Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey

Detalhes bibliográficos
Autor(a) principal: Lima, Simone Kelly Rodrigues
Data de Publicação: 2021
Outros Autores: Nóbrega, Maria Marlucia Gomes Pereira, Carneiro, Rosana Martins, Silva, Robson Alves da, Medeiros, Stella Regina Arcanjo, Muratori, Maria Christina Sanches
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/11213
Resumo: In order to understand the potential use of unconventional ingredients for the formulation of food products, this research aimed at developing food bars using co-product and by-products of the agro-industrial chain and evaluating their nutritional and sensory properties, as well as purchase intention. Four formulations were developed, being a standard food bar (F0) having as base ingredient a paste prepared with the co-product of the cashew peduncle and whey without the addition of sesame and three modifications of this formulation (F1, F2, F3) with addition of 5%, 10% and 15% sesame, respectively. The global acceptance of the formulations was assessed using a 9-point structured hedonic scale and the purchase intention was verified through a preference test ranked from 1 to 5 points. The results of the sensory tests showed that the average acceptance of the product was 6.24, and the F3 bar obtaining better marks in the purchase intention tests. For the color and firmness tests, the F3 formulation showed a higher ΔE, indicating a lighter color compared to the other formulations. In the evaluation for cutting force, the F0 formulation showed the best results, being characterized as firmer products. The study demonstrated that food bars can be produced from the use of co-product and by-products of the agro-industrial chain with satisfactory nutritional and sensory properties.
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spelling Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and wheyFormulación de barritas alimenticias a base de coproducto de tallo de anacardo (Anacardium occidentale L) y suero de lecheFormulação de barras alimentícias a base de coproduto do pedúnculo de caju (Anacardium occidentale L) e soro de leite AnacardoSuero de lecheCoproducto agroindustriales.CashewWheyAgro-industrial co-product.CajuSoro de leiteCoprodutos agroindustriais.In order to understand the potential use of unconventional ingredients for the formulation of food products, this research aimed at developing food bars using co-product and by-products of the agro-industrial chain and evaluating their nutritional and sensory properties, as well as purchase intention. Four formulations were developed, being a standard food bar (F0) having as base ingredient a paste prepared with the co-product of the cashew peduncle and whey without the addition of sesame and three modifications of this formulation (F1, F2, F3) with addition of 5%, 10% and 15% sesame, respectively. The global acceptance of the formulations was assessed using a 9-point structured hedonic scale and the purchase intention was verified through a preference test ranked from 1 to 5 points. The results of the sensory tests showed that the average acceptance of the product was 6.24, and the F3 bar obtaining better marks in the purchase intention tests. For the color and firmness tests, the F3 formulation showed a higher ΔE, indicating a lighter color compared to the other formulations. In the evaluation for cutting force, the F0 formulation showed the best results, being characterized as firmer products. The study demonstrated that food bars can be produced from the use of co-product and by-products of the agro-industrial chain with satisfactory nutritional and sensory properties.Con el fin de conocer el potencial del uso de ingredientes no convencionales para la formulación de productos alimenticios, esta investigación tuvo como objetivo desarrollar barras alimenticias a partir de coproducto y subproductos de la cadena agroindustrial y evaluar sus características nutricionales, sensoriales e intención de compra. Se desarrollaron cuatro formulaciones, siendo una barrita alimenticia estándar (F0) que tiene como ingrediente base una pasta preparada con el coproducto del pedúnculo del anacardo y suero de leche, sin la adición de sésamo y tres modificaciones de esta formulación (F1, F2, F3) con adición unos 5%, 10% y 15% de sésamo, respectivamente. La aceptación global de las formulaciones se evaluó mediante una escala hedónica estructurada de 9 puntos y la intención de compra se verificó mediante una prueba de preferencia con una escala de 1 a 5 puntos. Los resultados de las pruebas sensoriales mostraron que la aceptación promedio del producto fue de 6.24, obteniendo la barra F3 mejores calificaciones en las pruebas de intención de compra. Para las pruebas de color y firmeza, la formulación F3 mostró un ΔE mayor, lo que indica un color más claro en comparación con las otras formulaciones. En la evaluación de fuerza de corte, la formulación F0 presentó los mejores resultados, caracterizándose como productos más firmes. El estudio demostró que se pueden producir barritas alimenticias a partir del uso del producto y subproductos de la cadena agroindustrial con características nutricionales y sensoriales satisfactorias.Para conhecer o potencial de utilização de ingredientes não convencionais para formulação de produtos alimentícios, esta pesquisa objetivou elaborar barras alimentícias utilizando coprodutos e subprodutos da cadeia agroindustrial e avaliar suas características nutricionais, sensoriais e intenção de compra. Foram desenvolvidas quatro formulações, sendo uma barra alimentícia padrão (F0) tendo como ingrediente base uma pasta preparada com o coproduto do pedúnculo de caju e soro de leite, sem acréscimo de gergelim e três modificações dessa formulação (F1, F2, F3) com