Banca de DEFESA: MYLENA RAFAELLE MACIEL GUIMARÃES

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : MYLENA RAFAELLE MACIEL GUIMARÃES
DATE: 04/04/2024
TIME: 09:00
LOCAL: Remoto
TITLE:

Characterization of vegans gluten-free breads formulated with mixed rice and chickpea flour

KEY WORDS:

Extrusion, celiac, bakery, vegan, nutrition

PAGES: 83
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Tecnologia de Alimentos
SPECIALTY: Tecnologia de Alimentos Dietéticos e Nutricionais
SUMMARY:

Celiac disease is a chronic disease of autoimmune origin that develops in genetically susceptible individuals due to the ingestion of the gluten-forming protein naturally present in grains such as wheat, rye and barley. It is considered an inflammatory disease of the small intestine, associated with food intolerance, affecting approximately 1% of the world population. Therefore, the most important treatment is strict adherence to a completely gluten-free diet, which guarantees improvement in symptoms and normalization of serological markers. Extrusion is a heat treatment process that, through the combination of heat, moisture and mechanical work, alters raw materials to provide new shapes and structures with new functional and nutritional properties. The extrusion process offers several applications, mainly in the food industry, producing products such as breakfast cereals, snacks, pasta, pre-gelatinized flours and starches for the formulation of various products, as in this case, for making bread. This research aimed to characterize the physical, chemical and technological properties of vegan gluten-free breads formulated with mixed rice and chickpea flour. The proximate composition of the breads was determined, analyzing moisture, water activity, proteins, lipids, ash, dietary fiber, carbohydrates, granulometry and color. The breads were prepared, then the best result was verified in relation to texture (hardness, elasticity, cohesiveness and chewiness), color (crust and crumb) and specific volume and their effects on textural parameters, color, specific volume, water activity, proximate composition and in vitro digestibility. The data were subjected to analysis of variance (ANOVA) and the means were compared using the Tukey test (p ˂ 0.05). Vegan gluten-free breads with good technological quality were obtained with similar characteristics and higher fiber content than commercially available gluten-free breads.

COMMITTEE MEMBERS:
Presidente - ***.290.788-** - JOSÉ LUIS RAMIREZ ASCHERI - EMBRAPA
Interno - ***.412.587-** - CARLOS WANDERLEI PILER DE CARVALHO - EMBRAPA
Externa à Instituição - ANNA RAFAELA CAVALCANTE BRAGA - UNIFESP