Composição química e aceitabilidade de pão sem glúten desenvolvido com mucilagem de quiabo

With the goal of producing gluten-free bread with improved chemical composition and goodsensorial quality, three formulations were prepared with different amounts of okra mucilage: (F0)0 mL; (F1) 100 mL; (F2) 150 mL. From this was determined: mucilage yield, centesimal composition,caloric value and sensory attributes of bread by hedonic scale. Mucilage increased the yield of F1and F2. There was no difference in protein content and the lipid content of 7.9 g 100 g-1 (F1) and6.0 g 100 g-1 (F2) were lower than that of F0. The moisture content of F1 (32.15 g 100 g-1) was lowerthan the other formulations, while ash (0.70 g 100 g-1), carbohydrate (56.75 g 100 g-1) and caloricvalue (308,1 kcal 100 g-1) were higher. In the sensory test, attributes were rated in the categories“liked slightly” and “liked extremely” by most judges. F1 scored higher than F2 for texture, colorand overall impression and did not differ in any of the attributes at F0. It can be concluded that F1may be a viable option in the search for gluten-free bread with improved chemical composition,as it contains lower lipid and moisture content, higher ash content and good sensory acceptance.