Aceitabilidade de pães de longa fermentação com levain ou fermento biológico comercial enriquecidos ou não com ora-pro nóbis

• Autor(a) principal: Trentin, Sheila Tais Fin
• Data de Publicação: 2023
• Tipo de documento: Dissertação
• Idioma: por
• Título da fonte: Biblioteca Digital de Teses e Dissertações do UNIOESTE
• Texto Completo: https://tede.unioeste.br/handle/tede/6947
• topic: Plantas alimentícias não convencionais; Ora-pro-nóbis; Pão; Aceitabilidade; Crianças; Adolescentes; Unconventional food plants; Ora-pro-nobis; Bread; Acceptability; Children; Teenagers; CIÊNCIAS DA SAÚDE

Ora-pro-nobis is a non-conventional food plant (PANC) that has gained notoriety due to nutritional composition and bioactive properties, being an alternative for the enrichment of loaves of bread produced from natural fermentation. This study developed formulations of long-fermentation loaves of bread with levain or biological yeast enriched or not with ora-pro-nobis and analyzed the physical-chemical and sensory characteristics of the products. Three forms of loaves of bread formulations were developed using natural fermentation with, 0 (PFLONB0), 25 (PFLONB25) and 50 grams (PFLONB50) of ora-pro-nobis and one loaf of bread with biological yeast without the plant (PFBONB0). The additions of 25 and 50 grams of ora-pro-nobis represent 3.8% and 7.6%, respectively, of the total dough. The physico-chemical analyzes of moisture, ash, protein, lipids and crude fibers were carried out according to the Adolfo Lutz Institute's methodology, in triplicate. The calculation of total carbohydrates (by difference) was carried out according to the methods of the Association of Official Analytical Chemistry. Affective tests were used for sensory evaluation through the application of acceptance tests by hedonic scale. The panel of sensory analysis was composed of untrained, male and female, from 10 to 14 years of age, recruited from the school community and from 18 to 58 from the university community. The results indicate that the loaves of bread enriched with ora-pro-nobis presented the highest protein levels. Formulations without the addition of ora-pro-nobis had good acceptance, in all parameters, with a acceptability index above 70%. The bread PFLOBB25 presented good acceptance for taste and texture by public and private school tasters. The unfamiliarity of the population in consuming foods enriched with PANCs is one of the explanations for the result of low acceptance of the loaves of bread with ora-pro-nobis.