Diseño y desarrollo de galletas dulces destinada a personas celíacas

Abstract

At present, the need to develop gluten-free products has increased due to the condition caused by this type of protein to coeliacs. Therefore, this group of people are looking for ready-to-eat products on the market without this polypeptide, including biscuits. However, nowadays not only people with permanent intolerance to gluten are inclined towards these types of foods, but also those who wish to lead a healthy life. The objective of this research was to design and develop gluten-free sweet biscuits based on compound flours, with different levels of substitution in their formulation, which were evaluated through: rheological profile, using Mixolab 2 equipment; instrumental analysis, using texturometry and colorimetry; and sensory evaluation. The moisture and ash content of commercial raw materials were within the established Ecuadorian regulations, values that were corroborated with results of other investigations. As for the gluten analysis, in the humid state of the different treatments, they showed contents lower than ≤ 20 ppm, causing that the mixtures destined to the elaboration of sweet type biscuits, are apt for the consumption in celiac people. The experimental units were established through the D-optimal program, and after sensory tests of them, three treatments were selected: T1 (70:20:10), T2 (65:20:15) and T3 (60:20:20), consisting of cassava starch (AY), chickpea flour (HG) and soybean flour (HS), respectively. According to the data of the rheological behaviour of the doughs, it could be established that the three treatments are considered "weak flours", making them ideal for the production of biscuits. Due to the fact that Mixolab 2 usually predicts the behavior of flour doughs, coming from wheat, which are submitted to high temperatures in which gluten is decisive for the establishment of its rheological indices and, being the treatments studied, gluten-free flour mixes, mathematical adaptations had to be made in order to establish such indices. The textural analysis of the treatments was carried out by means of a texturometer. The results showed that a higher soy flour content gives the biscuit greater firmness, while the cassava starch caused an opposite effect. The T3 treatment, composed of 20% soy flour, had a higher hardness of 15.21 N; however, the T1 treatment, composed of 10% soy flour, had a hardness of 11.86 N. According to the color analysis, the biscuits presented lower surface luminosity (L*) in the treatments that contain less cassava starch content. The analysis of variance showed that there is a significant difference (p ≤ 0,05) between the treatment means in terms of the texture and colour of the biscuits. According to the results obtained from the sensory evaluation, they revealed that the T1 treatment composed of 70AY:20HG:10HS, was the most accepted with respect to the attributes of texture and flavor, with an average of 4.45. Therefore, this treatment becomes the formulation that provides the best characteristics to sweet biscuits, based on tuber starch and gluten-free legume flours intended for celiac people.