Passion fruit meal in the elaboration of corn cake
Autor(a) principal: | |
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Data de Publicação: | 2018 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
Texto Completo: | https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678 |
Resumo: | The objective of the present work was to use passion fruit flour as functional ingredient in the processing of cookies. Three corn cake formulations with increasing concentrations of passion fruit flour (5%, 7.5% and 10%) and 15% of oat bran were processed. The control consisted of a standard formulation of corn cake, without passion fruit flour and oat bran. The different formulations were evaluated sensorially. Sensorial tests of global acceptance and acceptance by attributes (taste, appearance and texture) were performed. The cake that presented the best overall result in the sensorial analysis was that of 5% of passion fruit flour addition, and the acceptance of the cakes of the other formulations was reduced, as the concentration of this flour increased. In addition, the 5% formulation also presented better results in terms of appearance, taste, overall acceptance, lower caloric value and greater intention to purchase. |
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Passion fruit meal in the elaboration of corn cakeFarinha de maracujá na elaboração de bolo de milhoPassion fruit fiberCulinary cakeSensory evaluationPassiflora edulis.Fibra de maracujáBolo culinárioAvaliação sensorialPassiflora edulis.The objective of the present work was to use passion fruit flour as functional ingredient in the processing of cookies. Three corn cake formulations with increasing concentrations of passion fruit flour (5%, 7.5% and 10%) and 15% of oat bran were processed. The control consisted of a standard formulation of corn cake, without passion fruit flour and oat bran. The different formulations were evaluated sensorially. Sensorial tests of global acceptance and acceptance by attributes (taste, appearance and texture) were performed. The cake that presented the best overall result in the sensorial analysis was that of 5% of passion fruit flour addition, and the acceptance of the cakes of the other formulations was reduced, as the concentration of this flour increased. In addition, the 5% formulation also presented better results in terms of appearance, taste, overall acceptance, lower caloric value and greater intention to purchase.O presente trabalho teve como objetivo utilizar farinha de maracujá e de aveia como ingredientes funcionais no processamento de cookies. Foram processadas 03 formulações de bolo de milho com adição de concentrações crescentes de farinha de maracujá (5%, 7,5% e 10%) e 15% de farelo de aveia. O controle consistiu de uma formulação padrão de bolo de milho, sem farinha de maracujá e farelo de aveia. As diferentes formulações foram avaliadas sensorialmente. Foram efetuados testes sensoriais de aceitação global e aceitação por atributos (sabor, aparência e textura). O bolo que apresentou melhor resultado geral na análise sensorial foi a de 5% de adição de farinha de maracujá, sendo reduzida a aceitação dos bolos das outras formulações, à medida que se incrementava a concentração dessa farinha. Adicionalmente, a formulação de 5%, também apresentou melhores resultados em relação aos atributos aparência, sabor, aceitação global, menor valor calórico e maior intenção de compra.Editora Verde2018-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlapplication/pdfhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/567810.18378/rvads.v13i3.5678Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 13 No. 3 (2018); 328 - 336Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 13 Núm. 3 (2018); 328 - 336Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 13 n. 3 (2018); 328 - 3361981-8203reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavelinstname:Grupo Verde de Agroecologia e Abelhas (GVAA)instacron:GVAAporhttps://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678/5892https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678/5893Copyright (c) 2018 Silvana Mara Prado Cysne Maia et al.info:eu-repo/semantics/openAccessMaia, Silvana Mara Prado CysnePontes, Dorasilvia FerreiraGarruti, Deborah dos SantosOliveira, Maria Nilka deArcanjo, Stella Regina SobralChinelate, Gerla Castello Branco2021-06-14T13:14:05Zoai:ojs.gvaa.com.br:article/5678Revistahttps://www.gvaa.com.br/revista/index.php/RVADS/PUBhttps://www.gvaa.com.br/revista/index.php/RVADS/oairvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br1981-82031981-8203opendoar:2024-03-06T12:59:26.545662Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA)false |
