Utilização de amido de milho ceroso pre-gelatinizado e gomas xantana e guar como substituto de gordura em bolos

AUTOR(ES)

Vania Facchini de Bortolo

DATA DE PUBLICAÇÃO

1998

RESUMO

Initially, the behaviour of the gums xanthan and guar and the commercials starchs Instant Pure Flo F (pregelatinized waxy corn starch) com starch and N - Lite LP (waxy com starch) on cakes was studied. The specific volume of the cake (ml/g), the specific gravity of the dough (g/ml) and cake quality were analysed. The gums presented a similar profile and the starch Instant Pure Flo F had a better performance than N - Lite LP. In the second stage of the project, the interactions between the gums and the starch Instant Pure Flo F was studied. The inferior and superior limits of addition were, respectively, 0,25% and 0,50% for the gums and 0,75% and 1,00% for the starch. The study was conducted through three experimental plans. The first and the second experiments were planned as a 22 factorial with the starch and xanthan gum and starch and guar gum as independent variables, respectively. The third planning was a 23 factorial, with starch, guar and xanthan gums as independent variables. In the first experiment, the responses were specific volume of the cake (ml/g), specific gravity of the dough (g/ml), cake quality, color difference, hardness (g) and fraturability (g). It was observed that the mixture starch - xanthan gum produced cakes with the best quality. The mixture starch - xanthan gum was, then, tested as substitute of the fat cake. A central rotacional composed experimental planning was used in this study, with starch, xanthan gum and fat as independent variables and specific volume of the cake (ml/g), specific gravity of the dough (g/ml), color difference, hardness and fracturability as dependent variables. It was verified that the mixture starch - xanthan gum was able to substitute 33,33% of the fat, keeping the caracteristics of the standard cake. Sensorial analysis showed that apparance, texture and flavour were approved by 86,87%, 76,67% and 60,00% of the tasters.

ASSUNTO(S)

amido guar

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