Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche

Detalhes bibliográficos
Autor(a) principal: Silva, Jordania Candice Costa
Data de Publicação: 2020
Outros Autores: Matias, Rayane Santos de Lucena, Oliveira, Maria Juliete da Silva, Araújo, Joany de Medeiros, Viera, Vanessa Bordin
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/5757
Resumo: Oilseed milk more specifically from Brazil nuts is a food of high nutritional value that can be used as a raw material for various preparations or be consumed in natura as a substitute for animal milk, making it a viable option for intolerants lactose, or individuals who have veganism as their lifestyle. The use of vegetable milk and the insertion of flours such as jackfruit seed as a substitute for cocoa has been studied, promoting the use of the seed and the insertion of nutrients in the preparations. Given the above, the objective was to develop formulations of cookies added with sweet milk from Brazil nuts and jackfruit flour, as well as assessing their sensory characteristics. To this end, two formulations of cookies were prepared, vegan dulce de leche and evaluated for sensory characteristics through affective testing using a structured hedonic scale of nine points. As a result, it was observed that the scores attributed by the tasters in the sensory analysis of cookies varied between 6.9 - 7.9, for the evaluated attributes, being situated between the hedonic terms I liked slightly and I liked moderately, respectively. For the purchase intention the notes are between 4.2 and 4.3 referring to the possibly buy on the hedonic scale. Thus, it is concluded that the vegan cookie has satisfactory sensory characteristics and obtained good sensory acceptability, with the jackfruit flour and the Brazil nut milk ingredients in promising in the bakery industry.
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spelling Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de lecheElaboración y evaluación sensorial de galletas agregadas de semillas de jaca y dulce de leche veganoElaboração e avaliação sensorial de cookie adicionado de farinha da semente de jaca e doce de leite veganoConfiteríaFuncionalidadSensorialidad.ConfeitariaFuncionalidadeSensorialidade.ConfectioneryFunctionalitySensoriality.Oilseed milk more specifically from Brazil nuts is a food of high nutritional value that can be used as a raw material for various preparations or be consumed in natura as a substitute for animal milk, making it a viable option for intolerants lactose, or individuals who have veganism as their lifestyle. The use of vegetable milk and the insertion of flours such as jackfruit seed as a substitute for cocoa has been studied, promoting the use of the seed and the insertion of nutrients in the preparations. Given the above, the objective was to develop formulations of cookies added with sweet milk from Brazil nuts and jackfruit flour, as well as assessing their sensory characteristics. To this end, two formulations of cookies were prepared, vegan dulce de leche and evaluated for sensory characteristics through affective testing using a structured hedonic scale of nine points. As a result, it was observed that the scores attributed by the tasters in the sensory analysis of cookies varied between 6.9 - 7.9, for the evaluated attributes, being situated between the hedonic terms I liked slightly and I liked moderately, respectively. For the purchase intention the notes are between 4.2 and 4.3 referring to the possibly buy on the hedonic scale. Thus, it is concluded that the vegan cookie has satisfactory sensory characteristics and obtained good sensory acceptability, with the jackfruit flour and the Brazil nut milk ingredients in promising in the bakery industry.La leche de semillas oleaginosas, más específicamente de las nueces de Brasil, es un alimento de alto valor nutricional que puede usarse como materia prima para diversas preparaciones o consumirse en la naturaleza como sustituto de la leche animal, por lo que es una opción viable para los intolerantes. lactosa, o individuos que tienen el veganismo como su estilo de vida. Se ha estudiado el uso de leche vegetal y la inserción de harinas como la semilla de jaca como sustituto del cacao, promoviendo el uso de la semilla y la inserción de nutrientes en las preparaciones. Dado lo anterior, el objetivo era desarrollar formulaciones de galletas agregadas con leche dulce de nueces de Brasil y harina de jaca, así como evaluar sus características sensoriales. Para este fin, se prepararon dos formulaciones de galletas, dulce de leche vegano y se evaluaron las características sensoriales a través de pruebas afectivas utilizando una escala hedónica estructurada de nueve puntos. Como resultado, se observó que las puntuaciones atribuidas por los catadores en el análisis sensorial de las cookies variaron entre 6.9 - 7.9, para los atributos evaluados, estando entre los términos hedónicos me gustó un poco y me gustó moderadamente, respectivamente. Para la intención de compra, las notas están entre 4.2 y 4.3, refiriéndose a la posible compra en la escala hedónica. Por lo tanto, se concluye que la galleta vegana tiene características sensoriales satisfactorias y obtuvo una buena aceptación sensorial, con la harina de jaca y los ingredientes de la leche de nuez de Brasil como prometedores en la industria de la panadería.O leite de oleaginosas mais especificamente da castanha-do-pará é um alimento de alto valor nutricional que pode ser utilizado como matéria-prima para diversas preparações ou ser consumido in natura como substituto dos leites de origem animal, tornando-se opção viável para intolerantes a lactose, ou indivíduos que possuem como estilo de vida o veganismo. O uso de leite vegetal e a inserção de farinhas como a de semente de jaca como