Orientador: Yoon Kil Chang / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-18T02:02:28Z (GMT). No. of bitstreams: 1 Almeida_OsmarPatriciode_D.pdf: 100022462 bytes, checksum: 269e201898013558151a84656469d230 (MD5) Previous issue date: 2011 / Resumo: Disponibilizar aos celíacos a variedade de alimentos que não lhes é permitida consumir tem sido um desafio aos pesquisadores na área de alimentos. O pão tem sido objeto de estudo profundo pois nesse produto, em especial, a substituição da funcionalidade tecnológica do glúten que é particularmente não trivial. O objetivo do presente trabalho foi o de desenvolver um pão de forma sem glúten a base de farinha de arroz, com características similares a um pão de forma tradicional. O intento tecnológico de pesquisa foi dividido em cinco etapas, a saber: revisão bibliográfica, mapeamento geral e desenvolvimento de formulação-base, estudando-se variáveis significativas via planejamento de Plackett e Burman, a partir da determinação das variáveis significativas o delineamento composto central rotacional 24 incluindo 8 ensaios axiais e 4 repetições no ponto central, seguido de um delineamento composto central rotacional 22 incluindo 4 ensaios axiais e 4 repetições no ponto central. Na etapa inicial estudaram-se 50 formulações, envolvendo 32 ingredientes e 12 variáveis de processo. Ao final desenvolveu-se um pão de forma sem glúten, cuja formulação pode ser obtida mediante a substituição da farinha de trigo pela mistura de farinha de arroz, fécula de mandioca modificada e albumina de ovo acidificada e desidratada. A farinha de arroz mostrou-se uma boa base de trabalho, atuando como agente de corpo. A fécula de mandioca modificada proveu consistência e coesividade à massa. A albumina de ovo acidificada e desidratada substituiu o glúten, sendo a responsável pelo crescimento da massa. Adicionou-se ainda o hidrocoloide carboximetilcelulose que, atuando como espessante, contribuiu para a viscosidade da massa e absorção de água pela mesma. Os demais ingredientes atuaram de forma análoga a uma formulação tradicional de pão de forma produzidos com farinha de trigo. O processo de produção mostrou que o uso de batedeira com agitador tipo raquete, relação volume de forma/peso de massa de 3,71 mL/g em uma forma de 21 x 10 x 10 cm (c x l x a), tempo de fermentação de 60 minutos a 40°C realizada a 85% de umidade relativa, seguida de forneamento a temperatura de 180°C por 23 minutos e resfriamento de 60 minutos promoveu os melhores resultados. Todas as amostras após 24 horas do seu preparo apresentaram-se excessivamente firmes. O delineamento experimental de Plackett e Burman foi empregado em sequência para determinar quais variáveis possuíam efeito significativo (p<0,10) sobre a altura média da fatia central e a firmeza do miolo nos dias 01, 03, 07 e 10 após a produção de pães de forma sem glúten a base de farinha de arroz. A firmeza foi influenciada pela fécula de mandioca modificada, amilase maltogênica e água, enquanto a protease fúngica, albumina de ovo acidificada e desidratada e água apresentaram efeito sobre a altura média da fatia central. A falta de preenchimento da forma pela massa batida afetou a cor da crosta dos pães, devido a sua falta de exposição ao calor. A consistência da massa influenciou a característica da casca. Massas com excesso de água e consequentemente menos estrutura colapsaram comprometendo a simetria. A cor do miolo apresentou-se mais clara à medida que a altura média da fatia central das peças estava acima de 100 mm. A estrutura do miolo seguiu a tendência da cor, com exceção de PB11, onde os níveis de albumina de ovo acidificada e desidratada e água eram máximos e o nível de fécula de mandioca modificada era mínimo, que além do bom crescimento possuía uma estrutura do miolo mais fechada. A formulação PB11 apresentou uma mastigação similar a um pão de forma tradicional. O aroma e o sabor variaram entre o leve de farinha de arroz a neutro, com uma ressalva para as fórmulas PB02 e PB05, onde os níveis de fécula de mandioca modificada e albumina de ovo acidificada e desidratada eram máximos e o nível de água era mínimo, cujos sabores foram desagradáveis. Uma vez definidas as variáveis significativas empregou-se o delineamento composto central rotacional 24 incluindo 8 ensaios axiais e 4 repetições no ponto central para determinar quais variáveis independentes - albumina de ovo desidratada e acidificada, água, enzima amilase maltogênica, fécula de mandioca modificada - possuíam efeito significativo sobre a altura média da fatia central e a firmeza do miolo nos dias 01, 03, 07 e 10 de pães de forma sem glúten a base de farinha de arroz. Como resultado deste delineamento, verificou-se que a altura média da fatia central foi positiva e significativamente impactada (p<0,05) pela água na forma em um contorno quadrático com um máximo no nível 1,1. Com relação à firmeza, esta foi significativa, linear e positivamente afetada (p<0,10 dia 01 e p<0,05 demais dias) pela fécula de mandioca modificada, albumina de ovo acidificada e desidratada. Os termos quadrático e linear da água sobre a firmeza foram significativamente positivo e negativo, respectivamente (p<0,10 dia 01 e p<0,05 demais dias). Ao contrário do que se esperava, a enzima amilase maltogênica não apresentou efeito sobre a firmeza. Todos os pães apresentaram bom crescimento e características visuais, carecendo de sabor que variou entre o leve de farinha de arroz ao amargo. Como a etapa anterior não contemplou a enzima protease fúngica, uma das variáveis significativas determinada pela planejamento de Plackett e Burman, realizou-se o delineamento composto central rotacional 22 incluindo 4 ensaios axiais e 4 repetições no ponto central foi empregado para determinar quais variáveis independentes ¿ carboximetilcelulose (cmc) e enzima protease fúngica (eprt) - possuíam efeito significativo sobre a altura média da