Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300418 |
Resumo: | Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L*) and hue angle (h°), while the values of browning index (BI) and color change (ΔE*) increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products. |
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Food Science and Technology (Campinas) |
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Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakesby-productcarotenoidssensoriallightnesschromaticityhueAbstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L*) and hue angle (h°), while the values of browning index (BI) and color change (ΔE*) increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2017-07-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300418Food Science and Technology v.37 n.3 2017reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/1678-457x.14916info:eu-repo/semantics/openAccessMARTÍNEZ-GIRÓN,JaderFIGUEROA-MOLANO,Ana MaríaORDÓÑEZ-SANTOS,Luis Eduardoeng2017-09-13T00:00:00Zoai:scielo:S0101-20612017000300418Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2017-09-13T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes |
title |
Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes |
spellingShingle |
Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes MARTÍNEZ-GIRÓN,Jader by-product carotenoids sensorial lightness chromaticity hue |
title_short |
Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes |
title_full |
Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes |
title_fullStr |
Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes |
title_full_unstemmed |
Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes |
title_sort |
Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes |
author |
MARTÍNEZ-GIRÓN,Jader |
author_facet |
MARTÍNEZ-GIRÓN,Jader FIGUEROA-MOLANO,Ana María ORDÓÑEZ-SANTOS,Luis Eduardo |
author_role |
author |
author2 |
FIGUEROA-MOLANO,Ana María ORDÓÑEZ-SANTOS,Luis Eduardo |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
MARTÍNEZ-GIRÓN,Jader FIGUEROA-MOLANO,Ana María ORDÓÑEZ-SANTOS,Luis Eduardo |
dc.subject.por.fl_str_mv |
by-product carotenoids sensorial lightness chromaticity hue |
topic |
by-product carotenoids sensorial lightness chromaticity hue |
description |
Abstract This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L*) and hue angle (h°), while the values of browning index (BI) and color change (ΔE*) increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-07-01 |
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=S0101-20612017000300418 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000300418 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/1678-457x.14916 |
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 |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.37 n.3 2017 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126321679400960 |