Physical, chemical and sensory characteristics of cookies made with a mixture of flours

Detalhes bibliográficos
Autor(a) principal: Gouvea, Izabela Fernanda Sirigatti
Data de Publicação: 2021
Outros Autores: Maciel, Mariana Pereira Rezende, Carvalho, Elisângela Elena Nunes, Cirillo, Marcelo Ângelo, Vilas Boas, Brígida Monteiro, Nachtigall, Aline Manke
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/15182
Resumo: Cookies are characterized by high acceptance and allow the use of versatility of ingredients in their formulations. The aim of this study was to prepare cookies with the mixture of beet stalk flour (FTB), oat flakes (FA) and wheat flour (FT) and evaluate their physical, chemical and sensory characteristics. Cookies were developed using the simplex centroid experimental design, with a central point and restriction of the maximum limit of wheat flour by 50%. In the cookies, water activity (Aw), pH, Ho, C * and acceptance of the attributes flavor, texture and overall appearance were determined. The linear model proved to be the most adequate to explain the variation in Aw, pH and all sensory attributes, the quadratic model was able to predict the variations in Ho and C *. FTB had a synergistic effect on Aw and antagonistic on pH, whereas the opposite was observed for FA. The cookies made with FTB were brown in color and with less color purity, while the FA and FT originated golden cookies and with greater color purity. Sensory attributes were negatively affected by the presence of FTB. Therefore, FTB had a marked influence on physical, chemical and sensory parameters. However, it is noteworthy that when FTB was used in up to 17% of the meal base, good results were obtained.
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spelling Physical, chemical and sensory characteristics of cookies made with a mixture of floursCaracterísticas físicas, químicas y sensoriales de las galletas elaboradas con una mezcla de harinasCaracterísticas físicas, químicas e sensoriais de biscoitos elaborados com mistura de farinhasAproveitamento IntegralFarinha de Talo de BeterrabaFlocos de AveiaAnálise de CorAceitação.Full UseBeet Stalk FlourOat FlakesColor AnalysisAcceptance.Uso completoHarina de remolachaFlocos de avenaAnálisis de colorAceptación.Cookies are characterized by high acceptance and allow the use of versatility of ingredients in their formulations. The aim of this study was to prepare cookies with the mixture of beet stalk flour (FTB), oat flakes (FA) and wheat flour (FT) and evaluate their physical, chemical and sensory characteristics. Cookies were developed using the simplex centroid experimental design, with a central point and restriction of the maximum limit of wheat flour by 50%. In the cookies, water activity (Aw), pH, Ho, C * and acceptance of the attributes flavor, texture and overall appearance were determined. The linear model proved to be the most adequate to explain the variation in Aw, pH and all sensory attributes, the quadratic model was able to predict the variations in Ho and C *. FTB had a synergistic effect on Aw and antagonistic on pH, whereas the opposite was observed for FA. The cookies made with FTB were brown in color and with less color purity, while the FA and FT originated golden cookies and with greater color purity. Sensory attributes were negatively affected by the presence of FTB. Therefore, FTB had a marked influence on physical, chemical and sensory parameters. However, it is noteworthy that when FTB was used in up to 17% of the meal base, good results were obtained.Las galletas se caracterizan por una alta aceptación y permiten el uso de la versatilidad de ingredientes en sus formulaciones. El objetivo de este estudio fue preparar galletas con la mezcla de harina de remolacha (FTB), copos de avena (FA) y harina de trigo (FT) y evaluar sus características físicas, químicas y sensoriales. Las galletas se desarrollaron utilizando el diseño experimental centroide simplex, con un punto central y restricción del límite máximo de harina de trigo en un 50%. En las galletas se determinó la actividad de agua (Aw), pH, Ho, C * y aceptación de los atributos sabor, textura y apariencia general. El modelo lineal resultó ser el más adecuado para explicar la variación en Aw, pH y todos los atributos sensoriales, el modelo cuadrático fue capaz de predecir las variaciones en Ho y C*. FTB tuvo un efecto sinérgico sobre Aw y un efecto antagonista sobre el pH, mientras que se observó lo contrario para FA. Las galletas elaboradas con FTB eran de color marrón y con menor pureza de color, mientras que las FA y FT originaron galletas doradas y con mayor pureza de color.Los atributos sensoriales se vieron afectados negativamente por la presencia de FTB. Por tanto, FTB tuvo una marcada influencia en los parámetros físicos, químicos y sensoriales. Sin embargo, cabe destacar que cuando se utilizó FTB hasta en un 17% de la base de la comida, se obtuvieron buenos resultados.Os biscoitos caracterizam-se pela elevada aceitação e por permitirem o emprego de uma versatilidade de ingredientes em suas formulações. O objetivo deste estudo foi elaborar cookies com a mistura das farinhas de talos de beterraba (FTB), flocos de aveia (FA) e farinha de trigo (FT) e avaliar as características físicas, químicas e sensoriais dos mesmos. Os cookies foram desenvolvidos empregando-se o delineamento experimental centróide simplex, com um ponto central e restrição do limite máximo de farinha de trigo em 50%. Nos biscoitos foi determinada a atividade de água (Aw), o pH, o Ho, o C* e a aceitação dos atributos sabor, textura e aspecto global. O modelo linear mostrou-se o mais adequado para explicar a variação da Aw, do pH e de todos os atributos sensoriais, sendo que o quadrático conseguiu predizer as variações do Ho e do C*. A FTB apresentou efeito sinérgico sobre a Aw e antagônico sobre o pH, já o contrário foi observado para