fatia central, a firmeza do miolo nos dias 01, 03, 07 e 10, volume específico e tempo de fermentação de pães de forma sem glúten a base de farinha de arroz. Como resultado deste trabalho, verificou-se que a altura média da fatia central foi positiva e significativamente impactada (p<0,05) pela eprt na forma em um contorno quadrático, linearmente pela cmc e pela relação dos termos lineares da eprt e da cmc. Com relação à firmeza esta foi significativa e positivamente impactada pela cmc em termos linear e quadrático para os dias 01, 03 e 07 após a produção, (p<0,05, p<0,05 e p<0,10), enquanto a firmeza do dia 10 foi afetada negativamente apenas pelo termo linear da cmc (p<0,10). O volume específico foi positivamente afetado (p<0,10) pela cmc de forma linear, enquanto o tempo de fermentação o foi positivamente pelo termo quadrático apenas (p<0,10). Todos os pães apresentaram bom crescimento e boa mastigabilidade. O sabor manteve-se neutro, com exceção do experimento que possuía o nível mínimo de cmc que colapsou e apresentou amargor. A partir destes resultados criaram-se modelos matemáticos para a firmeza nos dias 01, 03, 07 e 10 de vida de prateleira, altura média da fatia central, volume específico e tempo de fermentação. Os modelos foram testados e validados no ponto ótimo de firmeza no dia 01 de vida de prateleira e altura média da fatia central, cmc = 0,8 e eprt = 1,41 (variáveis codificadas). A análise sensorial mostrou que o pão sem glúten apresentou características muito próximas de um pão de forma tradicional (p<0,01). Concluiu-se que é possível produzir pães de forma com formulação a base de farinha de arroz com características similares de um pão de forma tradicional, havendo ainda oportunidade de melhoria para a textura e o sabor / Abstract: It is being a challenge for researchers in the food field to make available to the celiac the variety of foods that they are not allowed to consume. The bread has been studied as deep in it, especially the replacement of the technological functionality of gluten, which is particularly nontrivial. The objective of this work was to develop gluten-free bread based on rice flour, with similar characteristics of a traditional loaf. The technological intent of research was divided in five parts: literature review, general mapping and basic formulation development, screening of significant variables via Plackett and Burman design, once determined the significant variables, central composite rotational design 24 including eight star points and four replicates at the central point, followed by central composite rotational design 22 including four star points and four replicates at the central point. In the initial stage 50 formulations were examined, involving 32 ingredients and 12 process variables. At the end, gluten-free pan bread was developed, whose formulation can be obtained by replacing the wheat flour by a mix of rice flour, tapioca starch and modified egg albumen acidified and dehydrated. The rice flour was found to be a good working basis, acting as agent of the body. The modified tapioca starch provided consistency and cohesiveness to the dough. The egg albumen acidified and dehydrated replaced the gluten being responsible for the growth of the dough. Hydrocolloid (carboxymethyl) cellulose was also added, acting as a thickener, contributing to the dough viscosity and water absorption. The other ingredients acted similarly to a traditional formulation of pan bread prepared with wheat flour. The production process has shown that using an mixer with paddle, dough ratio of 3.71 mL/g in a pan 21 x 10 x 10 cm (l x w x h), fermentation of 60 minutes at 40°C held at 85% of relative humidity, followed by baking temperature of 180°C during 23 minutes and cooling during 60 minutes promoted the best results. All samples after 24 hours of its preparation presented an excessive firmness. The experimental design of Plackett and Burman was applied in sequence to determine which variables had significant effect (p <0.10) on the average height of the central slice and firmness on days 01, 03, 07 and 10 after produced of loaves of gluten-free bread based on rice flour. The firmness was influenced by modified cassava starch, maltogenic amylase and water, while the protease, powdered and acidified egg albumen and water had effect on the average height of the center slice The lack of pan flow affected the bread¿s crust color, due to lower heat contact on the surface. The dough consistency influenced the characteristic of the crust. Dough with water in excess and consequently with less structure, had collapsed compromising the symmetry. The crumb color was whiter as the average height of the central slice of the pieces was above 100 mm. The crumb structure followed the trend of color, except PB11, where the levels of powdered and acidified egg albumen and water were maximum and modified cassava starch was minimum, that aside from presenting good height, had a more closed crumb structure. The formulation PB11 presented similar chewing to traditional pan bread. The aroma and flavor ranged from the light of rice flourish to neutral, with remark for formulas PB02 and PB05, where the levels of modified cassava starch and powdered and acidified egg albumen were maximum and water was minimum, whose flavors were unpleasant. Once determined the significant variables the central composite rotational design 24 including eight star points and four replicates at the central point was used to determine which independent variables - dried and acidified egg albumen, water, enzyme maltogenic amylase and modified cassava starch ¿ had a significant effect on the average height of central slice and crumb firmness on days 01, 03, 07 and 10 of gluten-free loaves based on rice flour. As a result of this work, it was found that the average height of the central slice was positively and significantly impacted (p<0.05) by water in the form of a parabolic shape with a maximum at the level 1.1. Regarding the firmness, it was significantly, linear and positively affected (p <0.10 on day 01 and p <0.05 on the other days) by the modified cassava starch, dried and acidified egg albumen. The quadratic and linear terms of the water on the firmness were significantly positive and negative, respectively (p <0.10 on day 01 and p <0.05 on the other days). On the contrary expected, the enzyme maltogenic amylase showed no effect on firmness. All formulations showed good proofing and visual aspects, lacking the flavor that ranged from slightly rice flour to bitter. Once the fungal protease was not studied in the previous step, and it was noted as significant by the Plackett and Burman planning, the central composite rotational design 22 trials including 4 star points and 4 replicates at the central point was employed to determine which independent variables - (carboxymethyl) cellulose (cmc) and fungal protease (eprt) - had a significant effect on the height of the central slice, the crumb firmness on days 01, 03, 07 and 10, specific volume and proofing time of gluten-free loaves based on rice flour. As a result of this work, it was found that the average height of the center slice was positively and significantly impacted (p <0.05) by eprt in the form of a parabolic shape by cmc in linear way, with a maximum at the level 2.0 and 0.8, respectively; and also the linear relationship of eprt and cmc. Regarding the firmness, it was significant and positively affected by the cmc linear and quadratic term for days 01, 03 and 07 after produced (p <0.05, p<0.05 and p<0.10), while the firmness of 10 days was affected negatively only by the linear term of the cmc (p <0.10). The specific volume was positively affected (p <0.10) by cmc linearly, while the quadratic term of cmc positively affected the fermentation (p <0.10). All formulations showed good bread development and good chewing characteristics. The taste remained neutral, with the exception of the experiment with the lowest level of cmc which collapsed and presented bitterness. From these results mathematical models for firmness on days 01, 03, 07 and 10, shelf life, the average height of the center slice, bulk and fermentation time were created. The models were tested and validated at optimum firmness in 01 days of shelf life and average height of the center slice, cmc = 0.8 and eprt = 1.41 (encoded variables). The sensorial analysis has shown that the gluten-free pan bread has presented characteristics very close to regular wheat loaf (p<0.01). It was concluded that it is possible to produce sliced bread based on recipe of rice flour with typical features of a traditional loaf, but that still presents opportunities of improvement in the texture and flavor / Doutorado / Tecnologia de Alimentos / Doutor em Tecnologia de Alimentos

Orientador: Fernanda Paula Collares Queiroz, Theo Guenter Kieckbusch / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-11T22:22:43Z (GMT). No. of bitstreams: 1 Bertan_LarissaCanhadas_D.pdf: 3212873 bytes, checksum: fe398494b5ab4899a63848bef01c100a (MD5) Previous issue date: 2008 / Resumo: Pesquisas sobre biofilmes à base de polímeros surgiram devido ao impacto ambiental aliado à necessidade de reduzir os resíduos sólidos. Atualmente, vários estudos estão voltados ao desenvolvimento de tecnologia que controle o crescimento indesejável de microorganismos, através de embalagens ativas. O objetivo deste trabalho foi obter as melhores formulações para o desenvolvimento de biofilmes ativos e avaliar sua aplicação no acondicionamento de pães de forma. Filmes simples e compostos à base de gelatina, glúten e amido (mandioca, mandioca modificado, milho ceroso e milho ceroso modificado) foram desenvolvidos e caracterizados quanto à permeabilidade ao vapor de água (PVA), permeabilidade ao oxigênio (PO2), solubilidade em água (SOL) e propriedades mecânicas (resistência à tração - RT e porcentagem de elongação - ELO), variando a concentração da macromolécula e do plastificante (glicerol). Os filmes contendo 10 g de gelatina com 5% de glicerol (em relação à massa seca da proteína) e o filme com 5 g de glúten, 32,5 mL de etanol/100 mL de solução, pH 5 e 20% de glicerol (em relação à massa seca da proteína) foram selecionados para a elaboração dos filmes compostos. Filmes compostos de glúten/gelatina (GLU/GEL), amido de mandioca/gelatina (AM/GEL), amido de mandioca modificado/gelatina (AMM/GEL), amido de milho ceroso/gelatina (AMC/GEL), amido de milho ceroso modificado/gelatina (AMCM/GEL) em diversas proporções 1:1, 1:4 e 4:1 e amido/gelatina/glúten (AM/GLU/GEL; AMM/GLU/GEL, AMC/GLU/GEL e AMCM/GEL) na proporção 1:1:1, também foram confeccionados e caracterizados. Os filmes compostos apresentaram menor PVA e maior RT que os filmes simples de gelatina. Os filmes compostos AMM/GEL, GLU/GEL e AMM/GLU/GEL, nas proporções 4:1; 4:1 e 1:1:1, respectivamente, foram utilizados no desenvolvimento de filmes ativos. Os filmes compostos foram adicionados de sorbato de potássio (SP) na concentração de 2 e 4% (p/v). A adição de SP provocou aumento na PVA, na SOL e na ELO e redução na RT, em relação aos filmes sem sorbato. A superfície dos filmes compostos mostrou-se lisa e homogênea, com exceção do filme AMM/GLU/GEL com 4% de SP. Para os testes de difusão em halo, foram isolados 5 fungos: (i) Eurotium chevalieri; (ii) Eurotium amstelodami; (iii) Wallemia sebii; (iv) Penicillium raistrickii e (v) Cladosporium sp. Os filmes que apresentaram maior eficiência na redução do crescimento dos fungos e melhores propriedades de barreira e mecânicas foram: (i) AMM/GEL e (ii) GLU/GEL, ambos com 2% de SP. Os filmes ativos selecionados no teste de difusão em halo apresentaram duas tangentes de perda (tan ?), indicando a existência de duas Tg. Os filmes de GLU/GEL, sem e com 2% SP, foram utilizados no