| |
|
|
| Registros recuperados : 2 | |
| 1. |  | COSTA, I. M.; SILVA, L. M. P. E; CARDOSO, A. DE S.; RABANAL, R. C.; CARVALHO, C. W. P. de; TROMBETE, F.; FANTE, C. A. Processing and characterization of extruded pearl millet flours from decorticated and whole grains. 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. Pôster 163197; SLACAN.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
|    |
| 2. | | 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. Whole-grain cakes produced with extruded pearl millet flour: acceptance and descriptive sensory characteristics with consumers. 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. POSTER 163195.| Biblioteca(s): Embrapa Agroindústria de Alimentos. |
| |
| Registros recuperados : 2 | |
|
|
|
 | Acesso ao texto completo restrito à biblioteca da Embrapa Agroindústria de Alimentos. Para informações adicionais entre em contato com ctaa.biblioteca@embrapa.br. |
Registro Completo
|
Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
|
Data corrente: |
30/11/2023 |
|
Data da última atualização: |
22/01/2024 |
|
Tipo da produção científica: |
Resumo em Anais de Congresso |
|
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. |
|
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. |
|
Título: |
Whole-grain cakes produced with extruded pearl millet flour: acceptance and descriptive sensory characteristics with consumers. |
|
Ano de publicação: |
2023 |
|
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. |
|
Idioma: |
Inglês |
|
Notas: |
POSTER 163195. |
|
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 |
|
Palavras-Chave: |
Bakery products; CEREALS; Fibers. |
|
Categoria do assunto: |
Q Alimentos e Nutrição Humana |
|
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.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Nenhum registro encontrado para a expressão de busca informada. |
|
|
