Avaliação da adição de vegetais com propriedades antimicrobianas nas características de pães sem glúten a base de farinhas de arroz e grão-de-bico

Abstract

The addition of biopreservatives, natural substances that have antimicrobial properties, can be used as a strategy to prevent fungal degradation and extend the shelf life of bread. The objective was to evaluate the effect of including vegetables with antimicrobial properties (cinnamon, red cabbage and thyme) on the technological characteristics and stability of gluten-free breads made from rice flour and chickpea flour. For this, gluten-free breads were made with 60% rice flour and 40% chickpea flour with the addition of vegetables with antimicrobial properties: Being a standard formulation made without adding vegetables with antimicrobial properties (F1), formulation with the addition of 1.3% dehydrated thyme (F2), formulation with the addition of 1.3% cinnamon powder (F3) and formulation with the addition of 20.3% liquid extract of red cabbage (F4). The breads were evaluated regarding the technological characteristics of specific volume, texture and instrumental color of the crust and crumb, monitoring of shelf life and counting of molds and yeasts. From this study, it was possible to increase the stability of gluten free breads using biopreservation alternatives, where almost three times the stability time (from three to eight days) was achieved. However, the incorporation of the studied vegetables influenced some technological characteristics, mainly in the parameters of instrumental color and texture of the product, without changing the volume. All vegetables showed the ability to reduce the growth of microorganisms in bread, but the effect of adding red cabbage extract stands out, which contributed to a longer shelf life when compared to other treatments, inhibiting the population of filamentous fungi and favoring the yeast growth. It should be noted that there are few studies on the incorporation and effects of adding red cabbage extract to preserving bakery products, indicating the need for future research to determine the necessary dose and the influence of the addition on the functional properties of the product.