QUALITY OF COOKIES FORMULATED WITH DIFFERENT PEQUI PEEL FLOUR CONTENTS
Autor(a) principal: | |
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Data de Publicação: | 2009 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1799874816998637568 |