QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS

Detalhes bibliográficos
Autor(a) principal: Soares Júnior, Manoel Soares
Data de Publicação: 2009
Outros Autores: Reis, Renata Cunha dos, Bassinello, Priscila Zaczuk, Lacerda, Diracy Betânia Cavalcante, Koakuzu, Selma Nakamoto, Caliari, Márcio
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Tropical (Online)
Texto Completo: https://revistas.ufg.br/pat/article/view/5188
Resumo: The objective of this study was to evaluate the quality of cookies formulated with different pequi peel flour contents (FCP), replacing wheat flour (FT). A completely randomized design was used, with control plus four treatments (12.5%, 25%, 37.5%, and 50% of FT substitution by FCP), and four replications. The acceptability, color (brightness), nutritional composition, energetic value, and calcium, magnesium, copper, and manganese contents of each sample were analyzed. The data were evaluated by variance analysis and the averages compared by the Tukey test. When the FT substitution by FCP increased, cookies became darker, with higher dietary fiber, moisture, ash, magnesium, manganese, and copper contents, and lower carbohydrates, proteins, lipids, and energetic value contents. In terms of acceptability, cookies with up to 25% of FT substitution by FCP do not differ from those without FCP (control), reaching 52% of consumer purchase intention and 5.2% of ingredients cost reduction, as compared to control. Therefore, up to 25% FT replacement by FCP, for this kind of cookie, is a feasible option, with functional, economical, and ecological benefits.   KEY-WORDS: Caryocar brasiliense Camb.; residue; product development; dietary fiber.
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spelling QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTSQUALIDADE DE BISCOITOS FORMULADOS COM DIFERENTES TEORES DE FARINHA DE CASCA DE PEQUICaryocar brasiliense Camb.residueproduct developmentdietary fiberCaryocar brasiliense Camb.resíduodesenvolvimento de produtofibra alimentar The objective of this study was to evaluate the quality of cookies formulated with different pequi peel flour contents (FCP), replacing wheat flour (FT). A completely randomized design was used, with control plus four treatments (12.5%, 25%, 37.5%, and 50% of FT substitution by FCP), and four replications. The acceptability, color (brightness), nutritional composition, energetic value, and calcium, magnesium, copper, and manganese contents of each sample were analyzed. The data were evaluated by variance analysis and the averages compared by the Tukey test. When the FT substitution by FCP increased, cookies became darker, with higher dietary fiber, moisture, ash, magnesium, manganese, and copper contents, and lower carbohydrates, proteins, lipids, and energetic value contents. In terms of acceptability, cookies with up to 25% of FT substitution by FCP do not differ from those without FCP (control), reaching 52% of consumer purchase intention and 5.2% of ingredients cost reduction, as compared to control. Therefore, up to 25% FT replacement by FCP, for this kind of cookie, is a feasible option, with functional, economical, and ecological benefits.   KEY-WORDS: Caryocar brasiliense Camb.; residue; product development; dietary fiber. O objetivo deste estudo foi avaliar a qualidade de biscoitos tipo cookie, formulados com diferentes níveis de farinha de casca de pequi (FCP), em substituição à farinha de trigo (FT). Utilizou-se um delineamento inteiramente casualizado, com controle mais quatro tratamentos (12,5%; 25%; 37,5%; e 50% de substituição de FT por FCP), e quatro repetições. Foram analisados: aceitabilidade, cor (luminosidade), composição centesimal, valor energético e teores de alguns minerais de cada amostra. Os dados foram avaliados por meio de análise de variância e as médias comparadas pelo teste Tukey. Com a elevação da substituição da FT por FCP, os biscoitos ficaram mais escuros, com maiores teores de fibra alimentar, umidade, cinzas, magnésio, manganês e cobre e menores teores de carboidratos, proteínas, lipídios e valor energético. Em relação à aceitabilidade, o biscoito com até 25% de substituição da FT por FCP não difere daquele sem FCP, alcançando uma intenção de compra, por parte dos entrevistados, de 52% e uma economia no custo dos ingredientes de 5,2%, em relação ao biscoito controle. Portanto, a substituição de até 25% da FT por FCP, em biscoito tipo cookie, é uma alternativa viável, com benefícios funcionais, econômicos e ecológicos.   PALAVRAS-CHAVE: Caryocar brasiliense Camb.; resíduo; desenvolvimento de produto; fibra alimentar.Escola de Agronomia - Universidade Federal de Goiás2009-05-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresPesquisa experimentalapplication/pdfhttps://revistas.ufg.br/pat/article/view/5188Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 39, n. 2, Apr./Jun. 2009; 98-104Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 39, n. 2, abr./jun. 2009; 98-104Pesquisa Agropecuária Tropical; v. 39, n. 2, abr./jun. 2009; 98-1041983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/5188/4761Soares Júnior, Manoel SoaresReis, Renata Cunha dosBassinello, Priscila ZaczukLacerda, Diracy Betânia CavalcanteKoakuzu, Selma NakamotoCaliari, Márcioinfo:eu-repo/semantics/openAccess2009-06-24T21:50:46Zoai:ojs.revistas.ufg.br:article/5188Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:55:40.719702Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
QUALIDADE DE BISCOITOS FORMULADOS COM DIFERENTES TEORES DE FARINHA DE CASCA DE PEQUI
title QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
spellingShingle QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
Soares Júnior, Manoel Soares
Caryocar brasiliense Camb.