acondicionamento de pão de forma, sendo que as fatias de pães justapostas foram intercaladas com os filmes ativos e colocadas em sacos de polietileno de baixa densidade. O uso de filmes entre as fatias provocou aumento da firmeza, diminuição da umidade e da atividade de água. A análise microbiológica não indicou diferença significativa entre a estocagem com filmes ativos e o controle. No 7° dia, os pães continham a quantidade máxima de SP permitida no produto pela legislação brasileira / Abstract: In recent years the research on polymer-based biofilms has seen considerable increase due to concern over environmental impact and the need to reduce solid residue generation. There are several studies concerning the control of microbial activity in prepared food using active packaging. The objective of this work was to develop the best formulation of active biofilms and to evaluate their performance in sliced bread packaging. Simple and composite films were developed, based on gelatin, gluten and diferent types of starch (cassava, modified cassava, waxy maize and modified waxy maize starches). Films were characterized for their permeability to water vapor (WVP), permeability to oxygen (PO2), solubility in water (SOL) and mechanical properties (tensile strengh -TS and elongation -ELO), using different concentrations of the macromolecules and plasticizer (glycerol). Films containing 10g of gelatin and 5% of glycerol (based on protein dry mass) and films with 5g of gluten, 32.5 mL of ethanol/mL of solution, at pH of 5 and 20% glycerol (based on protein dry mass) were selected for the manufacture of composite films. Composite films of gluten/gelatin (GLU/GEL), cassava starch/gelatin (CS/GEL), modified cassava starch/gelatin (MCS/GEL), waxy maize starch/gelatin (WMS/GEL), modified waxy maize starch/gelatin (MWMS/GEL), at 1:1, 1:4 and 4:1 ratios and starch/gelatin/gluten (S/GLU/GEL) at 1:1:1 ratio were manufactured and characterized. Composite films presented lower WVP and larger RT than simple gelatin film. Composite films based on MCS/GEL, GLU/GEL and MCS/GLU/GEL at 4:1, 4:1 and 1:1:1 ratios, respectively, were used for the development of active films usine, potassium sorbate (PS) at 2 and 4%, in volume concentrations. Addition of PS promoted increase in WVP, SOL and ELO as well as a decrease in TS, when compared to films with no added anti-microbial agent. Surface of the composite films were smooth and homogeneous except for the MCS/GLU/GEL with 4% PS. Five microorganisms were selected, for the diffusion halo assay: (i) Eurotium chevalieri; (ii) Eurotium amstelodami; (iii) Wallemia sebii; (iv) Penicillium raIstrickiI e (v) Cladosporium sp. Films that presented the best efficiency on reduction of microbial growth as well as best permeability and mechanical properties were: (i) MCS/GEL and (ii) GLU/GEL, both with 2% of added PS. The active films selected for the diffusion halo assay presented two loss tangent (tan?) values, an indication of two Tgs. GLU/GEL films, with no sorbate and with 2% sorbate, were used in sliced bread packaging. Each slice was placed between two sheets of active film and the whole bread was stored inside a low density polyethylene bag. The active films promoted an increase in firmness and a decrease in both moisture content and water activity of the slices. The microbial analysis, storage with active films showed no significant difference from the control sample. By the seventh day of storage the accumulated amout of, potassium sorbate liberated by the film achieved the limit set by Brazilian legislation / Doutorado / Doutor em Tecnologia de Alimentos

Orientador: Helena Maria André Bolini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-19T01:17:22Z (GMT). No. of bitstreams: 1 Mauricio_AngelicaAparecida_D.pdf: 2435386 bytes, checksum: 5945d9533cc0ccfd4509978a82ba8f53 (MD5) Previous issue date: 2011 / Resumo: As mudanças no processamento e a crescente exigência do consumidor por alimentos que apresentem, além da alta qualidade sensorial e nutricional, benefícios associados à saúde, fazem surgir à necessidade de novos produtos que possam atender a essas exigências do mercado. O presente trabalho teve como principal objetivo o desenvolvimento e a caracterização de um bolo de cenoura sem glúten e diet, avaliar a aceitação por consumidores e determinar a intenção de compra. Para dar início a pesquisa, primeiramente, desenvolveu-se um mix de farinhas sem glúten a fim de identificar as características do bolo produzido com o mix e compará-las aos 2 tipos de bolo produzidos com glúten, mas com diferentes tipos de gordura. As formulações de bolo isentos de glúten (BIG) produzidos com MIX -1 e MIX +1, bolo com glúten e óleo de milho (BGOM) e bolo com glúten e óleo de palma (BGOP) 80 e 100g, foram avaliadas quanto ao seu valor nutricional, preferência e intenção de compra. Os bolos BIG MIX-1 e BGOP 80g apresentaram valor nutricional, preferência e intenção de compra comparáveis ao da formulação padrão. Portanto, o MIX-1 isento de glúten e o óleo de palma podem ser utilizados como ingredientes de bolo de cenoura, fornecendo produtos com características que atendem às exigências do mercado consumidor. Para dar continuidade à pesquisa, o novo objetivo traçado foi a partir do mix isento de glúten, que buscou desenvolver e padronizar novas fórmulas de bolo de cenoura sem glúten e avaliar sua aceitação. Para tal, devido ao grande número de variáveis, optou-se por utilizar somente o mix de farinhas isenta de glúten e o óleo de milho, deixando assim a sugestão de novos experimentos com óleo de palma. Para o delineamento experimental com 12 ensaios, foram elaborados três diferentes mix de quatro farinhas sem glúten. Os atributos dos bolos preparados com esses mix foram comparados com os atributos do bolo padrão com glúten. Os resultados foram analisados por ANOVA, Teste de Tukey (p<0,05) e Análise de Cluster. Houve