Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content
Autor(a) principal: | |
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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/11126 |
Resumo: | Cakes are convenience products, however, phenylketonuric patients find them difficult to consume, since most may contain ingredients with proteins such as eggs, albumin and soy-derivates that contribute to their typical sensory attributes. The substitution of these ingredients can cause loss of technological quality reducing its acceptance. The objective of this work was to analyze the sensory characteristics of three muffin formulations free of sucrose, gluten, lactose and restricted in phenylalanine (Phe), containing yam mucilage (MI) and flaxseed gel (GL). Muffin formulations in MI / GL proportions: 37.09 / 11.45 (MRF1); 10/30 (MRF2) and 30/20 (MRF3) were submitted to acceptance tests through a nine points hedonic scale and purchase intention through a five points scale, both structured. There was no significant difference (p> 0.05) for aroma, appearance and color between the muffins, but samples with more flaxseed (MRF1 and MRF3) received significantly higher scores in the attributes of flavor, texture and overall impression (p≤ 0.05). MRF3 with greater addition of MI and GL represents a new option for patients with phenylketonuria, celiac disease and lactose intolerance on the market. |
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Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin contentAnálisis sensorial de muffin sin gluten, lactosa y con contenido reducido de fenilalaninaAnálise sensorial de bolo do tipo muffin isento em glúten, lactose e com teor reduzido de fenilalaninaPanificaçãoPKUAvaliação sensorial.PanificaciónPKUEvaluación sensorial.BreadmakingPKUSensory evaluation.Cakes are convenience products, however, phenylketonuric patients find them difficult to consume, since most may contain ingredients with proteins such as eggs, albumin and soy-derivates that contribute to their typical sensory attributes. The substitution of these ingredients can cause loss of technological quality reducing its acceptance. The objective of this work was to analyze the sensory characteristics of three muffin formulations free of sucrose, gluten, lactose and restricted in phenylalanine (Phe), containing yam mucilage (MI) and flaxseed gel (GL). Muffin formulations in MI / GL proportions: 37.09 / 11.45 (MRF1); 10/30 (MRF2) and 30/20 (MRF3) were submitted to acceptance tests through a nine points hedonic scale and purchase intention through a five points scale, both structured. There was no significant difference (p> 0.05) for aroma, appearance and color between the muffins, but samples with more flaxseed (MRF1 and MRF3) received significantly higher scores in the attributes of flavor, texture and overall impression (p≤ 0.05). MRF3 with greater addition of MI and GL represents a new option for patients with phenylketonuria, celiac disease and lactose intolerance on the market.La torta es un producto que destaca por su conveniencia, pero a los pacientes fenilcetonúricos les resulta difícil consumirlos, ya que la mayoría pueden contener ingredientes con proteínas como huevos, albúmina y derivados de la soja que contribuyen a sus atributos sensoriales típicos. La sustitución de estos ingredientes puede provocar la pérdida del patrón de identidad reduciendo su aceptación. El objetivo de este trabajo fue analizar las características sensoriales de tres formulaciones de muffins, libres de sacarosa, gluten, lactosa y restringidas en fenilalanina (Phe), que contienen mucílago de ñame (MI) y gel de linaza (GL). Formulaciones de torta en proporciones MI / GL: 37,09 / 11,45 (MRF1); Se sometieron a pruebas de aceptación 10/30 (MRF2) y 30/20 (MRF3) utilizando la escala hedónica de nueve puntos e intención de compra mediante la escala de cinco puntos, ambas estructuradas. No hubo diferencia significativa (p> 0,05) en aroma, apariencia y color entre las tortas, pero las muestras con más linaza (MRF1 y MRF3) recibieron puntajes significativamente más altos en los atributos de sabor, textura e impresión general (p≤ 0,05). MRF3 con la mayor adición de MI y GL representa una nueva opción para pacientes con fenilcetonuria, celíacos y intolerantes a la lactosa en el mercado.O bolo é um produto que se destaca pela conveniência, porém pacientes fenilcetonúricos encontram dificuldades para consumir tais produtos, pois a maioria pode conter ingredientes com proteínas tais como ovos, albumina e derivados de soja que contribuem para os seus atributos sensoriais típicos. A substituição destes ingredientes pode causar perda do padrão de identidade reduzindo sua aceitação. O objetivo deste trabalho foi analisar as características sensoriais de três formulações de bolo do tipo muffin, isentos em sacarose, glúten e lactose e restrito em fenilalanina (Phe), contendo mucilagem de inhame (MI) e gel de Linhaça (GL). As formulações de bolos nas proporções MI/GL: 37,09/11,45 (MRF1); 