Desenvolvimento de pães sem glúten elaborados com fécula de araruta (Maranta arundinacea L.), adicionados de transglutaminase, goma xantana e/ou pysillium.

Abstract

Celiac Disease is an important pathology that affects 1% of the world population, and its treatment is required to adopt a gluten-free diet. The bakery industry faces a great challenge in the elaboration of gluten-free breads, due to the technological characteristics of the products that do not meet quality standards, especially in terms of hardness and volume, in addition to using refined farinaceous bases, with a low content of micronutrients. . Arrowroot (Maranta arundinacea L.) is considered a PANC, cultivated in Brazil by small producers, characterized by high antioxidant potential, low glycemic index, rich in starch and without the presence of gluten-forming proteins. Thus, the objective of this study was to develop semi-sweet breads with arrowroot starch (FA) and to evaluate the effect of the addition of transglutaminase enzyme (TGase), xanthan gum (GX) and/or psyllium (Psy) on the physicochemical characteristics of the prepared breads. For experimental research, seven bread formulations with arrowroot starch were developed, using 1% TGase, 0.5% Psy and/or 0.5% GX, with different combinations. After the production of the breads, the analysis of texture profile (TPA), specific volume, crumb and crust color and proximate composition (moisture, carbohydrates, proteins, lipids and ash) were performed. For statistical analysis, the data were submitted to Analysis of Variance (ANOVA). It was observed that GX had a positive effect on bread hardness, reducing it by up to 68% compared to the control formulation. The mean of the specific volume did not present a significant statistical difference (p > 0.05) of all the formulations was superior to breads made with rice flour and hydrocolloids or enzyme, indicating the potential of arrowroot starch in the production of gluten-free breads with higher volumes even without the addition of improvers, which can have a positive impact on the final cost of the product. Arrowroot starch also contributed to the increase in ash content of breads compared to breads made with rice flour. It was concluded, therefore, that the breads produced present prospects for expanding the supply of gluten free products, as well as encouraging the cultivation of small farmers, so that the results of this work can subsidize studies for the development of food products, using arrowroot.