Sensory analysis of artisanal cookies added to unconventional flours
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | The Journal of Engineering and Exact Sciences |
Texto Completo: | https://periodicos.ufv.br/jcec/article/view/14829 |
Resumo: | Many rural women look to artisanal cooking as a way to achieve financial independence. The food product produced must have added value and guarantee quality. The addition of unconventional flours can improve the nutritional quality of cookies. This work aims to analyze the acceptability of artisanal cookies produced by women farmers, added to unconventional flour. For this, the formulation was innovated, partially replacing the wheat flour with passion fruit peel flour, green banana peel or pine seed, in concentrations of 20, 30 or 40%. Acceptability was assessed using a 5-point hedonic scale. The research showed that the biscuit with 20% of pine flour obtained the best level of acceptance and only the passion fruit biscuits did not reach a good percentage of acceptance. Considering the acceptability and compliance with the recommendations for school meals, the cookies made from pine nut flour and green banana peel obtained good acceptability, close to the recommended values ??to be included in school menus, in addition to adding nutritional value to artisanal cookies. |
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The Journal of Engineering and Exact Sciences |
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Sensory analysis of artisanal cookies added to unconventional floursAnálise sensorial de biscoitos artesanais acrescidos de farinhas não convencionaisEscala hedônica.Farinha de casca de banana.Farinha de pinhão.Farinha de casca de maracujá.Hedonic scale. Banana peel flour. Pine Nut Flour. Passion fruit peel flour.Many rural women look to artisanal cooking as a way to achieve financial independence. The food product produced must have added value and guarantee quality. The addition of unconventional flours can improve the nutritional quality of cookies. This work aims to analyze the acceptability of artisanal cookies produced by women farmers, added to unconventional flour. For this, the formulation was innovated, partially replacing the wheat flour with passion fruit peel flour, green banana peel or pine seed, in concentrations of 20, 30 or 40%. Acceptability was assessed using a 5-point hedonic scale. The research showed that the biscuit with 20% of pine flour obtained the best level of acceptance and only the passion fruit biscuits did not reach a good percentage of acceptance. Considering the acceptability and compliance with the recommendations for school meals, the cookies made from pine nut flour and green banana peel obtained good acceptability, close to the recommended values ??to be included in school menus, in addition to adding nutritional value to artisanal cookies.Muitas mulheres rurais buscam na culinária artesanal uma forma de conquistar a independência financeira. O produto alimentício elaborado deve apresentar valor agregado e garantir qualidade. O acréscimo de farinhas não convencionais pode melhorar a qualidade nutricional dos alimentos, como os biscoitos. Este trabalho objetiva analisar a aceitabilidade de biscoitos artesanais produzidos por mulheres agricultoras, acrescidos de farinhas não convencionais. Para isso, inovou-se a formulação, substituindo parcialmente à farinha de trigo por farinha de casca de maracujá, casca de banana verde ou semente de pinhão, nas concentrações de 20, 30 ou 40%. A aceitabilidade foi avaliada por escala hedônica de 5 pontos. O biscoito com 20% de farinha de pinhão obteve o melhor nível de aceitação e somente os biscoitos elaborados com farinha de maracujá não atingiram bom percentual de aceitação. Considerando a aceitabilidade e o atendimento às recomendações para alimentação escolar, os biscoitos de farinha de pinhão e casca de banana verde obtiveram boa aceitabilidade, próxima aos valores recomendados para serem incluídos nos cardápios escolares, além disso agregaram valor nutricional aos biscoitos de culinária artesanal.Universidade Federal de Viçosa - UFV2023-01-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.ufv.br/jcec/article/view/1482910.18540/jcecvl9iss2pp14829-01eThe Journal of Engineering and Exact Sciences; Vol. 9 No. 2 (2023); 14829-01eThe Journal of Engineering and Exact Sciences; Vol. 9 Núm. 2 (2023); 14829-01eThe Journal of Engineering and Exact Sciences; v. 9 n. 2 (2023); 14829-01e2527-1075reponame:The Journal of Engineering and Exact Sciencesinstname:Universidade Federal de Viçosa (UFV)instacron:UFVporhttps://periodicos.ufv.br/jcec/article/view/14829/7803Copyright (c) 2023 The Journal of Engineering and Exact Scienceshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFerreira, Renata de SouzaAlves, Cíntia AmaralMartins, Andressa LisboaVidigal, Márcia Cristina Teixeira Ribeiro2023-04-04T18:52:26Zoai:ojs.periodicos.ufv.br:article/14829Revistahttp://www.seer.ufv.br/seer/rbeq2/index.php/req2/oai2527-10752527-1075opendoar:2023-04-04T18:52:26The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV)false |
