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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: |
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: |
LEADER 02799naa a2200481 a 4500
001 2168139
005 2024-10-17
008 2024 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1016/j.jcs.2024.104039$2DOI
100 1 $aCOSTA, I. M.
245 $aImpact of fiber addition on quality and consumer perception of whole-grain cakes produced with extruded pearl millet (Pennisetum glaucum) flour.$h[electronic resource]
260 $c2024
520 $aThis 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.
650 $aBran
650 $aExtrusion
650 $aFood technology
650 $aVegetable products
650 $aConsumidor
650 $aExtrusão
650 $aFarelo
650 $aFarinha
650 $aFibra Vegetal
650 $aMilheto
650 $aPennisetum Glaucum
650 $aProduto de Panificação
650 $aTecnologia de Alimento
653 $aBakery products
653 $aMilheto pérola
653 $aPearl millet
653 $aPsílio
653 $aPsyllium
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 $aCORREIA, V. T. da V.
700 1 $aSANTOS, A. N. dos
700 1 $aBARBOSA, C. D.
700 1 $aSILVA, W. A. da
700 1 $aCARVALHO, C. W. P. de
700 1 $aTROMBETE, F. M.
700 1 $aFANTE, C. A.
773 $tJournal of Cereal Science$gv.120, 104039, 2024.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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| Registros recuperados : 2 | |
| 1. |  | AGLIO, M. D.; CARVALHO JUNIOR, W. de C.; OLIVEIRA, R. P. de; SOUZA, J. S. de; BONAN, V. Modelagem topografica de declividade para classificacao de solos: uma comparacao metodologica. In: CONGRESSO BRASILEIRO DE CIENCIA DO SOLO, 26., 1997, Rio de Janeiro, RJ. Resumos... Rio de Janeiro: Sociedade Brasileira de Ciencia do Solo, 1997. p.341.| Biblioteca(s): Embrapa Solos. |
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| 2. | | CHAGAS, C. da S.; CARVALHO JUNIOR, W. de; PEREIRA, L. C.; GOMES, J. B. V.; BHERING, S. B.; VIEIRA, E. G. M.; AGLIO, M. D.; THOME, V. M. R.; ZAMPIERI, S. L.; BRAGA, H. J.; POTTER, R. O.; FLORES, C. A.; ZAU, A. S. Zoneamento pedoclimático do Estado de Santa Catarina. In: CONGRESSO BRASILEIRO DE CIÊNCIA DO SOLO, 26., 1997, Rio de Janeiro. Informação de solos na globalização do conhecimento sobre o uso das terras: anais. Rio de Janeiro: EMBRAPA-CNPS: Sociedade Brasileira de Ciência do Solo, 1997.| Tipo: Artigo em Anais de Congresso |
| Biblioteca(s): Embrapa Solos. |
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| Registros recuperados : 2 | |
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| Nenhum registro encontrado para a expressão de busca informada. |
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