biscoitos de polvilho azedo enriquecidos com fibras solúveis e insolúveis fermented cassava starch biscuits enriched with soluble and insoluble fibers

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ID: 203776
2008
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Abstract
O presente trabalho avaliou a utilização de farelo de trigo e polidextrose como fontes de fibra no enriquecimento de biscoitos de polvilho. Utilizou-se a Metodologia de Superfície de Resposta para verificar a influência da adição destes ingredientes nos parâmetros de qualidade dos biscoitos. As respostas avaliadas do planejamento experimental fatorial completo 2² foram o volume específico, a dureza instrumental, a umidade e a cor - parâmetros L, a* e b*. Para as respostas: volume específico e dureza instrumental, todos os fatores foram significativos, a 95% de confiança, com R² = 0,9307 e 0,8091, respectivamente. Pela análise das superfícies geradas, pode-se observar que o farelo de trigo e a polidextrose reduziram o volume específico e o farelo teve maior efeito no aumento da dureza. A substituição de polvilho azedo por farelo de trigo e polidextrose nas proporções de 1,5 e 5%, respectivamente, gerou uma amostra rica em fibras, com 6,23% de fibra alimentar (calculado teoricamente), sem prejuízo considerável para as características de expansão e dureza, e com boa aceitação sensorial.
This work evaluated the use of wheat bran and polidextrose as fiber sources to enrich fermented cassava starch biscuits. The Response Surface Methodology was used to verify the influence of the addition of these fiber sources on the quality parameters of the biscuits. The responses of the 2² central composite rotational experimental design that were evaluated were specific volume, hardness, and moisture and color - parameters L, a*, and b*. For the specific volume and hardness responses, all factors were significant: 95% confidence level, with R² of 0.9307 and 0.8091, respectively. Analyzing the surfaces obtained it could be observed that the wheat bran and polidextrose reduced the specific volume and the wheat bran had a greater effect in increasing hardness. The substitution of fermented cassava starch by wheat bran and polidextrose in proportions of 1.5 and 5%, respectively, produced a fiber-rich sample with 6.23% dietary fiber (calculated theoretically) without affecting the expansion and texture characteristics negatively and with a good sensory acceptance.
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Authors ;Flavio Martins Montenegro;Cristiane Rodrigues Gomes-Ruffi;Cláudia Aparecida Vicente;Fernanda Paula Collares-Queiroz;Caroline Joy Steel
Journal software - practice and experience
Year 2008
DOI
10.1590/S0101-20612008000500029
URL
http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000500029
Keywords
biscuits response surface methodology wheat bran foods and food supplytechnology (general)

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