Elaboração de biscoitos sem glúten a base da farinha de arroz e farinha de quinoa

Abstract

Rice (Oryza sativa L.) is a major source of calories and protein in the diet of more than half the world's population, because not contain gluten becomes a good option to celiac disease. Quinoa (Chenopodium quinoa Willd.) Is a grain that has varied composition, good biological value protein and higher levels of calcium, zinc, phosphorus and B vitamins, compared with oats, rice and corn (TAPIA, 2000). According to Lacerda (2009), the biscuits like cookies may have a better nutritional quality from your optimization, the addition of ingredients such as fiber sources, among other beneficial substances to saúde. Este study aimed to evaluate the physical , chemical and sensory properties of gluten-free cookies, made with rice flour and quinoa flour. Four formulations were prepared: Treatment Standard (100% rice flour), T1 (80% rice flour + 20% quinoa flour), T2 (70% rice bran + 30% quinoa flour), T3 (60% flour + 40% rice flour, quinoa). We evaluated the following parameters: weight reduction after cooking, increase of diameter and post-cooking, expansion factor, proximate composition (moisture, ash, fiber and lipids) and water activity. In sensory analysis, we evaluated the overall acceptance and intention to use cookies. According to the analysis results physical treatment TP achieve significant results (the reduction of post-firing weight, diameter, and color expansion factor. Chemical analyzes, relative humidity, water activity and ash treatment not achieve significant differences (p> 0.05) between them. T3 treatment obtained a higher lipid content because the more quinoa, higher lipid content. Already the fiber content, T2 treatment obtained a higher content than the other treatments . regard to sensory analysis, it was found that addition of the treatment PD, T3 had a higher overall acceptance, as well as the tests of intended use. can be concluded that the rice flour and quinoa flour present as a good alternative and the preparation of biscuits free from gluten for people with celiac disease.