QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)

Detalhes bibliográficos
Autor(a) principal: Soares Júnior, Manoel Soares
Data de Publicação: 2007
Outros Autores: Caliari, Márcio, Torres, Maria Célia Lopes, Vera, Rosângela, Teixeira, Juliana de Souza, Alves, Lorena Cozac
Tipo de documento: Artigo
Idioma: por
Título da fonte: Pesquisa Agropecuária Tropical (Online)
Texto Completo: https://revistas.ufg.br/pat/article/view/1869
Resumo: The objective of this study was to evaluate the quality of cookie biscuits formulated with different levels of baru (Dipteryx alata Vog.) nut flour in substitution of wheat and manioc flours. The quality criteria were the sensory preference, chemical composition, and particles from breakage of biscuits under vibration conditions. It was observed that there was no difference (p > 0.05) among samples regarding the formation of fine particles between 2.5% in the biscuit with 8% of baru nut flour and 3.3% in the biscuit with 2% of baru nut flour. The panelists considered the biscuits with 4% and 8% of baru nut flour with the same appearance as control treatment (p > 0.05). Regarding flavor, the biscuit with no baru nut flour was not different (p > 0.05) from other treatments. The texture also was not different (p > 0.05) among the treatments. The gradual addition of baru nut flour to the biscuits increased the level of protein, lipid, iron, calcium, and fiber, and reduced the level of total carbohydrates. The conclusion was that addition of 8% of baru nut flour enhances the nutritional quality of the biscuit, not interfering with consumers' sensory preference and with resistance to vibration. KEY-WORDS: Cookies; sensory evaluation.
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spelling QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)QUALIDADE DE BISCOITOS FORMULADOS COM DIFERENTES TEORES DE FARINHA DE AMÊNDOA DE BARU (Dipteryx alata Vog.)Cookiessensory evaluationBiscoitosavaliação sensorial The objective of this study was to evaluate the quality of cookie biscuits formulated with different levels of baru (Dipteryx alata Vog.) nut flour in substitution of wheat and manioc flours. The quality criteria were the sensory preference, chemical composition, and particles from breakage of biscuits under vibration conditions. It was observed that there was no difference (p > 0.05) among samples regarding the formation of fine particles between 2.5% in the biscuit with 8% of baru nut flour and 3.3% in the biscuit with 2% of baru nut flour. The panelists considered the biscuits with 4% and 8% of baru nut flour with the same appearance as control treatment (p > 0.05). Regarding flavor, the biscuit with no baru nut flour was not different (p > 0.05) from other treatments. The texture also was not different (p > 0.05) among the treatments. The gradual addition of baru nut flour to the biscuits increased the level of protein, lipid, iron, calcium, and fiber, and reduced the level of total carbohydrates. The conclusion was that addition of 8% of baru nut flour enhances the nutritional quality of the biscuit, not interfering with consumers' sensory preference and with resistance to vibration. KEY-WORDS: Cookies; sensory evaluation. O objetivo deste trabalho foi avaliar a qualidade de biscoitos cookie formulados com diferentes teores de farinha de amêndoa de baru (Dipteryx alata Vog.) em substituição à farinha de trigo e fécula de mandioca. Os critérios de qualidade foram apreferência sensorial, a composição química dos biscoitos e a resistência à quebra por vibração. Observou-se que a formação de partículas finas não diferiu (p > 0,05) entre os tratamentos, variando entre 2,5% no biscoito com 8% de farinha de amêndoa de baru e 3,3% no biscoito com 2% de farinha de amêndoa de baru. Os provadores consideraram os tratamentos com 4% e 8% de farinha de amêndoa de baru com a mesma aparência do tratamento controle (p > 0,05). Em relação ao sabor, os tratamentos não diferiram (p > 0,05) do controle. A textura também não diferiu (p > 0,05) entre os tratamentos. A adição gradual da farinha de amêndoa de baru aos biscoitos elevou os teores de proteínas, lipídeos, ferro, cálcio e fibra e reduziu o teor de carboidratos totais. Conclui-se que a adição de 8% de farinha de amêndoa de baru melhora a qualidade nutricional do biscoito, não interferindo na preferência sensorial dos consumidores e na resistência à quebra por