Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development

Detalhes bibliográficos
Autor(a) principal: Cunha, Mariana Crivelari da
Data de Publicação: 2021
Outros Autores: Cunha, Marília Crivelari da, Lago, Rafael Carvalho do, Melo, Rafaela da Silva, Almeida, Letícia Casarine, Pereira, Joelma, Alves, José Guilherme Lembi Ferreira, Carvalho, Elisângela Elena Nunes, Vilas Boas, Eduardo Valério de Barros
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Acta scientiarum. Technology (Online)
Texto Completo: http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/51850
Resumo: In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.
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spelling Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread developmentUsing Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread developmentCaryocar brasiliense Camb.; bakery technology; new product development; quality; food processing; substitution of ingredientsCaryocar brasiliense Camb.; bakery technology; new product development; quality; food processing; substitution of ingredientsIn this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.Universidade Estadual De Maringá2021-06-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/5185010.4025/actascitechnol.v43i1.51850Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e51850Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e518501806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/51850/751375152302Copyright (c) 2021 Acta Scientiarum. Technologyhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCunha, Mariana Crivelari da Cunha, Marília Crivelari da Lago, Rafael Carvalho do Melo, Rafaela da Silva Almeida, Letícia Casarine Pereira, Joelma Alves, José Guilherme Lembi Ferreira Carvalho, Elisângela Elena Nunes Vilas Boas, Eduardo Valério de Barros 2021-08-09T16:53:04Zoai:periodicos.uem.br/ojs:article/51850Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2021-08-09T16:53:04Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false
dc.title.none.fl_str_mv Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
title Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
spellingShingle Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
Cunha, Mariana Crivelari da
Caryocar brasiliense Camb.; bakery technology; new product development; quality; food processing; substitution of ingredients
Caryocar brasiliense Camb.; bakery technology; new product development; quality; food processing; substitution of ingredients
title_short Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
title_full Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
title_fullStr Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
title_full_unstemmed Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
title_sort Using Response Surface Methodology to evaluate the effect of pequi flour, and pulp and by-product on sweet bread development
author Cunha, Mariana Crivelari da
author_facet Cunha, Mariana Crivelari da
Cunha, Marília Crivelari da
Lago, Rafael Carvalho do
Melo, Rafaela da Silva
Almeida, Letícia Casarine
Pereira, Joelma
Alves, José Guilherme Lembi Ferreira
Carvalho, Elisângela Elena Nunes
Vilas Boas, Eduardo Valério de Barros
author_role author
author2 Cunha, Marília Crivelari da
Lago, Rafael Carvalho do
Melo, Rafaela da Silva
Almeida, Letícia Casarine
Pereira, Joelma
Alves, José Guilherme Lembi Ferreira
Carvalho, Elisângela Elena Nunes
Vilas Boas, Eduardo Valério de Barros
author2_role author
author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Cunha, Mariana Crivelari da
Cunha, Marília Crivelari da
Lago, Rafael Carvalho do
Melo, Rafaela da Silva
Almeida, Letícia Casarine
Pereira, Joelma
Alves, José Guilherme Lembi Ferreira
Carvalho, Elisângela Elena Nunes
Vilas Boas, Eduardo Valério de Barros
dc.subject.por.fl_str_mv Caryocar brasiliense Camb.; bakery technology; new product development; quality; food processing; substitution of ingredients
Caryocar brasiliense Camb.; bakery technology; new product development; quality; food processing; substitution of ingredients
topic Caryocar brasiliense Camb.; bakery technology; new product development; quality; food processing; substitution of ingredients
Caryocar brasiliense Camb.; bakery technology; new product development; quality; food processing; substitution of ingredients
description In this work, the effect of wheat flour and water replacement by pequi pulp and flour on the bread development and preparation enriched with this fruit was studied. Two experimental designs were used for two independent variables, the first evaluating the wheat flour partial replacement by pequi husk flour (x1) and pequi pulp flour (x2). The second design evaluated the wheat flour and water partial replacement by pequi husk flour (x1) and pequi pulp (x2), respectively. At the same time, a control test was conducted (without the addition of pequi flour and pulp) for comparison. The evaluated dependent variables of the bread quality characteristics were: dough volume; expansion rate; specific volume and density; texture profile and gluten content. It was possible to verify that only the gluten content was influenced by the replacement of wheat flour by pequi husk flour, whereas, only the specific volume was influenced by the replacement of water by pequi pulp. In general, the best replacement range was obtained with the formulation using between 0.75 to 2.5% pequi husk flour; up to 20% pequi pulp flour and between 5 and 35% of pequi pulp.
publishDate 2021
dc.date.none.fl_str_mv 2021-06-14
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/51850
10.4025/actascitechnol.v43i1.51850
url http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/51850
identifier_str_mv 10.4025/actascitechnol.v43i1.51850
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/51850/751375152302
dc.rights.driver.fl_str_mv Copyright (c) 2021 Acta Scientiarum. Technology
http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2021 Acta Scientiarum. Technology
http://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Estadual De Maringá
publisher.none.fl_str_mv Universidade Estadual De Maringá
dc.source.none.fl_str_mv Acta Scientiarum. Technology; Vol 43 (2021): Publicação contínua; e51850
Acta Scientiarum. Technology; v. 43 (2021): Publicação contínua; e51850
1806-2563
1807-8664
reponame:Acta scientiarum. Technology (Online)
instname:Universidade Estadual de Maringá (UEM)
instacron:UEM
instname_str Universidade Estadual de Maringá (UEM)
instacron_str UEM
institution UEM
reponame_str Acta scientiarum. Technology (Online)
collection Acta scientiarum. Technology (Online)
repository.name.fl_str_mv Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)
repository.mail.fl_str_mv ||actatech@uem.br
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