Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica)
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/19433 |
Resumo: | The study evaluated the physicochemical and sensory characteristics of loaf Bread with the addition of 0%(FP0), 5%(FP5), 10%(FP10) and 15%(FP15) of forage palm flour, replacing the flour of white wheat. The breads were subjected to sensory analysis by 106(one hundred and six) untrained judges. The FP5 bread was the most accepted, with na acceptability rate of 75%. Analyzes of total phenolic compounds and antioxidant activity were performed by the ABTS•⁺ radical capture method, in FP0 and FP5, however, the analyzed samples did not show statistically significant difference between them by the Tukey test (p<0.05). In FP5, the forage palm flour increased the contento of fiber and micronutrients, such as calcium (Ca), magnesium (Mg), potassium (K), zinc (Zn) and vitamin C, without changing the texturometric parameters (p<0.05). Bread formulated with forage palm flour can be a low-cost aternative to incorporate important nutrients in the human diet, however, it is necessary to carry out studies on the presence of antinutritional factors. Considering the acceptability índex achieved by sliced Bread, incorporation of forage palm flour enables the increase of important micronutrients in the hum dieta t values much higher than the values found in conventionally baked Bread. Although the forage cactus has a green color, this characteristic did not offer resistance to the acceptance of the loaf of Bread by potential consumers of the product and may be attrative to children in the preschool phase. |
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Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) Evaluación físico-química y sensorial de pan elaborado con harina de palma forrajera (Opuntia ficus-indica)Avaliação físico-química e sensorial de pão de forma elaborado com farinha de palma forrageira (Opuntia ficus-indica)Forage palmLoaf BreadMicronutrientsAssessment.Palma forrajeraPan de moldeMicronutrientesEvaluación.Palma forrageiraPão de formaMicronutrientesAvaliação.The study evaluated the physicochemical and sensory characteristics of loaf Bread with the addition of 0%(FP0), 5%(FP5), 10%(FP10) and 15%(FP15) of forage palm flour, replacing the flour of white wheat. The breads were subjected to sensory analysis by 106(one hundred and six) untrained judges. The FP5 bread was the most accepted, with na acceptability rate of 75%. Analyzes of total phenolic compounds and antioxidant activity were performed by the ABTS•⁺ radical capture method, in FP0 and FP5, however, the analyzed samples did not show statistically significant difference between them by the Tukey test (p<0.05). In FP5, the forage palm flour increased the contento of fiber and micronutrients, such as calcium (Ca), magnesium (Mg), potassium (K), zinc (Zn) and vitamin C, without changing the texturometric parameters (p<0.05). Bread formulated with forage palm flour can be a low-cost aternative to incorporate important nutrients in the human diet, however, it is necessary to carry out studies on the presence of antinutritional factors. Considering the acceptability índex achieved by sliced Bread, incorporation of forage palm flour enables the increase of important micronutrients in the hum dieta t values much higher than the values found in conventionally baked Bread. Although the forage cactus has a green color, this characteristic did not offer resistance to the acceptance of the loaf of Bread by potential consumers of the product and may be attrative to children in the preschool phase.El estúdio evaluó las características fisioquímicas y sensoriales del pan de molde com la adición de 0%(FPO), 5%(FP5), 10%(FP10) y 15%(FP15) de harina de palma forrajera, en sustitución de la harina de trigo blanco. Los panes fueron sometidos a análisis sensorial por 106(ciento seis) jueces no capacitados. El pan del FP5 fue el más aceptado, con tasa de aceptabilidad del 75%. Los análisis de compuestos fenólicos totales y actividad antioxidante se realizaron por el método de captura de radicales ABTS•⁺, en FP0 y FP5, sin embargo, las muestras analizadas no mostraron diferencia estadisticamente significativa entre ellos por prueba de Tukey (p<0.05). En el FP5, la harina de palma forrajera incrementó el contenido de fibra y micronutrientes, como calcio (Ca), magnesio (Mg), potasio (K), zinc (Zn) y vitamina C, sin alterar los parámetros texturométricos (p<0.05). El pan elaborado con harina de palma forrajera puede ser uma alternativa de bajo costo para incorporar nutrientes importantes en la dieta humana, sin embargo, es necesario realizar estudios sobre la presencia de factores antinutricionales. Considerando el índice de aceptabilidad alcanzado por el pan de molde, la incorporación de harina de palma forrajera permite el incremento de micronutrientes en la dieta humana em valores superiores a los valores que se encuentran en el pan de molde convencional. Si bien el cactus tiene um color verde, esta característica no ofreció resistencia a la aceptación del pan por parte de los potenciales consumidores del producto y puede resultar atractiva para los niños en la etapa preescolar.O estudo avaliou as características físico-químicas e sensoriais do pão de forma com adição de 0%(FP0), 5%(FP5), 10%(FP10) e 15%(FP15) de farinha de palma forrageira, em substituição à farinha de trigo branca. Os pães foram submetidos a análise sensorial de 106 (cento e seis) julgadores não treinados. O pão FP5 foi o mais aceito, com um índice de aceitabilidade de 75%. Foram realizadas análises de compostos fenólicos totais e atividade antioxidante pelo método da captura do