Influence of orange albedo flour on the quality characteristics of cheese breads with reduced lactose content
Abstract
Consumers are increasingly demanding and concerned about their health, with gluten-free products, reduced lactose and added dietary fiber being a market trend. Therefore, the present work aimed to evaluate the influence of orange albedo flour on the quality characteristics of cheese breads with reduced lactose content. A completely randomized design was used, with treatments arranged in a factorial scheme with 5 concentrations of orange albedo flour (0%, 3.5%, 7.0%, 10.5% and 14.0%) replacing tapioca starch. Analyzes of specific volume, expansion coefficient, apparent density, crust thickness, pH, crumb color and acceptance test were carried out. The results were evaluated using analysis of variance (ANOVA), mean test (Scott-Knott - 5% significance) and external preference map. The results obtained showed that the replacement of starch with orange albedo flour caused changes in some quality parameters of cheese breads with reduced lactose content, obtaining lighter products in relation to cheese breads without substitution, with cheese breads made with replacement of up to 7.0% of orange albedo flour obtaining values for coefficient of expansion, specific volume, crust thickness, apparent density and acceptability similar to those without replacement, and can be considered a source of fiber. Therefore, it is concluded that it is viable to replace starch with up to 7.0% of orange albedo flour in cheese breads with reduced lactose content.
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