30/10 (MRF2) e 30/20 (MRF3) foram submetidas aos testes de aceitação através da escala hedônica de nove pontos e intenção de compra através da escala de cinco pontos, ambas estruturadas. Não houve diferença significativa (p> 0,05) para aroma, aparência e cor entre os bolos, mas as amostras com mais linhaça (MRF1 e MRF3) receberam notas significativamente maiores nos atributos sabor, textura e impressão global (p≤ 0,05). MRF3 com maior adição de MI e GL representa uma nova opção para os pacientes com fenilcetonúria, celíacos e intolerantes à lactose no mercado.Research, Society and Development2020-12-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1112610.33448/rsd-v9i12.11126Research, Society and Development; Vol. 9 No. 12; e37791211126Research, Society and Development; Vol. 9 Núm. 12; e37791211126Research, Society and Development; v. 9 n. 12; e377912111262525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/11126/10023Copyright (c) 2020 Ingrid de Araújo Alves; Thaísa de Menezes Alves Moro; Silvia Silveira Clareto; Maria Teresa Pedrosa Silva Clerici; Ana Lúcia Leite Moraeshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAlves, Ingrid de Araújo Moro, Thaísa de Menezes Alves Clareto, Silvia Silveira Clerici, Maria Teresa Pedrosa Silva Moraes, Ana Lúcia Leite 2020-12-30T23:32:22Zoai:ojs.pkp.sfu.ca:article/11126Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:33:02.321919Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content Análisis sensorial de muffin sin gluten, lactosa y con contenido reducido de fenilalanina Análise sensorial de bolo do tipo muffin isento em glúten, lactose e com teor reduzido de fenilalanina |
title |
Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content |
spellingShingle |
Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content Alves, Ingrid de Araújo Panificação PKU Avaliação sensorial. Panificación PKU Evaluación sensorial. Breadmaking PKU Sensory evaluation. |
title_short |
Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content |
title_full |
Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content |
title_fullStr |
Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content |
title_full_unstemmed |
Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content |
title_sort |
Sensorial analysis of gluten and lactose free muffins with reduced phenylalanin content |
author |
Alves, Ingrid de Araújo |
author_facet |
Alves, Ingrid de Araújo Moro, Thaísa de Menezes Alves Clareto, Silvia Silveira Clerici, Maria Teresa Pedrosa Silva Moraes, Ana Lúcia Leite |
author_role |
author |
author2 |
Moro, Thaísa de Menezes Alves Clareto, Silvia Silveira Clerici, Maria Teresa Pedrosa Silva Moraes, Ana Lúcia Leite |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Alves, Ingrid de Araújo Moro, Thaísa de Menezes Alves Clareto, Silvia Silveira Clerici, Maria Teresa Pedrosa Silva Moraes, Ana Lúcia Leite |
dc.subject.por.fl_str_mv |
Panificação PKU Avaliação sensorial. Panificación PKU Evaluación sensorial. Breadmaking PKU Sensory evaluation. |
topic |
Panificação PKU Avaliação sensorial. Panificación PKU Evaluación sensorial. Breadmaking PKU Sensory evaluation. |
description |
Cakes are convenience products, however, phenylketonuric patients find them difficult to consume, since most may contain ingredients with proteins such as eggs, albumin and soy-derivates that contribute to their typical sensory attributes. The substitution of these ingredients can cause loss of technological quality reducing its acceptance. The objective of this work was to analyze the sensory characteristics of three muffin formulations free of sucrose, gluten, lactose and restricted in phenylalanine (Phe), containing yam mucilage (MI) and flaxseed gel (GL). Muffin formulations in MI / GL proportions: 37.09 / 11.45 (MRF1); 10/30 (MRF2) and 30/20 (MRF3) were submitted to acceptance tests through a nine points hedonic scale and purchase intention through a five points scale, both structured. There was no significant difference (p> 0.05) for aroma, appearance and color between the muffins, but samples with more flaxseed (MRF1 and MRF3) received significantly higher scores in the attributes of flavor, texture and overall impression (p≤ 0.05). MRF3 with greater addition of MI and GL represents a new option for patients with phenylketonuria, celiac disease and lactose intolerance on the market. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12-27 |
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/11126 10.33448/rsd-v9i12.11126 |
url |
https://rsdjournal.org/index.php/rsd/article/view/11126 |
identifier_str_mv |
10.33448/rsd-v9i12.11126 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/11126/10023 |
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. 9 No. 12; e37791211126 Research, Society and Development; Vol. 9 Núm. 12; e37791211126 Research, Society and Development; v. 9 n. 12; e37791211126 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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1797052744069021696 |