Elaboração e avaliação de biscoitos sem glúten a partir de farelo de arroz e farinhas de arroz e de soja

Abstract

The exclusion of gluten from the diet is a great challenge, since a lot of products that contain it are part of the population's food habits. The objective of this work was to evaluate the physical, chemical and sensory properties of gluten-free cookies, made with rice flour, rice bran and soy flour. Four formulations were made: FT-standard (wheat); FAFS-rice flour (50%) and soy flour (50%); FEFS-rice bran (50%) and soy flour (50%); FAFEFS-rice flour (33%), soy flour (33%) and rice bran (33%). The following physical parameters were evaluated: weight loss after cooking, increased diameter and thickness after cooking, and the expansion factor. The moisture, protein, fat, ash and carbohydrate contents were also determined. In the sensory analysis the attributes of appearance, colour, texture, flavour and overall acceptance were evaluated and the purchase intent determined. Regarding the physical parameters, FAFEFS showed statistically different results for the increase in diameter and expansion factor. As for the chemical analyses, FEFS showed statistically different values for the protein and dietary fibre contents. With respect to acceptability, the alternative treatments did not differ from the standard. The FAFEFS cookies showed the highest percentages for purchase intention. It can be concluded that cookies made with rice bran and soybean flour (FEFS) as a substitute for wheat flour are a viable alternative from the nutritional and sensory points of view.