Chemometric methods applied to the mineral content increase in chocolate cakes containing chia and azuki

• Autor(a) principal: Gohara,Aline K.
• Data de Publicação: 2013
• Outros Autores: Souza,Aloisio H. P., Rodrigues,Ângela C., Stroher,Gisely L., Gomes,Sandra T. M., Souza,Nilson E., Visentainer,Jesuí V., Matsushita,Makoto
• Tipo de documento: Artigo
• Idioma: eng
• Título da fonte: Journal of the Brazilian Chemical Society (Online)
• Texto Completo: http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0103-50532013000500009
• topic: Salvia hispanica L.; Vigna angularis; response surface methodology; principal component analysis

A 2² full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the percentages of chia and azuki (the two factors) added to gluten-free chocolate cake on the mineral contents (Ca, Cu, Fe, K, Mg , Mn and Zn). In the study, partially defatted chia flour and wholemeal azuki flour were used. The percentage factors of chia and azuki were significant and the increases in these values contributed positively to the responses. The interaction effect was not significant for the Ca, Fe, Mg and Zn responses. The principal component analysis (PCA) distinguished samples with higher content of chia by means of PC1, and PC2 separated the formulations with the highest levels of azuki from the ones with the lowest levels. Using analysis of variance (ANOVA) and response surface analyses, it was possible to conclude that the increase in mineral content was higher with the addition of 20% of both flours.