Desenvolvimento de muffins isentos de glúten e leite, a base de farinha de arroz com adição de farinha de berinjela

Abstract

Consumer demand for foods that have health benefits has increased in recent years, and it is a challenge for the industry to develop products, especially in the area of bakery, gluten free and milk with characteristics similar to traditional. Given this, making muffins using rice flour and eggplant flour may be a viable alternative for consumers who have a dietary restriction or who are looking for a gluten and milk free diet. The objective of this work was to develop and evaluate the influence of partial replacement of parboiled rice flour with eggplant flour on the physicochemical, technological and sensory characteristics of the gluten and milk free muffin formulations. Five formulations were carried out with the following proportions of replacement of parboiled rice flour (FA) by eggplant flour (FB): F1 (85% FA: 0%); F2 (80% FA: 5% FB); F3 (75% FA: 10% FB); F4 (70% FA: 15% FB) and F5 (65% FA: 20% FB), keeping constant the addition of 15% of flour and other ingredients. The muffins were evaluated by chemical, physical parameters, instrumental color and texture and sensory attributes. Regarding the technological evaluation of muffins, it was observed that the increase of FB addition in the formulation reduced by 38% the weight loss of the samples, which ranged from 4.2 g to 2.61 g in the different formulations. However, there was an increase in moisture content, which ranged from 10.33% to 12.46%, in water activity, which ranged from 0.60 to 0.69 and in hardness values of muffins, which varied between 825.68 g and 2675.25 g, which corresponds to a 69% increase. However not interfering with the specific volume values. Regarding color, the addition of FB did not influence the luminosity parameters, b * and the chroma color of the muffin crust. However, it increased the values of a * by 7% and reduced the pitch angle by 12%, giving muffins a darker color when compared to formulation F1. In the sensory analysis of the three formulations F1 was the most accepted, as the tasters gave grades between 8 and 9. While for F3 grades were given between 7 and 8, for most of the attributes evaluated. F5 received grades between 6 and 7 indicating low acceptance. Research has shown that it is feasible to design muffin formulations with partial replacement of FA up to 10% by FB.