Elaboration of different types of cookies using the full reuse of food
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2020 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | por |
| Título da fonte: | Caderno de Ciências Agrárias (Online) |
| Texto Completo: | https://periodicos.ufmg.br/index.php/ccaufmg/article/view/16288 |
Resumo: | The aim of the study was to develop cookies and test acceptability in an academic community. This is a quantitative, cross-sectional and descriptive study, conducted in March 2018, at a private college in Montes Claros, Minas Gerais, with 200 untrained academics. Cookies were developed using orange peel, cabbage stalks, pumpkin peel and seed and banana peel. Acceptability and purchase intention tests were performed. It turns out that the acceptability of cookie 2 - cabbage stalks with 42% (n=84) with "I liked it extremely", cookie 1 – orange peel with 35% (n=70), while cookie 3 – pumpkin peel and seed presented 25% (n=50) and cookie 4 - banana peel with 15.5% (n=31). It is observed that the cookies developed comply with the current legislation regarding fiber content, ranging from 0.7 to 1.91g/20g. The intention to purchase cookies showed satisfactory results, and cookie 2 – cabbage stalks showed 47.5% (n=95) of tasters who would "always buy" being the most accepted by the participants. The cookies elaborated proved to be a satisfactory product for consumption, besides presenting high fiber content. |
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Elaboration of different types of cookies using the full reuse of foodElaboração de diferentes tipos cookies utilizando o reaproveitamento integral dos alimentosAproveitamento Integral dos AlimentosAlimento FuncionalDieta SaudávelWhole Utilization of FoodsFunctional FoodHealthy DietThe aim of the study was to develop cookies and test acceptability in an academic community. This is a quantitative, cross-sectional and descriptive study, conducted in March 2018, at a private college in Montes Claros, Minas Gerais, with 200 untrained academics. Cookies were developed using orange peel, cabbage stalks, pumpkin peel and seed and banana peel. Acceptability and purchase intention tests were performed. It turns out that the acceptability of cookie 2 - cabbage stalks with 42% (n=84) with "I liked it extremely", cookie 1 – orange peel with 35% (n=70), while cookie 3 – pumpkin peel and seed presented 25% (n=50) and cookie 4 - banana peel with 15.5% (n=31). It is observed that the cookies developed comply with the current legislation regarding fiber content, ranging from 0.7 to 1.91g/20g. The intention to purchase cookies showed satisfactory results, and cookie 2 – cabbage stalks showed 47.5% (n=95) of tasters who would "always buy" being the most accepted by the participants. The cookies elaborated proved to be a satisfactory product for consumption, besides presenting high fiber content.O objetivo foi desenvolver cookies e testar a aceitabilidade em uma comunidade acadêmica. Trata-se de um estudo quantitativo, transversal e descritivo, realizado em março de 2018, em uma faculdade privada de Montes Claros, Minas Gerais, com 200 acadêmicos não treinados. Foram desenvolvidos cookies utilizando a casca de laranja, talos de couve, casca e a semente da abóbora e a casca da banana. Foram realizados testes de aceitabilidade e intenção de compra. Verifica-se que a aceitabilidade do cookie 2 – talos de couve com 42% (n=84) com “gostei extremamente”, o cookie 1 – casca de laranja com 35% (n=70), enquanto que o cookie 3 – casca e semente de abóbora apresentou 25% (n=50) e o cookie 4 – casca de banana com 15,5% (n=31). Observa-se que os cookies desenvolvidos atendem a legislação vigente quanto ao teor de fibras, variando de 0,7 a 1,91g/20g. A intenção de compra dos cookies apresentou resultados satisfatórios, sendo que o cookie 2 – talos de couve apresentou 47,5% (n=95) de provadores que “comprariam sempre” sendo o mais aceito pelos participantes. Os cookies elaborados demonstraram ser um produto satisfatório para o consumo, além apresentarem alto teor de fibras.Universidade Federal de Minas Gerais2020-08-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlhttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/1628810.35699/2447-6218.2020.16288Agrarian Sciences Journal; Vol. 12 (2020); 1-7Caderno de Ciências Agrárias; v. 12 (2020); 1-72447-62181984-6738reponame:Caderno de Ciências Agrárias (Online)instname:Universidade Federal de Minas Gerais (UFMG)instacron:UFMGporhttps://periodicos.ufmg.br/index.php/ccaufmg/article/view/16288/19674https://periodicos.ufmg.br/index.php/ccaufmg/article/view/16288/19675Copyright (c) 2020 Caderno de Ciências Agráriashttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFarias, Paula Karoline SoaresPereira, Mateus Gomes Miranda, Lauemy Kelly Maia, Ana Flávia Biondi Assis, Katyane Benquerer Oliveira de Palma, Adriana Benquerer OliveiraLeite, Agda Silene Sales, Marinilza Soares MotaAraújo, Margarete Fernandes Silva, Delaine Martins 2022-07-28T18:25:57Zoai:periodicos.ufmg.br:article/16288Revistahttps://periodicos.ufmg.br/index.php/ccaufmgPUBhttps://periodicos.ufmg.br/index.php/ccaufmg/oaiccaufmg@ica.ufmg.br2447-62181984-6738opendoar:2022-07-28T18:25:57Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG)false |
