Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado.Efeito da adição de proteína do soro do leite como substituto do trigo na formulação de bolos sem adição de açúcar The effect of the addition of whey protein as a substitute for wheat in the development of cakes with no added sugar
ResumoA proteína do soro do leite (PSL) é um produto da fabricação de queijos, que apresenta elevado valor nutricional e atributos funcionais. Sua utilização em produtos de panificação favorece aspectos físicos, como a emulsão e a capacidade de estabilização, além de melhorar características sensoriais. O presente estudo teve como objetivo elaborar bolos sem adição de açúcar, utilizando-se a PSL como substituto do trigo, bem como avaliar suas características físicas, químicas, sensoriais e microbiológicas. O efeito da adição de PSL e margarina em bolos foi avaliado por meio de um delineamento central composto rotacional de segunda ordem. Os tratamentos selecionados foram avaliados por meio de análise sensorial e caracterizados quanto à composição centesimal, além de se proceder à avaliação microbiológica após 15 dias de armazenamento. A adição de até 11,98 g/100 g de margarina influenciou de forma expressiva na redução da altura dos bolos. O tratamento com teor intermediário de PSL (30 g/100 g) e menor teor de margarina (6,72 g/100 g) obteve melhor aceitabilidade e, quando comparado ao controle, maior conteúdo de proteínas. As condições microbiológicas foram satisfatórias, atendendo à legislação vigente, mesmo após 15 dias de armazenamento.
Palavras-chave: Proteína do soro do leite; Lipídios; Panificação; Composição de alimentos.
AbstractWhey protein (WP) is a product of cheese making which has high nutritional value and functional attributes. Its use in bakery goods favours the physical aspects as well as the emulsion and stabilization capacity and improves the sensory characteristics. The aim of this study was to replace wheat by whey protein in sugar free cakes and evaluate their physical, chemical, microbiological and sensory characteristics. The effect of adding whey protein and margarine on cakes were evaluated using a second order central compound rotational design. The selected treatments were evaluated by means of a sensory analysis and characterized according to their proximate composition and a microbiological evaluation after fifteen days of storage. The addition of up to 11.98 g of margarine per 100 g had an important influence on the reduction in cake height. The treatment with an intermediate WP content (30 g/100 g) and a lower margarine content (6.72 g/100 g) showed better acceptability and a higher protein content when compared to the control cake. The microbiological conditions were satisfactory, conforming to current legislation, even after fifteen days of storage.
Keywords
The objective of this work was to understand how the addition of pinto beans flour (PBF) affected the technological properties, sensory acceptance, bioactive compounds, and nutritional quality of gluten-free cookies. The factors of (PBF) addition (25–75 g/100 g) and margarine content (13.3–19.3 g/100 g dough) were varied according to a 22 factorial design with center and axial points augmented. Other physicochemical analyses were carried out in the selected formulations during storage time. (PBF) addition affected the technological properties and increased the nutritional content of proteins (up to 13%), fibers (8.28 %), iron(2.13 %), zinc(1.54%), and bioactive compounds (phenolic with 139.46 mg GAE/100 g), but it negatively affected sensory acceptance. Margarine's addition improved the evaluated sensory aspects, showing above 70% acceptance for all the attributes analyzed in all the trials. Cookies with 50 g pinto beans flour, 50 g red rice, and 16.3 g margarine/100 g dough showed better technological, nutritional characteristics, and physicochemical quality up to 60 days of storage. This work contributed to the incorporation of mixtures of red rice and pinto beans for developing more nutritious cookies for celiac patients or even those who wish to consume gluten-free products.
scite is a Brooklyn-based organization that helps researchers better discover and understand research articles through Smart Citations–citations that display the context of the citation and describe whether the article provides supporting or contrasting evidence. scite is used by students and researchers from around the world and is funded in part by the National Science Foundation and the National Institute on Drug Abuse of the National Institutes of Health.