Development and sensory analysis of cheese breads added with chia or flaxseed seeds
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/10080 |
Resumo: | Cheese bread is a traditional food product from Minas Gerais and the addition of different ingredients contributes to the improvement in nutritional quality. Chia (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) are natural sources of omega-3, fiber, and protein. In this perspective, in the present work, cheese bread was added with chia and flaxseed to contribute significantly to the improvement of nutritional value. Three types of cheese bread were developed, being: traditional (PQT), chia (PQC), and flaxseed (PQL), which were sensorial analyzed for acceptance, preference, and purchase intention and by instrumental methods as to color and texture. The PQT showed better acceptance by the tasters with emphasis on odor, color, flavor, and overall impression. For the purchase intention test, PQT was the one with the highest scores, followed by PQL and PQC. The ΔE * value was 21.89, showing that the human eye is able to perceive the difference in color between the formulations. The highest values of firmness were for the PQL (27.18 N) and PQC (25.74 N), which differed statistically from the PQT with a firmness value equal to 21.53 N. As for the ordering test, it was found that there was no difference preferably between samples. Cheese bread with chia and flaxseed have shown as good acceptance as the traditional and can be used as promising alternatives for people looking for a healthy diet. Moreover, they don’t have gluten and present a high nutritional value. |
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Development and sensory analysis of cheese breads added with chia or flaxseed seedsDesarrollo y análisis sensorial de panes de queso con chía o semillas de linazaDesenvolvimento e análise sensorial de pães de queijo acrescidos com sementes de chia ou linhaçaFibrasÔmega-3Novos produtosAlimentação saudável. FibersOmega-3New productsHealthy.FibrasOmega-3Nuevos productosAlimentación saludable.Cheese bread is a traditional food product from Minas Gerais and the addition of different ingredients contributes to the improvement in nutritional quality. Chia (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) are natural sources of omega-3, fiber, and protein. In this perspective, in the present work, cheese bread was added with chia and flaxseed to contribute significantly to the improvement of nutritional value. Three types of cheese bread were developed, being: traditional (PQT), chia (PQC), and flaxseed (PQL), which were sensorial analyzed for acceptance, preference, and purchase intention and by instrumental methods as to color and texture. The PQT showed better acceptance by the tasters with emphasis on odor, color, flavor, and overall impression. For the purchase intention test, PQT was the one with the highest scores, followed by PQL and PQC. The ΔE * value was 21.89, showing that the human eye is able to perceive the difference in color between the formulations. The highest values of firmness were for the PQL (27.18 N) and PQC (25.74 N), which differed statistically from the PQT with a firmness value equal to 21.53 N. As for the ordering test, it was found that there was no difference preferably between samples. Cheese bread with chia and flaxseed have shown as good acceptance as the traditional and can be used as promising alternatives for people looking for a healthy diet. Moreover, they don’t have gluten and present a high nutritional value.El pan de queso es un producto alimenticio tradicional de Minas Gerais y la adición de diferentes ingredientes contribuye a la mejora de la calidad nutricional. La chía (Salvia hispanica L.) y la linaza (Linum usitatissimum L.) son fuentes naturales de omega-3, fibra y proteínas. En esta perspectiva, en el presente trabajo se agregaron panes de queso con chía y linaza con el fin de contribuir significativamente a la mejora del valor nutricional. Se desarrollaron tres tipos de pan de queso, siendo: tradicional (PQT), chía (PQC) y linaza (PQL), los cuales fueron analizados sensorialmente para aceptación, preferencia e intención de compra y por métodos