Gluten-free cookies enriched with orange residue flour
Autor(a) principal: | |
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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/19023 |
Resumo: | This study aimed to develop cookie-type cookies from the use of orange residue flour as a partial replacement for rice flour (ORF0%, ORF10%, ORF20%). Microbiological, physicochemical analyzes (pH, aW and instrumental color) and sensory analysis were performed using the hedonic scale, purchase attitude and ideal scale, evaluating flavor, crispness and aftertaste. Microbiological analyzes indicated absence for coliforms at 45°C, mesophilic aerobic bacteria and Salmonella sp. Regarding the results of instrumental color, there was no significant difference in the parameter b* for the three samples, however there was a significant difference for the intensities of L* and a*. The aW results of the tested samples did not differ significantly from each other, however, the pH showed a reduction according to the increase in the orange residue flour content. As for the sensory analysis, no significant differences were observed (p<0.05) for the attributes color, aroma, texture, acidity and global impression between samples containing 10 and 0% of orange residue flour. It was observed that the crispness and aftertaste of the samples with ORF10% and ORF0% were similar and ideal according to the test, which implies that the replacement of ORF10% was quite satisfactory and with sensory characteristics like those of cookies made with flour of rice. Therefore, the orange residue flour is a viable alternative to produce this model of cookies, knowing that this is a little used residue to produce cookies. |
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Gluten-free cookies enriched with orange residue flourGalletas sin gluten enriquecidas con harina de residuo de naranjaBiscoitos tipo cookie sem glúten enriquecido com farinha de resíduos de laranjaBiscoitosCookiesFarinha de resíduo de laranja.CookiesGalletasHarina de residuos de naranja.BiscuitsCookiesOrange residue flour.This study aimed to develop cookie-type cookies from the use of orange residue flour as a partial replacement for rice flour (ORF0%, ORF10%, ORF20%). Microbiological, physicochemical analyzes (pH, aW and instrumental color) and sensory analysis were performed using the hedonic scale, purchase attitude and ideal scale, evaluating flavor, crispness and aftertaste. Microbiological analyzes indicated absence for coliforms at 45°C, mesophilic aerobic bacteria and Salmonella sp. Regarding the results of instrumental color, there was no significant difference in the parameter b* for the three samples, however there was a significant difference for the intensities of L* and a*. The aW results of the tested samples did not differ significantly from each other, however, the pH showed a reduction according to the increase in the orange residue flour content. As for the sensory analysis, no significant differences were observed (p<0.05) for the attributes color, aroma, texture, acidity and global impression between samples containing 10 and 0% of orange residue flour. It was observed that the crispness and aftertaste of the samples with ORF10% and ORF0% were similar and ideal according to the test, which implies that the replacement of ORF10% was quite satisfactory and with sensory characteristics like those of cookies made with flour of rice. Therefore, the orange residue flour is a viable alternative to produce this model of cookies, knowing that this is a little used residue to produce cookies.Este estudio tuvo como objetivo desarrollar galletas tipo cookie a partir del uso de harina de residuo de naranja como reemplazo parcial de la harina de arroz (HRN0%, HRN10%, HNR20%). Se realizaron análisis microbiológicos, fisicoquímicos (pH, aW y color instrumental) y análisis sensorial utilizando la escala hedónica, actitud de compra y escala ideal, evaluando sabor, frescura y regusto. Los análisis microbiológicos indicaron ausencia de coliformes a 45 ° C, bacterias aerobias mesófilas y Salmonella sp. En cuanto a los resultados del color instrumental, no hubo diferencia significativa en el parámetro b * para las tres muestras, sin embargo sí hubo diferencia significativa para las intensidades de L * y a *. Los resultados aW de las muestras analizadas no difirieron significativamente entre sí, sin embargo, el pH mostró una reducción de acuerdo con el aumento en el contenido de harina de residuo de naranja. En cuanto al análisis sensorial, no se observaron diferencias significativas (p <0.05) para los atributos color, aroma, textura, acidez e impresión global entre muestras que contenían 10 y 0% de residuo de harina de naranja. Se observó que el crujiente y regusto de las muestras con HNR10% y HNR0% fueron similares e ideales según la prueba, lo que implica que la reposición de HNR10% fue bastante satisfactoria y con características sensoriales similares a las de las galletas elaboradas con harina de arroz. Por tanto, la harina de residuo de naranja es una alternativa viable para la producción de galletas tipo cookie, sabiendo que se trata de un residuo poco utilizado para la producción de galletas.Esse estudo teve como objetivo desenvolver biscoitos tipo cookies a partir da utilização de farinha de resíduo de laranja como substituição parcial da farinha de arroz (FRL0%, FRL10%, FRL20%). Foram realizadas análises microbiológicas, físico-químicas (pH, aW e cor instrumental) e análise sensorial por meio da escala hedônica, atitude de compra e escala do ideal avaliando o sabor, crocância e sabor residual. As análises microbiológicas indicaram ausência para coliformes a 45°C, bactérias aeróbias mesófilas e Salmonella sp. Em relação aos resultados de cor instrumental não houve diferença significativa no parâmetro b* para as três amostras, no entanto houve diferença