Para avaliação microbiológica dos biscoitos foram realizados os controles microbiológicos preconizados pela legislação para biscoito segundo RDC n° 12 de 02 de janeiro de 2001 (BRASIL, 2001) que aprova o regulamento técnico sobre os padrões microbiológicos de biscoitos para contagens de coliformes totais e termotolerantes, bactérias aeróbias mesófilas, Staphylococcus coagulase-positiva, e verificação da presença de
Salmonella spp. segundo metodologia preconizada pela American Public Health Association
(APHA, 2001).
Para a contagem de bolores e leveduras utilizou-se a técnica spread plate, onde 0,1 mL de cada diluição foram espalhadas com auxílio de alça de Drigalsky na superfície de placas de Petri contendo Agar Sabouraud, seguido de incubação a 25 °C por 3-5 dias segundo. Após a incubação, efetuou-se a contagem das colônias, sendo os resultados expressos em UFC/g. 3.8 TESTE DE ACEITAÇÃO
O Teste de aceitação global foi conduzido com 80 voluntários não treinados, que previamente foram submetidos a um questionário com dados pessoais. Posteriormente, foram servidos os biscoito codificados (o de quinoa e um biscoito similar, sem glúten, de marca comercial) e avaliados quanto a aceitação global e intenção de compra. Foi orientado a ingestão de água entre a degustação de cada biscoito com o intuito de retirar o sabor residual e a não interferência na avaliação do biscoito seguinte. Os julgadores eram estudantes, funcionários e professores da Faculdade Maurício de Nassau (João Pessoa), sendo 34,7% do gênero masculino e 65,3% do sexo feminino, no qual 83% estavam compreendidos na faixa
etária de 18 a 40 anos enquanto 17% apresentavam-se acima de 40 anos. Esse teste foi conduzido no laboratório da mesma instituição, na qual os participantes pertenciam.
Os atributos foram avaliados utilizando uma escala hedônica de 9 pontos para a aceitação global, que contêm os termos definidos entre “gostei muitíssimo” e “desgostei muitíssimo” contendo ponto intermediário com o termo “nem gostei; nem desgostei” de (STONE; SIDEL, 1985). Para a intenção de compra, os participantes responderam uma escala de 5 pontos que expressa a vontade em consumir, adquirir ou comprar, um produto que lhe é oferecido onde os termos eram definidos entre “provavelmente compraria” a “provavelmente não compraria” e, no ponto intermediário “talvez compraria”. Os resultados foram obtidos através da média dos valores.
Os testes de aceitação foram realizados após aprovação pelo Comitê de Ética em Pesquisa do Centro de Ciências da Saúde da Universidade Federal da Paraíba, com a referência 0168/11.
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5. RESULTADOS
Os resultados estão apresentados na forma de artigo intitulado “Otimização de cookie isento de glúten a base de quinoa (Chenopodium quinoa Willd.) utilizando planejamento experimental de mistura”, que foi submetido à revista LWT - Food Science and Technology, classificada na área de Ciência de Alimentos da CAPES como A2.
5. 1 ARTIGO 1
Optimisation of a gluten-free quinoa (Chenopodium quinoa Willd.)-based cookie using an experimental mixture design
Running title: Quality of gluten-free and quinoa-based cookies
Isabelle de Lima Brito1, Marta Suely Madruga1, Evandro Leite de Souza2, Raul Hernan Castro Gomez3, Fábio Yamashita3 and Marciane Magnani1*
1
Departamento de Engenharia de Alimentos, Centro de Tecnologia, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brasil (Department of Food Engineering, Technology
Center, Federal University of Paraíba, João Pessoa, Paraíba, Brazil)
2
Departamento de Nutrição, Centro de Ciências da Saúde, Universidade Federal da Paraíba, João Pessoa, Paraíba, Brasil (Department of Nutrition, Center of Health Sciences, Federal University of Paraíba, João Pessoa, Paraíba, Brazil).
