Desenvolvimento de formulações de bolo sem glúten a base de farinha de arroz enriquecidos com farelo de arroz e fécula de mandioca

Abstract

The preparation of gluten-free bakery products has been a focus in researches about new food products. Rice flour, a gluten-free product with high nutritional value, and when it is used in formulas that combine rice bran and cassava starch in cakes, can become a viable alternative for the preparation of gluten-free foods. The objective of this work was to develop a gluten-free cake formulation with partial replacement of rice flour (RF) by rice bran (RB) and cassava starch (CS) and so, to evaluate the technological and nutritional characteristics. The formulations already mentioned were prepared following the complete factorial design 2², 4 factorial trial, four axial points and 4 replicates in the center point, a total of 12 essays, in that the independent variables RB (10 to 50%) and CS (4.0 to 46,0%), evaluated the volume, moisture, color of the crust and crumb texture and nutritional value simulated. The results indicate that because of the addition of RB and CS in the center point, there was an increase in the amount from 1,8 to 3,26 cm³g-¹, and a reduction in the units from 28.14 to 21.27% cakes. The results also indicate that an increase in the addition of RB and CS promoted a reduction in texture values from 674.25 to 315.25 g, no significant influence the parameters of the color the brightness of the crust, that ranged from 45.04 to 56.95, and the crumb ranged from 55.00 to 62.84 g making the cakes darkest. In the values of the parameters "a" of the crust color there was no significant influence of the parameters “b” ranged from 27,47 to 16,54 intensifying the yellon collor, but in the kernel parameter "a" ranged from -3.08 to -0.07 and parameter "b" ranged from 24,64 to 21,10 intensifying the yellon color of the crumb cakes. In relation to the nutritional value of the cakes, it is possible to observe that because of the increasing in the addition of RB, there was an increase in protein, fiber and a reducing in carbohydrates, and calorie in the cakes, and there was no significant influence on the lipid levels. It is concluded that formulations with partial replacement of RF by up to 44% of RB, combined with up to 40% CS, presented acceptable technological characteristics, because it did not influence negatively the volume, texture and moisture, besides increasing the protein content and fiber and reducing the levels of carbohydrates and calories of the cakes, presenting potential for higher nutritional value in gluten-free cakes.