Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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/38433 |
Resumo: | The development of healthier and tasty chocolate cakes with substitution of traditional ingredients by functional ingredients is still a challenge for the food industry. The aim of this study was to evaluate the physicochemical and sensory characteristics of chocolate cakes made with two different concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the Plackett-Burman experimental design (PB12). It was observed that a decrease in WF, GBF and sugar resulted in an increase of water activity, volume and adhesion force. Moreover, an increase in WF, GBF, egg, chia, and sugar resulted in an increase on firmness, elasticity and crust colour. The scanning electron microscopy showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the overall acceptability were found for formulations with 75% of GBF in replacement of WF and 50% of chia seeds as fat substitution agent associated with low levels of eggs, sugar and cocoa powder. These results indicate the potential use of chia seeds and GBF in combination to manufacture healthier chocolate cakes. |
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Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cakeEfecto de diferentes niveles de harina de plátano verde, semillas de chía, azúcar, cacao en polvo y huevos en las propiedades texturales, físicas y sensoriales de torta de chocolate Efeito de diferentes teores de farinha de banana verde, sementes de chia, açúcar, cacau em pó e ovos nas propriedades de textura, físicas e sensoriais de bolo de chocolateTheobroma cacaoProdutos de panificaçãoSubstituto de gorduraQualidade do bolo.Theobroma cacaoProductos de panaderíaSustitución de grasaCalidad de torta.Theobroma cacaoBakery productsFat replacementCake quality.The development of healthier and tasty chocolate cakes with substitution of traditional ingredients by functional ingredients is still a challenge for the food industry. The aim of this study was to evaluate the physicochemical and sensory characteristics of chocolate cakes made with two different concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the Plackett-Burman experimental design (PB12). It was observed that a decrease in WF, GBF and sugar resulted in an increase of water activity, volume and adhesion force. Moreover, an increase in WF, GBF, egg, chia, and sugar resulted in an increase on firmness, elasticity and crust colour. The scanning electron microscopy showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the overall acceptability were found for formulations with 75% of GBF in replacement of WF and 50% of chia seeds as fat substitution agent associated with low levels of eggs, sugar and cocoa powder. These results indicate the potential use of chia seeds and GBF in combination to manufacture healthier chocolate cakes.El desarrollo de tortas de chocolate más saludables y sabrosas con sustitución de ingredientes tradicionales por ingredientes funcionales sigue siendo un desafío para la industria alimentaria. El objetivo de este estudio fue evaluar las características fisicoquímicas y sensoriales de tortas de chocolate elaboradas con dos concentraciones diferentes de harina de plátano verde (GBF) + harina de trigo (WF) y chía hidratada + grasa, azúcar, cacao en polvo y huevo mediante el uso del diseño experimental de Plackett- Burman (PB12). Se observó que una disminución de WF, GBF y azúcar resultó en un aumento de la actividad del agua y de el volumen y de la fuerza de adhesión. Además, un aumento en WF, GBF, huevo, chía y azúcar resultó en un aumento en la firmeza, elasticidad y color de las tortas. La microscopía electrónica de barrido mostró una estructura porosa y débil para formulaciones con GBF y semillas de chía. Los mejores resultados para la aceptabilidad general se encontraron para las formulaciones con 75 % de GBF en sustitución de WF y 50 % de semillas de chía como agente de sustitución de grasa asociado con niveles bajos de huevos, azúcar y cacao en polvo. Estos resultados indican el uso potencial de semillas de chía y GBF en combinación para la fabricación de tortas de chocolate más saludables.O desenvolvimento de bolos de chocolate mais saudáveis e saborosos com substituição de ingredientes tradicionais por ingredientes funcionais ainda é um desafio para a indústria alimentícia. O objetivo deste estudo foi avaliar as características físico-químicas e sensoriais de bolos de chocolate elaborados com duas diferentes concentrações de farinha de banana verde (GBF) + farinha de trigo (WF) e chia hidratada + gordura, açúcar, cacau em pó e ovos por meio do planejamento experimental de Plackett - Burman (PB12). Observou-se que a diminuição de WF, GBF e açúcar resultou em aumento da atividade de água, volume e força de adesão. Além disso, um aumento em WF, GBF, ovo, chia e açúcar resultou em um aumento na firmeza, elasticidade e cor da crosta. A microscopia eletrônica de varredura mostrou uma estrutura porosa e fraca para as formulações com