Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional
Autor(a) principal: | |
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Data de Publicação: | 2011 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16609 |
Resumo: | The objective of the present study was designed to evaluate the process of obtaining mixed flour by adding yam (Dioscorea sp) and sesame (Sesamun indicum L.) and using such mixed flour in preparation of cakes served in school meals, analyzing its nutritional value and sensorial characteristics. In the experimental design parts of wheat flour used in the cakes was substituted by yam flour (15, 25 e 35%) and sesame flour (2,5, 5 e 7,5%), totaling 100% of mixed flour. The methodology utilized adopted concentrations delimited by factorial planning, being the response variable for the attributes of the sensorial analysis. Regarding physical-chemical characteristics of mixed flour, Yam and Sesame the average results obtained were 11.54%, 0.92% 10.64% 3.83% 4.20% 69.35% and 354, 45kcal/100 g, for moisture, ash, protein, lipids, carbohydrates, fiber, and energy, respectively. The sensorial tests were performed by 62 untrained tasters who evaluated color, texture, aroma, taste and overall impression. All cake formulations made with the mixed flour were well accepted for taste and overall impression and the evaluated attributes reached an average higher than 6.0, which is on the positive side of the evaluation scale, proving that partial substitution of wheat flour by yam and sesame flour had good acceptance. The highest averages were obtained in the evaluation of aroma (6.93), flavor (7.41) and overall impression (7.06). The formulation with 15% of yam flour and 7,5% of sesame flour presented best acceptance. In these conditions, the production of cakes with mixed flour is a viable option from the stand point of product acceptance. |
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Bamberg, Carla ParishNarain, Narendra2022-10-11T23:05:56Z2022-10-11T23:05:56Z2011-02-28BAMBERG, Carla Parish. Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional. 2011. 75 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011.http://ri.ufs.br/jspui/handle/riufs/16609The objective of the present study was designed to evaluate the process of obtaining mixed flour by adding yam (Dioscorea sp) and sesame (Sesamun indicum L.) and using such mixed flour in preparation of cakes served in school meals, analyzing its nutritional value and sensorial characteristics. In the experimental design parts of wheat flour used in the cakes was substituted by yam flour (15, 25 e 35%) and sesame flour (2,5, 5 e 7,5%), totaling 100% of mixed flour. The methodology utilized adopted concentrations delimited by factorial planning, being the response variable for the attributes of the sensorial analysis. Regarding physical-chemical characteristics of mixed flour, Yam and Sesame the average results obtained were 11.54%, 0.92% 10.64% 3.83% 4.20% 69.35% and 354, 45kcal/100 g, for moisture, ash, protein, lipids, carbohydrates, fiber, and energy, respectively. The sensorial tests were performed by 62 untrained tasters who evaluated color, texture, aroma, taste and overall impression. All cake formulations made with the mixed flour were well accepted for taste and overall impression and the evaluated attributes reached an average higher than 6.0, which is on the positive side of the evaluation scale, proving that partial substitution of wheat flour by yam and sesame flour had good acceptance. The highest averages were obtained in the evaluation of aroma (6.93), flavor (7.41) and overall impression (7.06). The formulation with 15% of yam flour and 7,5% of sesame flour presented best acceptance. In these conditions, the production of cakes with mixed flour is a viable option from the stand point of product acceptance.O presente estudo teve por objetivo avaliar o processo de obtenção de farinha mista de inhame (Dioscorea sp) e gergelim (Sesamun indicum L.) e sua incorporação em bolos comuns, analisando o valor nutricional e as características sensoriais para fins da merenda escolar. Durante a realização do experimento, foram formulados bolos com substituição parcial da farinha de trigo por farinha de inhame (15, 25 e 35%) e com adição de farinha obtida das sementes de gergelim (2,5, 5 e 7,5%), totalizando 100% da farinha mista utilizada. A metodologia empregada adotou concentrações delineadas por planejamento fatorial, tendo os atributos da análise sensorial como variável resposta. Quanto às características físico-químicas da farinha mista de inhame e gergelim os resultados médios obtidos foram 11,54%, 0,92%, 10,64%, 3,83%, 4,20%, 69,35% e 354,45kcal/100g, para umidade, cinzas, proteína, lipídios, fibras, carboidratos e energia, respectivamente. O teste sensorial foi aplicado a 62 provadores não treinados que avaliaram cor, textura, aroma, sabor e impressão global. Observou-se que todas as formulações dos bolos elaborados com a farinha mista foram bem aceitas nos quesitos sabor e impressão global e que todos os atributos avaliados apresentaram médias superiores a 6.0, situadas na região positiva da escala. Isso comprova que a substituição parcial da farinha de trigo pela farinha mista de inhame e gergelim obteve boa aceitação. As maiores médias foram atribuídas aos quesitos aroma (6,93), sabor (7,41) e impressão global (7,06). A formulação com o percentual da farinha mista de inhame (15%) e gergelim (7,5%) foi a mais aceita. Nas condições experimentais, a