Desenvolvimento de salgadinho tipo “snacks” com baixa absorção de gordura para pessoas com doença celíaca

Abstract

In recent decades, changes have occurred in global food and in particular of the Brazilians. The process of globalization has influenced for that modern life were needing a power faster and more practical, because the fast pace of the modern world demanded that. Knowledge of the factors associated with celiac disease and the need for reduction in fat content, they are also, two critical factors in the choice of a food. In this sense, seeking to meet the current demand, the objective of this work was to develop a savory type snacks from formulations consisting of different types of starch (corn, potato and cassava) to obtain a product that can be consumed by people with celiac disease and to submit a low absorption of fat. There were four treatments four treatments, being (T1): potato starch, cassava starch and corn starch in equal proportions (33.33 % ). In treatment (T2) withdrew from the starch of potatoes, while keeping the other starches in equal proportions (50 % ). In treatment (T3), withdrew from the formulation only the cassava starch and in treatment (T4) was removed only the corn starch. The results obtained in sensory analysis showed that the T3 treatment had greater acceptability and treatment T2 the lowest acceptability among the treatments. In physical and chemical analyzes showed that, the higher the moisture content of the product, the greater the percentage of fat absorption. The cost analysis demonstrated that the treatments that have corn starch in the formulation have just by raising the costs of production (T3), and that and the formulations that contain starch from cassava resulted in a lower cost of production (T4).