Coxinha plant-based: uma alternativa sem glúten elaborada com macaxeira (Manihot Esculenta Crantz), ora-pro-nóbis (Pereskia Aculeata Miller) e fibra de caju (Anacardium Occidentale L.)

Abstract

The coxinha is one of the most consumed food products in Brazil, traditionally made with wheat flour, which restricts its consumption by individuals with celiac disease or gluten sensitivity. In parallel, there is a growing demand for plant-based, functional products made with ingredients of higher nutritional value and sustainable appeal. Given this scenario, the present study aimed to develop a gluten-free coxinha using a cassava-based dough and cashew fiber, enriched with different concentrations of ora-pro-nóbis leaf flour (Pereskia aculeata Miller), in order to evaluate its technological viability and sensory acceptability. Three formulations were developed with the addition of 0%, 1%, and 2% of ora-pro-nóbis flour, which were subjected to proximate composition, physicochemical, and microbiological analyses. The results demonstrated that cashew fiber presents high potential as a functional ingredient, adding fiber, vitamins, and bioactive compounds, in addition to contributing to the reduction of agro-industrial waste. The formulations stood out for their increased protein content and the presence of essential amino acids, configuring themselves as a promising alternative for the gluten-free market. It is concluded that the substitution of wheat flour with these raw materials resulted in products with an improved nutritional profile and adequate sensory characteristics. Therefore, the development of glutenfree coxinhas with the addition of ora-pro-nóbis and cashew fiber represents a relevant innovation strategy in the food sector, combining functionality, sustainability, and meeting the demands of consumers with dietary restrictions or those seeking healthier alternatives.