Utilização de amêndoas de frutos do cerrado na produção de pães sem glúten

Abstract

This study aimed to make bread without gluten, which may be consumed by celiac patients using defatted almond flour baru (Dipteryx alata Vog), bocaiúva (Acrocomia aculeata (Jacq.) Lodd) and pequi (Caryocar brasiliensis Camb). Celiac disease is an autoimmune disease characterized by partial or total atrophy of intestinal microvilli responsible for absorbing nutrients, which initiates and maintains through the use of gluten in the diet that are genetically susceptible individuals. Gluten is the main protein component of wheat, oats, barley and rye. Therefore, patients with this disease can not consume many products especially baking. For this reason it was formulated breads whose defatted flours from wheat kernels replaced. Seven samples of breads resulting from an instrumental Simplexcentroid design were subjected to chemical analysis, sensory aroma, color, texture, flavor, and overall acceptability of the physical volume specified. After optimization considering the most important variables for the tasters (aroma, flavor, texture, color, and overall acceptability specific volume), the optimal formulation was suggested mixing 52% flour Baru, 23% flour and 24% flour Bocaiúva of Pequi.