Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis)
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/21413 |
Resumo: | The consumption of fiberis extrmely important, as its ingestion helps prevent diseases and regulate bowel function, so there is great interest ftom the food industry in the development of new products based on dietary fiber. The objetive of the present work was to elaborate and evaluate the acceptance of cookies made from apple flour. The study was carried out at the Biosaúde laboratory of the Don Bosco Catholic University, in Campo Grande – MS. The flour was prepared from apples from the same batch, dehydrated and crushed. In the cookies formulation, 45% of apple flour was used,which made up its base. The evaluation of the components and their quantity were carried out through chemical analysis, obtaining means and standard deviation. The sensory evaluation had 30 untrained judges, in which two tests were used during the research: the hedonic scale and the attitude or purchase intention scale. The results obtained presented an innovative cookies with apple flour, this one had a great response of acceptability index (85,08%), standing out in the purchase intentions. Through the data obtained, it is concluded that the product obtained can be commercially included under the sensory point of view, in addition to presenting an excellent nutritional profile, aiming at the treatment and prevention of diseases such as diabetes, dyslipidemia and intestinal disorders. |
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Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis)Desarrolo, análisis bromatológico y sensorial de galletas producidas con harina de manzana (Malus communis)Desenvolvimento, análise bromatológica e sensorial de biscoito elaborado a base de farinha de maçã (Malus communis)Alimentos funcionaisDistúrbiosInovação.Alimentos funcionalesDisturbiosInnovación.Functional foodsDisordersInnovation.The consumption of fiberis extrmely important, as its ingestion helps prevent diseases and regulate bowel function, so there is great interest ftom the food industry in the development of new products based on dietary fiber. The objetive of the present work was to elaborate and evaluate the acceptance of cookies made from apple flour. The study was carried out at the Biosaúde laboratory of the Don Bosco Catholic University, in Campo Grande – MS. The flour was prepared from apples from the same batch, dehydrated and crushed. In the cookies formulation, 45% of apple flour was used,which made up its base. The evaluation of the components and their quantity were carried out through chemical analysis, obtaining means and standard deviation. The sensory evaluation had 30 untrained judges, in which two tests were used during the research: the hedonic scale and the attitude or purchase intention scale. The results obtained presented an innovative cookies with apple flour, this one had a great response of acceptability index (85,08%), standing out in the purchase intentions. Through the data obtained, it is concluded that the product obtained can be commercially included under the sensory point of view, in addition to presenting an excellent nutritional profile, aiming at the treatment and prevention of diseases such as diabetes, dyslipidemia and intestinal disorders.El consumo de fibras es de sumamente importante, ya que su ingestión ayuda a prevenir enfermedades y regular la función intestinal, por lo que existe un gran interés de la industria alimentaria en el desarrollo de nuevos productos basados en fibra dietética. El objetivo del presente trabajo fue elaborar y evaluar la aceptación de galletas producidas a base de harina de manzana. El estudio se realizó en el Laboratorio BioSaúde de la Universidad Católica Don Bosco, en Campo Grande - MS. La harina se preparó a partir de manzanas del mismo lote, se deshidrató y se trituró. En la formulación de galletas se utilizó un 45% de harina de manzana, que componía su base. La evaluación de los componentes y su cantidad se realizó mediante análisis químico, obteniendo medias y desviación estándar. La evaluación sensorial incluyó a 30 jueces no capacitados, en los que se utilizaron dos pruebas durante la investigación: la escala hedónica y la escala de actitud o intención de compra. Los resultados obtenidos presentaron una galleta innovadora con harina de manzana, ésta tuvo una excelente respuesta de índice de aceptabilidad (85,06%), destacándose en las intenciones de compra. Mediante de los datos obtenidos, se concluye que el producto obtenido puede ser incluido comercialmente bajo el punto de vista sensorial, además de presentar un excelente perfil nutricional, orientado al tratamiento y prevención de enfermedades como diabetes, dislipidemias y trastornos intestinales.O consumo de fibras é de extrema importância, pois a sua ingestão ajuda evitar doenças e regular o funcionamento intestinal, assim há um grande interesse da indústria de alimentos no desenvolvimento de novos produtos à base de fibras alimentares. O objetivo do presente trabalho foi elaborar e avaliar a aceitação de biscoito produzido à base de farinha de maçã. O estudo foi realizado no Laboratório BioSaúde da Universidade Católica Dom Bosco, em Campo Grande – MS. A farinha foi preparada a partir de maçãs do mesmo lote, desidratadas e trituradas. Na formulação dos biscoitos foi utilizada 45% de farinha de maçã, o que compôs sua base. A avaliação dos componentes e quantidade dos mesmos foram realizadas