Coxinha de frango sem glúten enriquecida com farinha de gergelim (Sesamum indicum, L.)

Abstract

The rice flour (Orysa sativa L.) and the sesame flour (Sesamum indicum, L.) seem to be an option to formulate confectionary products with high nutritional value and gluten-free. In the face of the increase consumption of confectionary products and the search for a healthier nutrition, that provides celiac people with an inclusion to social relationship, the work aimed to elaborate snack- type chicken ball without gluten enriched with sesame flour. This product appeared as a snack option to the ones who are gluten intolerant, and/or to ones that wish to consume a food with functional properties. The snacks were made having two formulations with different concentrations of sesame flour the FI and FII that have 3,66% and 7,32% respectively, the product handling was performed according to Good manufacturing practice (GMP), keeping the product cross contamination-free. It was observed in the formulations physical chemistry changes through the cooking method, conservation method and packaging, needing more in-depth studies in the processing. The microbiological analysis showed results of Coliforms at 45°C < 3,0 MNP/g and absence of Salmonella spp., indicating satisfactory hygienic-sanitary conditions with conclusions consistent with the proposed by RDC n°12/2001. The preparation of chicken ball enriched with sesame flour showed as an option of snack with functional character, promoting a diversity of free- gluten products.