Cereal matinal de grits de milho adicionado de inulina: caracterização química, física, tecnológica e sensorial e determinação da resposta glicêmica
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Data
2020-09-25
Autores
Ferreira, Suzane Martins
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A inulina é uma fibra alimentar interessante, pois tem sido utilizada como ingrediente para substituir parcialmente as farinhas amiláceas em produtos panificados como massas, confeitaria, pães, molhos e sobremesas, devido ao seu potencial de melhorar as propriedades tecnológicas, a qualidade nutricional dos produtos e reduzir a resposta glicêmica. O processo de extrusão termoplástica é bastante utilizado para produção de cereais matinais, os quais vêm ganhando espaço cada vez maior na alimentação dos brasileiros pela sua praticidade, sabores e tipos que agradam todas as idades, além de oferecerem conveniência e produtos mais saudáveis aos consumidores. Assim, o objetivo deste trabalho foi desenvolver cereais matinais de grits de milho adicionado de inulina, com adequadas características químicas, físicas, tecnológicas e sensoriais, e que possuam valor nutritivo e funcional agregados para redução da resposta glicêmica. As variáveis independentes do delineamento composto central rotacional foram a umidade da mistura 'grits de milho e inulina' (11,5, 12,5, 15,0, 17,5 e 18,5%) e adição de inulina (5,1, 8,0, 15,0, 22,0 e 24,9%), totalizando 11 ensaios. Os cereais matinais apresentaram taxa de expansão adequada e com manutenção da textura após adição do leite. O aumento dos níveis de inulina aumentou o teor de frutanos totais e reduziu a força de corte após a adição do leite, embora junto com o aumento da umidade da mistura 'grits de milho e inulina' resultou em maiores perdas no teor de frutanos totais. A diminuição na adição de inulina e o aumento da umidade da mistura ‗grits de milho e inulina‘ aumentou os parâmetros de cor (croma e tom) e as propriedades da pasta (viscosidade final e tendência à retrogradação). Dois ensaios do delineamento experimental (15% de umidade/15% de inulina - ponto central) e (18,5% de umidade/15% de inulina), juntamente com o cereal controle (extrusado com 15% de umidade, mas sem inulina), foram analisados quanto às suas características físicas e químicas, aceitação sensorial, resposta glicêmica e índice de saciedade. A adição de inulina não prejudicou as propriedades físicas dos cereais matinais, como razão de expansão, densidade, força de corte e cor. Além disso, a adição de inulina manteve a aceitação dos produtos, bem como teve impactos positivos na aceitação sensorial. Os extrusados com inulina apresentaram alto teor em fibras e carga glicêmica moderada, ao contrário do extrusado controle que apresentou baixo conteúdo de fibras e alta carga glicêmica. Não houve diferenças no índice de saciedade promovido pelos produtos. Concluindo, a produção de cereais matinais por meio da extrusão de grits de milho e inulina é viável e promissora, proporcionando produtos com frutanos na composição e contribuindo para o consumo de cereais matinais enriquecidos com fibras alimentares e, portanto, com valor nutritivo agregado.
