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 | Acesso ao texto completo restrito à biblioteca da Embrapa Mandioca e Fruticultura. Para informações adicionais entre em contato com cnpmf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Mandioca e Fruticultura. |
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Data corrente: |
28/06/2022 |
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Data da última atualização: |
28/06/2022 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
GUEDES, I. S. A.; VIANA, E. de S.; REIS, R. C.; SANTOS, F. D.; MESQUITA, P. R. R. |
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Afiliação: |
IOHANA SCARLET ALMEIDA GUEDES, FAMAM; ELISETH DE SOUZA VIANA, CNPMF; RONIELLI CARDOSO REIS, CNPMF; FABRINE DIAS SANTOS, FAMAM; PAULO ROBERTO RIBEIRO MESQUITA, FAMAM. |
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Título: |
Development of a cake rich in resistant starch with good sensory acceptance. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Semina: Ciência Agrárias, Londrina, v. 42, n. 6, suplemento 2, p. 3741-3756, 2021. |
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Idioma: |
Inglês |
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Conteúdo: |
The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake. MenosThe objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*... Mostrar Tudo |
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Thesagro: |
Alimento; Banana; Bolo; Farinha. |
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Thesaurus NAL: |
Bakery industry; Flour; Functional foods. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 02499naa a2200253 a 4500
001 2144320
005 2022-06-28
008 2021 bl uuuu u00u1 u #d
100 1 $aGUEDES, I. S. A.
245 $aDevelopment of a cake rich in resistant starch with good sensory acceptance.$h[electronic resource]
260 $c2021
520 $aThe objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of ?would certainly buy? and ?would probably buy?, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake.
650 $aBakery industry
650 $aFlour
650 $aFunctional foods
650 $aAlimento
650 $aBanana
650 $aBolo
650 $aFarinha
700 1 $aVIANA, E. de S.
700 1 $aREIS, R. C.
700 1 $aSANTOS, F. D.
700 1 $aMESQUITA, P. R. R.
773 $tSemina: Ciência Agrárias, Londrina$gv. 42, n. 6, suplemento 2, p. 3741-3756, 2021.
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Embrapa Mandioca e Fruticultura (CNPMF) |
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