Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/49331 |
Resumo: | Cookies like widely consumed by people of all age groups, however they are usually made from refined flours. Thinking of improving the nutritional characteristics of the biscuit, the objective of this study was to develop a cookie based on mixed flour from beet stalks (FTB) and oat flakes (FA) in association with wheat flour (FT). Cookies were developed using the simplex centroid experimental design, with a central point and restriction of the maximum limit of wheat flour by 50%. In the cookies, the proximate composition and purchase intention were determined. The influence of the mixture on the variables moisture, total fiber, insoluble fiber, soluble fiber, ash, carbohydrates and purchase intention was explained by the linear model, whereas the quadratic model was more adequate to justify the effect of the flour on the content of protein in cookies. The proposed models were unable to explain the influence on the lipid content of the cookies. FTB was associated with cookies with higher moisture, fiber, ash and water activity content, with an antagonistic effect on carbohydrate content and acceptance. FAs, on the other hand, showed a synergistic effect on the protein content of cookies. Therefore, the association of FTB and FA proved to be promising to improve the nutritional quality of cookies. However, it is noteworthy that the FTB should not exceed 17% of the meal base to avoid interfering with the acceptance of the product. |
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Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigoProximate composition and purchase intention of biscuits obtained by mixing the flours of beet stalks, oat flakes and wheat flourSimplex centroid designFlours of beet stalksOat flakesCentesimal compositionConsumer acceptanceProjeto centroide simplexFarinhas de talos de beterrabaFlocos de aveiaComposição centesimalAceitação do consumidorCookies like widely consumed by people of all age groups, however they are usually made from refined flours. Thinking of improving the nutritional characteristics of the biscuit, the objective of this study was to develop a cookie based on mixed flour from beet stalks (FTB) and oat flakes (FA) in association with wheat flour (FT). Cookies were developed using the simplex centroid experimental design, with a central point and restriction of the maximum limit of wheat flour by 50%. In the cookies, the proximate composition and purchase intention were determined. The influence of the mixture on the variables moisture, total fiber, insoluble fiber, soluble fiber, ash, carbohydrates and purchase intention was explained by the linear model, whereas the quadratic model was more adequate to justify the effect of the flour on the content of protein in cookies. The proposed models were unable to explain the influence on the lipid content of the cookies. FTB was associated with cookies with higher moisture, fiber, ash and water activity content, with an antagonistic effect on carbohydrate content and acceptance. FAs, on the other hand, showed a synergistic effect on the protein content of cookies. Therefore, the association of FTB and FA proved to be promising to improve the nutritional quality of cookies. However, it is noteworthy that the FTB should not exceed 17% of the meal base to avoid interfering with the acceptance of the product.Biscoitos tipo cookiessão amplamente consumidos por pessoas de todas as faixas etárias, no entanto geralmente são elaborados a partir de farinhas refinadas. Pensando em melhoraras características nutricionais do biscoito, o objetivo deste estudo foi desenvolver um cookiea base de farinha mista de talos de beterraba(FTB)eflocos de aveia(FA)em associação com a farinha de trigo(FT). Os cookies foram desenvolvidos empregando-se o delineamentoexperimental centróide simplex, com um ponto central e restrição do limite máximo de farinha de trigo em 50%. Nos biscoitos foi determinada a composição centesimale intenção de compra. A influência da mistura sobre as variáveis umidade, fibra total, fibra insolúvel, fibra solúvel, cinzas, carboidratos e intenção de compra foiexplicada pelo modelo linear, já o modelo quadrático mostrou-se mais adequado para justificar o efeito das farinhas sobre o teor de proteicodos biscoitos. Os modelos propostos não conseguiram explicara influência sobre o teor de lipídeo dos biscoitos. A FTB esteve associada a biscoitos com maiores teores de umidade, fibras, cinzas e atividade de água, apresentando efeito antagônico sobre o teor de carboidratos e sobre a aceitação. Já osFA apresentaram efeito sinérgico sobre o teorde proteína dos biscoitos. Portanto a associação de FTB e FA mostrou-se promissora para melhorar a qualidade nutricional dos biscoitos. No entanto,ressalta-se que a FTBnão deve exceder 17% da base farináceapara não interferir na aceitação do produto.CDRR Editors2022-02-15T19:45:02Z2022-02-15T19:45:02Z2021info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfGOUVEA, I. F. S. et al. Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo. Research, Society and Development, [S. l.], v. 10, n. 5, e21110514813, 2021. DOI: 10.33448/rsd-v10i5.14813.http://repositorio.ufla.br/jspui/handle/1/49331Research, Society and Developmentreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution 4.0 Internationalhttp://creativecommons.org/licenses/by/4.0/info:eu-repo/semantics/openAccessGouvea, Izabela Fernanda SirigattiMaciel, Mariana Pereira RezendeCarvalho, Elisângela Elena NunesCirillo, Marcelo ÂngeloVilas Boas, Brígida MonteiroNachtigall, Aline Mankeeng2023-05-26T19:38:04Zoai:localhost:1/49331Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2023-05-26T19:38:04Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo Proximate composition and purchase intention of biscuits obtained by mixing the flours of beet stalks, oat flakes and wheat flour |
