Utilização de farinha integral de centeio e farinha integral de feijão para o desenvolvimento de muffins com alto valor nutricional

Abstract

A combination of cereal flour and leguminous flour results in less caloric products, with high contents of fibers, proteins, minerals and antioxidant compounds. In this way, this work aimed to develop, characterize and sensorially evaluate products made with different proportions of whole rye flour and whole black bean whole flour. Physical and chemical tests were carried out to characterize starches, flours and developed products (muffins). It was possible to verify that wholegrain rye flour is the most luminous and has a higher content of ashes, ashes, lower dough temperature and higher maximum viscosity, since whole bean flour has a higher content of proteins, lipids and heterogeneous granulometric distribution. Bean starch has a higher dough temperature, maximum viscosity, tendency to retrogress and less relative crystallinity. Sensory analysis was performed to verify the acceptability and characterization of the muffin. The substitution that significantly reduced the acceptability with total substitution of whole wheat flour, was 70% of whole flour and 30% of whole bean flour (F2). This sample was characterized as a high quality muffin, chocolate flavor, chocolate odor, light and soft pastry. Its texture was defined as low durability, chewability and high cohesiveness. From the results obtained, it was possible to conclude that F2 has a high fiber content (20%), low lipid content (8%), 32% resistant starch, 9% protein and 51.43 mg of GAE. 100-1 of total phenolics, can be considered a great nutritious food option.