Elaboração de empanados de carne de frango com diferentes concentrações de farinha de milho e farinha de beterraba

Abstract

The increasing concern of the consumer in acquiring foods that beyond flavor offers nutritional quality, has taken the food industry to innovate more and more to present products that contribute for the prevention of diseases. The target of this study is to evaluate the influence of the breaded process with corn flour and beetroot flour in modified nuggets of chicken without gluten. In this work was produced the flour from the beetroot to be used as an option to breaded. In order to present to the consumer a healthful product and a different option in the market. It is becoming an available food to the celiacos people for being developed with gumxantana. To execute the breaded was made different ratios of beetroot flour and corn flour in 05 (five) compositions. It was developed a visual color test in 05 (five) compositions, and evaluated the instrumental color and water activity of the mixtures, sensorial test about color preference, flavor, texture, and salt level. It was analyzed by the texture meter machine the gain of weight in the breaded and its texture level. The results of this study show that the beetroot flour has a good acceptability and intention of purchase. This product is accomplished to enter in the market, but it needs some small adjustments in the production technology in order to define costs and flow of the process.