instrumentales en cuanto a color y textura. . El PQT mostró una mejor aceptación por parte de los catadores con énfasis en el olor, color, sabor e impresión general. Para la prueba de intención de compra, PQT fue el que obtuvo las puntuaciones más altas, seguido de PQL y PQC. El valor de ΔE * fue 21,89, lo que muestra que el ojo humano es capaz de percibir la diferencia de color entre las formulaciones. Los mayores valores de firmeza fueron para el PQL (27,18 N) y PQC (25,74 N), los cuales difirieron estadísticamente del PQT que presentó firmeza igual a 21,53 N. En cuanto a la prueba de ordenamiento, se encontró que no hubo diferencia. preferiblemente entre muestras. Los panes de queso con chía y linaza han recibido tan buena aceptación como los tradicionales, y pueden utilizarse como alternativas prometedoras para las personas que buscan una alimentación saludable ya que, además de no contener gluten, tienen un alto valor nutricional.O pão de queijo é um produto alimentício tradicional de Minas Gerais e a adição de ingredientes diferenciados a ele contribui com a melhoria na qualidade nutricional. A chia (Salvia hispanica L.) e linhaça (Linum usitatissimum L.) são sementes fontes naturais de ômega-3, fibras e proteínas. Nesta perspectiva, no presente trabalho, desenvolveu-se pães de queijo acrescidos de chia e linhaça a fim de contribuir significativamente para a melhoria do valor nutricional. Desenvolveu-se três tipos de pão de queijo, sendo: tradicional (PQT), de chia (PQC) e linhaça (PQL), que foram analisados sensorialmente quanto a aceitação, preferência e intenção de compra e por métodos instrumentais quanto a cor e textura. O PQT apresentou melhor aceitação pelos provadores com destaque para odor, cor, sabor e impressão global. Para o teste de intenção de compra, o PQT foi o que obteve maiores notas, seguido do PQL e PQC. O valor de ΔE* foi de 21,89, evidenciando que o olho humano é capaz de perceber a diferença na coloração entre as formulações. Os maiores valores de firmeza foram para os PQL (27,18 N) e PQC (25,74 N) que diferiram estatisticamente do PQT que apresentou firmeza igual a 21,53 N. Quanto ao teste de ordenação verificou-se que não houve diferença significativa de preferência entre as amostras. Os pães de queijo acrescidos de chia e linhaça apresentaram aceitação tão boa quanto o tradicional, podendo ser utilizados como alternativas promissoras a pessoas que buscam uma alimentação saudável já que, além de não conterem glúten, apresentam alto valor nutricional.Research, Society and Development2020-11-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1008010.33448/rsd-v9i11.10080Research, Society and Development; Vol. 9 No. 11; e64491110080Research, Society and Development; Vol. 9 Núm. 11; e64491110080Research, Society and Development; v. 9 n. 11; e644911100802525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/10080/9194Copyright (c) 2020 Flávia Barbosa Magalhães Alvarenga; Elaine Carvalho Minighin ; Maria Clara Coutinho Macedo; Natália Cristina de Faria; Andréia Handa Suzuki; Gisella de Oliveira Coelho; Thelma Tirone Silvério Matos; Marcelo Victor Teixeira da Silva; Paula Lopes Armond Carvalho; Camila Argenta Fantehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess Alvarenga, Flávia Barbosa MagalhãesMinighin , Elaine CarvalhoMacedo, Maria Clara CoutinhoFaria, Natália Cristina deSuzuki, Andréia HandaCoelho, Gisella de Oliveira Matos, Thelma Tirone SilvérioSilva, Marcelo Victor Teixeira da Carvalho, Paula Lopes Armond Fante, Camila Argenta 2020-12-10T23:37:57Zoai:ojs.pkp.sfu.ca:article/10080Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:32:13.208606Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Development and sensory analysis of cheese breads added with chia or flaxseed seeds Desarrollo y análisis sensorial de panes de queso con chía o semillas de linaza Desenvolvimento e análise sensorial de pães de queijo acrescidos com sementes de chia ou linhaça |
title |
Development and sensory analysis of cheese breads added with chia or flaxseed seeds |
spellingShingle |
Development and sensory analysis of cheese breads added with chia or flaxseed seeds Alvarenga, Flávia Barbosa Magalhães Fibras Ômega-3 Novos produtos Alimentação saudável. Fibers Omega-3 New products Healthy. Fibras Omega-3 Nuevos productos Alimentación saludable. |
