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Publication
Desenvolvimento de cupcakes proteicos sem glúten com aplicação de um corante natural de pitaia e farinhas de leguminosas
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Abstract(s)
Nos últimos anos, o uso de ingredientes e aditivos alimentares tornou-se uma
preocupação crescente na indústria alimentar, em resposta às exigências dietéticas
específicas dos consumidores, especialmente daqueles que lidam diariamente com
condições como a doença celíaca, intolerâncias alimentares e alergias. Como
consequência, tem-se verificado uma tendência crescente no desenvolvimento de novos
produtos alimentares alternativos, utilizando matérias-primas anteriormente consideradas
como irrelevantes ou subestimadas. Entre estas, as farinhas de leguminosas têm ganho
destaque, proporcionando à indústria de pastelaria e panificação alternativas isentas de
glúten, ricas em nutrientes e de baixo teor glicémico, para a aplicação nos mais diversos
produtos. Associadas a essas farinhas, os corantes naturais provenientes de frutas como a
pitaia, têm sido também amplamente explorados, tornando-se opções seguras para
aqueles que procuram evitar os potenciais efeitos adversos proporcionados pelos corantes
artificiais. Neste sentido, este trabalho teve como objetivo a elaboração de um cupcake
isento de glúten e alérgenos derivados do leite e ovos, a partir de farinhas de leguminosas,
com recurso à aquafaba e ao corante natural extraído da casca da pitaia vermelha, bem
como a adição da polpa de pitaia como complemento nutricional à formulação.
A composição centesimal das farinhas de leguminosas (Grão-de-bico, Lentilha,
Ervilha e Feijão) e da polpa da pitaia foi realizada com base nos métodos AOAC
previamente implementados. Foram quantificados os açúcares solúveis livres (HPLC-
RI), ácidos gordos (GC-FID) e tocoferóis (HPLC-Fluorescência). Adicionalmente, as
betacianinas presentes no extrato da casca de pitaia foram tentativamente identificadas e
quantificadas (HPLC-DAD-ESI/MS). Por fim, os cupcakes elaborados com as farinhas
de leguminosas, polpa de pitaia, extrato da casca e aquafaba foram avaliados quanto às
suas propriedades físicas (cor e textura), e à sua composição centesimal, química e
microbiológica ao longo do tempo de armazenamento de 6 dias.
As farinhas analisadas revelaram teores semelhantes de hidratos de carbono e
proteínas. Em contrapartida, a polpa da pitaia apresentou um conteúdo mais elevado de
hidratos de carbono, açúcares solúveis livres e proteínas. Relativamente ao perfil de
ácidos gordos, tanto as farinhas como a polpa da pitaia eram predominantemente compostas por ácidos gordos polinsaturados. no que respeita aos açúcares solúveis livres,
as farinhas de leguminosas continham apenas sacarose, enquanto a polpa da pitaia era
composta por frutose, glucose e trealose. Foram identificadas duas isoformas de
tocoferóis na polpa da pitaia, predominando o α-tocoferol, e três isoformas nas farinhas
de leguminosas, com γ-tocoferol como o mais abundante. Além disso, foram detetadas
cinco betacianinas no extrato recuperado a partir da caca da pitaia: betanina, isobetanina,
filocactina, 4′-O-malonil-betanina e isofilocactina, com um conteúdo máximo de
betacianinas de 43,4±0,8 mg/g de extrato.
As formulações dos cupcakes produzidas com as farinhas de leguminosas ao longo de
6 dias de armazenamento apresentaram teores mais elevados de proteínas, lípidos, cinzas
e açúcares solúveis livres em comparação com os cupcakes controlo, que continham
farinha de trigo. O perfil de ácidos gordos das formulações era maioritariamente
composto por ácido palmítico (C16:0), oleico (C18:1n9c) e linoleico (C18:2n6c).
Adicionalmente, os cupcakes que continham polpa e extrato da casca de pitaia exibiram
uma tonalidade avermelhada, observando-se uma perda de intensidade da cor na parte
externa ao longo do tempo, enquanto a parte interna apresentou um aumento de coloração.
A dureza dos cupcakes aumentou ao longo do tempo de armazenamento, sendo que os
cupcakes com farinhas de leguminosas exibiram maior dureza do que aqueles com farinha
de trigo, fenómeno comum em produtos sem glúten. Após a cozedura, todos os cupcakes
apresentaram níveis aceitáveis de crescimento microbiano.
