Produção e análise do perfil físico, físico-químico e microbiológico de biscoitos tipo cookie isentos de glúten, com farinha mista à base de maracujá (passiflora sp.)

Abstract

The growth of the gluten-intolerant population has health organizations on alert, and there is an increasing need to develop food products that meet the needs of the celiac and/or gluten-intolerant population through foods that guarantee a healthy, tasty and accessible diet for everyone. In the search for alternative foods, passion fruit (Passiflora sp.) is a tropical fruit that is already widely used in the food industry for the production of juices, sweets and desserts obtained from the endocarp, but the mesocarp and epicarp (peel) have been considered waste generated through the processing of these fruits. Studies have shown that these parts of the fruit have nutritional quality and are an alternative for producing healthy food. The aim of this study was to develop gluten-free cookie with formulations containing 20% and 50% passion fruit flour and rice flour. The study was divided into two experiments. Physical analyses (weight, yield, diameter, expansion factor, apparent volume and specific volume) were carried out in the first and second experiments, and physicochemical analyses (moisture, ash, pH, titratable acidity, water activity and soluble solids) and microbiological analyses (total coliform, thermotolerant coliform and mesophilic microorganism counts) in the second experiment. The results showed that the amount of passion fruit flour added did not negatively affect any of the properties analyzed. The formulation with 50% passion fruit flour showed very satisfactory results, equaling or surpassing the control formulation in terms of nutritional and analytical properties.