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EnglishBrazilian pine seeds (pinhao) are gluten-free seeds produced by the native pine species named Araucaria angustifolia. In this study, gluten-free cake mixes composed of Brazilian pine seed flour and rice flour were developed. The cake mixes were produced following a Simplex Centroid experimental design, with rice flour and Brazilian pine seed flour contents ranging from 50 to 100% and from 0 to 50%, respectively. Mixes were analyzed for chemical composition, apparent paste viscosity, and particle size distribution. The resulting cakes were analyzed for sensory acceptance, texture, specific volume and chemical composition. The Brazilian pine seed flour showed a peak viscosity on heating of 1.761Pa.s against 4.747Pa.s for the 100% rice flour sample. The variation of firmness of cakes decreased with increasing percentage of Brazilian pine seed flour. Cakes containing Brazilian pine seed flour at 25-37.5% of the formulation presented highest overall acceptance. Key words: Araucaria angustifolia; celiac; sensory; cake; rheology portuguesO pinhao trata-se de uma semente sem gluten, produzida pelo pinheiro da especie Araucaria angustifolia. Neste estudo, foram desenvolvidas misturas de bolo sem gluten, compostas por farinha de pinhao e farinha de arroz. As misturas de bolo foram produzidas conforme o modelo experimental Simplex Centroid, que definiu as proporcoes entre a farinha de arroz e a farinha de pinhao na variacao de 50 a 100% e 0 a 50%, respectivamente. As misturas foram analisadas quanto a composicao quimica, viscosidade aparente da pasta e distribuicao de tamanho de particula. Os bolos resultantes foram submetidos as analises de aceitacao sensorial, textura volume especifico e composicao quimica. A farinha de pinhao demostrou ocorrencia do pico de viscosidade ao aquecimento no valor de 1,761Pa.s contra 4,747Pa.s da amostra composta por 100% de farinha de arroz. A variacao da firmeza dos bolos diminuiu com o aumento da porcentagem de farinha de pinhao. Em termos sensoriais, os bolos contendo entre 25 a 37,5% de farinha de pinhao apresentaram maior aceitacao geral. Palavras-chave: Araucaria angustifolia; fibradietetica; celiaco; sensorial; bolo; reologia

Influence of Brazilian pine seed flour addition on rheological, chemical and sensory properties of gluten-free rice flour cakes