Propriedades nutricionais, tecnológicas e sensoriais de muffin sem glúten e sem lactose utilizando milho e feijão brancos

Abstract

Allergies and intolerances related to food consumption have been shown to be of increasing concern due to the constant increase in cases over the years. Milk is among the main responsible for most cases of food allergy. Gluten can cause an adverse reaction in the body of some individuals with a genetic predisposition. In the last decade, there has been a sharp increase in the demand for fast and easy-to-prepare foods that promote consumer health benefits. Muffins are high-calorie baked mini-cakes that are widely accepted and consumed due to their texture and flavor. BRS 015 white farinaceous corn has potential for baking with a focus on audiences with restricted gluten consumption. In this context, it was proposed to prepare gluten and lactose free muffins using BRS 015 white farinaceous corn and white beans in the formulation, in addition to evaluating their nutritional, technological and sensory properties. Raw materials such as proximal composition, digestibility, hydration coefficient, cooking, solubility and water absorption were analyzed. Muffin quality parameters such as proximal composition, colorimetric profile, digestibility, physical analysis, text-metric profile and sensory analysis were analyzed. BRS 015 white farinaceous corn presented physical, chemical, technological and sensory properties that contributed to the elaboration of a muffin, with good texture and maintenance of its nutritive compounds, and good sensory attributes.