três ensaios que não diferiram significativamente do bolo padrão. As melhores formulações obtiveram razão de massa entre seis e quatro. As fórmulas sem glúten obtiveram notas de aceitação global entre 7,55 e 6,80 e a padrão, 7,15. Os atributos dureza, fraturabilidade, adesividade e gomosidade interferiram negativamente na aceitação e, maciez, elasticidade, coesividade e atividade de água interferiram positivamente. Dessa forma, é possível afirmar que é viável substituir a farinha de trigo por farinhas isentas de glúten na produção de bolo de cenoura mantendo suas características sensoriais. Depois de ter chegado a resultados que apontaram que a razão da massa entre seis e quatro foram as que sugeriram melhor resposta sensorial e instrumental, optou-se por dar continuidade à pesquisa padronizando as formulações isentas de glúten em relação à formulação padrão com glúten e também se inseriu um novo mix de farinhas isento de glúten e sem fubá uma vez que alguns consumidores comentaram detectar sabor de fubá nos bolos sem glúten. Além disso, elaborouse a versão diet (sem sacarose) das fórmulas sem glúten. Sendo assim, deu-se continuidade a pesquisa com o objetivo de avaliar o perfil sensorial e temporal e o índice de aceitação global das sete diferentes fórmulas de bolos de cenoura, com e sem glúten diet ou com sacarose. As fórmulas foram então submetidas aos testes descritivos de Análise Descritiva Quantitativa (ADQ) com 12 provadores treinados, e Análise de Tempo-Intensidade (TI) com 13 provadores treinados. Os resultados foram analisados por ANOVA, teste de Tukey (p<0,05) e Análise de componentes Principais (ACP). Para complementar as análises, aplicou-se teste de Aceitação Global (120 consumidores) analisado por ANOVA, Tukey (p<0,05) e Mapa de Preferência Externo (MPREFE) que permitiu conhecer os atributos descritivos preferidos pelo público consumidor a fim de garantir a aceitação do produto. Foram definidos 16 termos descritores para o estudo de ADQ e, somente o atributo gosto doce passou por estudo temporal. Observou-se que as amostras que continham fubá em sua fórmula apresentaram-se mais quebradiças, arenosas, aparentemente mais secas, menos macias e menos elásticas quando comparadas as fórmulas sem fubá. Em contrapartida, as fórmulas sem fubá mostraram-se mais adesivas, porém, com melhor sabor e aroma de cenoura, enquanto que a amostra padrão, com glúten e sacarose, caracterizou-se por ser a mais macia, devido à presença de glúten. Quanto ao estudo temporal de gosto doce, as amostras não apresentaram diferença significativa entre si. As diferenças observadas pela equipe treinada de ADQ não foram detectadas pelos consumidores, que demonstraram boa aceitação para todas as amostras sem diferença. Além disso, pelo MPREFE, foi possível concluir que os consumidores esperam que bolo de cenoura seja mais macio e úmido, além de poroso e com aroma adocicado, mesmo esses dois últimos atributos sendo esperados em menor intensidade. Concluiu-se, portanto, que a substituição de farinha de trigo e sacarose em bolo de cenoura é possível e atende as expectativas dos consumidores. Para finalizar a pesquisa, fez-se novamente a análise de aceitação das sete fórmulas de bolo de cenoura, padrão e sem glúten, com e sem sacarose, com objetivo de avaliar os atributos aparência, aroma, sabor, textura e impressão global com 120 consumidores de bolo de cenoura por utilização de escala hedônica linear de 9 cm. Os dados foram analisados por ANOVA, teste de medias de Tukey (p<0,05), Mapa de Preferência Interno e Dendograma. Alem disso, dados de parâmetros de textura como dureza, adesividade, gomosidade, mastigabilidade, coesividade, fraturabilidade, maciez e elasticidade, atividade de água e cor das amostras foram analisados por Partial Least Square (PLS) para que fosse possível determinar a influência desses parâmetros instrumentais na aceitação hedônica dos consumidores. Observou-se que todos os bolos foram bem aceitos, exceto a amostra Sem Glúten Diet elaborada com mix +1 (SGD+1) uma vez que esta amostra deixou o consumidor em dúvida e foi a que obteve menores porcentagens para o aspecto avaliado de doçura ideal e intenção de compra e a que se apresentou com sabor mais acentuado de fubá. Quanto aos aspectos instrumentais analisados, coesividade e elasticidade influenciaram positivamente na aceitação dos produtos. Os demais parâmetros não foram considerados parâmetros relevantes pelos consumidores nas análises de aceitação dos bolos. Finalmente, obteve-se resultados de intenção de compra para as amostras por meio de escala de atitude estruturada de 5 pontos. Os provadores indicaram ter interesse em adquirir os bolos, com exceção da amostra SGD+1, caso estivessem disponíveis para compra / Abstract: Changes in food process and the higher demand for foods that have health benefits, besides high sensory and nutritional quality, make new-products development necessary. This study aimed to develop different formulas of glutenfree carrot cake with maize oil and traditional carrot cakes with wheat flour and maize oil or palm oil. Acceptance by consumers, their purchase intention and the nutritional facts of the formulas were also goals of this research. Firstly, a mix of gluten-free flours was suggested in order to replace wheat flour in cakes. Glutenfree cake was compared to two types of cake made with wheat flour (gluten) and with different types of fat. The gluten-free cake (BIG) produced with MIX -1, the cake with gluten and maize oil (BGOM) and the cake with gluten and palm oil (BGOP) with 80 and 100g were assessed for their nutritional values, preference and purchase intent. BIG MIX-1 and BGOP 80g had nutritional values, preference and purchase intent comparable to standard formulation. Therefore, the glutenfree-flour mix (MIX-1) and palm oil can be used as ingredients for carrot cake, providing products with features that meet the