Aplicação das Farinhas de Linhaça (Linum usitatissimum L.) e Maracujá (Passiflora edulis Sims f. flavicarpa Deg.) no Processamento de Pães com Propriedades Funcionais

Abstract

In the last decades, there is a growing in the interest research and consume foods product with functional properties. This happening due the public knowledge of these product’s benefits. The flaxseed (Linum usitatissimun L.) has been considerated a functional ingredient of great importance. This importance is due its functional combinations such as linolenic acid, lignans and fibers that are potentially beneficial to our health. Several researches evidence the positive effects of adding flaxseed to the food to the combat and prevention of many diseases, for example: cancer, constipation, menopause, disease cardiovascular, among others. The passion fruit flour has demonstrated its ability to reduce the bad cholesterol (LDL) and to increase the good cholesterol (HDL). Therefore, the passion fruit flour has been pointed out as an auxiliary in the treatment of diabetes and weight reduction. Thus, this research work has the purpose of developing bread with functional characteristics. We have formulated four experiments. The first one, the standard bread (FP), without the addition of flaxseed and passion fruit flour. In the other three experiments have received 3% of fiber food (fruit passion flour) and additionally 4% (FML4), 7% (FML7) and 10% (FML10) of flaxseed flour. The experiments were evaluated over their physic, chemical, physic-chemical, sensorial, microbiological and rheologic characteristics. They were put under sensorial tests to prove the global acceptance, acceptance for the attributes of purchasing intention. The data were statically investigated through descriptive analysis and variance analysis (ANOVA) and the Tukey test for comparison of the averages, using the significance level of 5% (p≤0,05). The most noteworthy modifications in the composition of the bread that were added flaxseed flour were verified into values of proteins, lipids, calories, fibers and carbohydrates. The acceptability of the bread was evaluated by 60 volunteers by the attribution of flavor, taste, texture, residual taste, smoothness, and general reception and purchase intention. These evaluations were made by hedonic scale and the ideal scale to value aroma, taste, texture and residual taste. All analyzed results had received hedonics values in the range and a global acceptance. The outcome of purchasing intention suggested that the volunteers have shown more interest to the bread FML4 and FML7. The addition of flaxseed flour and passion fruit flour has promoted a significant increase on the fiber amount, turning the bread with high amount of fiber food