Desenvolvimento de nuggets enriquecidos com fibras e sem adição de glúten

Abstract

The busy life requires food choices that are usually quick and unhealthy. The breaded chicken nuggets type have been spreading across the country with a high consumption by the entire population. Not being consumed only by particular groups of people with dietary restrictions, for example in the case of celiac disease. New product options are of paramount importance to improve the nutritional quality and possibility of consumption to all. Thus nuggets will be developed an enhanced fiber and without gluten addition. For this purpose will be added cereal flours rich in fiber and containing no gluten. For the development of nuggets, was using the simplex centroid mixture design obtained by STATISTICA 7.0, with restriction of no more than 0.5% of each type of fiber source. The fibers used were flax, sesame and texturized soybean protein (TSP), which resulted in the conception of the mixture originating from seven trials, with a repeat at the center point. The samples were subjected to sensory evaluation, through the test with Hedonic Scale assessment of attributes, flavor, odor, crispness and overall impression. Analyzes were also carried out physico-chemical lipids, proteins, ash, crude fiber and moisture. After the completion of all trials it was possible to obtain a product rich in fiber without addition of gluten and with good acceptability, being preferred the sample containing 0.33% linseed, sesame 0.33% and 0.34 % soy protein, and 33.75% of the panelists said surely buy the product. From the desirability test, based on results, the optimal formulation was obtained having the following composition: 22.2% flax, 50% and 27.8% of sesame textured soy protein. With the addition of the seeds and sesame seeds and linseed textured soy protein, the crude fiber content remained at 4.57%, and can then claim a functional property of the product. The values of proximate composition analysis showed 16.37% carbohydrate, 12.28% protein and ash with 1.24, and these values are according the standards established by law. And decreased by 71.40% in total lipid content, which may be considered a light product.