requirements of the consumer market. Secondly, a new goal was drawn and new gluten-free formulas were developed and standardized from the first suggested gluten-free-flour mix. Acceptance rates were one more time evaluated. For this purpose and due to the large number of variables, mix of gluten-free flours and maize oil were the only two variables chosen. Thus, we left the suggestion of new experiments with palm oil. For the 12-essays-experimental design, three gluten-free mixes with four different gluten-free flours were developed. The attributes of the cakes made with these mixes were compared with the attributes of the standard cake, with gluten. The results were analyzed by ANOVA, Tukey test (p<0.05) and Cluster Analysis. Three trials did not differ significantly from standard cake. The best formulas have obtained mass ratio between six and four. Overall linking of the gluten-free formulas was scored between 7.55 and 6.80 and the standard, gained 7.15. Hardness, fracturability, gumminess and Adhesiveness interfered negatively in the acceptance, while Softness, resilience, cohesiveness and water activity interfered in a positive way. Thus, it can be said that it is feasible to substitute wheat flour for gluten-free flours in the production of carrot cake and keep its sensory characteristics. Once we have reached results that showed that the ratio of mass between six and four presented the best sensory and instrumental responses we decided to continue the research by standardizing the gluten-free formulations and also suggested a new mix of gluten-free flour, but at this time, without corn meal once some consumers commented that cakes with that flour tasted like cornmeal cake. In addition, we elaborated the diet version (without sucrose) of gluten-free formulas. So, the novel goal was to assess the sensory and temporal profiles and the overall acceptance rate of the new seven different formulas of carrot cakes. The formulas were then evaluated by Descriptive Quantitative Analysis (QDA) with 12 trained panelists and by Time-Intensity Analysis (TI) with 13 trained panelists. The results were analyzed by ANOVA, Tukey test (p<0.05) and Principal Component Analysis (PCA). In order to complement the analysis, Global Acceptance was carried out with 120 consumers and its results were analyzed by ANOVA, Tukey (p <0.05) and External Preference Mapping (MPREFE) which informed the descriptive attributes most preferred by the consumers in order to ensure acceptance of the products. Sixteen descriptor terms were defined during QDA study, and only sweet taste attribute underwent temporal study. It was observed that the samples that contained corn meal in its formula were more brittle, sandy, apparently drier, less elastic and less soft. In contrast, the formulas without cornmeal were more adhesive, but with better taste and flavor of carrots, while the standard sample, with gluten and sucrose, was said as being the softest, due to the presence of gluten. Cake samples showed no significant difference for the temporal profile of their sweet taste. The differences observed by the QDA trained panelists were not detected by consumers, who showed good acceptance for all samples with no difference. Furthermore, MPREFE shows that, for consumers, carrot cakes are supposed to be moist and soft, porous and smell sweet. Therefore, it was concluded that the replacement of wheat flour and sucrose in carrot cake is possible and meets consumer expectations. Finally, acceptance of appearance, aroma, flavor, texture and overall liking of the seven samples was evaluated by 120 consumers of carrot cake using the 9cm-linear scale. Data were analyzed by ANOVA, Tukey test (p <0.05), internal preference mapping and dendogram. Furthermore, data of texture parameters such as hardness, adhesiveness, gumminess, chewiness, cohesiveness, fracturability and resilience, water activity and color of the samples were analyzed by Partial Least Square (PLS) in order to determine the influence of instrumental parameters on consumers' hedonic acceptance. It was observed that all the cakes were well accepted, except the SGD 1, which sweetness seemed to be questionable. As for the instrumental aspects, cohesiveness and elasticity have influenced the acceptance of products. The other parameters were not relevant to the panelists. Finally, we obtained results for purchase intention using the 5-point-attitude scale. Panelists indicated an interest in buying the cakes, except for the SGD 1 sample / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Alimentos e Nutrição

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No. of bitstreams: 2 license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Dissertacao_Chaiane_Goulart_Soares.pdf: 1237252 bytes, checksum: c9ae7a978e1e4b365f2f95e1e936725f (MD5) Previous issue date: 2017-08-31 / Sem bolsa / No processo de beneficiamento do arroz, é obtido como subproduto o farelo. A disponibilidade desse subproduto no Brasil é grande e sua utilização ocorre principalmente para a produção de ração animal, entretanto, grandes quantidades são desprezadas, pois o aproveitamento para consumo humano é incipiente e pouco diversificado. É caracterizado pelo seu alto valor nutricional, entretanto, o elevado conteúdo de lipídeos do farelo de arroz justifica sua pouca utilização em produtos alimentícios, devido sua instabilidade durante o armazenamento, podendo ser facilmente oxidado por enzimas causando ranço, mau cheiro, sabor amargo e tornando o alimento inadequado para consumo. Portanto, este subproduto deve passar por um processo de extração de óleo e estabilização para que possa ser introduzido na alimentação humana. O desenvolvimento de produtos enriquecidos nutricionalmente, sem glúten, com boas propriedades tecnológicas e sensoriais, possibilitando o reaproveitamento de subprodutos da indústria, se torna de grande importância para a