Elaboration of added spinach muffins and lactose and gluten free
DOI:
https://doi.org/10.20873/jbb.uft.cemaf.v9n2.ferreiraKeywords:
Spinacea oleracea, sensory acceptability, characterization, bread, makingAbstract
Due to the concern with the maintenance of health, together with the increase in people with dietary restrictions, mainly allergies and intolerances, it was necessary to develop products that would serve this audience. In this sense, this study aims to prepare and characterize muffins added with spinach and free from lactose and gluten, in order to serve people with allergies and intolerances. Four muffin formulations were made: F1 (standard formulation: no spinach added, F2 (formulation with 25% addition of spinach leaves), F3 (formulation with 50% addition of spinach leaves), F4 (formulation with added 75% spinach leaves) keeping the same proportion for the other ingredients. Physical, chemical, microbiological, and sensory characterization were performed. The insertion of spinach reduced the diameter and thickness of the muffins with a variation of up to 8%. The moisture content increased as the amount of spinach increased. The muffins were colored in black and green. All formulations showed microbiological stability. The sensorial acceptability was expressive, with scores higher than 6, with samples being preferred to formulations F1 and F2. Thus, viability was observed in the production of muffins added with spinach and free from lactose and gluten. All formulations showed physical, chemical, and microbiological stability, being considered suitable for consumption.
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