significativa para as intensidades de L* e a*. Os resultados de aW das amostras testadas não diferiram significativamente entre si, porém, o pH apresentou redução de acordo com o aumento do teor de farinha de resíduo de laranja. Quanto a análise sensorial, não foram observadas diferenças significativas (p<0,05) para os atributos cor, aroma, textura, acidez e impressão global entre as amostras contendo 10 e 0% de farinha de resíduo de laranja. Observou-se que a crocância e sabor residual das amostras com FRL10% e FRL0% se apresentaram semelhantes e ideais de acordo com o teste, isso implica que a substituição de FRL10% foi bastante satisfatória e com características sensoriais semelhantes à de biscoitos formulados com farinha de arroz. Portanto, a farinha de resíduo de laranja é uma alternativa viável para a produção de biscoitos tipo cookie, sabendo-se que este trata-se de um resíduo pouco utilizado produção de biscoitos.Research, Society and Development2021-08-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1902310.33448/rsd-v10i11.19023Research, Society and Development; Vol. 10 No. 11; e64101119023Research, Society and Development; Vol. 10 Núm. 11; e64101119023Research, Society and Development; v. 10 n. 11; e641011190232525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/19023/17255Copyright (c) 2021 Matheus Santos Miranda; Vinicius Costa Barros; Virlane Kelly Lima Hunaldo; Leonardo Hunaldo dos Santos; Adriana Crispim de Freitas; Jaisane Santos Melo Lobato; Maria Alves Fontenelehttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMiranda, Matheus Santos Barros, Vinicius Costa Hunaldo, Virlane Kelly LimaSantos, Leonardo Hunaldo dos Freitas, Adriana Crispim de Lobato, Jaisane Santos MeloFontenele, Maria Alves 2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19023Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:01.171174Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Gluten-free cookies enriched with orange residue flour Galletas sin gluten enriquecidas con harina de residuo de naranja Biscoitos tipo cookie sem glúten enriquecido com farinha de resíduos de laranja |
title |
Gluten-free cookies enriched with orange residue flour |
spellingShingle |
Gluten-free cookies enriched with orange residue flour Miranda, Matheus Santos Biscoitos Cookies Farinha de resíduo de laranja. Cookies Galletas Harina de residuos de naranja. Biscuits Cookies Orange residue flour. |
title_short |
Gluten-free cookies enriched with orange residue flour |
title_full |
Gluten-free cookies enriched with orange residue flour |
title_fullStr |
Gluten-free cookies enriched with orange residue flour |
title_full_unstemmed |
Gluten-free cookies enriched with orange residue flour |
title_sort |
Gluten-free cookies enriched with orange residue flour |
author |
Miranda, Matheus Santos |
author_facet |
Miranda, Matheus Santos Barros, Vinicius Costa Hunaldo, Virlane Kelly Lima Santos, Leonardo Hunaldo dos Freitas, Adriana Crispim de Lobato, Jaisane Santos Melo Fontenele, Maria Alves |
author_role |
author |
author2 |
Barros, Vinicius Costa Hunaldo, Virlane Kelly Lima Santos, Leonardo Hunaldo dos Freitas, Adriana Crispim de Lobato, Jaisane Santos Melo Fontenele, Maria Alves |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Miranda, Matheus Santos Barros, Vinicius Costa Hunaldo, Virlane Kelly Lima Santos, Leonardo Hunaldo dos Freitas, Adriana Crispim de Lobato, Jaisane Santos Melo Fontenele, Maria Alves |
dc.subject.por.fl_str_mv |
Biscoitos Cookies Farinha de resíduo de laranja. Cookies Galletas Harina de residuos de naranja. Biscuits Cookies Orange residue flour. |
topic |
Biscoitos Cookies Farinha de resíduo de laranja. Cookies Galletas Harina de residuos de naranja. Biscuits Cookies Orange residue flour. |
description |
This study aimed to develop cookie-type cookies from the use of orange residue flour as a partial replacement for rice flour (ORF0%, ORF10%, ORF20%). Microbiological, physicochemical analyzes (pH, aW and instrumental color) and sensory analysis were performed using the hedonic scale, purchase attitude and ideal scale, evaluating flavor, crispness and aftertaste. Microbiological analyzes indicated absence for coliforms at 45°C, mesophilic aerobic bacteria and Salmonella sp. Regarding the results of instrumental color, there was no significant difference in the parameter b* for the three samples, however there was a significant difference for the intensities of L* and a*. The aW results of the tested samples did not differ significantly from each other, however, the pH showed a reduction according to the increase in the orange residue flour content. As for the sensory analysis, no significant differences were observed (p<0.05) for the attributes color, aroma, texture, acidity and global impression between samples containing 10 and 0% of orange residue flour. It was observed that the crispness and aftertaste of the samples with ORF10% and ORF0% were similar and ideal according to the test, which implies that the replacement of ORF10% was quite satisfactory and with sensory characteristics like those of cookies made with flour of rice. Therefore, the orange residue flour is a viable alternative to produce this model of cookies, knowing that this is a little used residue to produce cookies. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-08-22 |
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/19023 10.33448/rsd-v10i11.19023 |
url |
https://rsdjournal.org/index.php/rsd/article/view/19023 |
identifier_str_mv |
10.33448/rsd-v10i11.19023 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/19023/17255 |
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. 11; e64101119023 Research, Society and Development; Vol. 10 Núm. 11; e64101119023 Research, Society and Development; v. 10 n. 11; e64101119023 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_ |
1797052686684651520 |