Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
Autor(a) principal: | |
---|---|
Data de Publicação: | 2018 |
Outros Autores: | , , , |
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. |
id |
UFOP_6493a26a215d4d8b9434dfd1abc28b00 |
---|---|
oai_identifier_str |
oai:localhost:123456789/10876 |
network_acronym_str |
UFOP |
network_name_str |
Repositório Institucional da UFOP |
repository_id_str |
3233 |
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 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFOP instname:Universidade Federal de Ouro Preto (UFOP) instacron:UFOP |
instname_str |
Universidade Federal de Ouro Preto (UFOP) |
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 |
bitstream.checksum.fl_str_mv |
62604f8d955274beb56c80ce1ee5dcae 0c4e0853b8bc44c1f8bc47bf94a51949 |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFOP - Universidade Federal de Ouro Preto (UFOP) |
repository.mail.fl_str_mv |
repositorio@ufop.edu.br |
_version_ |
1801685751998447616 |