GBF e sementes de chia. As maiores notas de aceitabilidade global foram encontradas para as formulações com 75% de GBF em substituição ao WF e 50% de sementes de chia como substituto de gordura associado a baixos teores de ovos, açúcar e cacau em pó. Esses resultados indicam o potencial de utilização de sementes de chia e GBF em combinação para a fabricação de bolos de chocolate mais saudáveis.Research, Society and Development2022-12-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/3843310.33448/rsd-v11i17.38433Research, Society and Development; Vol. 11 No. 17; e88111738433Research, Society and Development; Vol. 11 Núm. 17; e88111738433Research, Society and Development; v. 11 n. 17; e881117384332525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/38433/32094Copyright (c) 2022 Raquel Bulegon; Fabiane Mores; Georgia Ane Raquel Sehn; Elisandra Rigo; Andréia Zilio Dinonhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessBulegon, Raquel Mores, FabianeSehn, Georgia Ane RaquelRigo, ElisandraDinon, Andréia Zilio2022-12-28T13:53:48Zoai:ojs.pkp.sfu.ca:article/38433Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:52:09.686999Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake Efecto de diferentes niveles de harina de plátano verde, semillas de chía, azúcar, cacao en polvo y huevos en las propiedades texturales, físicas y sensoriales de torta de chocolate Efeito de diferentes teores de farinha de banana verde, sementes de chia, açúcar, cacau em pó e ovos nas propriedades de textura, físicas e sensoriais de bolo de chocolate |
title |
Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake |
spellingShingle |
Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake Bulegon, Raquel Theobroma cacao Produtos de panificação Substituto de gordura Qualidade do bolo. Theobroma cacao Productos de panadería Sustitución de grasa Calidad de torta. Theobroma cacao Bakery products Fat replacement Cake quality. |
title_short |
Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake |
title_full |
Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake |
title_fullStr |
Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake |
title_full_unstemmed |
Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake |
title_sort |
Effect of different levels of green banana flour, chia seeds, sugar, cocoa powder and eggs on textural, physical and sensory properties of chocolate cake |
author |
Bulegon, Raquel |
author_facet |
Bulegon, Raquel Mores, Fabiane Sehn, Georgia Ane Raquel Rigo, Elisandra Dinon, Andréia Zilio |
author_role |
author |
author2 |
Mores, Fabiane Sehn, Georgia Ane Raquel Rigo, Elisandra Dinon, Andréia Zilio |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Bulegon, Raquel Mores, Fabiane Sehn, Georgia Ane Raquel Rigo, Elisandra Dinon, Andréia Zilio |
dc.subject.por.fl_str_mv |
Theobroma cacao Produtos de panificação Substituto de gordura Qualidade do bolo. Theobroma cacao Productos de panadería Sustitución de grasa Calidad de torta. Theobroma cacao Bakery products Fat replacement Cake quality. |
topic |
Theobroma cacao Produtos de panificação Substituto de gordura Qualidade do bolo. Theobroma cacao Productos de panadería Sustitución de grasa Calidad de torta. Theobroma cacao Bakery products Fat replacement Cake quality. |
description |
The development of healthier and tasty chocolate cakes with substitution of traditional ingredients by functional ingredients is still a challenge for the food industry. The aim of this study was to evaluate the physicochemical and sensory characteristics of chocolate cakes made with two different concentrations of green banana flour (GBF) + wheat flour (WF) and hydrated chia + fat, sugar, cocoa powder and eggs by using the Plackett-Burman experimental design (PB12). It was observed that a decrease in WF, GBF and sugar resulted in an increase of water activity, volume and adhesion force. Moreover, an increase in WF, GBF, egg, chia, and sugar resulted in an increase on firmness, elasticity and crust colour. The scanning electron microscopy showed a porous and weak structure for formulations with GBF and chia seeds. The highest scores for the overall acceptability were found for formulations with 75% of GBF in replacement of WF and 50% of chia seeds as fat substitution agent associated with low levels of eggs, sugar and cocoa powder. These results indicate the potential use of chia seeds and GBF in combination to manufacture healthier chocolate cakes. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-12-21 |
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/38433 10.33448/rsd-v11i17.38433 |
url |
https://rsdjournal.org/index.php/rsd/article/view/38433 |
identifier_str_mv |
10.33448/rsd-v11i17.38433 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/38433/32094 |
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. 11 No. 17; e88111738433 Research, Society and Development; Vol. 11 Núm. 17; e88111738433 Research, Society and Development; v. 11 n. 17; e88111738433 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_ |
1797052775493795840 |