Desenvolvimento, produção e rotulagem de pães sem glúten e lactose com diferentes percentuais de farinha de banana verde

Abstract

Advances in nutritional studies about the relation between food and human health have led people to concern more with the consumption of healthy food, including bread. People with celiac disease and lactose intolerance should eat bread with appropriate composition, not always avaliable, however. Thisarticle shows the development, production and nutritional labeling of bread and the comparative analysis of nutritional and cost information of three loaves of bread with those of some types of gluten and lactose free already on the market. A mixture of ingredients containing rice flour, sweet manioc powder, potato starch, xanthan gum (to help give elasticity to the dough), chia, sesame and green banana flour (GBF) were used to produce the samples in the percentages of 0%, 10% and 15%, when relevant. The use of green banana flour was due to the fact that this food has resistant starch as one of its main components, which, because of the characteristics of dietary fiber, helps in the regulation and maintenance of intestinal functioning, impaired in people with celiac disease and lactose intolerance. Besides that, it is rich in flavonoids, substances that protect the gastric mucosa presenting in its composition nutrients such as ascorbic acid, significant amount of vitamin A and B, potassium, sodium, among other minerals. The results achieved were processed bread with lower costs, with pleasant taste and similar appearance to the ultraprocessed breads found in the market.