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Desenvolvimento, caracterização e aceitação sensorial de brownie sem glúten com farinha de tremoço (Lupinus albus)
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Resumo(s)
A crescente procura por produtos isentos de glúten tem impulsionado o desenvolvimento de alternativas nutricionalmente superiores às formulações tradicionais, sobretudo para consumidores que evitam o glúten por necessidade clínica ou por opção nutricional. Esta tendência tem motivado a indústria alimentar e o meio científico a investigar novas matérias-primas capazes de substituir a farinha de trigo, assegurando qualidade nutricional, tecnológica e sensorial. Neste contexto, o tremoço branco (Lupinus albus L.) destaca-se pelo seu elevado teor de proteína e de fibras, constituindo um ingrediente promissor para produtos de pastelaria sem a presença de glúten. O presente estudo teve como objetivo desenvolver um brownie de chocolate sem glúten com substituição total da farinha de trigo pela farinha de tremoço tratada (FTT), obtida após demolha, cozedura, lixiviação, secagem e moagem das sementes. Duas formulações de brownie foram avaliadas, um controlo com farinha de trigo (BC) e um brownie de tremoço (BT). FTT foi caracterizada quanto à composição proximal (humidade, cinzas, lípidos, proteínas, fibras e hidratos de carbono), além de açúcares livres por cromatografia líquida, perfil de ácidos gordos por cromatografia gasosa e aminoácidos livres por cromatografia líquida combinada com espectrometria de massas. Para os brownies, além das análises citadas, realizaram-se os ensaios de perfil de textura, determinação do índice glicémico e avaliação da aceitação sensorial. A FTT apresentou elevado teor de proteínas (40,02 ± 2,15 g/100 gbs) e de fibras (41,30 ± 1,77 g/100 gbs), confirmando o seu potencial para o enriquecimento nutricional de produtos de pastelaria. A substituição integral da farinha de trigo pela FTT conduziu a um brownie com composição nutricional significativamente melhorada, apresentando maior teor de fibras (10,21 ± 0,73 g/100 gbs vs. 3,59 ± 0,21 g/100 gbs), maior teor proteico (14,09 ± 0,85 g/100 gbs vs. 9,27 ± 0,43 g/100 gbs) e menor teor de hidratos de carbono (40,18 ± 1,66 g/100 gbs e 57,09 ± 2,14 g/100 gbs), mantendo valor energético semelhante ao controlo. Estes efeitos refletiram-se de forma marcada no índice glicémico (IG): enquanto o BC apresentou um IG muito elevado (94,4 ± 2,1%), o BT revelou um valor substancialmente inferior (14,5 ± 0,8%), posicionando-se como um alimento de baixo índice glicémico. No domínio tecnológico, o BT apresentou textura menos dura do que BC (748 ± 35 g vs. 2470 ± 120 g) e menor coesividade, mas manteve características sensoriais satisfatórias, com pontuações de aceitação entre 6,9 ± 0,3 e 7,6 ± 0,4, próximas das obtidas para o BC. A intenção de compra revelou-se igualmente positiva, reforçando o potencial de aceitação do produto. Em conjunto, os resultados demonstram que a FTT constitui uma alternativa viável e nutricionalmente vantajosa para o desenvolvimento de produtos de pastelaria sem glúten, representando uma solução promissora para consumidores que não podem consumir glúten ou que procuram ativamente este tipo de produto.