Inulin is an interesting dietary fiber, because it is been used as an ingredient to partially replace starchy flours in foods such as pasta, confectionery, breads, sauces and desserts, as they have the potential to improve technological properties, nutritional quality of products and reduce glycemic response. Thermoplastic extrusion process is widely used for the production of breakfast cereals, which are gaining space in the food of Brazilians due to their practicality, flavors and types that please all ages, in addition of offering convenience, and healthier products to consumers. Thus, the objective of this study was to develop breakfast cereals from corn grits added with inulin, with specific, physical, technological and sensory characteristics, and which have aggregated nutritional and functional value to reduce the glycemic response. The independent variables of the central rotational composite design were the moisture of the mixture 'corn grits and inulin' (11.5, 12.5, 15.0, 17.5 and 18.5%) and addition of inulin (5.1, 8.0, 15.0, 22.0 and 24.9%), totaling 11 assays. The breakfast cereals showed adequate expansion ratio and maintenance of texture after milk addition. The increase in the addition of inulin increased the total fructans and reduced the cutting force after the addition of milk, although together with the increase in the moisture of the mixture 'corn grits and inulin' resulted in greater losses in the content of total fructans. The decrease in the addition of inulin and the increase in moisture of the mixture 'corn grits and inulin' increased the color parameters (chroma and hue) and the properties of the mass (final viscosity and tendency to retrograde). Two assays from the experimental design (15% moisture/15% inulin - central point) and (18.5% moisture/15% inulin), together with the cereal control (extruded with 15% moisture but without inulin), were analyzed regarding its physical and chemical characteristics, sensory acceptance, glycemic response and satiety index. The addition of inulin did not affect the physical properties of breakfast cereals, such as expansion ratio, density, cutting force and color. In addition, inulin maintained the product acceptance, as well as having positive impacts on sensory acceptance. The extrudates with inulin showed high fiber content and moderate glycemic load, in opposite to the control extrudate, which presented low fiber content and high glycemic load. There was no difference in the satiety index promoted by the products. In conclusion, the production of breakfast cereals through the extrusion of corn grits and inulin is feasible and promising, providing products with fructans in their composition and contributing to the consumption of breakfast cereals with dietary fibers and, therefore, with added nutritional value.
Inulin is an interesting dietary fiber, because it is been used as an ingredient to partially replace starchy flours in foods such as pasta, confectionery, breads, sauces and desserts, as they have the potential to improve technological properties, nutritional quality of products and reduce glycemic response. Thermoplastic extrusion process is widely used for the production of breakfast cereals, which are gaining space in the food of Brazilians due to their practicality, flavors and types that please all ages, in addition of offering convenience, and healthier products to consumers. Thus, the objective of this study was to develop breakfast cereals from corn grits added with inulin, with specific, physical, technological and sensory characteristics, and which have aggregated nutritional and functional value to reduce the glycemic response. The independent variables of the central rotational composite design were the moisture of the mixture 'corn grits and inulin' (11.5, 12.5, 15.0, 17.5 and 18.5%) and addition of inulin (5.1, 8.0, 15.0, 22.0 and 24.9%), totaling 11 assays. The breakfast cereals showed adequate expansion ratio and maintenance of texture after milk addition. The increase in the addition of inulin increased the total fructans and reduced the cutting force after the addition of milk, although together with the increase in the moisture of the mixture 'corn grits and inulin' resulted in greater losses in the content of total fructans. The decrease in the addition of inulin and the increase in moisture of the mixture 'corn grits and inulin' increased the color parameters (chroma and hue) and the properties of the mass (final viscosity and tendency to retrograde). Two assays from the experimental design (15% moisture/15% inulin - central point) and (18.5% moisture/15% inulin), together with the cereal control (extruded with 15% moisture but without inulin), were analyzed regarding its physical and chemical characteristics, sensory acceptance, glycemic response and satiety index. The addition of inulin did not affect the physical properties of breakfast cereals, such as expansion ratio, density, cutting force and color. In addition, inulin maintained the product acceptance, as well as having positive impacts on sensory acceptance. The extrudates with inulin showed high fiber content and moderate glycemic load, in opposite to the control extrudate, which presented low fiber content and high glycemic load. There was no difference in the satiety index promoted by the products. In conclusion, the production of breakfast cereals through the extrusion of corn grits and inulin is feasible and promising, providing products with fructans in their composition and contributing to the consumption of breakfast cereals with dietary fibers and, therefore, with added nutritional value.
Descrição
Palavras-chave
Frutanos, Extrusão termoplástica, Metodologia de superfície de resposta, Índice glicêmico, Carga glicêmica, Aceitação sensorial, Fructans, Thermoplastic extrusion, Response surface methodology, Glycemic index, Glycemic load, Sensory acceptance