Pão de mel de abelhas (Apis mellifera Linnaeus, 1758) sem glúten enriquecido com farinha de casca do maracujá (Passiflora edulis f. flavicarpa) liofilizada: desenvolvimento e controle de qualidade

Abstract

The objective of the research was the development and quality control of gluten-free bread made of honey from Apis mellifera Linnaeus, 1758, enriched with flour made from the peel of passion fruit (Passiflora edulis f. flavicarpa). The essential ingredients of the bread were a mix of rice flour and sweetened powder, bee honey, cocoa powder, sugar, eggs, cooking oil, water, salt, cinnamon, yeast, CMC and xanthan gum. Different concentrations of flour of passion fruit peel were used instead of the mix of rice flour and sweetened powder. In the standard formulation, 0.0% of passion fruit flour was used; 2.5% was used in Formulation 1 (F1) and 5.0% in formulation 2 (F2). After this, the bread was submitted to microbiological and physical-chemical analysis. The data gathered were analyzed with the PRISM software, v. 5. No contamination by Salmonella spp., coagulase positive Staphylococcus (CFU/g), mesophilic heterotrophic bacteria (CFU/g), filamentous fungi and yeast (CFU/g) was detected. The counting of coliforms in 35oC and 45o C was below 3 MPN/g (BRASIL, 2001). All these findings ensure the sanitary safety of the product according to the Brazilian norms. The formulations had satisfactory physical-chemical qualities, especially regarding moisture values, that were below 38.0% (p>0.5), according to the present legislation; there were low levels of sodium and improved nutritional value concerning proteins and potassium. The development of gluten-free bread enriched with passion fruit peel flour showed a perspective for the use of this residue as a technologically viable alternative, with satisfactory nutritional and sanitary quality.