Elaboração de biscoitos sem glúten com farinha de hibisco e ricos em fibras

Abstract

This work aimed to develop a gluten-free biscuit with the addition of hibiscus flour and to evaluate its sensory acceptability. Five gluten-free biscuit formulations were made with hibiscus flour (varying the amount of hibiscus flour and corn flour). Microbiological analyzes (Coliformes at 45ºC, Staphylococcus coagulase positive and Salmonella spp) of the biscuits, physical-chemical analyzes of the hibiscus flour (granulometry, pH, titratable acidity, color, water activity, moisture, ashes, proteins and fibers) and (cooking yield, moisture, ash, protein, fiber, pH, titratable acidity, color and water activity) in order to verify that the product complies with current legislation. Sensorial analysis was also carried out (hedonic scale test, applied to attributes color, aroma, texture, taste and overall impression, and then the intention to buy). According to the results obtained, with the increase of the substitution of the corn flour for the hibiscus flour, darkening of the biscuits occurred. The biscuit with hibiscus flour had the following characteristics: high acidity, Aw adequate to avoid the loss of crispness, humidity according to what is recommended by the legislation, high content of ash and fiber, and can therefore be considered as a source of dietary fiber , contributing to a greater variety in the line of products aimed at people with celiac disease. Microbiological analyzes met quality standards. In relation to the sensorial analysis and intention to buy, the biscuit with intermediate concentrations, varying between 25% and 50% of hibiscus flour, obtained satisfactory results with grades higher than 6,0, so that these can be well accepted in the market, because they presented characteristics acceptable by the consumer.