Palavras-chave
Nutrição
Panificação
Sustentabilidade
Como Citar
Resumo
O presente estudo teve como objetivo empregar farinhas de coprodutos de frutas em bolos sem glúten e analisar a qualidade sensorial e tecnológica das receitas. Foi desenvolvido um bolo padrão e seis com adição de 14% de cada farinha de coproduto. Foi realizada avaliação de volume, dureza instrumental e análise sensorial de aceitação. O bolo com farinha da casca de banana apresentou os melhores resultados de volume e dureza, enquanto o bolo com farinha da casca de abacaxi os piores resultados, menor volume e maior dureza. As diferenças de cor dos bolos foram refletidas pela característica de cada farinha adicionada. Todos os bolos atingiram mais de 70% de aceitabilidade sensorial, demonstrando a viabilidade das aplicações. Conclui-se que a utilização de farinhas produzidas com coprodutos de frutas em bolos é uma opção para uma alimentação saudável e sustentável, em especial, para indivíduos celíacos.
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Este trabalho está licenciado sob uma licença Creative Commons Attribution 4.0 International License.
Copyright (c) 1969 Sabrina Alves Ramos, Daniela Gomes de Moura, Bárbara Eduarda de Laia Queiroz, Rafaela das Dores Pereira , Michely Capobiango, Marcio Schmiele , Tatiana Nunes Amaral