Desenvolvimento de pães bisnaguinhas com substituição de farinha de trigo por farinha de beterraba, isento de gordura hidrogenada com adição de estermid®

Abstract

Beet is considered a functional food because it has bioactive substances (licopene) and pigments (carotenoids and flavonoids) that provide antioxidant properties and help fighting heart diseases, A.V.C., and also fortifying the imunological system. Its adding in bisnaguinha breads serve the child public, aiming to provide a nutritive product, that is the reason for replacing fat by starch ester ((ESTERMID®). This study aimed to develop bisnaguinha bread replaced wheat flour by beet flour and excluding hydrogenated fat by adding starch ester (ESTERMID®). Utilizing beet flour, excluded of hydrogenated fat, added starch ester, were observed the rheological and physicochemical characteristics of bisnaguinha breads, that are the firmness, color, specific volume, ash content, fat, protein and carbs. To evaluate the effect caused by replacing the wheat flour by beet flour and the exclusion of hydrogenated fat and add of ESTERMID®, was used a complete factorial planning (22), with three repeats at the central point, whereas independent variables were evaluated the level of substitution of wheat flour by beet flour and the level of adding ESTERMID®. Were observed that increasing of replace the wheat flour by beet flour, it had a negative influence in firmness, but when were utilized the biggest level of ESTERMID®, the firmness of bisnaguinha bread was equal of breads developed without beet flour and ESTERMID®, being that the formulation showed satisfactory characteristics of rheological (firmness, color and specific volume) and physicochemical with higher content related to ash content, fat, protein and carbs.