Obtaining a tapioca-flour-based dessert bar flavored with passion fruit pulp via response surface methodology
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Data de Publicação: | 2021 |
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/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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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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1797052695077453824 |