Dados do Trabalho

Título

DEVELOPMENT AND CHARACTERIZATION OF GLUTEN- AND LACTOSE-FREE ADZUKI BEAN BROWNIE

Introdução

The adzuki bean (Vigna angularis), originally from Asia, stands out for its high energy and nutritional value. The addition of adzuki beans to food products that, in their traditional form, do not include it, seeks to enrich them nutritionally. This bean provides functional characteristics due to the presence of antioxidant polyphenols in its reddish skin. Therefore, the objective of the work was to develop an adzuki bean brownie, free of gluten and lactose, characterizing it in relation to its physical-chemical and sensorial composition.

Material e Métodos

The beans were grown at the Federal University of São João del-Rei, Sete Lagoas Campus, they were cooked and crushed until a cohesive mass was obtained. In the brownie base formulation, wheat flour and butter were replaced with rice flour and coconut oil, respectively. The sensory analysis was carried out by 105 untrained tasters, who evaluated the attributes of appearance, texture, flavor, aroma, overall impression, and purchase intention using the 9- and 5-points hedonic scale.

Resultados e Discussão

The developed brownie showed 45.28% of carbohydrates; 38.03% of humidity; 10.14% of lipids; 5.23% of proteins and 1.32% of ash, with greater intensity of yellow-red color and prevalence of scores between 7.40 and 8.01 in acceptability tests, which corresponded to “I liked it moderately” and “I liked it very much”. Regarding purchase intention, 79% indicated that they “would certainly” or “would probably” buy the product. Adzuki bean brownies have been shown to be higher in protein, softer (4.97±0.36 N) and lower in calories compared to other gluten-free brownies made with only rice flour or green banana biomass as reported in the literature. However, as it is a product with a high moisture content, greater quality control for storage is necessary. Thus, adzuki beans are a possibility in the development of new products with greater nutritional quality in the Brazilian market, in addition to being an alternative ingredient for allergic, intolerant, and vegan individuals. The non-obtainment of negative sensorial values, together with the purchasing attitude of the tasters, highlights the good acceptability of the product, being a way of encouraging the consumption of adzuki beans and their derivatives in non-Asian countries.

Conclusão

The adzuki bean brownie proved to have more protein, be softer and have less calories compared to other gluten free brownies already developed, however, as it is a high moisture product, greater quality control for the storage is necessary. Thus, adzuki beans are a possibility in the development of new products with greater nutritional quality in the Brazilian market, in addition to being an alternative ingredient for allergic, intolerant, and vegan individuals. The non-obtainment of negative sensorial values, together with the purchasing attitude of the tasters, highlights the good acceptability of the product, being a way of encouraging the consumption of adzuki beans and their derivatives in non-Asian countries.