residue
product development
dietary fiber
Caryocar brasiliense Camb.
resíduo
desenvolvimento de produto
fibra alimentar
title_short QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
title_full QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
title_fullStr QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
title_full_unstemmed QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
title_sort QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
author Soares Júnior, Manoel Soares
author_facet Soares Júnior, Manoel Soares
Reis, Renata Cunha dos
Bassinello, Priscila Zaczuk
Lacerda, Diracy Betânia Cavalcante
Koakuzu, Selma Nakamoto
Caliari, Márcio
author_role author
author2 Reis, Renata Cunha dos
Bassinello, Priscila Zaczuk
Lacerda, Diracy Betânia Cavalcante
Koakuzu, Selma Nakamoto
Caliari, Márcio
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Soares Júnior, Manoel Soares
Reis, Renata Cunha dos
Bassinello, Priscila Zaczuk
Lacerda, Diracy Betânia Cavalcante
Koakuzu, Selma Nakamoto
Caliari, Márcio
dc.subject.por.fl_str_mv Caryocar brasiliense Camb.
residue
product development
dietary fiber
Caryocar brasiliense Camb.
resíduo
desenvolvimento de produto
fibra alimentar
topic Caryocar brasiliense Camb.
residue
product development
dietary fiber
Caryocar brasiliense Camb.
resíduo
desenvolvimento de produto
fibra alimentar
description The objective of this study was to evaluate the quality of cookies formulated with different pequi peel flour contents (FCP), replacing wheat flour (FT). A completely randomized design was used, with control plus four treatments (12.5%, 25%, 37.5%, and 50% of FT substitution by FCP), and four replications. The acceptability, color (brightness), nutritional composition, energetic value, and calcium, magnesium, copper, and manganese contents of each sample were analyzed. The data were evaluated by variance analysis and the averages compared by the Tukey test. When the FT substitution by FCP increased, cookies became darker, with higher dietary fiber, moisture, ash, magnesium, manganese, and copper contents, and lower carbohydrates, proteins, lipids, and energetic value contents. In terms of acceptability, cookies with up to 25% of FT substitution by FCP do not differ from those without FCP (control), reaching 52% of consumer purchase intention and 5.2% of ingredients cost reduction, as compared to control. Therefore, up to 25% FT replacement by FCP, for this kind of cookie, is a feasible option, with functional, economical, and ecological benefits.   KEY-WORDS: Caryocar brasiliense Camb.; residue; product development; dietary fiber.
publishDate 2009
dc.date.none.fl_str_mv 2009-05-22
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado por pares
Pesquisa experimental
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://revistas.ufg.br/pat/article/view/5188
url https://revistas.ufg.br/pat/article/view/5188
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/pat/article/view/5188/4761
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
publisher.none.fl_str_mv Escola de Agronomia - Universidade Federal de Goiás
dc.source.none.fl_str_mv Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 39, n. 2, Apr./Jun. 2009; 98-104
Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 39, n. 2, abr./jun. 2009; 98-104
Pesquisa Agropecuária Tropical; v. 39, n. 2, abr./jun. 2009; 98-104
1983-4063
reponame:Pesquisa Agropecuária Tropical (Online)
instname:Universidade Federal de Goiás (UFG)
instacron:UFG
instname_str Universidade Federal de Goiás (UFG)
instacron_str UFG
institution UFG
reponame_str Pesquisa Agropecuária Tropical (Online)
collection Pesquisa Agropecuária Tropical (Online)
repository.name.fl_str_mv Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)
repository.mail.fl_str_mv aseleguini.pat@gmail.com||mgoes@agro.ufg.br
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