PRODUÇÃO DE COOKIES ISENTOS DE GLÚTEN COM USO DA FARINHA DE BANANA VERDE E FARINHA DE ARROZ

Abstract

Gluten is an elastic and adherent substance responsible for the structure of alimentary paste and can be found in cereals such as wheat, rye, barley, and their derivatives. Celiac Disease is considered a worldwide public health problem.It is an autoimmune disease triggered by the ingestion of gluten-containing cereals by genetically predisposed individuals. Its treatment consists of a gluten-free diet, where the supply of appropriate sensory foods is restricted. In this context, the present work aimed to produce three different formulations of gluten-free cookies from rice and green banana flours, with the addition of Baru nuts. We produced three different gluten-free cookie formulations from green banana and rice flours. The floursand cookies were evaluated for the following physicochemical aspects: moisture, ash, soluble solids, pH, and total titratable acidity. We also evaluated the cookies preference test, acceptability for sensory attributes (overall impression, appearance, aroma, taste, and texture), and purchase intent. The addition of green banana and rice flours to the formulations improved the nutritional properties of gluten-free cookies. The preferred formulation had high protein and low-calorie value, good sensory acceptance, and satisfactory purchase intention. The data showed us that the use of green banana and rice flours, used herein, are an alternative in the manufacture of gluten-free foods for people with celiac disease, and for those seeking distinct and healthy products in the market.