Zero trans biscuits with soybean-based fats formulated using an artificial neural network.

Detalhes bibliográficos
Autor(a) principal: Penteado, Alessandra A.T.
Data de Publicação: 2018
Outros Autores: Nogueira, Amanda de Cássia, Gandra, Kelly Moreira Bezerra, Arellano, Daniel Barrera, Steel, Caroline Joy
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFOP
Texto Completo: http://www.repositorio.ufop.br/handle/123456789/10876
Resumo: This study applied Artificial Neural Network (ANN) technology to formulate zero trans fat blends derived from soybeans and to evaluate their performance when applied to the processing of sweet laminated biscuits. For the formulation of the blends, two interesterified soybean fats and soybean oil were used as bases. They were characterized in terms of melting point, solid fat content and fatty acid composition; and the biscuits produced were analyzed for their technological (dimensions, mass, volume, expansion, instrumental color and texture, moisture gradient and cracking) and physicochemical characteristics (total fat and moisture contents, water activity and fatty acid composition). It was possible to verify the use of ANN to develop zero trans fats derived from soybeans for application in sweet laminated biscuits, which represents an operational and financial advantage. Moreover, we showed the viability of using soybean fats/oil, raw materials of greater availability and lower cost, for the production of biscuits.
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spelling Penteado, Alessandra A.T.Nogueira, Amanda de CássiaGandra, Kelly Moreira BezerraArellano, Daniel BarreraSteel, Caroline Joy2019-04-01T14:58:44Z2019-04-01T14:58:44Z2018PENTEADO, A. A. T. et al. Zero trans biscuits with soybean-based fats formulated using an artificial neural network. Grasas y Aceites, v. 69, n. 2, p. 1-10, 2018. Disponível em: <http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1718>. Acesso em: 21 fev. 2019.00173495http://www.repositorio.ufop.br/handle/123456789/10876This study applied Artificial Neural Network (ANN) technology to formulate zero trans fat blends derived from soybeans and to evaluate their performance when applied to the processing of sweet laminated biscuits. For the formulation of the blends, two interesterified soybean fats and soybean oil were used as bases. They were characterized in terms of melting point, solid fat content and fatty acid composition; and the biscuits produced were analyzed for their technological (dimensions, mass, volume, expansion, instrumental color and texture, moisture gradient and cracking) and physicochemical characteristics (total fat and moisture contents, water activity and fatty acid composition). It was possible to verify the use of ANN to develop zero trans fats derived from soybeans for application in sweet laminated biscuits, which represents an operational and financial advantage. Moreover, we showed the viability of using soybean fats/oil, raw materials of greater availability and lower cost, for the production of biscuits.Este estudio aplicó la tecnología de Redes Neuronales Artificiales (RNA) para formular mezclas de grasas cero trans derivadas de soja y evaluar su papel cuando se usan en el procesamiento de galletas dulces laminadas. Para la formulación de las mezclas se usaron como base dos grasas de soja interesterificadas así como aceite de soja. Se caracterizaron en términos de punto de fusión, contenido de grasa sólida y composición de ácidos grasos, y a las galletas se les determinó sus características tecnológicas (dimensiones, masa, volumen, color, textura, gradiente de humedad así como otros controles) y fisicoquímicas (contenidos de grasa total, humedad, actividad de agua y composición de ácidos grasos). Fue posible verificar el uso de RNA para desarrollar grasas cero trans derivadas de soja, para su aplicación en galletas dulces laminadas, lo que representa una ventaja operativa y financiera. Además, mostramos la viabilidad de usar grasas/aceite de soja, materias primas de mayor disponibilidad y menor costo, para la producción de galletas.This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) License. O próprio artigoinfo:eu-repo/semantics/openAccessCookieMarie-typeTrans fatInteresterified fatGrasa interesterificadaZero trans biscuits with soybean-based fats formulated using an artificial neural network.Galletas con grasas cero trans a base de soja formuladas usando una red neuronal artificial.info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleengreponame:Repositório Institucional da UFOPinstname:Universidade Federal de Ouro Preto (UFOP)instacron:UFOPLICENSElicense.txtlicense.txttext/plain; charset=utf-8924http://www.repositorio.ufop.br/bitstream/123456789/10876/2/license.txt62604f8d955274beb56c80ce1ee5dcaeMD52ORIGINALARTIGO_ZeroTransBiscuits.pdfARTIGO_ZeroTransBiscuits.pdfapplication/pdf2398488http://www.repositorio.ufop.br/bitstream/123456789/10876/1/ARTIGO_ZeroTransBiscuits.pdf0c4e0853b8bc44c1f8bc47bf94a51949MD51123456789/108762019-04-01 10:58:44.322oai:localhost: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ório InstitucionalPUBhttp://www.repositorio.ufop.br/oai/requestrepositorio@ufop.edu.bropendoar:32332019-04-01T14:58:44Repositório Institucional da UFOP - Universidade Federal de Ouro Preto (UFOP)false
dc.title.pt_BR.fl_str_mv Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
dc.title.alternative.pt_BR.fl_str_mv Galletas con grasas cero trans a base de soja formuladas usando una red neuronal artificial.
title Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
spellingShingle Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
Penteado, Alessandra A.T.
Cookie
Marie-type
Trans fat
Interesterified fat
Grasa interesterificada
title_short Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
title_full Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
title_fullStr Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
title_full_unstemmed Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
title_sort Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
author Penteado, Alessandra A.T.
author_facet Penteado, Alessandra A.T.
Nogueira, Amanda de Cássia
Gandra, Kelly Moreira Bezerra
Arellano, Daniel Barrera
Steel, Caroline Joy
author_role author
author2 Nogueira, Amanda de Cássia
Gandra, Kelly Moreira Bezerra
Arellano, Daniel Barrera
Steel, Caroline Joy
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Penteado, Alessandra A.T.
Nogueira, Amanda de Cássia
Gandra, Kelly Moreira Bezerra
Arellano, Daniel Barrera
Steel, Caroline Joy
dc.subject.por.fl_str_mv Cookie
Marie-type
Trans fat
Interesterified fat
Grasa interesterificada
topic Cookie
Marie-type
Trans fat
Interesterified fat
Grasa interesterificada
description This study applied Artificial Neural Network (ANN) technology to formulate zero trans fat blends derived from soybeans and to evaluate their performance when applied to the processing of sweet laminated biscuits. For the formulation of the blends, two interesterified soybean fats and soybean oil were used as bases. They were characterized in terms of melting point, solid fat content and fatty acid composition; and the biscuits produced were analyzed for their technological (dimensions, mass, volume, expansion, instrumental color and texture, moisture gradient and cracking) and physicochemical characteristics (total fat and moisture contents, water activity and fatty acid composition). It was possible to verify the use of ANN to develop zero trans fats derived from soybeans for application in sweet laminated biscuits, which represents an operational and financial advantage. Moreover, we showed the viability of using soybean fats/oil, raw materials of greater availability and lower cost, for the production of biscuits.
publishDate 2018
dc.date.issued.fl_str_mv 2018
dc.date.accessioned.fl_str_mv 2019-04-01T14:58:44Z
dc.date.available.fl_str_mv 2019-04-01T14:58:44Z
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.citation.fl_str_mv PENTEADO, A. A. T. et al. Zero trans biscuits with soybean-based fats formulated using an artificial neural network. Grasas y Aceites, v. 69, n. 2, p. 1-10, 2018. Disponível em: <http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1718>. Acesso em: 21 fev. 2019.
dc.identifier.uri.fl_str_mv http://www.repositorio.ufop.br/handle/123456789/10876
dc.identifier.issn.none.fl_str_mv 00173495
identifier_str_mv PENTEADO, A. A. T. et al. Zero trans biscuits with soybean-based fats formulated using an artificial neural network. Grasas y Aceites, v. 69, n. 2, p. 1-10, 2018. Disponível em: <http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1718>. Acesso em: 21 fev. 2019.
00173495
url http://www.repositorio.ufop.br/handle/123456789/10876
dc.language.iso.fl_str_mv eng
language eng
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eu_rights_str_mv openAccess
dc.source.none.fl_str_mv reponame:Repositório Institucional da UFOP
instname:Universidade Federal de Ouro Preto (UFOP)
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instacron_str UFOP
institution UFOP
reponame_str Repositório Institucional da UFOP
collection Repositório Institucional da UFOP
bitstream.url.fl_str_mv http://www.repositorio.ufop.br/bitstream/123456789/10876/2/license.txt
http://www.repositorio.ufop.br/bitstream/123456789/10876/1/ARTIGO_ZeroTransBiscuits.pdf
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