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Previous issue date: 2011-08-29 / Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES / Wheat dextrin act as a soluble dietary fiber, promoting regulation of gastrointestinal tract,
stabilization of insulin and blood glucose levels, as well as regulation of serum lipids. The
aim of this experimental work was to evaluate the influence of wheat dextrin addition on
rheological characteristics of the wheat dough and on technology and nutritional biscuit
quality. The effect of replacing part of the wheat flour (0, 5, 10 and 15%) by wheat dextrin on
the rheological characteristics of the dough was investigated using farinograph and
extensograph measurements. Three commercial wheat flours ranked as weak, intermediate
and strong were used for this purpose. Dough stability increased upon addition of wheat
dextrin, except for wheat flours such as intermediate and strong containing 15% of dextrin. At all level of replacement of dextrin by wheat flour, significant decrease in water absorption
was observed for all wheat flours tested. Weak and strong wheat dough with 5% of dextrin
has not influence on ratio R/E. Up to certain levels, wheat flour could be replaced by wheat
dextrin without compromise the dough consistency. A short-dough biscuit recipe with
different levels of wheat flour replacement (0, 7, 14 and 21%) by wheat dextrin was tested.
Physical, mechanical, sensory and nutritional characteristics of the biscuits were evaluated.
Sensory attributes such as crispness was improved with 7% of dextrin, flavor and global
acceptance have higher rates with 21%, comparing to biscuits without dextrin. The general
acceptance was better to the enriched fiber biscuit. The thickness, specific volume and spread of the biscuits were not negatively affected due to dextrin. There was significant increase in the width of the biscuits with 21% of wheat dextrin. Water activity and moisture content showed augment with addition of 14 and 21% of dextrin. Addition of wheat dextrin to biscuit promoted a yellowness color. Crispness perception of the biscuits with wheat dextrin was better than the common biscuit, both under compression and shear forces. Fiber analysis showed a significant increas e of soluble fiber values until 12.28% to the read-to-eat biscuits.Protein content of the biscuits showed values between 11.83 and 13.17%. Addition of wheat dextrin into biscuits formulation could be useful to adjust rheological parameters of dough towards target values. Addition of 21% of dextrin to biscuit showed acceptable properties, as well as higher soluble fiber content with lesser effect on sensorial neither physical properties of biscuit, which could causes rejection by consumers. / A dextrina de trigo pode ser classificada como uma fibra solúvel e entre alguns de seus benefícios estão a regulação do sistema digestivo, a estabilização do nível de glicose no sangue e a regulação dos lipídeos séricos. O objetivo desta pesquisa foi avaliar a influência da adição de dextrina de trigo sobre as características reológicas da massa de farinha de trigo e a qualidade tecnológica e nutricional de biscoitos. O efeito da substituição de parte da farinha por dextrina (0, 5, 10 e 15%) sobre as características reológicas da massa foi investigado por meio de farinografia e extensografia. Três farinhas de trigo diferentes foram utilizadas e classificadas como fraca, média e forte. A estabilidade de todas as farinhas aumentou com o
aumento de dextrina, exceto das farinhas média e forte com 15% de dextrina. Houve redução significativa da absorção de água, em todos os níveis de substituição por dextrina, para todas as farinhas. Não houve diferença entre a relação R/E das farinhas fraca e forte com 5% de dextrina. A adição de dextrina de trigo em biscoitos pode ser útil para se ajustar a reologia da massa e evitar prejuízos ao processo. Uma formulação de biscoito de massa curta com diferentes níveis de substituição de farinha (0, 7, 14 e 21%) por dextrina foi testada. Características tecnológicas e nutricionais dos biscoitos foram avaliadas. Em relação aos atributos sensoriais, a adição de 7% de dextrina melhorou a crocância e a adição de 21% melhorou o sabor e a aceitação geral dos biscoitos, em comparação ao biscoito sem dextrina. A espessura, a expansão e o volume específico dos biscoitos não foram impactados negativamente. Houve um aumento significativo no diâmetro dos biscoitos com 21% de dextrina. A atividade de água e umidade dos biscoitos aumentaram com a adição de 14 e 21% dextrina. As amostras com adição de dextrina tiveram uma coloração mais amarelada. O
biscoito com adição de 7% de dextrina apresentou maior fragilidade à compressão. A adição de dextrina aumentou a resistência ao cisalhamento dos biscoitos. Análises de fibra demonstraram aumentos significativos de fibras solúveis, até valores de 12,28% do produto final. Os níveis de proteína encontrados nos biscoitos variaram de 11,83 à 13,17%. Em relação ao biscoito, a adição de 21% de dextrina parece ser o mais indicado, já que possibilitou o maior incremento de fibras solúveis e não prejudicou as características sensoriais nem físicas do biscoito, ao ponto de tornar o mesmo inaceitável do ponto de vista do consumidor.
| Identifer | oai:union.ndltd.org:IBICT/oai:repositorio.bc.ufg.br:tede/3191 |
| Date | 29 August 2011 |
| Creators | Mansur, Christian Soares |
| Contributors | Takeuchi, Katiuchia Pereira, Silva, Maria Sebastiana, Silveira, Miriam Fontes Araújo, Torres, Maria Célia Lopes, Takeuchi, Katiuchia Pereira |
| Publisher | Universidade Federal de Goiás, Programa de Pós-graduação em Ciência e Tecnologia de Alimentos (EAEA), UFG, Brasil, Escola de Agronomia e Engenharia de Alimentos - EAEA (RG) |
| Source Sets | IBICT Brazilian ETDs |
| Language | Portuguese |
| Detected Language | English |
| Type | info:eu-repo/semantics/publishedVersion, info:eu-repo/semantics/masterThesis |
| Format | application/pdf |
| Source | reponame:Biblioteca Digital de Teses e Dissertações da UFG, instname:Universidade Federal de Goiás, instacron:UFG |
| Rights | http://creativecommons.org/licenses/by-nc-nd/4.0/, info:eu-repo/semantics/openAccess |
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