comunidade científica, comércio e consumo geral. Dessa forma, objetivou-se, com o estudo, avaliar as propriedades nutricionais e tecnológicas do farelo de arroz desengordurado estabilizado e desenvolver biscoitos tipo cookies para avaliar suas características tecnológicas e sensoriais. Foi utilizado o farelo de arroz desengordurado estabilizado, onde foi avaliado sua composição proximal, capacidade antioxidante, acidez titulável, potencial hidrogeniônico (pH) e quantificação de vitamina C. Foram desenvolvidos biscoitos tipo cookies 100% farelo de arroz desengordurado com duas diferentes formulações, uma utilizando açúcar refinado e a outra com açúcar mascavo, para então realizar a análise sensorial dos cookies, a fim de verificar sua aceitação, preferência e intenção de compra. Verificou-se que o farelo de arroz desengordurado estabilizado, possui alto valor nutritivo, sendo fonte de proteína e fibra. A elaboração de biscoitos com boas características sensoriais e bom índice de aceitação a partir da substituição total do teor de farinha de trigo por farelo de arroz é possível, o que demonstra a viabilidade do emprego do farelo de arroz na produção de alimentos. / In the process of processing the rice, the bran is obtained as a by-product. The availability of this by-product in Brazil is great and its use in real time for the production of animal feed, however, large quantities are neglected, since the use for human consumption is incipient and little diversified. Is characterized by its high nutritional value, however, the high lipid content of rice bran justifies its low utilization in food products, due to its instability during storage, and can be easily oxidized by enzymes causing rancidity, bad smell, bitter taste and rendering, making the food unfit for consumption. Therefore, this by-product must undergo a process of oil extraction and stabilization so that it can be introduced into human food. The development of nutritionally enriched products, without gluten, with good technological and sensorial properties, allowing the reuse of by-products of the industry, becoming of great importance for the scientific community, commerce and general consumption. The objective of this study was to evaluate the properties and technology of stabilized defatted rice bran and to develop cookies to evaluate its technological and sensorial characteristics. The stabilized defatted rice bran was used, where its proximal composition, antioxidant capacity, titratable acidity, hydrogen ionic potential (pH) and quantification of vitamin C were evaluated. Cookies were developed with two different formulations, one using refined sugar and the other with brown sugar, to perform the sensorial analysis of cookies 100% defatted rice bran, in order to verify their acceptance, preference and purchase intention. It was verified that the defatted rice bran stabilized, has high nutritive value, being source of protein and fiber. The preparation of biscuits with good sensory characteristics and good acceptance rate from the total replacement of the wheat flour content by rice bran is possible, which demonstrates the feasibility of the use of rice bran in food production.

Master of Science / Food Science Institute / Fadi M. Aramouni / With an increasing number of people with celiac disease, the need for gluten-free products is inevitable. Sorghum is a grain safe for celiac patients. Therefore, the purpose of this work was to characterize four sorghum hybrids in terms of their grain and flour; then utilize the hybrids in a wheat-free product and test for physical, chemical, textural, and sensory differences. Flour tortillas were chosen for their current popularity and the lack of research and availability for gluten-free flour tortillas. Grain characterization included diameter, weight, and hardness as measured by the Single Kernel Characterization System and Tangential Abrasive Dehulling Device. Flour characterization included flour and starch particle size distributions, total starch, amylose content, starch pasting properties, moisture, crude protein, and ash content. Significant differences were found (p<0.05) among hybrids for each test except total starch. Gluten-free flour tortillas were made from the four sorghum hybrids in addition to a commercial sorghum flour. Tortilla weight, diameter, thickness, color, pH, Aw, and moisture content were measured along with extensibility and stretchability. A descriptive panel was trained and used to analyze the five samples. Significant differences were found (p<0.05) among samples for color, pH, Aw, and moisture content. Significant differences were also found (p<0.05) among samples for extensibility and stretchability. Extensibility was a more effective test in studying quality. The sensory panel found significant differences (p<0.05) for grain specks, angle of bend, rancidity, sweetness, springiness, hardness, and grittiness. The commercial flour had the highest score for angle bend and springiness and was, therefore, utilized in a consumer study. When compared to a gluten-free wrap already in the market, the sorghum flour tortilla made from this study scored significantly higher in all attributes, including overall acceptability. The commercial flour is thought to have preformed better than the other four samples due to its smaller particle size and greater starch damage allowing an increase in water absorption.

This thesis contains information about gluten free food market. It describes all main actors and also different types of business which can sell or manufacture gluten free food. Great emphasis is placed on understanding needs of "gluten free" customers identifying behavior which differentiate them inside this segment and also between regular customers. It also discovers opportunities and challenges on this market. Based on collected information it predicts possible future development.

