Elaboração de bolos tipo muffins sem glúten com substituição parcial da gordura por biomassa de banana verde

Abstract

Gluten is a component present in various foods and can also cause adverse reactions to human health. Gluten intolerance is called Celiac Disease (CD), which is an autoimmune enteropathy resulting from a multifactorial combination of environmental and genetic factors. It can be immuno-innate or immuno-acquired causing an inflammation in the small intestinal mucosa, making it impossible to absorb nutrients through body. The difficulty of complying with the gluten-free diet lies in the availability and availability of gluten-free products, which may contain traces of contamination from gluten sources and are still costly. In order to serve this public, the objective of this work was to prepare muffins, based on manioc pulp mass, with partial substitution of fat by green banana biomass, to obtain a product without gluten and with a lower lipid content than or conventional. Two formulations of muffins, wheat (wheat muffin - MT), and the test formulation, based on manioc pulp mass and with reduced fat content (cassava muffin - MM) were produced. Samples MT, MM and biomass of green banana were physicochemically characterized as carbohydrates, proteins, lipids, fibers, ash, water content and acidity, and physically as water activity (Aw). The samples of cakes were submitted to microbiological analysis, mass loss, sensorial (acceptance and purchase intention) and shelf life evaluation (Color, pH, Aw, Water Content and Predictive Microbiology). The biomass was classified as a product with high content of fibers, of sugars and high energetic value, counterposing its low protein and greasy content. The muffins presented a significant difference between the majority of physicochemical parameters, mainly due to the replacement of margarine with green banana biomass. The MM sample presented 11.11% of fibers against 1.83% of the MT sample, still containing 1.44% less fat than the sample. Both samples had a high loss of mass after cooking, and the wheat sample had a greater loss than that of cassava, 25.5 and 16.5%, respectively. Microbiological analyzes found no contamination by the microorganisms considered to be the most frequent in this type of product, guaranteeing the safety of the consumer. Sensorially, the formulations had an acceptance rate greater than 70% with most of the audience assigning grades between 6 and 7, corresponding to "I enjoyed regularly" and "moderately liked", respectively, with intent to buy between "probably would buy" and "certainly would buy". According to the shelf-life evaluation, the samples remained stable until the 14th day, regarding the analyzed parameters, without addition of any preservatives. Therefore, muffins based on manioc pulp mass were well accepted by the evaluators and showed advantage over the wheat-based formulation due to their contribution of fibers. So they are a good option for both celiacs and those looking for products with lower fat content.