ELABORAÇÃO DE MASSAS FRESCAS E PÃES DE FARINHA DE TRIGO COM DIFERENTES CONCENTRAÇÕES DE BETERRABA COMO FONTE DE BETALAÍNAS
ELABORAÇÃO DE MASSAS FRESCAS E PÃES DE FARINHA DE TRIGO COM DIFERENTES CONCENTRAÇÕES DE BETERRABA COMO FONTE DE BETALAÍNAS
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DOI: https://doi.org/10.22533/at.ed.7652405041
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Palavras-chave: Panificação. Pigmento Natural. Nutrientes. Cor. Vida de Prateleira.
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Keywords: Bakery. Natural Pigment. Nutrients. Color. Shelf Life.
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Abstract: Beetroot (Beta vulgaris L.) is a tuberous vegetable that has a rich nutritional composition, in addition to an intense reddish color due to the predominant presence of betalains, a natural pigment, antioxidant with high biological activity. The inclusion of beetroot in bakery products, such as bread, presents itself as a potential strategy to make them healthier and more attractive to the consumer. Thus, the objective of this research was to prepare fresh bread dough incorporated with 0 %, 50 % and 100 % beetroot as a source of betalains, in relation to wheat flour dough, with and without the addition of cinnamon. The influence of beetroot concentration on the weight and growth of the dough after fermentation and baking was evaluated in terms of visual and tactile characteristics, color and water content, in addition to the nutritional value 3 of the breads prepared. The raw bread dough incorporated with beetroot had a reddish color, a moist, sticky and elastic appearance, while the control dough was drier and had a more rigid texture when handled. All of the breads produced and tested were soft and flexible when touched by hand, with non- uniform and well-distributed alveoli in the crumb, indicating the formation and retention of gases. The more beetroot incorporated, the wetter and more fluid the dough was and this behavior is due to the high water content present in the beetroot. The addition of 100 % beetroot in the 0 % formulation reduced the caloric value by 17 % (165 kcal to 137 kcal), 16 % the carbohydrate content (30 g to 26 g), 21.5 % of total fat (2.8 g to 2.2 g) and increased the amount of total fiber by 28.5 % (0.7 g to 0.9 g). 100 % beetroot bread can be classified as a product low in sugar (< 5 g per portion) and low in saturated fats (<1.5 g, sum of saturated and trans fats per portion).
- Gislaine Ferreira Nogueira
- Bianca Bonaita de Oliveira
- Carolina Natsumi Watanabe
- Letícia da Silva Sartori
- Damiana Diniz Rosa