In recent years, the use of food ingredients and additives has become a growing concern in the food industry in response to the specific dietary demands of consumers, especially those who deal with conditions such as celiac disease, food intolerances and allergies daily. Therefore, there has been a growing trend in the development of new alternative food products, using raw materials previously considered irrelevant or undervalued. Among them, legume flour has gained prominence, providing the confectionery and bakery industry with gluten-free alternatives, rich in nutrients and with low glycemic content, for application in the most diverse products. Associated with these flours, natural dyes from fruits such as dragon fruit have also been widely explored, becoming safe options for those seeking to avoid the potential adverse effects caused by artificial dyes. In this sense, this work aimed to create a cupcake free of gluten and allergens derived from milk and eggs, from legume flour, using aquafaba and natural coloring extracted from the skin of the red dragon fruit, as well as the addition of pulp. pitaya as a nutritional complement to the formulation. The proximate composition of legume flours (Chickpeas, Lentils, Peas and Beans) and dragon fruit pulp was carried out based on previously implemented AOAC methods. Free soluble sugars (HPLC-RI), fatty acids (GC-FID) and tocopherols (HPLC-Fluorescence) were quantified. Additionally, the betacyanins present in the dragon fruit peel extract were tentatively identified and quantified (HPLC-DAD-ESI/MS). Finally, the cupcakes made with legume flour, dragon fruit pulp, peel extract and aquafaba were evaluated for their physical properties (color and texture), and their proximate, chemical and microbiological composition over the storage time of 6 days. The flours analyzed revealed similar levels of carbohydrates and proteins. On the other hand, the pitaya pulp had a higher content of carbohydrates, free soluble sugars and proteins. Regarding the fatty acid profile, both the flours and the dragon fruit pulp were predominantly composed of polyunsaturated fatty acids. Regarding free soluble sugars, legume flours contained only sucrose, while dragon fruit pulp was composed of fructose, glucose and trehalose. Two tocopherol isoforms were identified in dragon fruit pulp, with α-tocopherol predominating, and three isoforms in legume flour, with γ-tocopherol as the most abundant. Furthermore, five betacyanins were detected in the extract recovered from pitaya caca: betanin, isobetanin, phyllocactin, 4′-O-malonyl-betanin and isophyllocactin, with a maximum betacyanin content of 43.4±0.8 mg/ g of extract. Cupcake formulations produced with legume flour over 6 days of storage showed higher levels of proteins, lipids, ash and free soluble sugars compared to control cupcakes, which contained wheat flour. The fatty acid profile of the formulations was mainly composed of palmitic acid (C16:0), oleic acid (C18:1n9c) and linoleic acid (C18:2n6c). Additionally, the cupcakes that contained dragon fruit pulp and peel extract exhibited a reddish hue, with a loss of color intensity on the outside over time, while the inside showed an increase in color. The hardness of the cupcakes increased over storage time, with cupcakes with legume flours exhibiting greater hardness than those with wheat flour, a common phenomenon in gluten-free products. After baking, all cupcakes showed acceptable levels of microbial growth.
In recent years, the use of food ingredients and additives has become a growing concern in the food industry in response to the specific dietary demands of consumers, especially those who deal with conditions such as celiac disease, food intolerances and allergies daily. Therefore, there has been a growing trend in the development of new alternative food products, using raw materials previously considered irrelevant or undervalued. Among them, legume flour has gained prominence, providing the confectionery and bakery industry with gluten-free alternatives, rich in nutrients and with low glycemic content, for application in the most diverse products. Associated with these flours, natural dyes from fruits such as dragon fruit have also been widely explored, becoming safe options for those seeking to avoid the potential adverse effects caused by artificial dyes. In this sense, this work aimed to create a cupcake free of gluten and allergens derived from milk and eggs, from legume flour, using aquafaba and natural coloring extracted from the skin of the red dragon fruit, as well as the addition of pulp. pitaya as a nutritional complement to the formulation. The proximate composition of legume flours (Chickpeas, Lentils, Peas and Beans) and dragon fruit pulp was carried out based on previously implemented AOAC methods. Free soluble sugars (HPLC-RI), fatty acids (GC-FID) and tocopherols (HPLC-Fluorescence) were quantified. Additionally, the betacyanins present in the dragon fruit peel extract were tentatively identified and quantified (HPLC-DAD-ESI/MS). Finally, the cupcakes made with legume flour, dragon fruit pulp, peel extract and aquafaba were evaluated for their physical properties (color and texture), and their proximate, chemical and microbiological composition over the storage time of 6 days. The flours analyzed revealed similar levels of carbohydrates and proteins. On the other hand, the pitaya pulp had a higher content of carbohydrates, free soluble sugars and proteins. Regarding the fatty acid profile, both the flours and the dragon fruit pulp were predominantly composed of polyunsaturated fatty acids. Regarding free soluble sugars, legume flours contained only sucrose, while dragon fruit pulp was composed of fructose, glucose and trehalose. Two tocopherol isoforms were identified in dragon fruit pulp, with α-tocopherol predominating, and three isoforms in legume flour, with γ-tocopherol as the most abundant. Furthermore, five betacyanins were detected in the extract recovered from pitaya caca: betanin, isobetanin, phyllocactin, 4′-O-malonyl-betanin and isophyllocactin, with a maximum betacyanin content of 43.4±0.8 mg/ g of extract. Cupcake formulations produced with legume flour over 6 days of storage showed higher levels of proteins, lipids, ash and free soluble sugars compared to control cupcakes, which contained wheat flour. The fatty acid profile of the formulations was mainly composed of palmitic acid (C16:0), oleic acid (C18:1n9c) and linoleic acid (C18:2n6c). Additionally, the cupcakes that contained dragon fruit pulp and peel extract exhibited a reddish hue, with a loss of color intensity on the outside over time, while the inside showed an increase in color. The hardness of the cupcakes increased over storage time, with cupcakes with legume flours exhibiting greater hardness than those with wheat flour, a common phenomenon in gluten-free products. After baking, all cupcakes showed acceptable levels of microbial growth.
Description
Keywords
Intolerância alimentar Betacianina Sem glúten Farinha de leguminosas Novos produtos