Desenvolvimento de brownie sem glúten e com redução de açúcares

Abstract

Nowadays the food market is increasingly focused on balancing healthiness with indulgence to meet the needs of consumers seeking products that promote well-being. There is growing demand for confectionery products that offer a pleasurable taste experience while also possessing functional attributes, such as being gluten-free or lower in sugar. Although traditional brownies are highly popular, they contain ingredients unsuitable for certain dietary restrictions, such as those affecting individuals with gluten intolerance or those seeking low-glycemic diets. Reformulating this product presents a technological challenge, as the absence of gluten compromises the structure, while sugar reduction directly impacts texture and caramelization. This research aimed to develop and characterize gluten-free, reduced-sugar brownies, seeking an improved nutritional profile—specifically higher fiber content and lower energy density—in alignment with World Health Organization (WHO) recommendations and ANVISA labeling regulations. Two formulations were developed: one using exclusively almond flour (BA) and another using a blend of almond and oat flours (BAA). Almond flour is strategically used for its high lipid and protein content, contributing to softness and compensating for the lack of a gluten network. Additionally, oats are rich in beta-glucans—soluble fibers that help maintain moisture and batter cohesion. The formulated brownies underwent physicochemical analyses regarding proximate composition (moisture, ash, lipids, proteins, carbohydrates, fiber, and energy value), pH, and water activity, as well as instrumental color and texture measurements. The results indicated that the partial substitution of almond flour with oat flour (BAA formulation) significantly reduced lipid content (from 53,26% to 46,62%) and increased carbohydrate content (from 6,38% to 17,76%), although both formulations exhibited carbohydrate values much lower than those of a traditional brownie. The formulation using only almond flour (BA) stood out for its higher protein and fiber content (5,81%). There were no significant differences in moisture, ash, water activity, or pH parameters between the samples. Instrumentally, the incorporation of oats in the BAA formulation caused a significant increase in the product's lightness (L*), hardness, cohesiveness, and chewiness due to the structural influence of beta-glucans. Both strategies demonstrated technological feasibility for producing gluten-free, reduced-sugar brownies as a functional alternative.