radical ABTS•⁺, em FP0 e FP5, entretanto, as amostras analisadas não apresentaram, estatisticamente, diferença significativa entre si pelo teste de Tukey (p<0,05). Em FP5, a farinha da palma forrageira aumentou o teor de fibra e de micronutrientes, tais como cálcio (Ca), magnésio (Mg), potássio (K), zinco (Zn) e vitamina C, sem alterar os parâmetros texturométricos (p<0,05). O pão formulado com a farinha da palma forrageira pode ser uma alternativa de baixo custo para incorporar nutrientes importantes na dieta humana, entretanto, é necessário realizar estudos sobre a presença de fatores antinutricionais. Considerando o índice de aceitabilidade alcançado pelo pão de forma, incorporação da farinha da palma forrageira possibilita o aumento de micronutrientes importantes na dieta humana em valores bem superiores aos valores encontrados no pão de forma convencional. Apesar de a palma forrageira possuir coloração verde, essa característica não ofereceu resistência à aceitação do pão de forma por parte dos potenciais consumidores do produto e pode ser atrativo para crianças na fase pré-escolar.Research, Society and Development2021-08-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1943310.33448/rsd-v10i11.19433Research, Society and Development; Vol. 10 No. 11; e14101119433Research, Society and Development; Vol. 10 Núm. 11; e14101119433Research, Society and Development; v. 10 n. 11; e141011194332525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/19433/17243Copyright (c) 2021 Simone de Andrade Alves; Patrícia Beltrão Lessa Constant; Alan Rodrigo Santos Teleshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessAlves, Simone de AndradeConstant, Patrícia Beltrão LessaTeles, Alan Rodrigo Santos2021-10-23T19:01:11Zoai:ojs.pkp.sfu.ca:article/19433Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:39:19.695501Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) Evaluación físico-química y sensorial de pan elaborado con harina de palma forrajera (Opuntia ficus-indica) Avaliação físico-química e sensorial de pão de forma elaborado com farinha de palma forrageira (Opuntia ficus-indica) |
title |
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) |
spellingShingle |
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) Alves, Simone de Andrade Forage palm Loaf Bread Micronutrients Assessment. Palma forrajera Pan de molde Micronutrientes Evaluación. Palma forrageira Pão de forma Micronutrientes Avaliação. |
title_short |
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) |
title_full |
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) |
title_fullStr |
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) |
title_full_unstemmed |
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) |
title_sort |
Physical-chemical and sensory evaluation of bread made with forage palm flour (Opuntia ficus-indica) |
author |
Alves, Simone de Andrade |
author_facet |
Alves, Simone de Andrade Constant, Patrícia Beltrão Lessa Teles, Alan Rodrigo Santos |
author_role |
author |
author2 |
Constant, Patrícia Beltrão Lessa Teles, Alan Rodrigo Santos |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Alves, Simone de Andrade Constant, Patrícia Beltrão Lessa Teles, Alan Rodrigo Santos |
dc.subject.por.fl_str_mv |
Forage palm Loaf Bread Micronutrients Assessment. Palma forrajera Pan de molde Micronutrientes Evaluación. Palma forrageira Pão de forma Micronutrientes Avaliação. |
topic |
Forage palm Loaf Bread Micronutrients Assessment. Palma forrajera Pan de molde Micronutrientes Evaluación. Palma forrageira Pão de forma Micronutrientes Avaliação. |
description |
The study evaluated the physicochemical and sensory characteristics of loaf Bread with the addition of 0%(FP0), 5%(FP5), 10%(FP10) and 15%(FP15) of forage palm flour, replacing the flour of white wheat. The breads were subjected to sensory analysis by 106(one hundred and six) untrained judges. The FP5 bread was the most accepted, with na acceptability rate of 75%. Analyzes of total phenolic compounds and antioxidant activity were performed by the ABTS•⁺ radical capture method, in FP0 and FP5, however, the analyzed samples did not show statistically significant difference between them by the Tukey test (p<0.05). In FP5, the forage palm flour increased the contento of fiber and micronutrients, such as calcium (Ca), magnesium (Mg), potassium (K), zinc (Zn) and vitamin C, without changing the texturometric parameters (p<0.05). Bread formulated with forage palm flour can be a low-cost aternative to incorporate important nutrients in the human diet, however, it is necessary to carry out studies on the presence of antinutritional factors. Considering the acceptability índex achieved by sliced Bread, incorporation of forage palm flour enables the increase of important micronutrients in the hum dieta t values much higher than the values found in conventionally baked Bread. Although the forage cactus has a green color, this characteristic did not offer resistance to the acceptance of the loaf of Bread by potential consumers of the product and may be attrative to children in the preschool phase. |
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/19433 10.33448/rsd-v10i11.19433 |
url |
https://rsdjournal.org/index.php/rsd/article/view/19433 |
identifier_str_mv |
10.33448/rsd-v10i11.19433 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/19433/17243 |
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; e14101119433 Research, Society and Development; Vol. 10 Núm. 11; e14101119433 Research, Society and Development; v. 10 n. 11; e14101119433 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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1797052833774698496 |