Acceptability of the use of Araruta starch (Maranta Arundinacea) in bread production and intention to Purchase hard peel breads

Abstract

Bread, being a staple food, presents a challenge for those who need to avoid gluten. The celiac diet, characterized by intolerance to gluten, a protein present in cereals such as wheat, barley and rye, demands a constant search for safe and tasty alternatives. Lack of information can result in inappropriate food choices, affecting the health of celiac patients. In this context, the present work seeks not only to offer a dietary alternative, but also to promote knowledge about the dietary restrictions associated with celiac disease. Therefore, the research proposes as its main objective the use of arrowroot, a root with thickening and gluten-free properties, as the main ingredient in the formulation of breads and to investigate the purchase intention of possible consumers in relation to hard-shell breads, produced with this input. , seeking to understand its potential in the market. To this end, market research was carried out via Google Forms, which identified the preferences of a group of voluntary participants regarding the characteristics of bread. Based on these demands, two bread formulations were created. The formulations allowed us to conclude that the investigation can be extended to explore other gluten substitute ingredients, as well as the development of other mixes and their applications in bakery and confectionery products. This is the beginning of a journey to understand the complexities and opportunities in the field of gluten-free eating.