Development of functional cheese bread by soy protein isolate and polydextrose incorporation. / Desenvolvimento de pão de queijo funcional pela incorporação de isolado proteico de soja e polidextrose.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2006

RESUMO

"Pao de queijo" (cheese bread), a typically Brazilian product, is considered a gluten-free bakery product, as its formulation does not contain wheat flour but native cassava starch, naturally fermented and/or modified. Due to its high content of carbohydrates, it has great acceptance and can be consumed by individuals who suffer from celiac disease. The high consumption of this product in Brazil and the growing demand, by consumers, of food products that are not only nutritious and tasty, but also bring health benefits, stimulates the study of the incorporation of nutritional and functional ingredients to cheese bread doughs, which do not affect its rheological, physical and sensorial properties. The objective of this study, therefore, was to evaluate the effect of the incorporation of the nutritional and functional components, such as soy protein isolate and the polydextrose, on the quality of cheese bread dough and of baked cheese bread, with or without the addition of pre-gelatinized cassava starch, with the objective of determining the contents of each of these ingredients that confer the best physical and sensorial characteristics to cheese bread. In order to achieve this objective, the study was divided in three phases: (i) evaluation of the appropriate content of cassava starch and sour cassava starch added to the formulation, by determining physical, rheological and sensorial properties; (ii) analysis of the combined effect of functional and nutritional ingredients incorporated to the cheese bread dough with different contents of cassava starch and sour cassava starch, with and without the scalding process, on rheological, physical and sensorial properties, using the response surface methodology; (iii) physical, chemical and rheological characterization of the cheese bread formulations, with or without the addition of pre-gelatinized cassava starch, chosen in the previous stage/step. In the first phase of the study, doughs elaborated with 70% and 100% of cassava starch presented greater consistency profiles when compared to high contents of sour cassava starch, during the mixing process simulated in the Brabender farinograph. The cheese breads elaborated with high contents of sour cassava starch presented expansion coefficients of up to 80.00%, while the cheese breads elaborated with cassava starch presented a maximum value of expansion of 66.67%. Due to this power of expansion presented by the cheese breads elaborated with sour cassava starch, the force of compression (texture of breads) obtained was 7.85% to 28.40% lower than that of those reported for cheese breads elaborated with cassava starch. Sensorially, the cheese breads produced with high contents of cassava starch presented the highest scores with respect to the attributes general acceptance, texture, color and flavor, in comparison to the cheese breads with high contents of sour cassava starch, which according to the panelists resembled the sour cassava starch biscuits ("biscoito de polvilho"). In the second phase of the study, it was possible to determine a mathematical model for the specific volume of cheese breads elaborated with the addition of pre-gelatinized cassava starch, and for the shade angle (h) of cheese breads elaborated without the addition of pre-gelatinized cassava starch, explaining the interaction between the variables (cassava starch, sour cassava starch, soy protein isolate and polydextrose). The mathematical model showed that the use of contents between 79.76% and 100% of sour cassava starch, 5.50 % of soy protein isolate and contents below 1.03% of polydextrose confers great volumes to cheese bread, as well as contents of 0.00% of sour cassava starch, 5.50% of soy protein isolate and contents of polydextrose above 5.07%. For the shade angle (h), the mathematical model determined that the use of extreme values, minimum and maximum contents, of sour cassava starch (0.00% and 100.0%) with contents of 0.00% to 9.00% of soy protein isolate and intermediate contents of polydextrose (2.21%) in the formulation of cheese bread conferred high shade angles to the crumb. The parameters of texture, luminescence (L*) and color saturation (C*) of the crust and crumb of the cheese breads, with and without the addition of pregelatinized cassava starch, did not present significant difference (p?0.05), indicating that the elaboration of cheese breads using the concentrations in the range studied for the different variables does not produce alterations in the quality of the product. In the last phase of the study, two formulations of cheese bread, selected in the second phase considering the sensorial scores of general appearance, aroma and flavor, were characterized physically, sensorially, rheologically and chemically. These two formulations presented significant differences (p-0.05) in the rheological profile of the dough, specific volume, texture and color of the baked cheese breads, but were equally accepted by consumers, as to general appearance, color of the cr8umb, texture, aroma and flavor.

ASSUNTO(S)

cassava starch response surface fecula de mandioca soy protein isolate superficie de resposta - metodologia isolado proteico de soja cheese bread polidextrose polydextrose methodology pão de queijo

ACESSO AO ARTIGO

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