The aim of this study was to determine the physical and microbiological characteristics of extruded broken beans flour, in addition to developing mixtures for gluten-free cake with these flours, evaluating their technological and sensory quality. Gluten-free formulations were prepared with 45%, 60% and 75% of extruded broken beans. All analyzes of the flours and mixtures for cakes were performed according to standard techniques found in the literature. Sensory analyzes of cakes applied the 9-point structured hedonic scale. Results were submitted to variance analysis and comparison of means test (Tukey, p<0.05). The use of extruded broken beans improved the water absorbed and water solubility index of the mixtures for gluten-free cake, and for the lower viscosity and retrogradation when compared to the standard formulation. All cakes were accepted (rate ≥ 7) for all the analyzed attributes. From the technological and sensory standpoints, the development of gluten-free cake mixtures is feasible with up to 75% of extruded broken beans.

O objetivo deste trabalho foi avaliar a estabilidade microbiológica e físico-química de misturas para bolo sem glúten armazenadas por 240 dias, bem como a qualidade dos respectivos bolos prontos. As formulações sem glúten continham farinha de quirera de arroz crua (FAC) e farinha de bandinha de feijão extrusada (FFE) em substituição total à farinha de trigo, preparadas com 45% e 75% de FFE. As farinhas e as misturas para bolo (MB) foram analisadas quanto ao teor de umidade, atividade de água, pH, acidez total titulável, cor e qualidade microbiológica, conforme técnicas padronizadas. Para os bolos assados avaliou-se a aceitabilidade sensorial, o volume específico, a textura, além da cor e qualidade microbiológica. Os resultados foram submetidos à análise de variância e de componentes da variância, ao teste múltiplo de comparação de médias (Duncan, 5% de probabilidade), ao teste de correlação de Pearson e, quando possível, foi determinada a equação de regressão. As MB sem glúten apresentaram boa estabilidade ao longo do armazenamento, sendo que não houve variação significativa do teor de umidade (variação máxima de 0,7%) e a atividade de água permaneceu sempre abaixo de 0,6, valor ideal para impedir desenvolvimento microbiano. A cor das misturas para bolo sem glúten não sofreu influência significativa do tempo, refletindo na prática em estabilidade mais prolongada da cor dos produtos finais para consumo. Quanto aos bolos prontos para o consumo, aquele com 75% de FFE se destacou pelo aumento percentual significativo de até 25,75% do volume específico. Contudo, todos os bolos foram aceitos (escores > 6) em todos os atributos analisados durante todo o período de armazenamento das misturas. As farinhas e misturas para bolo com FFE podem ser armazenadas até oito meses à temperatura ambiente sem sofrer alterações microbiológicas e físico-químicas que afetem a qualidade dos produtos, inclusive as características tecnológicas e sensoriais dos bolos.

The aim of this study was to evaluate the microbiological and physicochemical stability of mixtures for gluten-free cake, stored for 240 days, as well as, the quality of their baked cakes. The gluten-free formulations contain flour of broken rice (FAC) and extruded broken beans (FFE) in total replacement of wheat flour, which were prepared with 45% and 75% of FFE. The flours and mixtures for cakes (MB) were analyzed for the levels of moisture, water activity, pH, acidity, color and microbiological quality, according to standard techniques. The baked cakes were evaluated for the sensory analyzes, specific volume, texture, beyond the color and microbiological quality. The results were submitted to the analysis of variance and variance components, Duncan’s multiple test for means comparison (probability of 5%), Pearson’s correlation and when possible, analysis of regression. The gluten-free MB showed good stability during storage, without significant variation in moisture content (maximum variation of 0.7%) and water activity always remained below 0.6, optimal value for preventing microbial growth. The color of the mixtures for gluten-free cake had no influence of time, reflecting on practice in longer color stability of the final products. As for baked cakes, the one with 75% of FFE is highlighted by the mean percentage increase of up to 25.75% of the specific volume. However, all cakes were accepted (scores > 6) for all attributes analyzed during the storage period of the mixtures. The flours and cake mixtures can be stored for up to eight months at room temperature without undergoing microbiological and physicochemical changes that affect the quality of the products, including technological and sensory characteristics of the cakes.