Substituição de ovos em bolo sem glúten por preparado vegetal: desenvolvimento, caracterização e aplicação tecnológica

Abstract

With the increase in food allergies and intolerances and vegetarian diet patterns, the industry is being challenged to create new alternatives for substitutes for allergenic ingredients. In order to develop a powdered vegetable preparation and use it as an egg substitute in gluten-free cake (BSG) recipes, the present study used different concentrations of powdered aquafaba (AP), lentil protein (PL) and acid citric (AC), determined through a mix planning matrix with lower and upper restrictions of 3 components, with the variables response foaming capacity (FE), foam stability (EE), water absorption capacity and capacity of oil absorption. For the modeling of formulations for application in BSG, the best results were used only for the variables FE and EE responses isolated and together. The optimization results for: a) maximizing the FE response variables, and for the joint optimization of FE and EE, indicated the values 66.09%; 20.0% and 13.90% for AQ, PL and AC; b) maximization of the EE response variable, indicated the results of AQ (77.00%), PL (20.0%) and AC (3.00%). In this way, three tests of the mixture planning matrix were chosen for application as a vegetable preparation in egg substitute powder in BSG. Where, the concentration of eggs was replaced by the 1: 1 fraction of the powdered vegetable preparation solubilized in water, in different concentrations of AQ (7%; 6% and 6.5%) and AC (0.27%, 1, 27% and 0.77%) - formulations called A, B and C, respectively - and with fixed concentrations of water (90.91%) and PL (1.82%). A control cake formulation with eggs (BC) was evaluated for comparative purposes. Were determined: the stability, density and moisture loss of the cake dough (raw); volume index, expansion, microbiological patterns, specific density and volume, color and texture profile of the cake (baked), proximal composition of the cakes, vegetable preparations and acceptance test, evaluating the appearance, color, odor, creaminess, texture, flavor and global impression, through a hedonic scale of 9 points and the purchase intention with a scale of 5 points, with 61 consumers. The data were analyzed statistically by ANOVA and Tukey's test (p <0.05) with the aid of the Statistica 8.0 program. Cake B obtained the highest sensory average for the color attribute (8.15a) differing only from BC (7.67b). The BC cake obtained the highest sensory averages for appearance (8.03a), texture (7.66a), flavor (7.34a) and purchase intention (3.77a); however, these did not differ from formulations B and C indicating sensory acceptance (appearance: 7.93ab and 7.72ab; texture: 7.51a and 7.23ab; flavor: 6.98ab and 7.08ab; purchase intention: 3, 70a and 3.62a for B and C, respectively). For the attributes aroma (7.46 to 7.74), creaminess (6.98 to 7.56) and global impression (6.90 to 7.43), no differences were observed between the four formulations evaluated. Formulations B and C were sensorially accepted as well as BC, however, formulation B in general obtained the best acceptability results. It is concluded that the study of the physicochemical characteristics of the mixture of AP, PL and AC together in a planning matrix was efficient for the optimization of a powdered vegetable preparation to replace eggs in BSG, where, the cake with the greater sensory acceptance showed that the powdered vegetable compound of 66% AP, 20% PL and 14% AC is a viable and effective alternative for replacing eggs in BSG.