Nutritional composition of gluten-free rice flour cookies enriched with eggshell powder as an alternative for celiacs
DOI:
https://doi.org/10.58951/fstoday.2024.013Keywords:
Cookie, Rice flour, Eggshell powder, Physicochemical analysis, Celiac disease, Gluten-freeAbstract
Celiac disease is an autoimmune condition triggered by the ingestion of gluten, found in grains such as wheat and barley, causing difficulties in nutrient absorption. This study aimed to develop a rice flour cookie enriched with eggshell powder, offering a nutritious and calcium-rich alternative for individuals with celiac disease. Three tests were conducted to adjust the amounts of eggshell powder and refined sugar in the cookie formulation. The physicochemical analyses included the measurement of protein, lipids, crude fiber, moisture, and mineral matter. The results revealed that the cookies enriched with eggshell powder had higher protein content (7.36%) and mineral matter (5.97%) compared to non-enriched cookies. In terms of lipids, there was a significant presence of 16.45%, while crude fiber was 2.50% and moisture was 2.9%. These results indicate that the addition of eggshell powder not only increases the nutritional value of the cookies but may also contribute to the daily calcium intake, essential for bone health. It is concluded that rice flour cookies enriched with eggshell powder have a favorable nutritional profile, standing out as a valuable option for individuals with celiac disease, providing a healthy and nutritious alternative.
References
Bernaud, F. S. R., & Rodrigues, T. C. (2013). Fibra alimentar: ingestão adequada e efeitos sobre a saúde do metabolismo. Arquivos Brasileiros de Endocrinologia & Metabologia, 57(6), 397–405. https://doi.org/10.1590/S0004-27302013000600001 DOI: https://doi.org/10.1590/S0004-27302013000600001
Brasil. (2005). Resolução RDC Nº 263, de 22 de setembro de 2005. Agência Nacional de Vigilância Sanitária. Disponivel em: <https://bvsms.saude.gov.br/bvs/saudelegis/anvisa/2005/rdc0263_22_09_2005.html>.
Brasil. (2020). Doença celíaca. Ministério da Saúde. Biblioteca Virtual em Saúde. Acesso em: 27 de agosto de 2024. Disponivel em: <https://bvsms.saude.gov.br/doenca-celiaca/>.
Corá, G., & Ribeiro, J. (2022). Bolo de mel de cálcio proveniente do pó da casca do ovo. Trabalho de Conclusão de Curso (Graduação em Tecnologia em Alimentos). Instituto Federal de Santa Catarina – IFSC, São Miguel do Oeste. 32 p. Disponível em: <https://repositorio.ifsc.edu.br/handle/123456789/2593>.
Fortes, R. R., Brigagão, T. C. S., Lourenço, C. O., Carvalho, E. E. N., Tavano, O. L., Garcia, J. A. D., Nachtigall, A. M., & Boas, B. M. V. (2020). Caracterização física e química de farinha de arroz, farinhas de cascas de abacaxi e banana e farinha de sementes de abóbora. Research, Society and Development, 9(9), e436997293. https://doi.org/10.33448/rsd-v9i9.7293 DOI: https://doi.org/10.33448/rsd-v9i9.7293
França, N. A. G., & Martini, L. A. (2018). Cálcio. In Funções Plenamente Reconhecidas de Nutrientes (2a ed). Série de publicações ILSI Brasil. São Paulo. Vol. 1.
Hansen, L. G., & Lacerda, L. D. (2020). Desenvolvimento de farinha de casca de ovo. In F. C. Olivera (Ed.), VII Simpósio de Segurança Alimentar (pp. 1–6). sbCTA-Regional RS. https://schenautomacao.com.br/ssa7/envio/files/trabalho3_203.pdf
Instituto Adolfo Lutz. (2008). Procedimentos e determinações gerais. In O. Zenebon, N. S. Pascuet, & P. Tiglea (Eds.), Métodos Físico-Químicos para Análise de Alimentos (1st ed., pp. 83–158). Instituto Adolfo Lutz.
Lima, N. P., Brito, D. A. P., Lima, L. de S., Soares, S. C. P., & Pacheco, B. S. (2021). Uso do pó da casca de ovos caipiras como fonte de cálcio em produtos alimentícios. Acta Tecnológica, 15(2), 113–129. https://doi.org/10.35818/acta.v15i2.946 DOI: https://doi.org/10.35818/acta.v15i2.946
Mourão, D. M., Sales, N. S. de, Coelho, S. B., & Pinheiro-Santana, H. M. (2005). Biodisponibilidade de vitaminas lipossolúveis. Revista de Nutrição, 18(4), 529–539. https://doi.org/10.1590/S1415-52732005000400008 DOI: https://doi.org/10.1590/S1415-52732005000400008
Naves, M. M. V., Fernandes, D. C., Prado, C. M. M., & Teixeira, L. S. M. (2007). Fortificação de alimentos com o pó da casca de ovo como fonte de cálcio. Ciência e Tecnologia de Alimentos, 27(1), 99–103. https://doi.org/10.1590/S0101-20612007000100017 DOI: https://doi.org/10.1590/S0101-20612007000100017
Pandolfi, L., Branco, C. dos S., Facco, E. M. P., & Chilanti, G. (2022). Utilização da casca de ovo de galinha como estratégia de aumento de cálcio em alimentos. Saúde e Meio Ambiente: Revista Interdisciplinar, 11, 59–70. https://doi.org/10.24302/sma.v11.3556 DOI: https://doi.org/10.24302/sma.v11.3556
Ribeiro, R. M. A. (2023). Desenvolvimento do bolo de muffin usando farinha da casca do ovo. Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos) - Departamento de Engenharia química, Universidade Federal do Rio Grande do Norte, Natal. 62 p. Disponível em: <https://repositorio.ufrn.br/handle/123456789/53267>.
Usuy Junior, E. N. (2018). A importância da dieta sem glúten no tratamento da doença celíaca. Clínica Gástrica Usuy. Acesso em: 27 de agosto de 2024. Disponivel em: <https://gastrica.com.br/a-importancia-da-dieta-sem-gluten-no-tratamento-da-doenca-celiaca/>.
Zúñiga-Moreno, L. E., Ramos, M. J. B., Guilcamaigua-Anchatuña, D., & Landines, E. F. (2024). Using kiwi (Actinidia deliciosa), quinoa (Chenopodium quinoa), and watermelon rind (Citrullus lanatus) in a plant-based drink. Food Science Today, 3(1), 7–10. https://doi.org/10.58951/fstoday.2024.002 DOI: https://doi.org/10.58951/fstoday.2024.002
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2024 Anelisa Doretto Freitas Furlan, Marta Cristina Uga Ferreira, Caline Nogueira Inácio dos Santos
This work is licensed under a Creative Commons Attribution 4.0 International License.
This journal publishes its Open Access articles under a Creative Commons license (CC BY 4.0).
You are free to:
Share — copy and redistribute the material in any medium or format for any purpose, even commercially.
Adapt — remix, transform, and build upon the material for any purpose, even commercially.
The licensor cannot revoke these freedoms as long as you follow the license terms.
Under the following terms:
Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use.
No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.
Notices:
You do not have to comply with the license for elements of the material in the public domain or where your use is permitted by an applicable exception or limitation.
No warranties are given. The license may not give you all of the permissions necessary for your intended use. For example, other rights such as publicity, privacy, or moral rights may limit how you use the material.