através de análises bromatológicas, obtendo médias e desvio padrão. A avaliação sensorial contou com 30 julgadores não treinados, na qual foram utilizados dois testes durante a pesquisa: a escala hedônica e a escala de atitude ou intenção de compra. Os resultados obtidos apresentaram um biscoito inovador com farinha de maçã, este teve uma ótima resposta de índice de aceitabilidade (85,06%), destacando-se nas intenções de compra. Através dos dados alcançados conclui-se que o produto obtido pode ser incluso comercialmente sob o ponto de vista sensorial, além de apresentar um ótimo perfil nutricional, visando o tratamento e prevenção de doenças como diabetes, dislipidemias e distúrbios intestinais. Research, Society and Development2021-11-19info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2141310.33448/rsd-v10i15.21413Research, Society and Development; Vol. 10 No. 15; e320101521413Research, Society and Development; Vol. 10 Núm. 15; e320101521413Research, Society and Development; v. 10 n. 15; e3201015214132525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/21413/20053Copyright (c) 2021 Ana Carolina Sebastião Serra ; Nicole dos Santos Vilela de Souza ; Déborah Aparecida Bulde de Oliveira; Laura Beatriz da Silva; Lilliam May Grespan Estodutto da Silvahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSerra , Ana Carolina SebastiãoSouza , Nicole dos Santos Vilela deOliveira, Déborah Aparecida Bulde deSilva, Laura Beatriz daSilva, Lilliam May Grespan Estodutto da2021-12-06T10:13:53Zoai:ojs.pkp.sfu.ca:article/21413Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:50.075255Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis) Desarrolo, análisis bromatológico y sensorial de galletas producidas con harina de manzana (Malus communis) Desenvolvimento, análise bromatológica e sensorial de biscoito elaborado a base de farinha de maçã (Malus communis) |
title |
Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis) |
spellingShingle |
Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis) Serra , Ana Carolina Sebastião Alimentos funcionais Distúrbios Inovação. Alimentos funcionales Disturbios Innovación. Functional foods Disorders Innovation. |
title_short |
Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis) |
title_full |
Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis) |
title_fullStr |
Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis) |
title_full_unstemmed |
Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis) |
title_sort |
Development, bromatological and sensory analysis of biscuit prepared on apple flour (Malus communis) |
author |
Serra , Ana Carolina Sebastião |
author_facet |
Serra , Ana Carolina Sebastião Souza , Nicole dos Santos Vilela de Oliveira, Déborah Aparecida Bulde de Silva, Laura Beatriz da Silva, Lilliam May Grespan Estodutto da |
author_role |
author |
author2 |
Souza , Nicole dos Santos Vilela de Oliveira, Déborah Aparecida Bulde de Silva, Laura Beatriz da Silva, Lilliam May Grespan Estodutto da |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Serra , Ana Carolina Sebastião Souza , Nicole dos Santos Vilela de Oliveira, Déborah Aparecida Bulde de Silva, Laura Beatriz da Silva, Lilliam May Grespan Estodutto da |
dc.subject.por.fl_str_mv |
Alimentos funcionais Distúrbios Inovação. Alimentos funcionales Disturbios Innovación. Functional foods Disorders Innovation. |
topic |
Alimentos funcionais Distúrbios Inovação. Alimentos funcionales Disturbios Innovación. Functional foods Disorders Innovation. |
description |
The consumption of fiberis extrmely important, as its ingestion helps prevent diseases and regulate bowel function, so there is great interest ftom the food industry in the development of new products based on dietary fiber. The objetive of the present work was to elaborate and evaluate the acceptance of cookies made from apple flour. The study was carried out at the Biosaúde laboratory of the Don Bosco Catholic University, in Campo Grande – MS. The flour was prepared from apples from the same batch, dehydrated and crushed. In the cookies formulation, 45% of apple flour was used,which made up its base. The evaluation of the components and their quantity were carried out through chemical analysis, obtaining means and standard deviation. The sensory evaluation had 30 untrained judges, in which two tests were used during the research: the hedonic scale and the attitude or purchase intention scale. The results obtained presented an innovative cookies with apple flour, this one had a great response of acceptability index (85,08%), standing out in the purchase intentions. Through the data obtained, it is concluded that the product obtained can be commercially included under the sensory point of view, in addition to presenting an excellent nutritional profile, aiming at the treatment and prevention of diseases such as diabetes, dyslipidemia and intestinal disorders. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-11-19 |
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/21413 10.33448/rsd-v10i15.21413 |
url |
https://rsdjournal.org/index.php/rsd/article/view/21413 |
identifier_str_mv |
10.33448/rsd-v10i15.21413 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/21413/20053 |
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. 15; e320101521413 Research, Society and Development; Vol. 10 Núm. 15; e320101521413 Research, Society and Development; v. 10 n. 15; e320101521413 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_ |
1797052692617494528 |