Adição de hidrocolóides em pães sem glúten seguido de enriquecimento com polpa de abacate (Persea americana Mill)

Abstract

Celiac disease is a chronic enteropathy that affects the small intestine of genetically predisposed individuals. It is caused by the ingestion of gluten and has a unique form of treatment, a diet without the proteins of this compound. Therefore, it is sought to develop gluten-free products that have high aggregate nutritional value and rheological characteristics acceptable to the consumer. This study aimed to optimize the concentration of hydrocolloids in formulations of gluten-free breads for enrichment with avocado pulp (Persea americana Mili). The optimization occurred through a complete factorial design 22, and response surface analysis. For the incorporation of the pulps, physical chemical analyzes were performed on the avocados and later applied through a planning of binary mixtures. The observed results indicate lower levels of the hydroxypropylmethylcellulose concentrations as the region of greater volume and less firmness in the loaves. By means of secondary tests it was verified that the xanthan gum had no effect on the desired rheological characteristics and was therefore not used. Posteriorly, the avocado pulp was incorporated into the bread in different concentrations, after its characterization, which, by means of the desirability function, pointed out the test of the centroid of the planning of mixtures as the best formulation in the specific volume and firmness responses of the bread. As for the physicochemical characteristics, it was observed that with the increase of the pulp, the contents of satisfactory minerals, proteins and total lipids were obtained, and a final product rich in monounsaturated fatty acids with an excellent omega 6: omega 3 ratio. Based on the results it was concluded that with the incorporation of the avocado pulp an increase in the nutritional value of the breads occurred.