Estudo de mercado quanto ao uso da fécula de araruta (Maranta Arundinacea L.) como insumo principal na produção de pães de casca dura

Abstract

Bread, being a staple food, poses a significant challenge for those who need to avoid gluten. The celiac diet, characterized by intolerance to gluten, a protein present in cereals such as wheat, barley and rye, demands a constant search for safe and tasty alternatives. Raising awareness about the celiac diet is crucial, as the diagnosis of the condition is often underestimated. Lack of information can result in inappropriate food choices, affecting the health and well-being of celiac patients. In this context, the present work seeks not only to offer a dietary alternative, but also to promote knowledge about the dietary restrictions associated with celiac disease. Therefore, the research proposes as its main objective the use of arrowroot, a root with thickening and gluten-free properties, as the main ingredient in the formulation of hard crust bread. To this end, market research was initially carried out via Google Forms, which identified the preferences of a group of voluntary participants regarding the characteristics of bread. Based on these demands, two test bread formulations were created in order to meet them. The formulations allowed us to conclude that the investigation can be extended to explore other gluten substitute ingredients, as well as the development of other mixes and their applications in bakery and confectionery products. This is just the beginning of a journey to understand the complexities and opportunities in the field of glutenfree eating.