02939nam a2200277 a 450000100080000000500110000800800410001910000170006024501550007726002480023250000190048052019040049965300200240365300120242365300110243570000230244670000220246970000200249170000230251170000260253470000220256070000190258270000260260170000170262770000170264421589502024-01-22       2023    bl uuuu     u00u1 u    #d1 aCOSTA, I. M.  aWhole-grain cakes produced with extruded pearl millet flourbacceptance and descriptive sensory characteristics with consumers.h[electronic resource]  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: Galoác2023  aPOSTER 163195.  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  aBakery products  aCEREALS  aFibers1 aSILVA, L. M. P. E.1 aCARDOSO, A. DE S.1 aSILVA, A. N. A.1 aSILVA, N. H. A. DA1 aCORREIRA, V. T. DA V.1 aSANTOS, A. N. DOS1 aBARBOSA, C. D.1 aCARVALHO, C. W. P. de1 aTROMBETE, F.1 aFANTE, C. A.