title |
Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo |
spellingShingle |
Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo Gouvea, Izabela Fernanda Sirigatti Simplex centroid design Flours of beet stalks Oat flakes Centesimal composition Consumer acceptance Projeto centroide simplex Farinhas de talos de beterraba Flocos de aveia Composição centesimal Aceitação do consumidor |
title_short |
Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo |
title_full |
Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo |
title_fullStr |
Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo |
title_full_unstemmed |
Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo |
title_sort |
Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo |
author |
Gouvea, Izabela Fernanda Sirigatti |
author_facet |
Gouvea, Izabela Fernanda Sirigatti Maciel, Mariana Pereira Rezende Carvalho, Elisângela Elena Nunes Cirillo, Marcelo Ângelo Vilas Boas, Brígida Monteiro Nachtigall, Aline Manke |
author_role |
author |
author2 |
Maciel, Mariana Pereira Rezende Carvalho, Elisângela Elena Nunes Cirillo, Marcelo Ângelo Vilas Boas, Brígida Monteiro Nachtigall, Aline Manke |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Gouvea, Izabela Fernanda Sirigatti Maciel, Mariana Pereira Rezende Carvalho, Elisângela Elena Nunes Cirillo, Marcelo Ângelo Vilas Boas, Brígida Monteiro Nachtigall, Aline Manke |
dc.subject.por.fl_str_mv |
Simplex centroid design Flours of beet stalks Oat flakes Centesimal composition Consumer acceptance Projeto centroide simplex Farinhas de talos de beterraba Flocos de aveia Composição centesimal Aceitação do consumidor |
topic |
Simplex centroid design Flours of beet stalks Oat flakes Centesimal composition Consumer acceptance Projeto centroide simplex Farinhas de talos de beterraba Flocos de aveia Composição centesimal Aceitação do consumidor |
description |
Cookies like widely consumed by people of all age groups, however they are usually made from refined flours. Thinking of improving the nutritional characteristics of the biscuit, the objective of this study was to develop a cookie based on mixed flour from beet stalks (FTB) and oat flakes (FA) in association with wheat flour (FT). Cookies were developed using the simplex centroid experimental design, with a central point and restriction of the maximum limit of wheat flour by 50%. In the cookies, the proximate composition and purchase intention were determined. The influence of the mixture on the variables moisture, total fiber, insoluble fiber, soluble fiber, ash, carbohydrates and purchase intention was explained by the linear model, whereas the quadratic model was more adequate to justify the effect of the flour on the content of protein in cookies. The proposed models were unable to explain the influence on the lipid content of the cookies. FTB was associated with cookies with higher moisture, fiber, ash and water activity content, with an antagonistic effect on carbohydrate content and acceptance. FAs, on the other hand, showed a synergistic effect on the protein content of cookies. Therefore, the association of FTB and FA proved to be promising to improve the nutritional quality of cookies. However, it is noteworthy that the FTB should not exceed 17% of the meal base to avoid interfering with the acceptance of the product. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021 2022-02-15T19:45:02Z 2022-02-15T19:45:02Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
GOUVEA, I. F. S. et al. Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo. Research, Society and Development, [S. l.], v. 10, n. 5, e21110514813, 2021. DOI: 10.33448/rsd-v10i5.14813. http://repositorio.ufla.br/jspui/handle/1/49331 |
identifier_str_mv |
GOUVEA, I. F. S. et al. Composição centesimal e intenção de compra de biscoitos obtidos pela mistura das farinhas de talos de beterraba, flocos de aveia e farinha de trigo. Research, Society and Development, [S. l.], v. 10, n. 5, e21110514813, 2021. DOI: 10.33448/rsd-v10i5.14813. |
url |
http://repositorio.ufla.br/jspui/handle/1/49331 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution 4.0 International http://creativecommons.org/licenses/by/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
CDRR Editors |
publisher.none.fl_str_mv |
CDRR Editors |
dc.source.none.fl_str_mv |
Research, Society and Development reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835139591372800 |