substituto para o cacau vem sendo estudada, promovendo o aproveitamento da semente e a inserção de nutrientes as preparações. Diante do exposto objetivou-se desenvolver formulações de cookies adicionado de doce do leite da castanha-do-pará e da farinha da semente de jaca, bem como avaliar suas características sensoriais. Para tanto, foi elaborado duas formulações de cookies, doce de leite vegano e avaliados quanto as características sensoriais por meio de teste afetivo utilizando escala hedônica estruturada de nove pontos. Como resultados, observou-se que as notas atribuídas pelos provadores na análise sensorial dos cookies variaram entre 6,9 – 7,9, para os atributos avaliados, situando-se entre os termos hedônicos gostei ligeiramente e gostei moderadamente, respectivamente. Para a intenção de compra as notas situarem-se entre 4,2 e 4,3 referente ao possivelmente compraria na escala hedônica. Desta forma conclui-se que o cookie vegano possui características sensoriais satisfatórias e obteve boa aceitabilidade sensorial, sendo a farinha da semente de jaca e o leite da castanha do Pará ingredientes em promissores na indústria da panificação.   Research, Society and Development2020-07-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/575710.33448/rsd-v9i8.5757Research, Society and Development; Vol. 9 No. 8; e585985757Research, Society and Development; Vol. 9 Núm. 8; e585985757Research, Society and Development; v. 9 n. 8; e5859857572525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/5757/5186Copyright (c) 2020 Vanessa Bordin Viera, Jordania Candice Costa Silva, Rayane Santos de Lucena Matias, Maria Juliete da Silva Oliveira, Joany de Medeiros Araújohttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Jordania Candice CostaMatias, Rayane Santos de LucenaOliveira, Maria Juliete da SilvaAraújo, Joany de MedeirosViera, Vanessa Bordin2020-08-20T18:00:17Zoai:ojs.pkp.sfu.ca:article/5757Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:29:10.332262Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
Elaboración y evaluación sensorial de galletas agregadas de semillas de jaca y dulce de leche vegano
Elaboração e avaliação sensorial de cookie adicionado de farinha da semente de jaca e doce de leite vegano
title Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
spellingShingle Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
Silva, Jordania Candice Costa
Confitería
Funcionalidad
Sensorialidad.
Confeitaria
Funcionalidade
Sensorialidade.
Confectionery
Functionality
Sensoriality.
title_short Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
title_full Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
title_fullStr Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
title_full_unstemmed Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
title_sort Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
author Silva, Jordania Candice Costa
author_facet Silva, Jordania Candice Costa
Matias, Rayane Santos de Lucena
Oliveira, Maria Juliete da Silva
Araújo, Joany de Medeiros
Viera, Vanessa Bordin
author_role author
author2 Matias, Rayane Santos de Lucena
Oliveira, Maria Juliete da Silva
Araújo, Joany de Medeiros
Viera, Vanessa Bordin
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Silva, Jordania Candice Costa
Matias, Rayane Santos de Lucena
Oliveira, Maria Juliete da Silva
Araújo, Joany de Medeiros
Viera, Vanessa Bordin
dc.subject.por.fl_str_mv Confitería
Funcionalidad
Sensorialidad.
Confeitaria
Funcionalidade
Sensorialidade.
Confectionery
Functionality
Sensoriality.
topic Confitería
Funcionalidad
Sensorialidad.
Confeitaria
Funcionalidade
Sensorialidade.
Confectionery
Functionality
Sensoriality.
description Oilseed milk more specifically from Brazil nuts is a food of high nutritional value that can be used as a raw material for various preparations or be consumed in natura as a substitute for animal milk, making it a viable option for intolerants lactose, or individuals who have veganism as their lifestyle. The use of vegetable milk and the insertion of flours such as jackfruit seed as a substitute for cocoa has been studied, promoting the use of the seed and the insertion of nutrients in the preparations. Given the above, the objective was to develop formulations of cookies added with sweet milk from Brazil nuts and jackfruit flour, as well as assessing their sensory characteristics. To this end, two formulations of cookies were prepared, vegan dulce de leche and evaluated for sensory characteristics through affective testing using a structured hedonic scale of nine points. As a result, it was observed that the scores attributed by the tasters in the sensory analysis of cookies varied between 6.9 - 7.9, for the evaluated attributes, being situated between the hedonic terms I liked slightly and I liked moderately, respectively. For the purchase intention the notes are between 4.2 and 4.3 referring to the possibly buy on the hedonic scale. Thus, it is concluded that the vegan cookie has satisfactory sensory characteristics and obtained good sensory acceptability, with the jackfruit flour and the Brazil nut milk ingredients in promising in the bakery industry.
publishDate 2020
dc.date.none.fl_str_mv 2020-07-19
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/5757
10.33448/rsd-v9i8.5757
url https://rsdjournal.org/index.php/rsd/article/view/5757
identifier_str_mv 10.33448/rsd-v9i8.5757
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/5757/5186
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://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. 9 No. 8; e585985757
Research, Society and Development; Vol. 9 Núm. 8; e585985757
Research, Society and Development; v. 9 n. 8; e585985757
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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