Gluten-free cookies enriched with orange residue flour

Detalhes bibliográficos
Autor(a) principal: Miranda, Matheus Santos
Data de Publicação: 2021
Outros Autores: Barros, Vinicius Costa, Hunaldo, Virlane Kelly Lima, Santos, Leonardo Hunaldo dos, Freitas, Adriana Crispim de, Lobato, Jaisane Santos Melo, Fontenele, Maria Alves
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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spelling 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
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