Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber
Autor(a) principal: | |
---|---|
Data de Publicação: | 2020 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/4474 |
Resumo: | People with celiac disease have difficulties in adopting a completely gluten free diet with nutritional quality. Thus, the aimed of this study to produce gluten free cookies enriched with prebiotic fibers and containing different flaxseed flour concentrations in partial replacement of rice flour. For that, four treatments were prepared with concentrations of 5%, 10%, 15% and 20% of flaxseed flour. The analysis of technological characteristics, color and sensory evaluation were carried out. The flaxseed flour addition 15% decreased (p<0.05) the technological characteristic of increased diameter. For the color data, the lightness was lower (p<0.05) in the formulations with 10, 15 and 20% of flaxseed flour. As for the redness, formulations with 15 and 20% of flaxseed had higher (p<0.05) values when compared to that with 5%. For yellowness, the highest values were for formulations containing 15 and 20% flaxseed. Thus, flaxseed flour gave the cookies a darker color. This darkening has increased consumer acceptance. The terms evaluated by the just-about-right scale, had higher percentages in the just-about-right region: color (68%), flaxseed flavor (58%) and crispness (71%). For purchase intention, all formulations had higher percentages in the region of purchase, with emphasis on the one with 20% linseed (74%). Thus, all cookie formulations were well accepted, with emphasis on the formulation with 20% flaxseed flour. |
id |
UNIFEI_581af02bbb2f651d598dc464d67fad2a |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/4474 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
spelling |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiberCaracterísticas fisicoquímicas y sensoriales de las galletas sin gluten que contienen harina de linaza y enriquecidas con fibrasCaracterísticas físico-químicas e sensoriais de cookies sem glúten contendo farinha de linhaça e enriquecido com fibrasFarinha de arrozÔmega-3Escala hedônicaFibras prebióticasCor.Harina de arrozOmega 3Escala hedónicaFibras prebióticasColor.Rice flourOmega 3Hedonic scalePrebiotic fibersColor.People with celiac disease have difficulties in adopting a completely gluten free diet with nutritional quality. Thus, the aimed of this study to produce gluten free cookies enriched with prebiotic fibers and containing different flaxseed flour concentrations in partial replacement of rice flour. For that, four treatments were prepared with concentrations of 5%, 10%, 15% and 20% of flaxseed flour. The analysis of technological characteristics, color and sensory evaluation were carried out. The flaxseed flour addition 15% decreased (p<0.05) the technological characteristic of increased diameter. For the color data, the lightness was lower (p<0.05) in the formulations with 10, 15 and 20% of flaxseed flour. As for the redness, formulations with 15 and 20% of flaxseed had higher (p<0.05) values when compared to that with 5%. For yellowness, the highest values were for formulations containing 15 and 20% flaxseed. Thus, flaxseed flour gave the cookies a darker color. This darkening has increased consumer acceptance. The terms evaluated by the just-about-right scale, had higher percentages in the just-about-right region: color (68%), flaxseed flavor (58%) and crispness (71%). For purchase intention, all formulations had higher percentages in the region of purchase, with emphasis on the one with 20% linseed (74%). Thus, all cookie formulations were well accepted, with emphasis on the formulation with 20% flaxseed flour.Las personas con enfermedad celíaca tienen dificultades para adoptar una dieta completamente libre de gluten con calidad nutricional. Por lo tanto, el presente trabajo tuvo como objetivo producir galletas sin gluten enriquecidas con fibras prebióticas y que contienen diferentes concentraciones de harina de linaza en reemplazo parcial de la harina de arroz. Para eso, se prepararon cuatro tratamientos con concentraciones de 5%, 10%, 15% y 20% de harina de linaza. Se realizó el análisis de características tecnológicas, color y evaluación sensorial. La adición de linaza a partir de la concentración del 15% disminuyó (p<0.05) la característica tecnológica del aumento del diámetro. Para los datos de color, la luminosidad fue menor (p<0.05) en las formulaciones con 10, 15 y 20% de harina de linaza. En cuanto a la intensidad del rojo, las formulaciones con 15 y 20% de linaza tuvieron valores más (p<0.05) en comparación con el 5%. Para la intensidad amarilla, los valores más altos fueron para formulaciones que contenían 15 y 20% de linaza. Por lo tanto, la harina de linaza le dio a las galletas un color más oscuro. Este oscurecimiento ha aumentado la aceptación del consumidor. Los términos evaluados por la escala ideal, tenían porcentajes más altos en la región ideal: color (68%), sabor a linaza (58%) y nitidez (71%). Por intención de compra, todas las formulaciones tuvieron porcentajes más altos en la región de compra, con énfasis en la que tiene 20% de linaza (74%). Por lo tanto, todas las formulaciones de galletas fueron bien aceptadas, con énfasis en la formulación con 20% de harina de linaza.As pessoas com a doença celíaca têm dificuldades na adoção de uma dieta totalmente isenta de glúten e com qualidade nutricional. Assim, o presente trabalho teve como objetivo produzir cookies sem glúten enriquecidos com fibras prebióticas e contendo diferentes concentrações de farinha de linhaça em substituição parcial a farinha de arroz. Para isso, foram preparados quatro tratamentos com concentrações de 5%, 10%, 15% e 20% de farinha de linhaça. Foram realizadas as análises de características tecnológicas, cor e avaliação sensorial. A adição de farinha de linhaça a partir da concentração de 15% diminuiu (p<0,05) a característica tecnológica aumento de diâmetro. Para os dados de cor, a luminosidade foi menor (p<0,05) nas formulações com 10, 15 e 