dc.title.none.fl_str_mv |
Sensory analysis of artisanal cookies added to unconventional flours Análise sensorial de biscoitos artesanais acrescidos de farinhas não convencionais |
title |
Sensory analysis of artisanal cookies added to unconventional flours |
spellingShingle |
Sensory analysis of artisanal cookies added to unconventional flours Ferreira, Renata de Souza Escala hedônica. Farinha de casca de banana. Farinha de pinhão. Farinha de casca de maracujá. Hedonic scale. Banana peel flour. Pine Nut Flour. Passion fruit peel flour. |
title_short |
Sensory analysis of artisanal cookies added to unconventional flours |
title_full |
Sensory analysis of artisanal cookies added to unconventional flours |
title_fullStr |
Sensory analysis of artisanal cookies added to unconventional flours |
title_full_unstemmed |
Sensory analysis of artisanal cookies added to unconventional flours |
title_sort |
Sensory analysis of artisanal cookies added to unconventional flours |
author |
Ferreira, Renata de Souza |
author_facet |
Ferreira, Renata de Souza Alves, Cíntia Amaral Martins, Andressa Lisboa Vidigal, Márcia Cristina Teixeira Ribeiro |
author_role |
author |
author2 |
Alves, Cíntia Amaral Martins, Andressa Lisboa Vidigal, Márcia Cristina Teixeira Ribeiro |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Ferreira, Renata de Souza Alves, Cíntia Amaral Martins, Andressa Lisboa Vidigal, Márcia Cristina Teixeira Ribeiro |
dc.subject.por.fl_str_mv |
Escala hedônica. Farinha de casca de banana. Farinha de pinhão. Farinha de casca de maracujá. Hedonic scale. Banana peel flour. Pine Nut Flour. Passion fruit peel flour. |
topic |
Escala hedônica. Farinha de casca de banana. Farinha de pinhão. Farinha de casca de maracujá. Hedonic scale. Banana peel flour. Pine Nut Flour. Passion fruit peel flour. |
description |
Many rural women look to artisanal cooking as a way to achieve financial independence. The food product produced must have added value and guarantee quality. The addition of unconventional flours can improve the nutritional quality of cookies. This work aims to analyze the acceptability of artisanal cookies produced by women farmers, added to unconventional flour. For this, the formulation was innovated, partially replacing the wheat flour with passion fruit peel flour, green banana peel or pine seed, in concentrations of 20, 30 or 40%. Acceptability was assessed using a 5-point hedonic scale. The research showed that the biscuit with 20% of pine flour obtained the best level of acceptance and only the passion fruit biscuits did not reach a good percentage of acceptance. Considering the acceptability and compliance with the recommendations for school meals, the cookies made from pine nut flour and green banana peel obtained good acceptability, close to the recommended values ??to be included in school menus, in addition to adding nutritional value to artisanal cookies. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-01-02 |
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.ufv.br/jcec/article/view/14829 10.18540/jcecvl9iss2pp14829-01e |
url |
https://periodicos.ufv.br/jcec/article/view/14829 |
identifier_str_mv |
10.18540/jcecvl9iss2pp14829-01e |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.ufv.br/jcec/article/view/14829/7803 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2023 The Journal of Engineering and Exact Sciences https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2023 The Journal of Engineering and Exact Sciences https://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 |
Universidade Federal de Viçosa - UFV |
publisher.none.fl_str_mv |
Universidade Federal de Viçosa - UFV |
dc.source.none.fl_str_mv |
The Journal of Engineering and Exact Sciences; Vol. 9 No. 2 (2023); 14829-01e The Journal of Engineering and Exact Sciences; Vol. 9 Núm. 2 (2023); 14829-01e The Journal of Engineering and Exact Sciences; v. 9 n. 2 (2023); 14829-01e 2527-1075 reponame:The Journal of Engineering and Exact Sciences instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
instname_str |
Universidade Federal de Viçosa (UFV) |
instacron_str |
UFV |
institution |
UFV |
reponame_str |
The Journal of Engineering and Exact Sciences |
collection |
The Journal of Engineering and Exact Sciences |
repository.name.fl_str_mv |
The Journal of Engineering and Exact Sciences - Universidade Federal de Viçosa (UFV) |
repository.mail.fl_str_mv |
|
_version_ |
1808845239657431040 |