QUALITY OF BISCUITS FORMULATED WITH DIFFERENT LEVELS OF BARU NUT FLOUR (Dipteryx alata Vog.)
Autor(a) principal: | |
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Data de Publicação: | 2007 |
Outros Autores: | , , , , |
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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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 |
_version_ |
1799874813350641664 |