Efeito das variáveis do processo de fabricação sobre a qualidade do beiju
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Data
2019-12-20
Autores
Nori, Márcia Ângela
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Universidade Estadual Paulista (Unesp)
Resumo
O beiju, produto de cultura indígena milenar, é obtido a partir do aquecimento da fécula de mandioca salgada e hidratada, com cerca de 40 a 45% de umidade, para a formação de um gel rígido e opaco, com baixa umidade (máx. 10%). As características de textura crocante, de cor branca e opaca e de sabor neutro levemente salgado, posicionam o beiju como concorrente de biscoitos crocantes. A pesquisa sobre hábitos de consumo mostrou preferência de compra associada aos atributos sensoriais de sabor, cor e crocância. O produto ofertado ao mercado do Nordeste é de baixa qualidade devido ao processo artesanal e instabilidade da textura. Esta pesquisa investigou os parâmetros do processo que influenciam na qualidade do beiju, entre os quais a razão fécula/água na hidratação, temperatura e tempo de exposição ao calor no processo térmico, para o qual foi desenvolvido um equipamento de bancada específico. A caracterização dos beijus comerciais em termos dos atributos sensoriais e de análises instrumentais de textura e cor, juntamente com informações de produtores artesanais de beiju, auxiliaram na determinação das condições para o processamento do beiju em laboratório. Adicionalmente, foram realizados estudos de estabilidade do beiju durante a estocagem com base nas características de textura e equilíbrio higroscópico. O beiju obtido em todas as condições investigadas apresentou parâmetros de textura instrumental com valores que permitem caracterizá-lo como um produto crocante e moderado grau de dureza. As principais respostas para a caracterização da crocância foram atribuídas ao número de picos, crocância sensorial e atividade de água, as quais conjuntamente permitiram concluir as melhores condições de processo com tempo de exposição na faixa entre 8,19 e 9,0 minutos, temperaturas entre 238 e 248°C, e razão fécula/água entre 0,40 e 0,60. Nessas condições são obtidos beijus com atividade de água satisfatória, abaixo de 0,3, e os maiores índices de brancura, segundo atributo mais apreciado pelo consumidor. Os resultados obtidos revelaram uma menor influência do sal quando em concentração de 1% sobre o número de picos (relacionado a crocância) e gradiente (relacionada a dureza) após 7 dias de estocagem a 30oC em umidade relativa variando entre 32 a 76%. As isotermas de adsorção entre 20 e 40-C foram bem ajustadas pelo modelo GAB, apresentando perfil sigmoidal do tipo II.
Beiju, a product of ancient indigenous culture, is obtained by heating the salted and hydrated cassava starch, with 40 to 45% moisture, to form a rigid and opaque gel, with low moisture (maximum 10 %). The characteristics of crispy texture, white and opaque and with a slightly salty neutral flavor, make beiju as a competitor for crispy crackers or snacks. A survey on consumption habits showed the purchase preference associated with the sensory attributes of flavor, color and crispness. The product offered to the market is of low quality due to the artisanal process and texture instability. This research investigated the process parameters that may influence the quality of beiju, among which the starch/water ratio in hydration, temperature and time of exposure to heat in the thermal process, for which a specific bench equipment was developed. The characterization of commercial beijus in terms of sensory attributes and instrumental analyzes of texture and color, along with artisanal producers processing information, helped in determining process variables range for laboratory processing. Additionally, beiju stability studies were carried out during storage based on texture and hygroscopic equilibrium characteristics. The beiju obtained in all investigated conditions presented instrumental texture parameters with values that allow to characterize it as a crispy product and a moderate degree of hardness. The main responses for the characterization of the crispness were attributed to the number of peaks in the force-deformation curve, sensory crispness and water activity, which together allowed to conclude the best process conditions with exposure time in the range between 8.19 and 9.0 minutes, hot surface processing temperatures between 238 and 248°C, and starch/water ratio between 0.40 and 0.60. Under these conditions, beiju is obtained with satisfactory water activity, below 0.3, and the highest levels of whiteness, the second most appreciated attribute by the consumer. The results obtained revealed a lesser influence of the salt, at 1% concentration, on the number of peaks (related to crispiness) and gradient (related to hardness) after 7 days of storage at 30oC in relative humidity varying between 32 to 76%. The adsorption isotherms between 20 and 40oC were well adjusted by the GAB model, presenting a type II sigmoidal profile.
Beiju, a product of ancient indigenous culture, is obtained by heating the salted and hydrated cassava starch, with 40 to 45% moisture, to form a rigid and opaque gel, with low moisture (maximum 10 %). The characteristics of crispy texture, white and opaque and with a slightly salty neutral flavor, make beiju as a competitor for crispy crackers or snacks. A survey on consumption habits showed the purchase preference associated with the sensory attributes of flavor, color and crispness. The product offered to the market is of low quality due to the artisanal process and texture instability. This research investigated the process parameters that may influence the quality of beiju, among which the starch/water ratio in hydration, temperature and time of exposure to heat in the thermal process, for which a specific bench equipment was developed. The characterization of commercial beijus in terms of sensory attributes and instrumental analyzes of texture and color, along with artisanal producers processing information, helped in determining process variables range for laboratory processing. Additionally, beiju stability studies were carried out during storage based on texture and hygroscopic equilibrium characteristics. The beiju obtained in all investigated conditions presented instrumental texture parameters with values that allow to characterize it as a crispy product and a moderate degree of hardness. The main responses for the characterization of the crispness were attributed to the number of peaks in the force-deformation curve, sensory crispness and water activity, which together allowed to conclude the best process conditions with exposure time in the range between 8.19 and 9.0 minutes, hot surface processing temperatures between 238 and 248°C, and starch/water ratio between 0.40 and 0.60. Under these conditions, beiju is obtained with satisfactory water activity, below 0.3, and the highest levels of whiteness, the second most appreciated attribute by the consumer. The results obtained revealed a lesser influence of the salt, at 1% concentration, on the number of peaks (related to crispiness) and gradient (related to hardness) after 7 days of storage at 30oC in relative humidity varying between 32 to 76%. The adsorption isotherms between 20 and 40oC were well adjusted by the GAB model, presenting a type II sigmoidal profile.
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Palavras-chave
Beiju, Textura, Crocância, Otimização de processo, Preferências do consumidor, Texture, Crispness, Process optimization, Consumer preferences