DEVELOPMENT OF A GLUTEN-FREE FUNCTIONAL BROWNIE FROM BLACK RICE FLOUR BLEND WITH INTEGRAL RICE: SENSORIAL PERCEPTION OF NUTRITION COURSE ACADEMICS

Abstract

Rice is a cereal present in the daily lives of almost the entire population, especially in Asian countries and in other developing countries, such as Brazil. Given its importance in the diet of a large part of the world's population, its nutritional characteristics and chemical composition are associated with the health of the population. Black rice has more protein, fiber, and phenolic compounds when compared to traditional integral rice. Rice flour is a gluten-free food alternative for allergic individuals. Given the above, the present study aimed to develop a functional gluten-free brownie from a blend of black rice flour with brown rice and to evaluate the sensory perception of nutrition students at UniFOA. It verified that the gluten free functional brownie, in addition to having a different nutritional value, has a low cost both for development and for sale. It had 218 kcal, 27.4g of carbohydrates, 4g of protein and 10.3g of total fat, standing out for its dietary fiber content (2g), which contributed with 8% of the daily value (%DV). The product managed to maintain sensory characteristics similar to the conventional product, obtaining good sensory acceptance and purchase intent. Therefore, the development of this functional gluten-free brownie is a relevant alternative in the elaboration of such products, since it contributes to meet the demand for gluten-free products, in addition to the expected variety and quality.