Aplicação de planejamento de misturas no desenvolvimento e caracterização de massa de pizza isenta de glúten, com as farinhas de maca peruana (Lepidium meyenii), inhame (Dioscorea spp), yacon (Smallanthus sonchifolius)

Abstract

Food fortification with the addition of one or more ingredients with essential nutritional properties has been shown to be effective in preventing nutrient deficiency in human organisms that are deficient in nutrient uptake, for example early-stage celiacs. Celiac disease is caused by gluten intolerance, which causes inflammation in the intestinal mucosa causing a deficit in the absorption of nutrients and minerals from the body.The aim of this study was to elaborate gluten-free pizza enriched with Chia oil and the following tuber flours: peruvian Maca, Yacon and Yam. Initially, the physical-chemical characterization of the flours used in the elaboration of the doughs was carried out. The formulations were developed from experimental design of mixtures and the individual samples with 100% of each flour (Maca peruana, Yacon and Yam) representing the vertices of the planning, sample with proportions of 33% of each flour (Maca peruana, Yacon and Yam) and the optimum formulation of the gluten-free pizza masses represented by the formulation containing 50% of Yacon flour and 50% of Yam flour were characterized in terms of physical, chemical, microbiological and sensorial instrumental parameters .Color ranged from yellow to light brown. The formulations resulted in samples considered as source of protein (6.37 to 7.30%). The ash and carbohydrate contents ranged from 2.18% to 3.19%, and from 49.75% to 54.24%, respectively. The caloric value ranged from 279.96 kcal.100-1 g to 310.22 kcal.100-1 g of the sample. Therefore, it was verified that the flour used in the planning of mixtures had a positive nutritional influence in the formulations when compared to formulations made with low nutrients raw materials and only rich in starch, such as rice flour, potatoes, cassava, wheat, among others. The Yam and peruvian Maca flours presented the greatest contribution, in relation to the mixing planning, in the hardness, gum and resilience responses, besides providing greater crispness, flexibility and firmness in the cut in the samples. For the sensory evaluation, the formulation with 57% Yacon and 43% Yam, defined by the instrumental parameter of desirability, obtained the highest acceptance in relation to the flavor parameter. Regarding to color, the formulation which contained only peruvian Maca obtained highest acceptance.