Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content
Autor(a) principal: | |
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Data de Publicação: | 2022 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Ciência Rural |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000700751 |
Resumo: | ABSTRACT: Wheat flour (WF), pea flour (PF) and whole wheat flour (WWF) were mixed in different ratios by applying a simplex-centroid mixture design, in order to evaluate the impact of these combinations on the physical and sensorial properties of muffins. The interaction between WF and WWF produced muffins with brighter crusts and muffins prepared with higher ration of PF were harder. The ranking test was performed with the objective of identifying the most preferred muffin experiments according to the flavor attribute. The experiments with the lowest ranking scores were selected and submitted to the acceptance test. In the acceptance test, the attributes of color, taste, texture and overall acceptance were evaluated, where muffins obtained scores higher than 7 (“moderately liked”), indicating good acceptance of all experiments. The experiment (a) (80% of WF, 10% of PF and 10% of WWF) was chosen for presenting the highest set of scores. |
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Ciência rural (Online) |
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Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid contentbakery productsmixture designtexturecolor analysisABSTRACT: Wheat flour (WF), pea flour (PF) and whole wheat flour (WWF) were mixed in different ratios by applying a simplex-centroid mixture design, in order to evaluate the impact of these combinations on the physical and sensorial properties of muffins. The interaction between WF and WWF produced muffins with brighter crusts and muffins prepared with higher ration of PF were harder. The ranking test was performed with the objective of identifying the most preferred muffin experiments according to the flavor attribute. The experiments with the lowest ranking scores were selected and submitted to the acceptance test. In the acceptance test, the attributes of color, taste, texture and overall acceptance were evaluated, where muffins obtained scores higher than 7 (“moderately liked”), indicating good acceptance of all experiments. The experiment (a) (80% of WF, 10% of PF and 10% of WWF) was chosen for presenting the highest set of scores.Universidade Federal de Santa Maria2022-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000700751Ciência Rural v.52 n.7 2022reponame:Ciência Ruralinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSM10.1590/0103-8478cr20200693info:eu-repo/semantics/openAccessGomes,Daiane de SouzaRosa,Lucas SilvaCordoba,Layse do PradoFiorda-Mello,FernandaSpier,Michele RigonWaszczynskyj,Ninaeng2021-12-15T00:00:00ZRevista |
dc.title.none.fl_str_mv |
Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content |
title |
Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content |
spellingShingle |
Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content Gomes,Daiane de Souza bakery products mixture design texture color analysis |
title_short |
Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content |
title_full |
Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content |
title_fullStr |
Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content |
title_full_unstemmed |
Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content |
title_sort |
Development of muffins with green pea flour and their physical and sensory evaluation and essential amino acid content |
author |
Gomes,Daiane de Souza |
author_facet |
Gomes,Daiane de Souza Rosa,Lucas Silva Cordoba,Layse do Prado Fiorda-Mello,Fernanda Spier,Michele Rigon Waszczynskyj,Nina |
author_role |
author |
author2 |
Rosa,Lucas Silva Cordoba,Layse do Prado Fiorda-Mello,Fernanda Spier,Michele Rigon Waszczynskyj,Nina |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Gomes,Daiane de Souza Rosa,Lucas Silva Cordoba,Layse do Prado Fiorda-Mello,Fernanda Spier,Michele Rigon Waszczynskyj,Nina |
dc.subject.por.fl_str_mv |
bakery products mixture design texture color analysis |
topic |
bakery products mixture design texture color analysis |
description |
ABSTRACT: Wheat flour (WF), pea flour (PF) and whole wheat flour (WWF) were mixed in different ratios by applying a simplex-centroid mixture design, in order to evaluate the impact of these combinations on the physical and sensorial properties of muffins. The interaction between WF and WWF produced muffins with brighter crusts and muffins prepared with higher ration of PF were harder. The ranking test was performed with the objective of identifying the most preferred muffin experiments according to the flavor attribute. The experiments with the lowest ranking scores were selected and submitted to the acceptance test. In the acceptance test, the attributes of color, taste, texture and overall acceptance were evaluated, where muffins obtained scores higher than 7 (“moderately liked”), indicating good acceptance of all experiments. The experiment (a) (80% of WF, 10% of PF and 10% of WWF) was chosen for presenting the highest set of scores. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000700751 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782022000700751 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/0103-8478cr20200693 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
publisher.none.fl_str_mv |
Universidade Federal de Santa Maria |
dc.source.none.fl_str_mv |
Ciência Rural v.52 n.7 2022 reponame:Ciência Rural instname:Universidade Federal de Santa Maria (UFSM) instacron:UFSM |
instname_str |
Universidade Federal de Santa Maria (UFSM) |
instacron_str |
UFSM |
institution |
UFSM |
reponame_str |
Ciência Rural |
collection |
Ciência Rural |
repository.name.fl_str_mv |
|
repository.mail.fl_str_mv |
|
_version_ |
1749140556975439872 |