20% de farinha de linhaça. Quanto a intensidade de vermelho, as formulações com 15 e 20% de linhaça tiveram maiores (p<0,05) valores quando comparadas àquela com 5%. Para a intensidade de amarelo, os maiores valores foram para as formulações contendo 15 e 20% de linhaça. Assim, a farinha de linhaça proporcionou coloração mais escura aos cookies. Esse escurecimento aumentou a aceitação por parte dos consumidores. Os termos avaliados pela escala do ideal, teve maiores percentuais na região do ideal: cor (68%), sabor de linhaça (58%) e crocância (71%). Para intenção de compra, todas as formulações tiveram maiores percentuais na região de compraria, com destaque para àquela com 20% de linhaça (74%). Desta forma, todas formulações de cookies foram bem aceitas, com destaque para a formulação com 20% de farinha de linhaça.Research, Society and Development2020-05-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/447410.33448/rsd-v9i7.4474Research, Society and Development; Vol. 9 No. 7; e565974474Research, Society and Development; Vol. 9 Núm. 7; e565974474Research, Society and Development; v. 9 n. 7; e5659744742525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/4474/3945Copyright (c) 2020 Felipe Joseph Nascimento Ferreira, Renata de Araujo Alves, Antonia Mayara Brilhante de Sousa, Virgínia Kelly Gonçalves Abreu, Francineide Firmino, Tatiana de Oliveira Lemos, Ana Lúcia Fernandes Pereirainfo:eu-repo/semantics/openAccessFerreira, Felipe Joseph NascimentoAlves, Renata de AraujoSousa, Antonia Mayara Brilhante deAbreu, Virgínia Kelly GonçalvesFirmino, FrancineideLemos, Tatiana de OliveiraPereira, Ana Lúcia Fernandes2020-08-20T18:05:03Zoai:ojs.pkp.sfu.ca:article/4474Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:28:19.027377Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber Características fisicoquímicas y sensoriales de las galletas sin gluten que contienen harina de linaza y enriquecidas con fibras Características físico-químicas e sensoriais de cookies sem glúten contendo farinha de linhaça e enriquecido com fibras |
title |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber |
spellingShingle |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber Ferreira, Felipe Joseph Nascimento Farinha de arroz Ômega-3 Escala hedônica Fibras prebióticas Cor. Harina de arroz Omega 3 Escala hedónica Fibras prebióticas Color. Rice flour Omega 3 Hedonic scale Prebiotic fibers Color. |
title_short |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber |
title_full |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber |
title_fullStr |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber |
title_full_unstemmed |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber |
title_sort |
Physico-chemical and sensory characteristics of gluten free cookies containing flaxseed flour and enriched with fiber |
author |
Ferreira, Felipe Joseph Nascimento |
author_facet |
Ferreira, Felipe Joseph Nascimento Alves, Renata de Araujo Sousa, Antonia Mayara Brilhante de Abreu, Virgínia Kelly Gonçalves Firmino, Francineide Lemos, Tatiana de Oliveira Pereira, Ana Lúcia Fernandes |
author_role |
author |
author2 |
Alves, Renata de Araujo Sousa, Antonia Mayara Brilhante de Abreu, Virgínia Kelly Gonçalves Firmino, Francineide Lemos, Tatiana de Oliveira Pereira, Ana Lúcia Fernandes |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Ferreira, Felipe Joseph Nascimento Alves, Renata de Araujo Sousa, Antonia Mayara Brilhante de Abreu, Virgínia Kelly Gonçalves Firmino, Francineide Lemos, Tatiana de Oliveira Pereira, Ana Lúcia Fernandes |
dc.subject.por.fl_str_mv |
Farinha de arroz Ômega-3 Escala hedônica Fibras prebióticas Cor. Harina de arroz Omega 3 Escala hedónica Fibras prebióticas Color. Rice flour Omega 3 Hedonic scale Prebiotic fibers Color. |
topic |
Farinha de arroz Ômega-3 Escala hedônica Fibras prebióticas Cor. Harina de arroz Omega 3 Escala hedónica Fibras prebióticas Color. Rice flour Omega 3 Hedonic scale Prebiotic fibers Color. |
description |
People with celiac disease have difficulties in adopting a completely gluten free diet with nutritional quality. Thus, the aimed of this study to produce gluten free cookies enriched with prebiotic fibers and containing different flaxseed flour concentrations in partial replacement of rice flour. For that, four treatments were prepared with concentrations of 5%, 10%, 15% and 20% of flaxseed flour. The analysis of technological characteristics, color and sensory evaluation were carried out. The flaxseed flour addition 15% decreased (p<0.05) the technological characteristic of increased diameter. For the color data, the lightness was lower (p<0.05) in the formulations with 10, 15 and 20% of flaxseed flour. As for the redness, formulations with 15 and 20% of flaxseed had higher (p<0.05) values when compared to that with 5%. For yellowness, the highest values were for formulations containing 15 and 20% flaxseed. Thus, flaxseed flour gave the cookies a darker color. This darkening has increased consumer acceptance. The terms evaluated by the just-about-right scale, had higher percentages in the just-about-right region: color (68%), flaxseed flavor (58%) and crispness (71%). For purchase intention, all formulations had higher percentages in the region of purchase, with emphasis on the one with 20% linseed (74%). Thus, all cookie formulations were well accepted, with emphasis on the formulation with 20% flaxseed flour. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-05-30 |
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/4474 10.33448/rsd-v9i7.4474 |
url |
https://rsdjournal.org/index.php/rsd/article/view/4474 |
identifier_str_mv |
10.33448/rsd-v9i7.4474 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/4474/3945 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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. 7; e565974474 Research, Society and Development; Vol. 9 Núm. 7; e565974474 Research, Society and Development; v. 9 n. 7; e565974474 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_ |
1797052650027483136 |