| dc.title.none.fl_str_mv |
Elaboration of different types of cookies using the full reuse of food Elaboração de diferentes tipos cookies utilizando o reaproveitamento integral dos alimentos |
| title |
Elaboration of different types of cookies using the full reuse of food |
| spellingShingle |
Elaboration of different types of cookies using the full reuse of food Farias, Paula Karoline Soares Aproveitamento Integral dos Alimentos Alimento Funcional Dieta Saudável Whole Utilization of Foods Functional Food Healthy Diet |
| title_short |
Elaboration of different types of cookies using the full reuse of food |
| title_full |
Elaboration of different types of cookies using the full reuse of food |
| title_fullStr |
Elaboration of different types of cookies using the full reuse of food |
| title_full_unstemmed |
Elaboration of different types of cookies using the full reuse of food |
| title_sort |
Elaboration of different types of cookies using the full reuse of food |
| author |
Farias, Paula Karoline Soares |
| author_facet |
Farias, Paula Karoline Soares Pereira, Mateus Gomes Miranda, Lauemy Kelly Maia, Ana Flávia Biondi Assis, Katyane Benquerer Oliveira de Palma, Adriana Benquerer Oliveira Leite, Agda Silene Sales, Marinilza Soares Mota Araújo, Margarete Fernandes Silva, Delaine Martins |
| author_role |
author |
| author2 |
Pereira, Mateus Gomes Miranda, Lauemy Kelly Maia, Ana Flávia Biondi Assis, Katyane Benquerer Oliveira de Palma, Adriana Benquerer Oliveira Leite, Agda Silene Sales, Marinilza Soares Mota Araújo, Margarete Fernandes Silva, Delaine Martins |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Farias, Paula Karoline Soares Pereira, Mateus Gomes Miranda, Lauemy Kelly Maia, Ana Flávia Biondi Assis, Katyane Benquerer Oliveira de Palma, Adriana Benquerer Oliveira Leite, Agda Silene Sales, Marinilza Soares Mota Araújo, Margarete Fernandes Silva, Delaine Martins |
| dc.subject.por.fl_str_mv |
Aproveitamento Integral dos Alimentos Alimento Funcional Dieta Saudável Whole Utilization of Foods Functional Food Healthy Diet |
| topic |
Aproveitamento Integral dos Alimentos Alimento Funcional Dieta Saudável Whole Utilization of Foods Functional Food Healthy Diet |
| description |
The aim of the study was to develop cookies and test acceptability in an academic community. This is a quantitative, cross-sectional and descriptive study, conducted in March 2018, at a private college in Montes Claros, Minas Gerais, with 200 untrained academics. Cookies were developed using orange peel, cabbage stalks, pumpkin peel and seed and banana peel. Acceptability and purchase intention tests were performed. It turns out that the acceptability of cookie 2 - cabbage stalks with 42% (n=84) with "I liked it extremely", cookie 1 – orange peel with 35% (n=70), while cookie 3 – pumpkin peel and seed presented 25% (n=50) and cookie 4 - banana peel with 15.5% (n=31). It is observed that the cookies developed comply with the current legislation regarding fiber content, ranging from 0.7 to 1.91g/20g. The intention to purchase cookies showed satisfactory results, and cookie 2 – cabbage stalks showed 47.5% (n=95) of tasters who would "always buy" being the most accepted by the participants. The cookies elaborated proved to be a satisfactory product for consumption, besides presenting high fiber content. |
| publishDate |
2020 |
| dc.date.none.fl_str_mv |
2020-08-19 |
| dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| format |
article |
| status_str |
publishedVersion |
| dc.identifier.uri.fl_str_mv |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/16288 10.35699/2447-6218.2020.16288 |
| url |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/16288 |
| identifier_str_mv |
10.35699/2447-6218.2020.16288 |
| dc.language.iso.fl_str_mv |
por |
| language |
por |
| dc.relation.none.fl_str_mv |
https://periodicos.ufmg.br/index.php/ccaufmg/article/view/16288/19674 https://periodicos.ufmg.br/index.php/ccaufmg/article/view/16288/19675 |
| dc.rights.driver.fl_str_mv |
Copyright (c) 2020 Caderno de Ciências Agrárias https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
Copyright (c) 2020 Caderno de Ciências Agrárias https://creativecommons.org/licenses/by/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf text/html |
| dc.publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
| publisher.none.fl_str_mv |
Universidade Federal de Minas Gerais |
| dc.source.none.fl_str_mv |
Agrarian Sciences Journal; Vol. 12 (2020); 1-7 Caderno de Ciências Agrárias; v. 12 (2020); 1-7 2447-6218 1984-6738 reponame:Caderno de Ciências Agrárias (Online) instname:Universidade Federal de Minas Gerais (UFMG) instacron:UFMG |
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Universidade Federal de Minas Gerais (UFMG) |
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UFMG |
| institution |
UFMG |
| reponame_str |
Caderno de Ciências Agrárias (Online) |
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Caderno de Ciências Agrárias (Online) |
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Caderno de Ciências Agrárias (Online) - Universidade Federal de Minas Gerais (UFMG) |
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ccaufmg@ica.ufmg.br |
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1797042443552555008 |