Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology

Detalhes bibliográficos
Autor(a) principal: Freitas, Alessandra Ferraiolo de
Data de Publicação: 2021
Outros Autores: Mattietto, Rafaella de Andrade, Carvalho, Ana Vânia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/22449
Resumo: This study aimed to develop a tapioca-flour-based dessert bar flavored with passion fruit pulp using a factorial design and response surface methodology. A 22 central composite rotatable design was adopted in which the independent variables were passion fruit pulp concentration (11%, 15%, 25%, 35% and 39%) and saccharose concentration (33%, 35%, 40%, 45% and 47%). The response variables assessed were sensory attributes of color, aroma, flavor, sweetness, texture, overall impression, and intent to purchase. The experimental design allowed optimizing the formulation of the dessert bar (11% passion fruit pulp, 40% saccharose, and 49% tapioca flour), which suggests response surfaces may be useful in product development based on sensory responses. The optimized formulation showed averages above 7 for the sensory attributes color, aroma, flavor, sweetness, texture and overall impression, which corresponded to acceptance rates above 84%. The dessert bar is a novel product of simple manufacture and low investment cost. It has high energy value and low risk of spoilage by microorganisms. It is also free of gluten, additives, and technology adjuvants.
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spelling Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodologyObtención de una barra azucarada a base de harina de tapioca aromatizada con pulpa de maracuyá aplicando la metodología de superficie de respuestaObtenção de barrinha açucarada à base de farinha de tapioca saborizada com polpa de maracujá por meio de metodologia de superfície de respostaAdded valueCCRD designManihot esculenta CrantzPassiflora edulis.Agregación de valorDiseño DCCRManihot esculenta CrantzPassiflora edulis.Agregação de valorDelineamento DCCRManihot esculenta CrantzPassiflora edulis.This study aimed to develop a tapioca-flour-based dessert bar flavored with passion fruit pulp using a factorial design and response surface methodology. A 22 central composite rotatable design was adopted in which the independent variables were passion fruit pulp concentration (11%, 15%, 25%, 35% and 39%) and saccharose concentration (33%, 35%, 40%, 45% and 47%). The response variables assessed were sensory attributes of color, aroma, flavor, sweetness, texture, overall impression, and intent to purchase. The experimental design allowed optimizing the formulation of the dessert bar (11% passion fruit pulp, 40% saccharose, and 49% tapioca flour), which suggests response surfaces may be useful in product development based on sensory responses. The optimized formulation showed averages above 7 for the sensory attributes color, aroma, flavor, sweetness, texture and overall impression, which corresponded to acceptance rates above 84%. The dessert bar is a novel product of simple manufacture and low investment cost. It has high energy value and low risk of spoilage by microorganisms. It is also free of gluten, additives, and technology adjuvants.El objetivo de este trabajo fue desarrollar una barra azucarada a base de harina de tapioca aromatizada con pulpa de maracuyá, utilizando un diseño factorial y superficie de respuesta. El diseño adoptado fue del tipo compuesto central rotacional 22, donde las variables independientes fueron la concentración de pulpa de maracuyá (11%, 15%, 25%, 35% y 39%) y la concentración de sacarosa (33%, 35%, 40%, 45% y 47%). Como variables de respuesta se evaluaron los atributos sensoriales color, aroma, sabor, dulzura, textura e impresión general e intención de compra. El diseño experimental permitió optimizar la formulación de la barra azucarada (11% pulpa de maracuyá, 40% sacarosa y 49% harina de tapioca), indicando que las superficies de respuesta pueden ser útiles en el desarrollo de productos basados en respuestas sensoriales. La formulación optimizada mostró promedios superiores a 7 para los atributos sensoriales color, aroma, sabor, dulzura, textura e impresión general, que correspondieron a tasas de aceptación superiores al 84%. La barra es un producto nuevo, sencillo de fabricar y con un bajo coste de inversión. Tiene un alto valor energético y un bajo riesgo de deterioro por microorganismos. Además, está libre de gluten, aditivos alimentarios y ayudas tecnológicas.O objetivo deste trabalho foi desenvolver barrinha açucarada à base de farinha de tapioca saborizada com polpa de maracujá, utilizando um planejamento fatorial e superfície de resposta. O planejamento adotado foi do tipo composto central rotacional 22, onde as variáveis independentes foram a concentração de polpa de maracujá (11%, 15%, 25%, 35% e 39%) e a concentração de sacarose (33%, 35%, 40%, 45% e 47%). Como variáveis resposta foram avaliados os atributos sensoriais cor, aroma, sabor, doçura, textura e impressão global e a intenção de compra. O planejamento experimental