Elabora??o de recheios ? base de polpas de frutas para inje??o em biscoitos de cereais integrais obtidos por coextrus?o

• Main Author: ALMEIDA, Ana Carolina Sergio
• Other Authors: Carvalho, Carlos Wanderlei Piler de
• Format: Others
• Language: Portuguese
• Published: Universidade Federal Rural do Rio de Janeiro 2017
• Subjects: Formulation; Fruits; Extrusion; Filling; Formula??o; Frutas; Extrus?o; Recheio; Reologia; Rheology; Tecnologia de Alimentos
• Online Access: https://tede.ufrrj.br/jspui/handle/jspui/1742

Submitted by Jorge Silva ([e-mail]) on 2017-06-06T19:28:40Z No. of bitstreams: 1 2016 - Ana Carolina Sergio Almeida.pdf: 2188289 bytes, checksum: 6fb06d1f56e16d407151d3d5281a8fe8 (MD5) === Made available in DSpace on 2017-06-06T19:28:40Z (GMT). No. of bitstreams: 1 2016 - Ana Carolina Sergio Almeida.pdf: 2188289 bytes, checksum: 6fb06d1f56e16d407151d3d5281a8fe8 (MD5) Previous issue date: 2016-03-03 === CAPES === Despite the current preoccupation with an increasingly natural food, it is known that industrialized or highly processed foods are increasingly present in food habits of the population. Within this group of foods, stuffed sweet biscuits are highlighted, being characterized by high calorie that is due to high levels of fats and sugars present in their formulations. The process of thermoplastic extrusion is widespread in the category of crackers, especially those based on corn, but this technology can also be applied in the development of sweet biscuits stuffed. Whole cereal cracker formulations provide improvements in the nutritional properties, by increasing the content of dietary fiber, particularly insoluble. To maintain nutritional benefit, it is necessary to incorporate a sweet fillings which also adds functional benefits to the final product. The fruits are good choices for this type of product, its sensory benefits, in addition to high levels of soluble fiber and antioxidants. Thus, the aim of this study was to develop formulations for biscuit fillings processed by coextrusion, differentiated in relation to that currently exist in the market which have high levels of saturated vegetable fat. The biscuits were developed with whole grain flours such as corn, rice and sorghum, in equivalent proportions and the fillings were made with different fruit pulps (guava, a?a? and pineapple), sucrose, glucose powder, high pectin and low methoxyl ( ATM and BTM), polyols, maltodextrin, citric acid as an acidulant, sodium citrate as a stabilizer and sodium benzoate as a preservative. One of the important parameters in the preparation of the formulations was the low water activity of the fillings, which was in the range of 0.6, lower than desirable (0.5). The f?scio-chemical characterization of fillings showed that the pH of the formulations was close to 4.5, especially the filling of A?ai and also showed a high content of total solids due to the high concentration in the processing. With respect to rheological evaluation, the fillings made of the three types of pulp presented pseudoplastic behavior, and the model of Herschel-Bulkley was the best in describing the flow. In addition, the guava was more structured and less physically suffered the effects of temperature rise. The evaluation of the stability of the already filled biscuits, during storage, by instrumental texture tests demonstrated that the balance between the two dies (and biscuit filling) has been reached between the eighth day and the fifteenth day of storage. Comparison of the chemical composition of cookies developed with similar existing in the market showed that there was a reduction of lipid content and calorie and increased soluble fiber content, especially for the biscuit guava stuffed. === Apesar da preocupa??o atual com uma alimenta??o cada vez mais natural, sabe-se que os alimentos industrializados ou super processados est?o cada vez mais presentes nos h?bitos alimentares da popula??o. Dentro desse grupo de alimentos, os biscoitos doces recheados ganham destaque, sendo caracterizados pelo elevado teor cal?rico que se deve aos altos teores de gorduras e a??cares presentes em suas formula??es. O processo de extrus?o termopl?stica encontra-se muito difundido na categoria de biscoitos salgados, principalmente aqueles ? base de milho, mas essa tecnologia pode ser aplicada tamb?m no desenvolvimento de biscoitos doces recheados. Formula??es ? base de cereais integrais conferem ao biscoito melhorias nas propriedades nutricionais, pelo aumento do teor de fibras alimentares, principalmente as insol?veis. Para manter esse benef?cio nutricional, faz-se necess?ria a incorpora??o de um recheio doce que tamb?m agregue benef?cios funcionais ao produto final. As frutas s?o boas op??es para este tipo de produto, pelos seus benef?cios sensoriais, al?m dos elevados teores de fibras sol?veis e antioxidantes. Desta forma, o objetivo deste trabalho foi desenvolver formula??es para recheios de biscoito processado por coextrus?o, diferenciado em rela??o aos que existem atualmente no mercado, que apresentam altos teores de gordura vegetal saturada. Os biscoitos foram desenvolvidos com farinhas de cereais integrais como milho, arroz e sorgo, em propor??es equivalentes e os recheios foram elaborados com diferentes polpas de frutas (goiaba, a?a? e abacaxi), sacarose, glicose em p?, pectina de alta e baixa metoxila??o (ATM e BTM), poli?is, maltodextrina, ?cido c?trico como acidulante, citrato de s?dio como estabilizante e benzoato de s?dio como conservador. Um dos par?metros importantes na elabora??o das formula??es era a baixa atividade de ?gua dos recheios, que ficou na faixa de 0,6, inferior ao desej?vel (0,5).A caracteriza??o f?scio-qu?mica dos recheios mostrou que o pH das formula??es ficou pr?ximo a 4,5, principalmente o recheio de a?a? e tamb?m apresentaram um elevado teor de s?lidos totais devido a alta concentra??o no processamento.Com rela??o ? avalia??o reol?gica, os recheios elaborados com os tr?s tipos de polpa apresentaram comportamento pseudopl?stico, e o modelo de Herschel-Bulkleyfoi o que melhor descreveu o escoamento. Al?m disso, o recheio de goiaba se mostrou mais estruturado fisicamente e sofreu menos o efeito do aumento de temperatura. A avalia??o da estabilidade dos biscoitos j? recheados, ao longo do armazenamento, pelos testes de textura instrumental mostrou que o equil?brio entre as duas matrizes (biscoito e recheio) foi atingido entre o oitavo dia e o d?cimo quinto diade armazenamento. A compara??o da composi??o centesimal dos biscoitos desenvolvidos com similares existentes no mercado mostrou que houve uma redu??o do teor de lip?deos e do teor cal?rico e aumento do teor de fibras sol?veis, principalmente para o biscoito recheado de goiaba.