3
Departamento de Ciência e Tecnologia de Alimentos, Centro de Ciências Agrárias, Universidade Estadual de Londrina (UEL), 86051-980, Londrina - Paraná, Brasil (Department of Food Science and Technology, Center for Agricultural Sciences, Londrina State University (UEL), 86051-980, Londrina - Paraná, Brazil).
*Corresponding author: Departamento de Engenharia de Alimentoso, Universidade Federal da Paraíba, Campus I, 58051-900, Cidade Universitária, João Pessoa, Paraíba, Brasil (Department of Food Engeering, Federal University of Paraiba, Campus I, 58051-900, João Pessoa, Paraíba, Brazil). Phone: +55 83 3216 7417; E-mail: magnani2@gmail.com
Abstract
A formulation of a gluten-free quinoa (Chenopodium quinoa Willd.)-based cookie was developed from experimental data generated from formulations containing different proportions of quinoa flour (QF), quinoa flakes (QFL) and corn starch (CS) optimised for parameters of hardness, colour and specific volume (dependent variables). CS had a positive effect on the lightness of the cookies, but increases in the amounts of QF and QFL in the mixture resulted in darker cookies. QF showed a negative effect on the specific volume, producing less bulky cookies, and QF and QFL had a positive synergistic effect on the hardness of the cookies. The optimised formulation composed of 30% QF, 25% QFL and 45% CS showed nutritional features that characterised the gluten-free quinoa-based cookie as a product rich in dietary fibre (11%) and a good source of essential amino acids, linolenic acid and minerals; the formulation also presented a good acceptance rate and purchase intention. Keywords: bakery products, quinoa, mixture design, optimisation
1. Introduction
The increasing consumer demand for foods that combine additional benefits in addition to nutrients imposes on the food industry a need for advances in ingredients and formulations, particularly for the production of functional foods (Falguera et al. 2012). Quinoa (Chenopodium quinoa Willd) is a gluten-free pseudo-cereal that contains a high amount of fibre, high biological-value proteins, essential fatty acids (ω-3 and ω-6), vitamins, and minerals (James, 2009). Consumed in natura or processed as flakes, flour, or snacks, quinoa can also be used in the baking industry because the starch present in the seeds has properties similar to those found in wheat (Gómez-Caravaca et al. 2011). In addition to augmenting the nutritional value, the addition of quinoa has shown positive effects on the rheological characteristics of baking products (Stick et al. 2011; Calderelli et al. 2010; Chillo et al. 2009).
Among bakery products, cookie-type biscuits are highlighted due to their long shelf life and wide acceptance by consumers of all ages (Chevallier et al. 2000), making these items attractive in the development of alternative products, such as gluten-free foods. In the design of new products, parameters such as texture, colour and volume, which directly influence consumer acceptance, should be considered. Within this context, the experimental design of mixtures is a tool that allows modelling by simulating and optimising certain properties of the ingredients in a formulation, thus decreasing the production time and cost (Dutcosky et al. 2006; Schabbach et al. 2003).
Considering these aspects, the present study used the experimental design of mixtures aimed to optimise a formulation of gluten-free quinoa-based cookies. The effects and interactions of the components of the ternary mixture composed of quinoa flour, quinoa flakes and corn starch and their effects on the texture, colour, and specific volume of the prepared
cookies were considered. In addition, the cookies obtained using the optimised formulation
were characterised with regard to their nutritional and sensory aspects.
2. Material and Methods
2.1. Experimental design of mixtures
A full Simplex Lattice factorial was implemented for the experimental design of the mixtures, with internal points and global centroid and without restrictions for minimum and maximum levels, using the Statistica 7.0 software (Statsoft, 2004) (Table 1). The quinoa flour (QF), quinoa flakes (QFL) and corn starch (CS) concentrations ranged in each assay, amounting to 100% for the equivalent of 55.7% of the formulation, whereas the remaining components remained constant (Pessanha et al. 2009).
The order of execution of the assays was randomised, and the dependent variables