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 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
30/11/2023 |
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Data da última atualização: |
22/01/2024 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
COSTA, I. M.; SILVA, L. M. P. E.; CARDOSO, A. DE S.; SILVA, A. N. A.; SILVA, N. H. A. DA; CORREIRA, V. T. DA V.; SANTOS, A. N. DOS; BARBOSA, C. D.; CARVALHO, C. W. P. de; TROMBETE, F.; FANTE, C. A. |
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Afiliação: |
ISABELLA MACIEL COSTA, UFMG; LAURA MAGALHÃES PÊGO E SILVA, Universidade Federal de São João Del Rei; AMANDA DE SOUZA CARDOSO, Universidade Federal de São João Del Rei; AMANDA NAYARA ABREU SILVA, UFMG; NAYANA HAYSS ARAÚJO DA SILVA, UFMG; VINÍCIUS TADEU DA VEIGA CORREIA, UFMG; AMANDA NERIS DOS SANTOS, UFMG; COSME DAMIÃO BARBOSA, UFMG; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; FELIPE TROMBETE, Universidade Federal de São João del-Rei; CAMILA ARGENTA FANTE, UFMG. |
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Título: |
Whole-grain cakes produced with extruded pearl millet flour: acceptance and descriptive sensory characteristics with consumers. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
In: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá, 2023. |
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Idioma: |
Inglês |
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Notas: |
POSTER 163195. |
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Conteúdo: |
Cakes are accessible products consumed by the population, and the use of whole grains with good nutritional composition is a current demand in the food industry. Pearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten-free cereal considered important for food security, however, in Brazil, it is still not used in the human diet. The objective was to evaluate the acceptance and descriptive sensory characteristics of whole-grain cakes produced with extruded pearl millet flour. Five formulations were developed with the addition of different fibers: control (no fibers addition) (CO), wheat bran (WB), rice bran (RB), oat bran (OB) or psyllium (PS). An acceptance test was applied to evaluate attributes of color, aroma, flavor, texture, and overall impression with a 9-point scale, and the rapid descriptive test check-all-that-apply (CATA) was applied to 104 consumers. The results were evaluated with Cochran's Q test (p≤0.05) and correspondence analysis. The acceptance averages for color and aroma were between “I liked it moderately” (7) and “I liked it a lot” (8), meanwhile for flavor, texture, and overall impression, the scores were between “I liked it slightly” (6) and “I liked it a lot” (8). The term soft was the most marked (71%), followed by the term whole grain (55%). Cochran's Q test showed that the terms soft, humid, and sweet affected positively the overall impression, while the terms crumbly and sandy showed a negative impact. In the correspondence analysis, the explanation of the data was adequate (89.65%) and the cakes CO and PS were more associated with positive terms, besides showing the highest averages for all attributes (above 7). The developed cakes present the potential to be included in the Brazilian consumer market of whole-grain products and open possibilities to the development of other products for the human diet using pearl millet MenosCakes are accessible products consumed by the population, and the use of whole grains with good nutritional composition is a current demand in the food industry. Pearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten-free cereal considered important for food security, however, in Brazil, it is still not used in the human diet. The objective was to evaluate the acceptance and descriptive sensory characteristics of whole-grain cakes produced with extruded pearl millet flour. Five formulations were developed with the addition of different fibers: control (no fibers addition) (CO), wheat bran (WB), rice bran (RB), oat bran (OB) or psyllium (PS). An acceptance test was applied to evaluate attributes of color, aroma, flavor, texture, and overall impression with a 9-point scale, and the rapid descriptive test check-all-that-apply (CATA) was applied to 104 consumers. The results were evaluated with Cochran's Q test (p≤0.05) and correspondence analysis. The acceptance averages for color and aroma were between “I liked it moderately” (7) and “I liked it a lot” (8), meanwhile for flavor, texture, and overall impression, the scores were between “I liked it slightly” (6) and “I liked it a lot” (8). The term soft was the most marked (71%), followed by the term whole grain (55%). Cochran's Q test showed that the terms soft, humid, and sweet affected positively the overall impression, while the terms crumbly and sandy showed a negative impact. In the correspondence analysis, the explanat... Mostrar Tudo |
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Palavras-Chave: |
Bakery products; CEREALS; Fibers. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02939nam a2200277 a 4500
001 2158950
005 2024-01-22
008 2023 bl uuuu u00u1 u #d
100 1 $aCOSTA, I. M.
245 $aWhole-grain cakes produced with extruded pearl millet flour$bacceptance and descriptive sensory characteristics with consumers.$h[electronic resource]
260 $aIn: SIMPÓSIO LATINO AMERICANO DE CIÊNCIA DE ALIMENTOS E NUTRIÇÃO, 15., 2023, Campinas. A revolução da ciência de alimentos e nutrição: alimentando o mundo de forma sustentável: caderno [eletrônico] de resumos. Campinas: Galoá$c2023
500 $aPOSTER 163195.