vibração. PALAVRAS-CHAVE: Biscoitos; avaliação sensorial.Escola de Agronomia - Universidade Federal de Goiás2007-10-16info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado por paresPesquisa experimentalapplication/pdfhttps://revistas.ufg.br/pat/article/view/1869Pesquisa Agropecuária Tropical [Agricultural Research in the Tropics]; v. 37, n. 1, Jan./Mar. 2007; 51-56Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 37, n. 1, jan./mar. 2007; 51-56Pesquisa Agropecuária Tropical; v. 37, n. 1, jan./mar. 2007; 51-561983-4063reponame:Pesquisa Agropecuária Tropical (Online)instname:Universidade Federal de Goiás (UFG)instacron:UFGporhttps://revistas.ufg.br/pat/article/view/1869/1776Soares Júnior, Manoel SoaresCaliari, MárcioTorres, Maria Célia LopesVera, RosângelaTeixeira, Juliana de SouzaAlves, Lorena Cozacinfo:eu-repo/semantics/openAccess2020-02-27T00:00:57Zoai:ojs.revistas.ufg.br:article/1869Revistahttps://revistas.ufg.br/patPUBhttps://revistas.ufg.br/pat/oaiaseleguini.pat@gmail.com||mgoes@agro.ufg.br1983-40631517-6398opendoar:2024-05-21T19:54:53.890097Pesquisa Agropecuária Tropical (Online) - Universidade Federal de Goiás (UFG)true
dc.title.none.fl_str_mv QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
QUALIDADE DE BISCOITOS FORMULADOS COM DIFERENTES TEORES DE FARINHA DE AMÊNDOA DE BARU (Dipteryx alata Vog.)
title QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
spellingShingle QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
Soares Júnior, Manoel Soares
Cookies
sensory evaluation
Biscoitos
avaliação sensorial
title_short QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
title_full QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
title_fullStr QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
title_full_unstemmed QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
title_sort QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
author Soares Júnior, Manoel Soares
author_facet Soares Júnior, Manoel Soares
Caliari, Márcio
Torres, Maria Célia Lopes
Vera, Rosângela
Teixeira, Juliana de Souza
Alves, Lorena Cozac
author_role author
author2 Caliari, Márcio
Torres, Maria Célia Lopes
Vera, Rosângela
Teixeira, Juliana de Souza
Alves, Lorena Cozac
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Soares Júnior, Manoel Soares
Caliari, Márcio
Torres, Maria Célia Lopes
Vera, Rosângela
Teixeira, Juliana de Souza
Alves, Lorena Cozac
dc.subject.por.fl_str_mv Cookies
sensory evaluation
Biscoitos
avaliação sensorial
topic Cookies
sensory evaluation
Biscoitos
avaliação sensorial
description The objective of this study was to evaluate the quality of cookie biscuits formulated with different levels of baru (Dipteryx alata Vog.) nut flour in substitution of wheat and manioc flours. The quality criteria were the sensory preference, chemical composition, and particles from breakage of biscuits under vibration conditions. It was observed that there was no difference (p > 0.05) among samples regarding the formation of fine particles between 2.5% in the biscuit with 8% of baru nut flour and 3.3% in the biscuit with 2% of baru nut flour. The panelists considered the biscuits with 4% and 8% of baru nut flour with the same appearance as control treatment (p > 0.05). Regarding flavor, the biscuit with no baru nut flour was not different (p > 0.05) from other treatments. The texture also was not different (p > 0.05) among the treatments. The gradual addition of baru nut flour to the biscuits increased the level of protein, lipid, iron, calcium, and fiber, and reduced the level of total carbohydrates. The conclusion was that addition of 8% of baru nut flour enhances the nutritional quality of the biscuit, not interfering with consumers' sensory preference and with resistance to vibration. KEY-WORDS: Cookies; sensory evaluation.
publishDate 2007
dc.date.none.fl_str_mv 2007-10-16
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/1869
url https://revistas.ufg.br/pat/article/view/1869
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://revistas.ufg.br/pat/article/view/1869/1776
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. 37, n. 1, Jan./Mar. 2007; 51-56
Pesquisa Agropecuária Tropical (Agricultural Research in the Tropics); v. 37, n. 1, jan./mar. 2007; 51-56
Pesquisa Agropecuária Tropical; v. 37, n. 1, jan./mar. 2007; 51-56
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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