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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
17/10/2024 |
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Data da última atualização: |
17/10/2024 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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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; CORREIA, V. T. da V.; SANTOS, A. N. dos; BARBOSA, C. D.; SILVA, W. A. da; CARVALHO, C. W. P. de; TROMBETE, F. M.; FANTE, C. A. |
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Afiliação: |
ISABELLA MACIEL COSTA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; LAURA MAGALHÃES PÊGO E SILVA, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL REI; AMANDA DE SOUZA CARDOSO, UNIVERSIDADE FEDERAL DE SÃO JOAO DEL REI; AMANDA NAYARA ABREU SILVA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; NAYANA HAYSS ARAÚJO DA SILVA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; VINÍCIUS TADEU DA VEIGA CORREIA, UNIVERSIDADE FEDERAL DE MINAS GERAIS; AMANDA NERIS DOS SANTOS, UNIVERSIDADE FEDERAL DE MINAS GERAIS; COSME DAMIÃO BARBOSA, UNIVERSIDADE FEDERAL DA BAHIA; WASHINGTON AZEVÊDO DA SILVA, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL REI; CARLOS WANDERLEI PILER DE CARVALHO, CTAA; FELIPE MACHADO TROMBETE, UNIVERSIDADE FEDERAL DE SÃO JOÃO DEL REI; CAMILA ARGENTE FANTE, UNIVERSIDADE FEDERAL DE MINAS GERAIS. |
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Título: |
Impact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour. |
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Ano de publicação: |
2024 |
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Fonte/Imprenta: |
Journal of Cereal Science, v.120, 104039, 2024. |
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DOI: |
https://doi.org/10.1016/j.jcs.2024.104039 |
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Idioma: |
Inglês |
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Conteúdo: |
This study aimed to characterize whole-grain cakes produced with extruded pearl millet flour and various fiber sources regarding their composition, physicochemical, and sensory properties, and the impact of fiber addition. Five formulations were developed: control (without fiber addition) and those with added wheat bran, oat bran, rice bran, or psyllium. Proximate composition, water activity, volume, color, and texture were evaluated. Sensory analysis included acceptance, purchase intention, and check-all-that-apply tests. Addition of fibers significantly reduced (p < 0.05) cake moisture content but did not alter specific volume or external color (p > 0.05). All formulations were considered fiber sources and achieved acceptance scores ranging from "I liked it slightly" (6) to "I liked it a lot" (8). Purchase intention ranged from "I would probably buy" (4) to "I would certainly buy" (5). Descriptive terms such as soft, moist, and sweet positively influenced overall impression, while crumbly and sandy had a negative impact. Psyllium formulation emerged as the most promising in terms of acceptance and positive association with desired consumer characteristics. This study highlights the potential applicability of extruded pearl millet flour in the bakery industry, as the developed cakes were well-received by consumers and meet current demands for whole grain foods and fiber sources. |
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Palavras-Chave: |
Bakery products; Milheto pérola; Pearl millet; Psílio; Psyllium. |
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Thesagro: |
Consumidor; Extrusão; Farelo; Farinha; Fibra Vegetal; Milheto; Pennisetum Glaucum; Produto de Panificação; Tecnologia de Alimento. |
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Thesaurus Nal: |
Bran; Extrusion; Food technology; Vegetable products. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
null
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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