produção de bolos com farinha mista de inhame e gergelim mostrou-se viável no que diz respeito à aceitabilidade do produto.São CristóvãoporEnriquecimento proteicoProcessoComposiçãoProtein enrichmentProcessCompositionCIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSUso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricionalEvaluation of mixed flour with yam (Dioscorea alata) and sesame (Sesamun indicum L.) used in the formulation of high nutional value cakesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação em Ciência e Tecnologia de AlimentosUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessORIGINALCARLA_PARISH_BAMBERG.pdfCARLA_PARISH_BAMBERG.pdfapplication/pdf1120724https://ri.ufs.br/jspui/bitstream/riufs/16609/2/CARLA_PARISH_BAMBERG.pdf2b05764c943c7ee3699da3ac95a78421MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16609/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51TEXTCARLA_PARISH_BAMBERG.pdf.txtCARLA_PARISH_BAMBERG.pdf.txtExtracted texttext/plain134378https://ri.ufs.br/jspui/bitstream/riufs/16609/3/CARLA_PARISH_BAMBERG.pdf.txt11d8dbf8b3b624a274cb36f4e1dfb072MD53THUMBNAILCARLA_PARISH_BAMBERG.pdf.jpgCARLA_PARISH_BAMBERG.pdf.jpgGenerated Thumbnailimage/jpeg1296https://ri.ufs.br/jspui/bitstream/riufs/16609/4/CARLA_PARISH_BAMBERG.pdf.jpgdcc36fdf5ea9ea29bae9c191b141a286MD54riufs/166092022-10-11 20:06:07.906oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-10-11T23:06:07Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional |
dc.title.alternative.eng.fl_str_mv |
Evaluation of mixed flour with yam (Dioscorea alata) and sesame (Sesamun indicum L.) used in the formulation of high nutional value cakes |
title |
Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional |
spellingShingle |
Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional Bamberg, Carla Parish Enriquecimento proteico Processo Composição Protein enrichment Process Composition CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional |
title_full |
Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional |
title_fullStr |
Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional |
title_full_unstemmed |
Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional |
title_sort |
Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional |
author |
Bamberg, Carla Parish |
author_facet |
Bamberg, Carla Parish |
author_role |
author |
dc.contributor.author.fl_str_mv |
Bamberg, Carla Parish |
dc.contributor.advisor1.fl_str_mv |
Narain, Narendra |
contributor_str_mv |
Narain, Narendra |
dc.subject.por.fl_str_mv |
Enriquecimento proteico Processo Composição |
topic |
Enriquecimento proteico Processo Composição Protein enrichment Process Composition CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Protein enrichment Process Composition |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
The objective of the present study was designed to evaluate the process of obtaining mixed flour by adding yam (Dioscorea sp) and sesame (Sesamun indicum L.) and using such mixed flour in preparation of cakes served in school meals, analyzing its nutritional value and sensorial characteristics. In the experimental design parts of wheat flour used in the cakes was substituted by yam flour (15, 25 e 35%) and sesame flour (2,5, 5 e 7,5%), totaling 100% of mixed flour. The methodology utilized adopted concentrations delimited by factorial planning, being the response variable for the attributes of the sensorial analysis. Regarding physical-chemical characteristics of mixed flour, Yam and Sesame the average results obtained were 11.54%, 0.92% 10.64% 3.83% 4.20% 69.35% and 354, 45kcal/100 g, for moisture, ash, protein, lipids, carbohydrates, fiber, and energy, respectively. The sensorial tests were performed by 62 untrained tasters who evaluated color, texture, aroma, taste and overall impression. All cake formulations made with the mixed flour were well accepted for taste and overall impression and the evaluated attributes reached an average higher than 6.0, which is on the positive side of the evaluation scale, proving that partial substitution of wheat flour by yam and sesame flour had good acceptance. The highest averages were obtained in the evaluation of aroma (6.93), flavor (7.41) and overall impression (7.06). The formulation with 15% of yam flour and 7,5% of sesame flour presented best acceptance. In these conditions, the production of cakes with mixed flour is a viable option from the stand point of product acceptance. |
publishDate |
2011 |
dc.date.issued.fl_str_mv |
2011-02-28 |
dc.date.accessioned.fl_str_mv |
2022-10-11T23:05:56Z |
dc.date.available.fl_str_mv |
2022-10-11T23:05:56Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
BAMBERG, Carla Parish. Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional. 2011. 75 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16609 |
identifier_str_mv |
BAMBERG, Carla Parish. Uso da farinha mista de inhame (Dioscorea alata) e gergelim (Sesamun indicum L.) na formulação de bolos de alto valor nutricional. 2011. 75 f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) – Universidade Federal de Sergipe, São Cristóvão, 2011. |
url |
http://ri.ufs.br/jspui/handle/riufs/16609 |
dc.language.iso.fl_str_mv |
por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
dc.publisher.program.fl_str_mv |
Pós-Graduação em Ciência e Tecnologia de Alimentos |
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Universidade Federal de Sergipe |
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