title_short |
Development and sensory analysis of cheese breads added with chia or flaxseed seeds |
title_full |
Development and sensory analysis of cheese breads added with chia or flaxseed seeds |
title_fullStr |
Development and sensory analysis of cheese breads added with chia or flaxseed seeds |
title_full_unstemmed |
Development and sensory analysis of cheese breads added with chia or flaxseed seeds |
title_sort |
Development and sensory analysis of cheese breads added with chia or flaxseed seeds |
author |
Alvarenga, Flávia Barbosa Magalhães |
author_facet |
Alvarenga, Flávia Barbosa Magalhães Minighin , Elaine Carvalho Macedo, Maria Clara Coutinho Faria, Natália Cristina de Suzuki, Andréia Handa Coelho, Gisella de Oliveira Matos, Thelma Tirone Silvério Silva, Marcelo Victor Teixeira da Carvalho, Paula Lopes Armond Fante, Camila Argenta |
author_role |
author |
author2 |
Minighin , Elaine Carvalho Macedo, Maria Clara Coutinho Faria, Natália Cristina de Suzuki, Andréia Handa Coelho, Gisella de Oliveira Matos, Thelma Tirone Silvério Silva, Marcelo Victor Teixeira da Carvalho, Paula Lopes Armond Fante, Camila Argenta |
author2_role |
author author author author author author author author author |
dc.contributor.author.fl_str_mv |
Alvarenga, Flávia Barbosa Magalhães Minighin , Elaine Carvalho Macedo, Maria Clara Coutinho Faria, Natália Cristina de Suzuki, Andréia Handa Coelho, Gisella de Oliveira Matos, Thelma Tirone Silvério Silva, Marcelo Victor Teixeira da Carvalho, Paula Lopes Armond Fante, Camila Argenta |
dc.subject.por.fl_str_mv |
Fibras Ômega-3 Novos produtos Alimentação saudável. Fibers Omega-3 New products Healthy. Fibras Omega-3 Nuevos productos Alimentación saludable. |
topic |
Fibras Ômega-3 Novos produtos Alimentação saudável. Fibers Omega-3 New products Healthy. Fibras Omega-3 Nuevos productos Alimentación saludable. |
description |
Cheese bread is a traditional food product from Minas Gerais and the addition of different ingredients contributes to the improvement in nutritional quality. Chia (Salvia hispanica L.) and flaxseed (Linum usitatissimum L.) are natural sources of omega-3, fiber, and protein. In this perspective, in the present work, cheese bread was added with chia and flaxseed to contribute significantly to the improvement of nutritional value. Three types of cheese bread were developed, being: traditional (PQT), chia (PQC), and flaxseed (PQL), which were sensorial analyzed for acceptance, preference, and purchase intention and by instrumental methods as to color and texture. The PQT showed better acceptance by the tasters with emphasis on odor, color, flavor, and overall impression. For the purchase intention test, PQT was the one with the highest scores, followed by PQL and PQC. The ΔE * value was 21.89, showing that the human eye is able to perceive the difference in color between the formulations. The highest values of firmness were for the PQL (27.18 N) and PQC (25.74 N), which differed statistically from the PQT with a firmness value equal to 21.53 N. As for the ordering test, it was found that there was no difference preferably between samples. Cheese bread with chia and flaxseed have shown as good acceptance as the traditional and can be used as promising alternatives for people looking for a healthy diet. Moreover, they don’t have gluten and present a high nutritional value. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-11-29 |
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 |
https://rsdjournal.org/index.php/rsd/article/view/10080 10.33448/rsd-v9i11.10080 |
url |
https://rsdjournal.org/index.php/rsd/article/view/10080 |
identifier_str_mv |
10.33448/rsd-v9i11.10080 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/10080/9194 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://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 |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 9 No. 11; e64491110080 Research, Society and Development; Vol. 9 Núm. 11; e64491110080 Research, Society and Development; v. 9 n. 11; e64491110080 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052664188502016 |