Desenvolvimento de pão produzido com farinha mista à base de farinha de sorgo (Sorghum bicolor L. Moench) e farinha de mandioca (Manihot esculenta, Crantz)

Abstract

Bread is a food consumed worldwide, playing an important role in cultural, nutritional, and economic aspects. Traditionally, it is produced from wheat flour. However, a portion of the population has some degree of gluten sensitivity, making it impossible to consume bread made with wheat flour. In this context, the main objective of this study was to develop bread using a mixed flour blend based on sorghum (Sorghum bicolor L. Moench) and cassava (Manihot esculenta, Crantz), enriched with ora-pro-nobis flour (Pereskia aculeata) or green banana flour (Musa sp), as these ingredients do not contain gluten. The flours were characterized in terms of proximate composition, water absorption and solubility, water activity, color parameters, total starch, total phenolic compounds, and antioxidant activity. Different proportions of sorghum flour (SF), cassava flour (CF), ora-pro-nobis flour (OPNF), and green banana flour (GBF) were tested for bread production. The breads were evaluated for specific volume, texture profile, baking losses, proximate composition, water activity, color, total phenolic compounds, antioxidant activity, and sensory acceptance. OPNF stood out for its high protein content (17.33%), dietary fiber (48.49%), and water solubility (17.80%). Meanwhile, GBF, SF, and CF were notable for their high starch content (94.48%, 89.35%, and 81.03%, respectively). The main results indicated that the combination of 75% sorghum flour and 25% cassava flour produced bread with physicochemical and sensory characteristics most similar to whole wheat bread. The addition of OPNF and GBF significantly increased the protein, fiber, and phenolic compound content, as well as improved the antioxidant activity of the bread. The control formulations (without OPNF or GBF) and those with 5% GBF showed the best sensory acceptance (79% and 77%, respectively). The breads produced with these alternative flours proved to be an excellent option for people with gluten intolerance, offering a nutritious and sensorially pleasant product.