Influência dos teores de aveia e de gordura nas características tecnológicas e funcionais de bolos

Abstract

A aveia (Avena sativa L.) destaca-se entre os cereais por fornecer aporte energético e nutricional equilibrado, conter em sua composição química aminoácidos, ácidos graxos, vitaminas e sais minerais indispensáveis ao organismo humano e, principalmente, pela composição de fibras alimentares (WEBER; GUTKOSKI; ELIAS, 2002).O uso de produtos de aveia como ingredientes na panificação é recomendável devido às suas propriedades funcionais tecnológicas, como a retenção de umidade, retardando com isso o envelhecimento de bolos. O uso de aveia melhora os teores de proteínas, fibra alimentar, bem como permite o aumento da variedade de produtos elaborados (GUTKOSKI et al., 2007).Em adição aos efeitos físicos favoráveis, a aveia tem a capacidade de estabilizar os componentes lipídicos (CALDWELL et al., 1991) e de atuar como substituto de gordura (SEABRA; ZAPATA, 2002). Porém, a remoção total da gordura pode alterar o flavor, a textura, a leveza, o corpo e a suavidade do produto (KHALIL, 1998). A função da gordura é atrair ar para a massa durante a mistura. Quando o ar começa a se expandir, absorve cristais de gordura para a interface ar-água e assim forma-se a interface gordura-água; AbstractThe present work aimed to study the use of oat and fat in the technological and functional characteristics of cakes. The ingredients used were oat flakes and flour (Avena sativa L.), of the cultivar IAC 7 (30% of toasted thick flakes and 70% of flour), selected based on the chemical composition, wheat flour, sugar, salt, baking powder, emulsifier, powdered milk, whole egg, sorbitol, and vanilla flavor. The experiment was carried out using a central composite rotational design applied to the response surface methodology (RSM). The levels of oat (flakes, flour) and fat were established as independent variables. The results of dough density, dough viscosity, chemical composition, metabolizable energy, specific volume, water activity, internal characteristics, porosity, and color were analyzed by multiple regression; and the significant linear, quadratic, and interaction terms were used in the second order mathematical model. Oat can be used for preparing cakes with reduced caloric value, sources of dietary fiber, which are characteristics of functional foods. The dough density varied with the amount of fat added in the formulation while the viscosity varied with the oatmeal concentration. The porosity of the cake crumbs was influenced by the oatmeal and fat concentrations used in the formulations. With the increase of the oat level and decrease of fat in the formulations, the average area, diameter, and perimeter of the alveoli increased. Keywords: Avena sativa L.; composite flour; functional food; fiber; caloric value. ResumoO presente trabalho objetivou estudar o emprego de aveia e de gordura nas características tecnológicas e funcionais de bolos. No estudo foram utilizados os ingredientes flocos e farinha de aveia (Avena sativa L.) do cultivar IAC 7 (30% de flocos grossos tostados e 70% de farinha), previamente selecionados com base na c...

Fresh leaves of ora-pro-nóbis in cakes prepared from commercial pre-mixture

“…Moisture levels of this study reached values close to those found in custom or specially-made cakes such as with addition of yacon flour (near 38%) (MOSCATTO; PRUDÊNCIO-FERREIRA; HAULY, 2004), oat fractions (between 26.4 and 32.6%) (GUTKOSKI et al, 2009), and whey (from 21.3 to 22.6%) (ZAVAREZE et al, 2010).…”

“…The increase in ash content is helpful to reach the daily mineral intake recommendation. In cakes prepared with addition of oats, the ashes content ranged between 1.8 and 2.9% (GUTKOSKI et al, 2009); and with yacon addition, the variation was from 1.6 to 1.9% (MOSCATTO; PRUDÊNCIO-FERREIRA;HAULY, 2004). Therefore, the ash content observed in this study are within the range found in other formulations.…”

Technological and nutritional assessment of dry pasta with oatmeal and the microalga Spirulina platensis

“…These values were due to the fact that oats do not have the ability to form gluten, which is a characteristic unique to wheat fl our. However, its use in formulations is recommended, due to its functional properties and the quality of its proteins, which are appropriate from a nutritional standpoint (GUTKOSKI and PEDÓ, 2000).…”

“…The white oat (Avena sativa L.) is a cereal of excellent nutritional value with high levels of protein and dietary fi bre and an adequate amino acid composition according to FAO (Food and Agriculture Organization) (SIMIONI et al, 2007). As a functional food, oats can be used in commercial products with low caloric value and as a source of dietary fi bre (BUTT et al, 2008;GUTKOSKI et al, 2009;COLUSSI et al, 2013). It can also be used as a thickener due to its good stability against retrogradation (GALDEANO et al, 2009).…”

Elaboration of biscuits with oatmeal and fat palm with added L-leucine and calcium for sarcopenia

“…The oat used was composed of 50 % oat meal and 50% oat flakes. The oatmeal flakes differ from the oat meal flour by their larger grain size (GUTKOSKI et al, 2009). The mixture of flakes and oatmeal flour was used to provide a gradient of particle size seeking to better texture.…”