520 $aCakes are accessible products consumed by the population, and the use of whole grains with good nutritional composition is a current demand in the food industry. Pearl millet (Pennisetum glaucum (L.) R. Br.) is a gluten-free cereal considered important for food security, however, in Brazil, it is still not used in the human diet. The objective was to evaluate the acceptance and descriptive sensory characteristics of whole-grain cakes produced with extruded pearl millet flour. Five formulations were developed with the addition of different fibers: control (no fibers addition) (CO), wheat bran (WB), rice bran (RB), oat bran (OB) or psyllium (PS). An acceptance test was applied to evaluate attributes of color, aroma, flavor, texture, and overall impression with a 9-point scale, and the rapid descriptive test check-all-that-apply (CATA) was applied to 104 consumers. The results were evaluated with Cochran's Q test (p≤0.05) and correspondence analysis. The acceptance averages for color and aroma were between “I liked it moderately” (7) and “I liked it a lot” (8), meanwhile for flavor, texture, and overall impression, the scores were between “I liked it slightly” (6) and “I liked it a lot” (8). The term soft was the most marked (71%), followed by the term whole grain (55%). Cochran's Q test showed that the terms soft, humid, and sweet affected positively the overall impression, while the terms crumbly and sandy showed a negative impact. In the correspondence analysis, the explanation of the data was adequate (89.65%) and the cakes CO and PS were more associated with positive terms, besides showing the highest averages for all attributes (above 7). The developed cakes present the potential to be included in the Brazilian consumer market of whole-grain products and open possibilities to the development of other products for the human diet using pearl millet
653 $aBakery products
653 $aCEREALS
653 $aFibers
700 1 $aSILVA, L. M. P. E.
700 1 $aCARDOSO, A. DE S.
700 1 $aSILVA, A. N. A.
700 1 $aSILVA, N. H. A. DA
700 1 $aCORREIRA, V. T. DA V.
700 1 $aSANTOS, A. N. DOS
700 1 $aBARBOSA, C. D.
700 1 $aCARVALHO, C. W. P. de
700 1 $aTROMBETE, F.
700 1 $aFANTE, C. A.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Origem |
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Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido. |
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Data corrente: |
25/01/2019 |
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Data da última atualização: |
25/01/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
MESQUITA, A. C.; DANTAS, B. F.; CAIRO, P. A. R. |
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Afiliação: |
ALESSANDRO CARLOS MESQUITA; BARBARA FRANCA DANTAS, CPATSA; PAULO ARAQUÉM RAMOS CAIRO. |
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Título: |
Ecophysiology of Caatinga native species under semi-arid conditions. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
Bioscience Journal, v. 34, p. 81-89, dec. 2018. |
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Idioma: |
Inglês |
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Notas: |
Supplement 1. |
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Conteúdo: |
Caatinga is a biome from the Brazilian northeastern semiarid region which needs further studies for the preservation of its native species. The aim of this study was to evaluate the physiological behavior of six native species. The experiment was arranged in six treatments (native species) and three replicates in a randomized block design. Net photosynthesis, transpiration, stomatal conductance, photosynthetic photon flux density, chlorophyll content, and soil moisture were evaluated. According to the results, Mimosa spp. had the lowest levels of chlorophyll content. In all species, water deficit caused significant decrease in transpiration rate and stomatal conductance. M urundeuva and Cnidoscolus spp. can be considered the most sensitive species to drought as changes in those variables also led to the decline in net photosynthesis. The other species can be considered more tolerant to drought, since net photosynthesis did not suffer significant decrease despite the harmful effects of water deficit on transpiration and stomatal conductance. |
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Palavras-Chave: |
Bioma Caatinga; Planta da Caatinga; Relação planta-água; Semiárido. |
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Thesagro: |
Caatinga; Espécie Nativa; Fotossíntese; Seca. |
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Thesaurus NAL: |
Drought. |
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Categoria do assunto: |
F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/191349/1/Barbara-2018.pdf
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Marc: |
LEADER 01776naa a2200265 a 4500
001 2104815
005 2019-01-25
008 2018 bl uuuu u00u1 u #d
100 1 $aMESQUITA, A. C.
245 $aEcophysiology of Caatinga native species under semi-arid conditions.$h[electronic resource]
260 $c2018
500 $aSupplement 1.
520 $aCaatinga is a biome from the Brazilian northeastern semiarid region which needs further studies for the preservation of its native species. The aim of this study was to evaluate the physiological behavior of six native species. The experiment was arranged in six treatments (native species) and three replicates in a randomized block design. Net photosynthesis, transpiration, stomatal conductance, photosynthetic photon flux density, chlorophyll content, and soil moisture were evaluated. According to the results, Mimosa spp. had the lowest levels of chlorophyll content. In all species, water deficit caused significant decrease in transpiration rate and stomatal conductance. M urundeuva and Cnidoscolus spp. can be considered the most sensitive species to drought as changes in those variables also led to the decline in net photosynthesis. The other species can be considered more tolerant to drought, since net photosynthesis did not suffer significant decrease despite the harmful effects of water deficit on transpiration and stomatal conductance.
650 $aDrought
650 $aCaatinga
650 $aEspécie Nativa
650 $aFotossíntese
650 $aSeca
653 $aBioma Caatinga
653 $aPlanta da Caatinga
653 $aRelação planta-água
653 $aSemiárido
700 1 $aDANTAS, B. F.
700 1 $aCAIRO, P. A. R.
773 $tBioscience Journal$gv. 34, p. 81-89, dec. 2018.
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