Avaliação do efeito de óleos essenciais de cravo e canela na vida útil de um bolo desenvolvido com subprodutos do arroz e do feijão

Abstract

In the process of processing of rice and beans, by-products are generated being the main nutritional components for grains which are, however, the object of animal feed and / or disposed of in the environment. In this way, the transformation of by-products into flours is a viable and economical alternative for use in baked goods such as cakes, in addition to improving the nutritional content of these products. In the industrial process of the cakes are added synthetic additives that in excess can lead to damages to health, in this way, the demand for natural alternatives that could increase the shelf lifetime of these products has been increased. Essential oils are a technological alternative for the preservation of cakes, since they have antioxidant and antimicrobial effects. The present study demonstrated that the substitution of 50% of the wheat flour by the rice flour and bean meal did not alter the physicochemical composition of the developed cakes, as well as the addition of OE did not prevent the microbial growth, however, in the prevention of lipid oxidation in the period of fourteen days. As for the sensorial evaluation, it was observed that the cakes added of essential oil of cinnamon obtained a better acceptance.