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| Author(s): |
Tatiane Ferreira da Silva
Total Authors: 1
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| Document type: | Doctoral Thesis |
| Press: | São José do Rio Preto. 2016-09-09. |
| Institution: | Universidade Estadual Paulista (Unesp). Instituto de Biociências Letras e Ciências Exatas. São José do Rio Preto |
| Defense date: | 2016-08-12 |
| Advisor: | Ana Carolina Conti Silva |
| Abstract | |
Celiac disease has no cure and the gluten-free diet is the only treatment. In celiac patients, it is observed a calcium malabsorption due to the injury caused by the presence of gluten in the small intestine and, thus, the inulin enriched with oligofructose may contribute to celiacs, since it has a recognizable function for increasing calcium absorption. The manufacture of gluten-free bakery products is still a technological challenge, due to sensory changes caused by the absence of this component. Therefore, in order to contribute to the diet variety and to promote calcium absorption in celiacs, this research aimed to develop gluten-free chocolate cookies added of inulin enriched with oligofructose. First, the replacement of wheat flour by gluten-free flours was studied for selection of the best substitute in chocolate cookies. Then, two studies were conducted about the incorporation of inulin/oligofructose in the chocolate cookies, which were characterized regarding to chemical (only for the second study), physical and sensory characteristics. For the production of gluten-free chocolate cookies, the rice flour is the best substitute of wheat flour in this product. For the first study about the incorporation of inulin/oligofructose, as substitute of fat (butter) and sugar, the chocolate cookies were extremely hard, even those with a lower proportion of inulin/oligofructose. Thus, a second study was performed, through the partial replacement of rice flour by 25, 50 and 75% of inulin/oligofructose. The chocolate cookie with 25% of replacement of rice flour by inulin/oligofructose is so accepted as the cookie with 100% of rice flour (standard) and the commercial cookie for the majority of sensory attributes, overall acceptability and purchase intent. This acceptability is result of the greater intensity of the descriptive terms grittiness and fracturability, yellowness (b*) and specific volume of the chocolate cookie with 25% of replacement of rice flour by the inulin/oligofructose, besides lower intensities of the descriptive terms caramel aroma, caramel flavor, brightness, adhesiveness, chewiness, sweet taste and hardness, and lower instrumental cutting force. Furthermore, the chocolate cookies with replacement of rice flour by the inulin/oligofructose have claim as potentially prebiotics and may be declared as "gluten-free". Finally, considering respectively the daily consumption of 3 portions, 2 portions and 1 portion of gluten-free chocolate cookies with replacement of rice flour by 25, 50 and 75% of inulin/oligofructose, the recommendation of 8 g/day to increase calcium absorption is achieved. (AU) | |