La idea de negocio consiste en atender la demanda del consumo de postres libres de gluten de un público que padece de celiaquía, el cual es un mercado poco conocido en el Perú. La población aproximada según la Asociación de Celiacos en el Perú es de 1%, por ello, este proyecto empresarial presenta la creación del negocio de la Pastelería Gluten 4 Free. Cabe resaltar, que esta idea surge como la respuesta a una necesidad no satisfecha, ya que los Celiacos no logran ubicar con facilidad tiendas con diversos postres libres de gluten como chocolates, brownies, pasteles, alfajores, entre otras y que sean enviadas a domicilio o consumidas en el propio local, cuyos precios son accesibles, de consumo saludable, y de un servicio de venta y postventa que satisfará al público. Al contar con un equipo de trabajo con experiencia en al rubro administrativo, financiero, logístico, recursos humanos y chef, se tiene una sólida base para hacer el negocio perdurable a través de los años. Por último, en los estados financieros se obtiene la sustentación de la sostenibilidad y escalabilidad del proyecto en el tiempo. Antes de terminar el año 5 se logra la recuperación de la inversión e incluso obtener utilidad neta. El método de financiamiento será a través de recursos propios, por lo que no requerirá la solicitud de préstamo a entidades financieras. Actualmente, se tiene previsto la inversión de cuatro accionistas por el importe de 19,544 soles, en caso un inversionista adicional desee invertir en el proyecto la inversión inicial de cada uno seria de 15,635 soles. / The business idea is to meet the demand for gluten-free desserts from a public that suffers from celiac disease, which is a little known market in Peru. The approximate population according to the Association of Celiacs in Peru is 1%, therefore, this business project presents the creation of the business of “Pastelería Gluten 4 Free”. It is worth noting that this idea arises as a response to an unsatisfied need, since celiacs are unable to easily locate stores with various gluten-free desserts such as chocolates, brownies, cakes, alfajores, among others, that are sent to their homes or consumed on site. These stores have accessible prices, healthy consumption, and a sales and after-sales service that will satisfy the public. By having a team with experience in the administrative, financial, logistical, human resources and chef areas, we have a solid base to make the business last through the years. Finally, in the financial statements we obtain the support of the sustainability and scalability of the project in time. Before the end of year 5, the investment is recovered, and even net profits are obtained. The financing method will be through own resources, so it will not require the application of loans to financial institutions. Currently, four shareholders are expected to invest 19,544 soles in the project. If an additional investor wishes to invest in the project, the initial investment of each will be 15,635 soles. / Trabajo de investigación

Celiac disease, a common autoimmune disease, affects ~1% of Americans. Treatment requires strict elimination of gluten, proteins found in wheat, rye, and barley. Individuals with celiac disease have been shown to have a lower quality of life than others without it. However, their quality of life has been known to improve with adherence to the gluten-free diet. Other than gluten-free diet adherence, little research has been completed on how specific eating patterns may impact the lives of individuals with celiac disease. In the general population, diet quality has been associated with health-related quality of life, where quality of life has been predictive of other outcomes, like mortality. Research in the general population has also shown an association between increased consumption of ultra-processed foods and adverse health outcomes, including obesity, cancer, and premature mortality, but none have explored its relation to quality of life. Among individuals with celiac disease, no studies have explored the relationship between diet quality or ultra-processing resulting from strictly adhering to a gluten-free diet and celiac disease-specific quality of life. This dissertation describes the eating patterns of a sample of 50 adults and 30 teens with celiac disease (the “sample”) to understand what they were eating, as well as the relationship between their diet quality and level of food processing to quality of life. Results were compared to a representative sampling of the population in the United States from the National Health and Nutrition Examination Survey (“NHANES”). The sample had room for improvement in their diet quality and levels of ultra-processing but performed favorably compared with NHANES. Using the Healthy Eating Index, the majority had scores considered suboptimal (mostly moderate scoring). However, using the Alternate Mediterranean Diet score, fewer had suboptimal scores (mostly moderate to high scoring). Differences between the measures’ scores reflected: (1) variations in measurement criteria, and (2) separate weights applied to those criteria. The sample had ultra-processed food consumption within the range associated with adverse health outcomes in some studies. With the exception of low folate and high lipids, most of the sample’s nutrient concerns reflected those in NHANES. The sample’s diet patterns were most similar to those in NHANES who had reported prior celiac disease diagnosis and were adhering to a gluten-free diet, with patterns significantly more favorable to other NHANES groups. In the general population, there was a consistent relationship with both higher Alternate Mediterranean Diet score and lower levels of ultra-processed food consumption as a percent of energy to better quality of life. Similar but less robust trends were found with the sample. Overall, results suggested that both higher adherence to healthier diet patterns (for example, more produce, legumes, nuts, whole grains, and less saturated fat) and lower levels of ultra-processing were associated with higher quality of life.

This diploma thesis deals with an influence of increasing temperature and water shortage on the content of gliadin proteins in four varieties of wheat: Bohemia, Pannonia, Tobak and RGT Reform. Samples were cultivated at 26, 29, 32, 35, 39 and 41 ° C. Due to the lack of culture samples at 41 ° C, these samples were not used for our experiment. Cultivation took place during flowering with sufficient moisture (with soil moisture higher than 70%) or under drought stress (with humidity below 30%). The A-PAGE method was used to separate gliadin fractions. Quantification was performed by computer densitometry. Significant influence of water availability on gluten protein content was found. The lack of moisture in the stress environment caused a relative increase in gliadin fractions compared to conventional conditions, especially in the Pannonia and RGT Reform varieties. The Pannonia and RGT Reform varieties responded most to the temperature, while Bohemia. The Tobak variety responded to the temperature in interaction with water scarcity. Due to the rising temperature, virtually all gliadin fractions in the Pannonia and RGT Reform varieties increased. The effect of drought often manifests itself in interaction with the influence of temperature. The most dramatic effect was the drought in interaction with temperature in the Tobak variety, where the gliadin content increased. In general, the temperature and drought were most affected by -gliadin fractions of all four varieties of wheat.

In this diploma thesis the influence of the nitrogen fertilization and drought on the change in the content of gliadin protein fractions in two genotypes of winter wheat Avenue and Tobac was studied. These two genotypes differ in vegetation time length. Half of the plants were fertilized using nitrogen fertilizer at 200 kg N/ha. One third of the plants were cultured under the conditions of early drought (in bloom season), other one third was grown under the conditions of of late drought (grain filling season), and last third was grown under the conditions of natural irrigation. Individual gliadin fractions were separated by using A-PAGE method and their content quantified by computer densitometry. Our results have shown increase in gliadin fractions content after nitrogen fertilization. Early drought itself caused significant increase in the levels of -gliadin fractions in Tobac genotype. Early and late drought in combination with nitrogen fertilization increased levels of gliadin fractions in Tobac genotype. Early drought in combination with nitrogen fertilization had no effect on Avenue genotype, except of -gliadin fractions which decreased significantly. Late drought in combination with nitrogen fertilization caused significant increase in gliadin content in Avenue genotype. The highest increase in gliadin content was observed in fraction -5 of the Tobac variety during interaction nitrogen fertilization with late drought.