Name: ALINE BRAVIM SANTOS BASSANI

Publication date: 14/07/2017
Advisor:

Name	Role
ERIKA MADEIRA MOREIRA DA SILVA	Advisor *

Examining board:

Name	Role
ERIKA MADEIRA MOREIRA DA SILVA	Advisor *
GERALDA GILLIAN SILVA SENA	External Alternate *
JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ	Internal Alternate *
JOSE LUIS RAMIREZ ASCHERI	Internal Examiner *

Summary: Beans (Phaseolus vulgaris L.) are a legume rich in essential nutrients for humans. It
is a food of significant social, economic and nutritional importance, acting as one of
the main protein sources for the low income population, besides helping in the caloric
intake of this social group. Rice (Oryza sativa L.) is a cereal that has a smooth taste,
easy digestion, colorless appearance, important energy source due to the high
concentration of starch present, offers proteins, vitamins and minerals, besides
containing low sodium content and lipids. It also has hypoallergenic properties, not
containing gluten in its composition. Rice and bean flour are nutritionally convenient
in the manufacture of gluten-free products, and can be an alternative for the
preparation of baked goods such as biscuits. The aim of the present study was to
develop and characterize biscuits made with mixed rice flour and red beans flour.
Bean flour, as well as the biscuits were developed in the Dietetic Technique
Laboratory of the nutrition course of the Espírito Santo’s Federal University,
Maruipe’s Campus. Rice flour and other ingredients were purchased in the local
market. A soaking treatment was used in the grains with an intention to reduce
antinutritional factors A 22 central composite rotational design was used to study the
effect of different ratios of red bean (FFV) and margarine on measurements, water
activity, color, texture and sensorial analysis of the cookies. Three treatments (25 g /
100 g FFV and 21 g / 100 g margarine, 85,35 g / 100 g FFV and 18 g / 100 g
margarine and 50 g / 100 g and 50g/100g FFV and 22,24 g / 100 g of margarine)
were selected by sensory analysis for the conduction of centesimal composition, iron,
zinc, total phenolics, antioxidant activity and tannins. Moreover, were analyzed color,
water activity and texture during storage of up to 60 days. Finally, the analysis of
scanning electron microscopy (SEM) was conducted with the purpose of analyzing
these products morphologically. The addition of margarine (up to 22,24 g / 100 g)
was able to increase the cookie’s thickness measures and the expansion factor. The
addition of red bean flour (up to 85,35 g / 100g) was able to reduce the cookie’s
brightness, making them darker, as well as producing them tendency to less
yellowish coloration. On the other hand, when added concomitantly with a margarine,
it is able to produce cookies with a tendency to yellowish coloration. The addition of up to 85,35 g / 100 g of beans, singly, did not show interference in the
acceptance of the cookies. On the other hand, an addition of up to 22,24 g / 100g of
margarine was able to positively influence the texture values and purchase intention.
The treatments containing the highest FFV content were those with the highest
amount of iron and zinc. Wasn’t watched effect of the treatment applied in the flour
about phenolic content and antioxidant capacity. All evaluated treatments withstand
the storage of up to 60 days without presenting significant losses in their quality. By
means of SEM it was observed that in all treatments the starch granules appear
immersed in a matrix composed of starch and lipids, suggesting perhaps the
presence of globular proteins. Considering the results and the experimental
conditions applied in this study, it is possible to ensure the possibility of the
preparation of biscuits using up to 85,35 g / 100g FFV, keeping good nutritional,
sensorial and technological characteristics.

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