adição de 5%, 10% e 15% de gergelim, respectivamente. A aceitação global das formulações foi avaliada por meio de escala hedônica estruturada de 9 pontos e intenção de compra verificada através de teste de preferência com escala 1 a 5 pontos. Os resultados dos testes sensoriais mostraram que a média de aceitação do produto foi de 6,24, sendo que a barra F3 obteve melhores notas nos testes de intenção de compra. Para os testes de cor e firmeza, a formulação F3 apresentou maior ΔE, indicando uma coloração mais clara em comparação às demais formulações. Na avaliação para força de corte, a formulação F0 apresentou os maiores resultados, caracterizando-se como produtos mais firmes. O estudo demonstrou que barras alimentícias podem ser produzidas a partir do aproveitamento de coprodutos e subprodutos da cadeia agroindustrial com características nutricionais e sensoriais satisfatórias.Research, Society and Development2021-01-03info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1121310.33448/rsd-v10i1.11213Research, Society and Development; Vol. 10 No. 1; e7010111213Research, Society and Development; Vol. 10 Núm. 1; e7010111213Research, Society and Development; v. 10 n. 1; e70101112132525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/11213/10265Copyright (c) 2021 Simone Kelly Rodrigues Lima; Maria Marlucia Gomes Pereira Nóbrega; Rosana Martins Carneiro; Robson Alves da Silva; Stella Regina Arcanjo Medeiros; Maria Christina Sanches Muratorihttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima, Simone Kelly RodriguesNóbrega, Maria Marlucia Gomes PereiraCarneiro, Rosana MartinsSilva, Robson Alves da Medeiros, Stella Regina ArcanjoMuratori, Maria Christina Sanches2021-02-20T21:19:23Zoai:ojs.pkp.sfu.ca:article/11213Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:06.101996Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey
Formulación de barritas alimenticias a base de coproducto de tallo de anacardo (Anacardium occidentale L) y suero de leche
Formulação de barras alimentícias a base de coproduto do pedúnculo de caju (Anacardium occidentale L) e soro de leite
title Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey
spellingShingle Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey
Lima, Simone Kelly Rodrigues
Anacardo
Suero de leche
Coproducto agroindustriales.
Cashew
Whey
Agro-industrial co-product.
Caju
Soro de leite
Coprodutos agroindustriais.
title_short Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey
title_full Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey
title_fullStr Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey
title_full_unstemmed Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey
title_sort Formulation of food bars based on the co-product of cashew peduncle (Anacardium occidentale L) and whey
author Lima, Simone Kelly Rodrigues
author_facet Lima, Simone Kelly Rodrigues
Nóbrega, Maria Marlucia Gomes Pereira
Carneiro, Rosana Martins
Silva, Robson Alves da
Medeiros, Stella Regina Arcanjo
Muratori, Maria Christina Sanches
author_role author
author2 Nóbrega, Maria Marlucia Gomes Pereira
Carneiro, Rosana Martins
Silva, Robson Alves da
Medeiros, Stella Regina Arcanjo
Muratori, Maria Christina Sanches
author2_role author
author
author
author
author
dc.contributor.author.fl_str_mv Lima, Simone Kelly Rodrigues
Nóbrega, Maria Marlucia Gomes Pereira
Carneiro, Rosana Martins
Silva, Robson Alves da
Medeiros, Stella Regina Arcanjo
Muratori, Maria Christina Sanches
dc.subject.por.fl_str_mv Anacardo
Suero de leche
Coproducto agroindustriales.
Cashew
Whey
Agro-industrial co-product.
Caju
Soro de leite
Coprodutos agroindustriais.
topic Anacardo
Suero de leche
Coproducto agroindustriales.
Cashew
Whey
Agro-industrial co-product.
Caju
Soro de leite
Coprodutos agroindustriais.
description In order to understand the potential use of unconventional ingredients for the formulation of food products, this research aimed at developing food bars using co-product and by-products of the agro-industrial chain and evaluating their nutritional and sensory properties, as well as purchase intention. Four formulations were developed, being a standard food bar (F0) having as base ingredient a paste prepared with the co-product of the cashew peduncle and whey without the addition of sesame and three modifications of this formulation (F1, F2, F3) with addition of 5%, 10% and 15% sesame, respectively. The global acceptance of the formulations was assessed using a 9-point structured hedonic scale and the purchase intention was verified through a preference test ranked from 1 to 5 points. The results of the sensory tests showed that the average acceptance of the product was 6.24, and the F3 bar obtaining better marks in the purchase intention tests. For the color and firmness tests, the F3 formulation showed a higher ΔE, indicating a lighter color compared to the other formulations. In the evaluation for cutting force, the F0 formulation showed the best results, being characterized as firmer products. The study demonstrated that food bars can be produced from the use of co-product and by-products of the agro-industrial chain with satisfactory nutritional and sensory properties.
publishDate 2021
dc.date.none.fl_str_mv 2021-01-03
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/11213
10.33448/rsd-v10i1.11213
url https://rsdjournal.org/index.php/rsd/article/view/11213
identifier_str_mv 10.33448/rsd-v10i1.11213
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/11213/10265
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. 1; e7010111213
Research, Society and Development; Vol. 10 Núm. 1; e7010111213
Research, Society and Development; v. 10 n. 1; e7010111213
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
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