Desenvolvimento de massas de pizza isentas de glúten com subprodutos de arroz, mandioca e palmito pupunha enriquecida com Dunaliella salina

Abstract

Pizzas are part of the diet of a large part of the world's population, but some people with gluten-related restrictions cannot eat them. Food and nutritional security is a concern due to population growth and the trend that links food to health and well-being. The food industry generates a significant volume of by-products, posing an environmental challenge. In this context, by-products from the processing of rice (FA), cassava (FM), and pupunha palm hearts (FP) can be options for raw materials for the development of gluten-free foods, as they contain starch and are a source of fiber, vitamins, minerals, and bioactive compounds. Gluten-free foods have nutritional deficiencies that can be addressed by using Dunaliella salina (DS), a source of proteins, carotenoids, and bioactive compounds. The objective of this study was to develop gluten-free pizzas based on rice, cassava, and pupunha palm heart byproducts enriched with D. salina. Initially, consumer perception of gluten-free products, by-product flours, and D. salina was investigated using Principal Component Analysis (PCA) of data obtained through an online questionnaire. Three consumer segments were identified: (1) those with clinical needs, (2) those guided by diet and nutritional value, and (3) those interested in health benefits. Despite a lack of knowledge about by-products (53.1% had never tried them) and D. salina (88% were unaware), 57.8% showed a willingness to try new foods if their benefits were clearly communicated. In the next stage, FA, FM, and FP by-product flours were characterized. Palm heart and cassava flours stood out for their high dietary fiber content (49.97 g.100g-1 and 47.11 g.100g-1, respectively), while rice flour had the highest protein content. FM showed a viscoamylographic profile with high peak viscosity and low retrogradation, suggesting stability in baked goods. These flours were used to develop pizza dough through a restricted mixture design. The results showed a high fiber content (from 8.95 to 19.50 g.100g-1), giving most samples a “High Fiber Content” claim. There was also an increase in phenolic compounds and a caloric reduction of up to 40% compared to the commercial gluten product used for comparison. The desirability analysis indicated formulation F4 (30% FM, 20% FP, 50% FA) as the most promising. Thus, the enrichment of this formulation with 2% D. salina was evaluated. The microalgae significantly increased the protein content, phenolic compounds, and antioxidant activity, in addition to introducing carotenoids, which acted on the color of the dough, with satisfactory sensory acceptability. Finally, the shelf life was monitored for 15 days under freezing, refrigeration, and room temperature conditions with oregano essential oil (Origanum vulgare). The shelf life study demonstrated microbiological safety for 15 days in all three storage methods. Thus, the viability and functional potential of byproducts and D. salina for the development of more nutritious and sustainable glutenfree pizzas was proven. The proposal is in line with the principles of the circular economy and has the potential for market acceptance, provided that labeling and food education strategies are properly implemented.