Aplicação de mucilagem de chia (salvia hispânica, l.) Em processamento de biscoitos / Chia mucilage application (salvia hispanica, l.) In biscuit processing

Aline Chitto Lopes, Maria Fernanda Ribas, Maria Fernanda Ribas, Ivane Benedetti Tonial, Ivane Benedetti Tonial, Luciano Lucchetta, Luciano Lucchetta

Abstract


A mucilagem de chia é um hidrocolóide e têm sido vistos como um ingrediente com potencial para utilização no segmento de alimentos. O presente estudo teve como objetivo avaliar seu potencial tecnológico em biscoitos salgados isentos de glúten. Para a extração da mucilagem foi aplicado o método de extração aquosa, na concentração de 1:40 semente: água (m/m) durante 90 minutos, posterior filtração simples e secagem por 20 horas a 50ºC. Foram produzidas três formulações de biscoito, um padrão (FP), uma adicionada de mucilagem (FM) e outra adicionada de goma xantana (FX), sendo mantido fixos os outros ingredientes na formulação. As analises de composição centesimal dos biscoitos indicaram que não houve diferença significativa entre a FP e a FM. Ao aplicar a mucilagem no biscoito salgado produzido com farinhas isentas de glúten, os efeitos obtidos em relação a textura foram em menor escala comparados aos da goma xantana.


Keywords


Alimentos sem gluten; Hidrocolóides; Goma, textura.

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DOI: https://doi.org/10.34117/bjdv6n4-100

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