Elaboração de biscoitos tipo cookies a base de farinha de arroz e farinha de soja

Abstract

Biscuit is a product obtained by mixing flour (s), starch (s) and or starch (s) with other ingredients, subjected to processes of kneading and cooking, fermented or not. They can present various coverage, stuffing, shape and texture. The gluten-free biscuit with rice flour and soybean flour would be an option for celiac people who need to have complete restriction of gluten in their meals, and in the impossibility of wheat consumption, rice flour is usually used for these Preparations, because it is one of the best-accepted options for the preparation of these products.Besides not being allergenic, rice flour is a versatile product. However gluten-free food has also been options for people seeking a more balanced, healthy diet, aiming to improve their aesthetics, and weight balance. The objective of this work was to develop different formulations of cookies, the base of rice flour (FA) and soybean flour (FS), evaluating its technological and sensory characteristics. Five formulations with different proportions of FA and FS were elaborated, where the moisture content, water activity, specific volume, instrumental color and texture, sensory analysis were evaluated.The results indicated that the increase in the proportion of AF in relation to FS promoted an increase in the values of moisture, water activity, reduction in the specific volume and hardness of the biscuits, altered the color intensifying the dark yellow coloration of the samples. It was concluded that in relation to the technological characteristics it was possible to develop formulations of biscuits replacing the FA by FS.