Características físico-químicas, microbiológicas e sensoriais de biscoitos de chocolate sem glúten adicionados de farinha de amaranto

Abstract

In view of the increased demand for gluten-free foods and the need to formulate new products, rice and amaranth flour instead of wheat flour is an alternative. Amaranth is an excellent source of nutrients and has a high content of essential amino acids. Therefore, the objective of this work was to develop gluten-free chocolate biscuits made with the total and partial replacement of the rice flour with the amaranth flour in natura. Samples of 25% (B50), 50% (B50), 75% (B75) and 100% (B100) of amaranth flour were prepared using a sample of standard biscuit (BP), without amaranth flour (control). The physico-chemical composition, microbiological analyzes: coliforms 45 ° C, staphylococci and salmonella according to RDC 12 ° of ANVISA, and the analyzes of instrumental texture and color were determined. Thus, the testers evaluated the acceptance of the samples through the structured hedonic scale. The attributes evaluated in the samples were: appearance, aroma, flavor, texture and overall acceptance. The biscuits with addition of amaranth flour affected the centesimal composition, leading to increased protein, moisture, lipids, ashes and the reduction of total carbohydrate. The hardness of the biscuits was increasing accordingly in proportion as one added more amaranth flour. The addition of amaranth flour caused an increase in the brightness of the biscuits, positively directing the color to yellow, but maintaining a red color. Therefore, the use of amaranth flour instead of wheat flour is viable and may be considered as a potential ingredient.