Adesão à dieta, elaboração e análises físico-químicas e sensorial de produtos de panificação isentos de glúten

Abstract

The objectives were to analyze the adherence to a gluten-free diet and the difficulties encountered in relation to the supply of products free of this protein, by holders of celiac disease in the municipalities of Santo Antonio de Jesus and Salvador, as well as the preparation of bread form and biscuit gluten-free and physicochemical evaluation of farinaceous base and product and sensory evaluation. It is a cross-sectional study of exploratory nature, with the participation of 29 patients with celiac disease, 18 years, with conclusive diagnosis for the disease, identified in Gastroenterology clinics in Santo Antônio de Jesus and the Group and Celiac Bahia in the city of Salvador, with the application of a questionnaire with 20 closed and multiple choice questions. The products have been developed using as a base, taken formulations of http://www.semglutensemlactose.com/receitas page dedicated to celiac public and the substitute farinaceous composition consists of 50% of brown rice flour, 25% flour cowpea (Vigna unguiculat L.Walp) and 25% cassava flour. They were evaluated for physical and chemical characteristics (moisture, ash, protein, lipids and carbohydrates) and sensory attributes (aroma, flavor, texture and overall impression) and purchase intent. Regarding the chemical composition, there was an increase of moisture content in the form of bread, because of the protein contribution of flour. In the sensorial analysis, the products showed good acceptance, with acceptability index greater than 70% and purchase intent of better representation "definitely buy" for the cookie. Concerning research, it was applied 29 (48.3%) questionnaires, 16 (55.2%) via e-mail and 13 (44.8%) face. It was found that most respondents celiac follows gluten-free diet and reported that larger were food deprived for bread and pasta in general. The results show that the bakery products prepared with the formulated mealy base, present marketing perspectives, to meet the target audience, contributing to the supply of one of the foods most often cited in food deprivation and also to consumers in general, given, good acceptance by tasters not celiac.