Elaboração de cupcakes livres de alergênicos alimentares

Abstract

With the higher incidence of food allergies and intolerances in the population, new food products should be developed, or the existing ones should be improved. Moreover, allergen substitution may ensure additional health benefits, increasing the food fiber content, depending on the ingredient used. It is known that allergenic foods surpassed 170 types, but the main comprise eight: wheat, milk, eggs, soy, crustaceans, fish, peanuts, and nuts. In this context, the aim of this study was to develop cupcake formulations free from the main eight allergens. Three formulations were prepared: in C1 rice flour was added to the mix flour (composed of potato starch, corn starch, and chickpea flour), decreasing the content of potato and corn starch in relation to C2 and C3 (which were rice flour free). C2 did not present changes in the ingredients just for comparative purposes. In C3, the content of palm fat was reduced, and the content of demerara sugar, flaxseed paste, and water was increased compared to C1 and C2. A brigadeiro-style topping was prepared with cooked manioc, sugar, sunflower oil and powdered chocolate. The formulations were characterized by physico-chemical composition (moisture, ash, protein, fiber, carbohydrates, total lipids, and fatty acid profile), instrumental analyzes (color, density, specific volume, volume expansion index, and texture), microbiological analysis and sensory tests carried out with adult and children tasters. The formulation C3 had the highest moisture and fiber content and the lowest lipid content. On the other hand, C1 had the highest content of protein and carbohydrates. For ash content, the formulations had no significant differences. The microbiological data are in accordance with the standards established by the current national legislation. Regarding the instrumental analyses, all parameters are similar for formulations C1 and C3 (p < 0.05). For the fatty acid profile (FA) results, all formulations presented high values of n-3 fatty acids, above 0.60 g 100 g-1 of sample, providing an excellent n-6/n-3 ratio (n-3: α-linolenic acid and n-6: linoleic acid) less than 2:1 and a AGPI / AGS ratio (PO polyunsaturated/saturated) considered healthy (above 0.45). Thus, the addition of flaxseed flour as a substitute for eggs improved the nutritional quality of the cupcakes. Although palm fat increased saturated FA levels in the formulations, it also provided greater oleic acid content, ensuring health benefits as the decrease of cardiovascular disease risk. On sensory analyses, the three formulations were accepted with and acceptability index higher than 84.0% for children and 76.7% for adults. Formulations C1 and C2 had a higher acceptability index (> 80.9%) and C3 has a greater composition of essential fatty acids, fibers and offers greater health benefits for consumers.