Desenvolvimento e caracterização de glutadela adicionada com fibras de farelo de arroz

Abstract

The vegetarian food is a mode that restricts food of animal origin or part thereof, while vegans consume no animal product or derivatives thereof. This type of food has grown in recent years, confirming an increase in trade aimed at this audience. In order to reach this niche market, in this working conclusion of course, developed the glutadela, similar to bologna product, which were replaced every animal ingredients. For the production of glutadela it was used a central composite design 22, with three repetitions at the central point being used based on the protein extracted from wheat, receiving gluten meal description. Physico-chemical analysis, instrumental texture and instrumental color with the purpose of making the final product characterization was performed. The glutadela was enriched with rice bran fiber, with the aim of adding value to a co-product of regional rice-growing industry, which is currently employed in the manufacture of animal feed when they could be being taken advantage both to generate additional profits for industries places, such as in food, adding fiber and improving the nutritional quality of many food products. During the development of this study, we tested different concentrations of rice bran (between 2.0 and 3.0%) and guar gum (0.2 to 0.4%), it is possible to infer that in relation to the fibers concentrations of 2.0% rice bran can be considered a source of fibers and 3% bran are efficient to add sufficient quantity to characterize the product as a food fiber source. As regards the strength and color of glutadelas was found that all formulations and controls (A, B and C) had similar values to each other, differing from commercial glutadela. The results for this differentiated product were developing a product with color, texture and flavor that can be used as a substitute for bologna, given the niche market established as well as the general public, by inserting fibers.