The growing demand for gluten-free products has driven the development of nutritionally superior alternatives to traditional formulations, especially for consumers who avoid gluten for clinical or nutritional reasons. This trend has motivated the food industry and scientific community to investigate new raw materials capable of replacing wheat flour while ensuring nutritional, technological, and sensory quality. In this context, white lupin (Lupinus albus L.) stands out for its high protein and fibre content, making it a promising ingredient for gluten-free pastry products. The present study aimed to develop a gluten-free chocolate brownie with total replacement of wheat flour by treated lupin flour (FTT), obtained after soaking, cooking, leaching, drying, and milling of the seeds. Two brownie formulations were evaluated: a control with wheat flour (BC) and a lupin brownie (BT). FTT was characterised regarding proximate composition (moisture, ash, lipids, proteins, fibre, and carbohydrates), free sugars by liquid chromatography, fatty acid profile using gas chromatography, and free amino acids by liquid chromatography coupled with mass spectrometry. For the brownies, in addition to the above-mentioned analyses, texture profile analysis, glycaemic index determination, and sensory acceptance evaluation were conducted. FTT showed high protein (40.02 ± 2.15 g/100 gdw) and fibre (41.30 ± 1.77g/100 gdw) content, suggesting potential for nutritional enrichment of pastry products. The complete replacement of wheat flour by FTT led to a brownie with significantly improved nutritional composition, presenting higher fibre content (10.21 ± 0.73 g/100 gdw vs. 3.59 ± 0.21 g/100 gdw), higher protein content (14.09 ± 0.85 g/100 gdw vs. 9.27 ± 0.43 g/100 gdw), and lower carbohydrate content (40.18 ± 1.66 g/100 gdw vs. 57.09 ± 2.14 g/100 gdw), while maintaining energy value similar to the control. These effects were clearly reflected in the glycaemic index (GI): while BC showed a very high GI (94.4 ± 2.1%), BT showed a substantially lower GI (14.5 ± 0.8%), positioning it as a low-glycaemic-index food. From a technological viewpoint, BT presented a softer texture than BC (748 ± 35 g vs. 2470 ± 120 g) and lower cohesiveness, but maintained satisfactory sensory characteristics, with acceptance scores between 6.9 ± 0.3 and 7.6 ± 0.4, close to those of the control. Purchase intention was also positive, reinforcing the product's acceptance potential. Taken together, the results demonstrate that FTT constitutes a viable and nutritionally advantageous alternative for developing gluten-free pastry products, representing a promising solution for consumers who cannot consume gluten or who actively seek this type of product.
The growing demand for gluten-free products has driven the development of nutritionally superior alternatives to traditional formulations, especially for consumers who avoid gluten for clinical or nutritional reasons. This trend has motivated the food industry and scientific community to investigate new raw materials capable of replacing wheat flour while ensuring nutritional, technological, and sensory quality. In this context, white lupin (Lupinus albus L.) stands out for its high protein and fibre content, making it a promising ingredient for gluten-free pastry products. The present study aimed to develop a gluten-free chocolate brownie with total replacement of wheat flour by treated lupin flour (FTT), obtained after soaking, cooking, leaching, drying, and milling of the seeds. Two brownie formulations were evaluated: a control with wheat flour (BC) and a lupin brownie (BT). FTT was characterised regarding proximate composition (moisture, ash, lipids, proteins, fibre, and carbohydrates), free sugars by liquid chromatography, fatty acid profile using gas chromatography, and free amino acids by liquid chromatography coupled with mass spectrometry. For the brownies, in addition to the above-mentioned analyses, texture profile analysis, glycaemic index determination, and sensory acceptance evaluation were conducted. FTT showed high protein (40.02 ± 2.15 g/100 gdw) and fibre (41.30 ± 1.77g/100 gdw) content, suggesting potential for nutritional enrichment of pastry products. The complete replacement of wheat flour by FTT led to a brownie with significantly improved nutritional composition, presenting higher fibre content (10.21 ± 0.73 g/100 gdw vs. 3.59 ± 0.21 g/100 gdw), higher protein content (14.09 ± 0.85 g/100 gdw vs. 9.27 ± 0.43 g/100 gdw), and lower carbohydrate content (40.18 ± 1.66 g/100 gdw vs. 57.09 ± 2.14 g/100 gdw), while maintaining energy value similar to the control. These effects were clearly reflected in the glycaemic index (GI): while BC showed a very high GI (94.4 ± 2.1%), BT showed a substantially lower GI (14.5 ± 0.8%), positioning it as a low-glycaemic-index food. From a technological viewpoint, BT presented a softer texture than BC (748 ± 35 g vs. 2470 ± 120 g) and lower cohesiveness, but maintained satisfactory sensory characteristics, with acceptance scores between 6.9 ± 0.3 and 7.6 ± 0.4, close to those of the control. Purchase intention was also positive, reinforcing the product's acceptance potential. Taken together, the results demonstrate that FTT constitutes a viable and nutritionally advantageous alternative for developing gluten-free pastry products, representing a promising solution for consumers who cannot consume gluten or who actively seek this type of product.
Descrição
Palavras-chave
Tremoços Glúten Isento de glúten Desenvolvimento de produto Índice glicémico Formulação Análise sensorial