Desenvolvimento de “cookies” a base de farinha de arroz enriquecido com farinha de okara

Abstract

A celiac doença (DC) é characterized by Ma absorção of nutrients and intestinal mucosa damage. A doença ative em gizmos genetically exposição suscetíveis to feed herself or gluten, no wheat frequently found, cevada, and centeio.Treatment of AD is based exclusively on a diet free of gluten. However alternative sources are needed to meet the physiological needs of these individuals and can be considered in the preparation of gluten-free food rice and soybeans. This work aims to develop type biscuits "cookies" to rice flour, enriched with nutritionally okara flour. Five formulations containing rice flour proportions and added okara flour were prepared, these being: F1 (control 100% rice flour); F2 (90% rice flour and 10% flour okara); F3 (80% rice flour and 20% of okara flour); F4 (70% rice flour and 30% of okara flour); F5 (60% rice flour and 40% of okara flour). After preparing the biscuits they were evaluated for instrumental texture, moisture and instrumental color. Based on the results of instrumental texture were chosen formulations F1, F3 and F5 for proximate evaluation. The results indicate no changes in the technological attributes of different formulations, while for chemical analysis was no statistical difference at 5% significance level. The addition of okara flour gave the "cookies" greater content of proteins, lipids, ash and fiber, reducing the levels of carbohydrates and giving better nutritional quality of biscuits.