permitiu otimizar a formulação da barrinha açucarada (11% polpa de maracujá, 40% de sacarose e 49% de farinha de tapioca), indicando que superfícies de resposta podem ser úteis no desenvolvimento de produtos com base em respostas sensoriais. A formulação otimizada mostrou médias acima de 7 para os atributos sensoriais cor, aroma, sabor, doçura, textura e impressão global, o que correspondeu a índices de aceitação superiores a 84%. A barrinha é um produto novo, de fabricação simples e de baixo custo de investimento. Tem elevado valor energético e apresenta baixo risco de deterioração por microrganismos. É ainda isenta de glúten, aditivos e coadjuvantes de tecnologia.Research, Society and Development2021-11-14info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2244910.33448/rsd-v10i15.22449Research, Society and Development; Vol. 10 No. 15; e42101522449Research, Society and Development; Vol. 10 Núm. 15; e42101522449Research, Society and Development; v. 10 n. 15; e421015224492525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/22449/19936Copyright (c) 2021 Alessandra Ferraiolo de Freitas; Rafaella de Andrade Mattietto; Ana Vânia Carvalhohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessFreitas, Alessandra Ferraiolo de Mattietto, Rafaella de AndradeCarvalho, Ana Vânia2021-12-06T10:13:53Zoai:ojs.pkp.sfu.ca:article/22449Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:41:36.831628Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
Obtención de una barra azucarada a base de harina de tapioca aromatizada con pulpa de maracuyá aplicando la metodología de superficie de respuesta
Obtenção de barrinha açucarada à base de farinha de tapioca saborizada com polpa de maracujá por meio de metodologia de superfície de resposta
title Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
spellingShingle Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
Freitas, Alessandra Ferraiolo de
Added value
CCRD design
Manihot esculenta Crantz
Passiflora edulis.
Agregación de valor
Diseño DCCR
Manihot esculenta Crantz
Passiflora edulis.
Agregação de valor
Delineamento DCCR
Manihot esculenta Crantz
Passiflora edulis.
title_short Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
title_full Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
title_fullStr Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
title_full_unstemmed Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
title_sort Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
author Freitas, Alessandra Ferraiolo de
author_facet Freitas, Alessandra Ferraiolo de
Mattietto, Rafaella de Andrade
Carvalho, Ana Vânia
author_role author
author2 Mattietto, Rafaella de Andrade
Carvalho, Ana Vânia
author2_role author
author
dc.contributor.author.fl_str_mv Freitas, Alessandra Ferraiolo de
Mattietto, Rafaella de Andrade
Carvalho, Ana Vânia
dc.subject.por.fl_str_mv Added value
CCRD design
Manihot esculenta Crantz
Passiflora edulis.
Agregación de valor
Diseño DCCR
Manihot esculenta Crantz
Passiflora edulis.
Agregação de valor
Delineamento DCCR
Manihot esculenta Crantz
Passiflora edulis.
topic Added value
CCRD design
Manihot esculenta Crantz
Passiflora edulis.
Agregación de valor
Diseño DCCR
Manihot esculenta Crantz
Passiflora edulis.
Agregação de valor
Delineamento DCCR
Manihot esculenta Crantz
Passiflora edulis.
description This study aimed to develop a tapioca-flour-based dessert bar flavored with passion fruit pulp using a factorial design and response surface methodology. A 22 central composite rotatable design was adopted in which the independent variables were passion fruit pulp concentration (11%, 15%, 25%, 35% and 39%) and saccharose concentration (33%, 35%, 40%, 45% and 47%). The response variables assessed were sensory attributes of color, aroma, flavor, sweetness, texture, overall impression, and intent to purchase. The experimental design allowed optimizing the formulation of the dessert bar (11% passion fruit pulp, 40% saccharose, and 49% tapioca flour), which suggests response surfaces may be useful in product development based on sensory responses. The optimized formulation showed averages above 7 for the sensory attributes color, aroma, flavor, sweetness, texture and overall impression, which corresponded to acceptance rates above 84%. The dessert bar is a novel product of simple manufacture and low investment cost. It has high energy value and low risk of spoilage by microorganisms. It is also free of gluten, additives, and technology adjuvants.
publishDate 2021
dc.date.none.fl_str_mv 2021-11-14
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/22449
10.33448/rsd-v10i15.22449
url https://rsdjournal.org/index.php/rsd/article/view/22449
identifier_str_mv 10.33448/rsd-v10i15.22449
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/22449/19936
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; e42101522449
Research, Society and Development; Vol. 10 Núm. 15; e42101522449
Research, Society and Development; v. 10 n. 15; e42101522449
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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