Desenvolvimento de um produto de panificação gluten-free à base de polvilho com incorporação de chocolate

Abstract

Given the increasing celiac and gluten protein intolerant people, gluten-free products are gaining more and more space on the market. Although bakery products are more common in salty opcions, sugary ingredients are increasingly being introduced as a way to diversify the options to please the consumer who is increasingly demanding. Therefore, the aim of this work was to develop new starch based products with the incorporation of two different types of chocolate. It was carried out the technological characterization (texture, color, volume, specific volume, expansion ratio, weight loss and proximate composition) and a survey aiming to understand the consumption and purchase intention. After each analysis, the data were tabulated and analyzed statistically using SISVAR. It was observed a highter luminosity for the control sample, a color from yellowish to orange for the control and a brownish tone for the two new products. There was not observed significant difference between the samples for weight loss and expansion ratio. The control showed higher values for volume and specific volume. The three treatments showed high values of firmness, mainly the treatments with incorporation of chocolate. Regarding the proximate composition, the parameters analyzed showed correlations with the nutritional information present on the product label and also with the proximate composition presented by the TACO table (UNICAMP, 2011). The survey, in turn, showed great interest in the new product by the interviewees. It was concluded that the development of the new product is technologically feasible.