dc.title.none.fl_str_mv |
Passion fruit meal in the elaboration of corn cake Farinha de maracujá na elaboração de bolo de milho |
title |
Passion fruit meal in the elaboration of corn cake |
spellingShingle |
Passion fruit meal in the elaboration of corn cake Maia, Silvana Mara Prado Cysne Passion fruit fiber Culinary cake Sensory evaluation Passiflora edulis. Fibra de maracujá Bolo culinário Avaliação sensorial Passiflora edulis. |
title_short |
Passion fruit meal in the elaboration of corn cake |
title_full |
Passion fruit meal in the elaboration of corn cake |
title_fullStr |
Passion fruit meal in the elaboration of corn cake |
title_full_unstemmed |
Passion fruit meal in the elaboration of corn cake |
title_sort |
Passion fruit meal in the elaboration of corn cake |
author |
Maia, Silvana Mara Prado Cysne |
author_facet |
Maia, Silvana Mara Prado Cysne Pontes, Dorasilvia Ferreira Garruti, Deborah dos Santos Oliveira, Maria Nilka de Arcanjo, Stella Regina Sobral Chinelate, Gerla Castello Branco |
author_role |
author |
author2 |
Pontes, Dorasilvia Ferreira Garruti, Deborah dos Santos Oliveira, Maria Nilka de Arcanjo, Stella Regina Sobral Chinelate, Gerla Castello Branco |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Maia, Silvana Mara Prado Cysne Pontes, Dorasilvia Ferreira Garruti, Deborah dos Santos Oliveira, Maria Nilka de Arcanjo, Stella Regina Sobral Chinelate, Gerla Castello Branco |
dc.subject.por.fl_str_mv |
Passion fruit fiber Culinary cake Sensory evaluation Passiflora edulis. Fibra de maracujá Bolo culinário Avaliação sensorial Passiflora edulis. |
topic |
Passion fruit fiber Culinary cake Sensory evaluation Passiflora edulis. Fibra de maracujá Bolo culinário Avaliação sensorial Passiflora edulis. |
description |
The objective of the present work was to use passion fruit flour as functional ingredient in the processing of cookies. Three corn cake formulations with increasing concentrations of passion fruit flour (5%, 7.5% and 10%) and 15% of oat bran were processed. The control consisted of a standard formulation of corn cake, without passion fruit flour and oat bran. The different formulations were evaluated sensorially. Sensorial tests of global acceptance and acceptance by attributes (taste, appearance and texture) were performed. The cake that presented the best overall result in the sensorial analysis was that of 5% of passion fruit flour addition, and the acceptance of the cakes of the other formulations was reduced, as the concentration of this flour increased. In addition, the 5% formulation also presented better results in terms of appearance, taste, overall acceptance, lower caloric value and greater intention to purchase. |
publishDate |
2018 |
dc.date.none.fl_str_mv |
2018-07-01 |
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://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678 10.18378/rvads.v13i3.5678 |
url |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678 |
identifier_str_mv |
10.18378/rvads.v13i3.5678 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678/5892 https://www.gvaa.com.br/revista/index.php/RVADS/article/view/5678/5893 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2018 Silvana Mara Prado Cysne Maia et al. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2018 Silvana Mara Prado Cysne Maia et al. |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html application/pdf |
dc.publisher.none.fl_str_mv |
Editora Verde |
publisher.none.fl_str_mv |
Editora Verde |
dc.source.none.fl_str_mv |
Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 13 No. 3 (2018); 328 - 336 Revista Verde de Agroecologia e Desenvolvimento Sustentável; Vol. 13 Núm. 3 (2018); 328 - 336 Revista Verde de Agroecologia e Desenvolvimento Sustentável; v. 13 n. 3 (2018); 328 - 336 1981-8203 reponame:Revista Verde de Agroecologia e Desenvolvimento Sustentavel instname:Grupo Verde de Agroecologia e Abelhas (GVAA) instacron:GVAA |
instname_str |
Grupo Verde de Agroecologia e Abelhas (GVAA) |
instacron_str |
GVAA |
institution |
GVAA |
reponame_str |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
collection |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel |
repository.name.fl_str_mv |
Revista Verde de Agroecologia e Desenvolvimento Sustentavel - Grupo Verde de Agroecologia e Abelhas (GVAA) |
repository.mail.fl_str_mv |
rvadsgvaa@gmail.com || patriciomaracaja@gmail.com || revistaverde1@gmail.com || suporte@antsoft.com.br |
_version_ |
1798948091533983744 |