho. Para trabalhos futuros sugere-se realizar análises microbiológicas e sensoriais.Research, Society and Development2021-10-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2136410.33448/rsd-v10i13.21364Research, Society and Development; Vol. 10 No. 13; e440101321364Research, Society and Development; Vol. 10 Núm. 13; e440101321364Research, Society and Development; v. 10 n. 13; e4401013213642525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/21364/19094Copyright (c) 2021 Marcelle Ramos de Souza; Adriana Lau da Silva Martins; Hosana Lima Siqueira de Souza; Cyntia Ferreira de Oliveira; Aline Cristina Teixeira Mallet; Kamila de Oliveira do Nascimento https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSouza, Marcelle Ramos de Martins, Adriana Lau da Silva Souza, Hosana Lima Siqueira de Oliveira, Cyntia Ferreira de Mallet, Aline Cristina Teixeira Nascimento , Kamila de Oliveira do 2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/21364Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:47.838030Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies Elaboración de pan bisnaguinha sin gluten y sin huevo, elaborado con ñame y una mezcla de harinas: una propuesta para la alimentación escolar de niños con alergias alimentarias Desenvolvimento de pão tipo bisnaguinha sem glúten e sem ovo, elaborado com inhame e um mix de farinhas: uma proposta para alimentação escolar de crianças com alergia alimentar |
title |
Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies |
spellingShingle |
Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies Souza, Marcelle Ramos de ñame gluten alergia a la comida sin gluten Enfermedad celiaca. yam gluten intolerance egg Food allergy Food restriction. Inhame glúten alergia alimentar livre de glúten Doença celíaca. |
title_short |
Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies |
title_full |
Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies |
title_fullStr |
Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies |
title_full_unstemmed |
Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies |
title_sort |
Development of gluten-free and egg-free bisnaguinha bread, made with yam and a mix of flours: a proposal for school feeding of children with food allergies |
author |
Souza, Marcelle Ramos de |
author_facet |
Souza, Marcelle Ramos de Martins, Adriana Lau da Silva Souza, Hosana Lima Siqueira de Oliveira, Cyntia Ferreira de Mallet, Aline Cristina Teixeira Nascimento , Kamila de Oliveira do |
author_role |
author |
author2 |
Martins, Adriana Lau da Silva Souza, Hosana Lima Siqueira de Oliveira, Cyntia Ferreira de Mallet, Aline Cristina Teixeira Nascimento , Kamila de Oliveira do |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Souza, Marcelle Ramos de Martins, Adriana Lau da Silva Souza, Hosana Lima Siqueira de Oliveira, Cyntia Ferreira de Mallet, Aline Cristina Teixeira Nascimento , Kamila de Oliveira do |
dc.subject.por.fl_str_mv |
ñame gluten alergia a la comida sin gluten Enfermedad celiaca. yam gluten intolerance egg Food allergy Food restriction. Inhame glúten alergia alimentar livre de glúten Doença celíaca. |
topic |
ñame gluten alergia a la comida sin gluten Enfermedad celiaca. yam gluten intolerance egg Food allergy Food restriction. Inhame glúten alergia alimentar livre de glúten Doença celíaca. |
description |
It is estimated that food allergies affect a portion of the population and have shown an increasing prevalence in recent years. Thus, the work aimed to develop a gluten-free and egg-free bisnaguinha-type bread, made with yams and a mix of flours, as a proposal for school feeding for children with food allergies. All the ingredients used for the development of this work (yam, brown rice flour, almond flour, sweet powder, potato starch, golden flaxseed flour, sugar, coconut oil, gluten-free dry biological yeast, xanthan gum, apple cider vinegar, salt and water) were acquired in the retail trade at random in the city of Barra do Piraí – RJ. The preparations were developed on a domestic scale. A mix of gluten-free flours was prepared to ensure the best result from the bisnaguinha. The preparation of nutrition labeling was based on current legislation. Through visual observation, it was possible to analyze the overall appearance of the bisnaguinhas, where they presented a soft and golden texture, typical for this type of product. It appears that a portion of 50g of bisnaguinha had 16g of carbohydrates, 3g of protein, 3g of dietary fiber, 94 mg of sodium and an energy value of 126 kcal. Regarding economic viability, it is observed that 17 bisnaguinhas cost R$9.18. Concluded that the prospect for the development of gluten-free and egg-free bisnaguinhas, made with yam and a mix of flours, is promising and reached the objectives proposed in this work. For future work it is suggested to carry out microbiological and sensory analysis. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-10-18 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21364 10.33448/rsd-v10i13.21364 |
url |
https://rsdjournal.org/index.php/rsd/article/view/21364 |
identifier_str_mv |
10.33448/rsd-v10i13.21364 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21364/19094 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 13; e440101321364 Research, Society and Development; Vol. 10 Núm. 13; e440101321364 Research, Society and Development; v. 10 n. 13; e440101321364 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052692173946880 |