Avaliação de farinhas sem glúten empregando texturômetro e espectroscopia na região do infravermelho próximo

Abstract

Known as a gluten-induced enteropathy, celiac disease is triggered in individuals genetically predisposed to gluten, whose treatment consists in the exclusion of this protein in food. The greatest difficulty in feeding celiacs is in the access to products made with wheat flour substitutes that have favorable and pleasant sensorial characteristics to the consumer. The objective of this work was to investigate gluten-free flours that confer texture characteristics similar to white wheat flour using an unsupervised PCA (Principal Components Analysis) classification model from NIR (near infrared) spectra and texturometer for the realization analysis of hardness, fracturability, adhesiveness, elasticity, cohesion, resilience, gummy and chewability. With the results obtained, it was possible to conclude that gluten-free flours of rice, brown rice, green bananas, sweet potatoes, eggplant, yacon and açaí flour presented characteristics similar to wheat flour due to the adhesiveness, elasticity and cohesion parameters, the results obtained allow us to conclude that these gluten-free flours may possibly provide gluten-free breads with texture characteristics similar to breads produced from wheat flour.