os FA. Os biscoitos elaborados com FTB apresentaram cor marrom e com menor pureza de cor, ao passo que os FA e a FT originaram biscoitos dourados e com maior pureza de cor. Os atributos sensoriais foram afetados negativamente pela presença da FTB. Portanto, a FTB apresentou influência marcante sobre os parâmetros físicos, químicos e sensoriais. No entanto, ressalta-se que quando a FTB foi empregada em até 17% da base farinácea obtiveram-se bons resultados.Research, Society and Development2021-05-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1518210.33448/rsd-v10i5.15182Research, Society and Development; Vol. 10 No. 5; e39410515182Research, Society and Development; Vol. 10 Núm. 5; e39410515182Research, Society and Development; v. 10 n. 5; e394105151822525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/15182/13514Copyright (c) 2021 Izabela Fernanda Sirigatti Gouvea; Mariana Pereira Rezende Maciel; Elisângela Elena Nunes Carvalho; Marcelo Ângelo Cirillo; Brígida Monteiro Vilas Boas; Aline Manke Nachtigallhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessGouvea, Izabela Fernanda Sirigatti Maciel, Mariana Pereira Rezende Carvalho, Elisângela Elena Nunes Cirillo, Marcelo Ângelo Vilas Boas, Brígida Monteiro Nachtigall, Aline Manke 2021-05-17T18:20:49Zoai:ojs.pkp.sfu.ca:article/15182Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:03.990898Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Physical, chemical and sensory characteristics of cookies made with a mixture of flours
Características físicas, químicas y sensoriales de las galletas elaboradas con una mezcla de harinas
Características físicas, químicas e sensoriais de biscoitos elaborados com mistura de farinhas
title Physical, chemical and sensory characteristics of cookies made with a mixture of flours
spellingShingle Physical, chemical and sensory characteristics of cookies made with a mixture of flours
Gouvea, Izabela Fernanda Sirigatti
Aproveitamento Integral
Farinha de Talo de Beterraba
Flocos de Aveia
Análise de Cor
Aceitação.
Full Use
Beet Stalk Flour
Oat Flakes
Color Analysis
Acceptance.
Uso completo
Harina de remolacha
Flocos de avena
Análisis de color
Aceptación.
title_short Physical, chemical and sensory characteristics of cookies made with a mixture of flours
title_full Physical, chemical and sensory characteristics of cookies made with a mixture of flours
title_fullStr Physical, chemical and sensory characteristics of cookies made with a mixture of flours
title_full_unstemmed Physical, chemical and sensory characteristics of cookies made with a mixture of flours
title_sort Physical, chemical and sensory characteristics of cookies made with a mixture of flours
author Gouvea, Izabela Fernanda Sirigatti
author_facet Gouvea, Izabela Fernanda Sirigatti
Maciel, Mariana Pereira Rezende
Carvalho, Elisângela Elena Nunes
Cirillo, Marcelo Ângelo
Vilas Boas, Brígida Monteiro
Nachtigall, Aline Manke
author_role author
author2 Maciel, Mariana Pereira Rezende
Carvalho, Elisângela Elena Nunes
Cirillo, Marcelo Ângelo
Vilas Boas, Brígida Monteiro
Nachtigall, Aline Manke
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Gouvea, Izabela Fernanda Sirigatti
Maciel, Mariana Pereira Rezende
Carvalho, Elisângela Elena Nunes
Cirillo, Marcelo Ângelo
Vilas Boas, Brígida Monteiro
Nachtigall, Aline Manke
dc.subject.por.fl_str_mv Aproveitamento Integral
Farinha de Talo de Beterraba
Flocos de Aveia
Análise de Cor
Aceitação.
Full Use
Beet Stalk Flour
Oat Flakes
Color Analysis
Acceptance.
Uso completo
Harina de remolacha
Flocos de avena
Análisis de color
Aceptación.
topic Aproveitamento Integral
Farinha de Talo de Beterraba
Flocos de Aveia
Análise de Cor
Aceitação.
Full Use
Beet Stalk Flour
Oat Flakes
Color Analysis
Acceptance.
Uso completo
Harina de remolacha
Flocos de avena
Análisis de color
Aceptación.
description Cookies are characterized by high acceptance and allow the use of versatility of ingredients in their formulations. The aim of this study was to prepare cookies with the mixture of beet stalk flour (FTB), oat flakes (FA) and wheat flour (FT) and evaluate their physical, chemical and sensory characteristics. Cookies were developed using the simplex centroid experimental design, with a central point and restriction of the maximum limit of wheat flour by 50%. In the cookies, water activity (Aw), pH, Ho, C * and acceptance of the attributes flavor, texture and overall appearance were determined. The linear model proved to be the most adequate to explain the variation in Aw, pH and all sensory attributes, the quadratic model was able to predict the variations in Ho and C *. FTB had a synergistic effect on Aw and antagonistic on pH, whereas the opposite was observed for FA. The cookies made with FTB were brown in color and with less color purity, while the FA and FT originated golden cookies and with greater color purity. Sensory attributes were negatively affected by the presence of FTB. Therefore, FTB had a marked influence on physical, chemical and sensory parameters. However, it is noteworthy that when FTB was used in up to 17% of the meal base, good results were obtained.
publishDate 2021
dc.date.none.fl_str_mv 2021-05-10
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://rsdjournal.org/index.php/rsd/article/view/15182
10.33448/rsd-v10i5.15182
url https://rsdjournal.org/index.php/rsd/article/view/15182
identifier_str_mv 10.33448/rsd-v10i5.15182
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/15182/13514
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv 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 Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 5; e39410515182
Research, Society and Development; Vol. 10 Núm. 5; e39410515182
Research, Society and Development; v. 10 n. 5; e39410515182
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
_version_ 1797052785473093632

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