Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril)
Autor(a) principal: | |
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Data de Publicação: | 2020 |
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/2816 |
Resumo: | The increasing increase in agro-industrial production is causing concern about the amount of waste generated. However, these wastes can be used as value-added by-products. Thus, this work aimed to develop an alternative to use of pearl variety pineapple residue in cookie. Cookie formulations were made with 5% (A), 10% (B) and 15% (C) flour from dehydrated pineapple shells in relation to the wheat flour used. Sensory attributes (color, taste, texture, appearance and aroma) were evaluated using a 9 point hedonic scale and purchase intent with a 7 point scale. Results were submitted to Tukey test at 5% significance level. The acceptance index was applied to verify the best product and analyzed for the physical, chemical and centesimal composition characteristics, performed in triplicate. Cookie B obtained an average score above 7 points for all sensory attributes and an average of 5.43 in the tasters' attitude profile test, with the highest acceptance rate (85.53%). There was an increase in the diameter and thickness of cookie B, which yielded about 80%. The product complies with acidity, gray and moisture legislation and can be considered a food as high fiber content. |
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Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril)Análisis sensorial de galletas desarrolladas con harina de cáscara de piña (Ananas comosus (L.) Merril)Análise sensorial de cookie desenvolvidos com farinha da casca de abacaxi (Ananas comosus (L.) Merril)Agroindustrial wasteDehydrationSensory evaluation.Resíduos agroindustriaisDesidrataçãoAvaliação sensorial.Residuos agroindustrialesDeshidrataciónEvaluación sensorial.The increasing increase in agro-industrial production is causing concern about the amount of waste generated. However, these wastes can be used as value-added by-products. Thus, this work aimed to develop an alternative to use of pearl variety pineapple residue in cookie. Cookie formulations were made with 5% (A), 10% (B) and 15% (C) flour from dehydrated pineapple shells in relation to the wheat flour used. Sensory attributes (color, taste, texture, appearance and aroma) were evaluated using a 9 point hedonic scale and purchase intent with a 7 point scale. Results were submitted to Tukey test at 5% significance level. The acceptance index was applied to verify the best product and analyzed for the physical, chemical and centesimal composition characteristics, performed in triplicate. Cookie B obtained an average score above 7 points for all sensory attributes and an average of 5.43 in the tasters' attitude profile test, with the highest acceptance rate (85.53%). There was an increase in the diameter and thickness of cookie B, which yielded about 80%. The product complies with acidity, gray and moisture legislation and can be considered a food as high fiber content.El aumento de la producción agroindustrial está causando preocupación por la cantidad de residuos generados. Sin embargo, estos residuos se pueden utilizar como subproductos de valor añadido. Por lo tanto, este trabajo tenía como objetivo desarrollar una alternativa para utilizar residuos de piña de la variedad de perlas en galletas. Se elaboraron formulaciones de galletas con 5% (A), 10% (B) y 15% (C) de harina deshidratada de piña en relación con la harina de trigo utilizada. Los atributos sensoriales (color, sabor, textura, apariencia y aroma) se evaluaron utilizando una escala hedónica de 9 puntos y la intención de compra con otros 7 puntos. Los resultados fueron enviados a la prueba de Tukey al nivel de significancia del 5%. El índice de aceptación se aplicó para verificar el mejor producto y se analizó en relación con las características de composición física, química y centesimal, realizadas en triplicado. Cookie B obtuvo calificaciones medias superiores a 7 puntos para todos los atributos sensoriales y una media de 5,43 en la prueba del perfil de actitud de los catadores, y la misma obtuvo un índice de aceptación más alto (85,53%). Hubo un aumento en el diámetro y espesor de la galleta B, que produjo alrededor del 80%. El producto cumple con la legislación sobre acidez, gris y humedad y puede considerarse un alimento como un alto contenido de fibra.O aumento crescente da produção agroindustrial está provocando uma preocupação com a quantidade de resíduos gerados. Porém, esses resíduos podem ser aproveitados como subprodutos de valor agregado. Assim, este trabalho teve como objetivo desenvolver uma alternativa para utilização do resíduo de abacaxi da variedade pérola em biscoito. Foram elaboradas formulações de cookie com 5% (A), 10% (B) e 15% (C) de farinha das cascas desidratadas de abacaxi em relação à farinha de trigo utilizada. Avaliou-se os atributos sensoriais (cor, sabor, textura, aparência e aroma) utilizando uma escala hedônica de 9 pontos e a intenção de compra com outra de 7 pontos. Os resultados foram submetidos ao teste de Tukey ao nível de 5% de significância. Foi aplicado o índice de aceitação para verificar qual o melhor produto e analisado quanto às características físicas, químicas e de composição centesimal, realizadas em triplicata. O cookie B obtive notas média acima de 7 pontos para todos os atributos sensoriais e média 5,43 no teste de perfil de atitude dos provadores, sendo que o mesmo obteve maior índice de aceitação (85,53%). Houve um aumento do diâmetro e espessura do cookie B, que rendeu cerca de 80%. O produto está de acordo com a legislação para acidez, cinza e umidade e pode ser considerado um alimento como alto teor de fibra.Research, Society and Development2020-03-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/281610.33448/rsd-v9i4.2816Research, Society and Development; Vol. 9 No. 4; e45942816Research, Society and Development; Vol. 9 Núm. 4; e45942816Research, Society and Development; v. 9 n. 4; e459428162525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/2816/2199Copyright (c) 2020 Romaildo Santos de Sousa, Thiago Silva Novais, Francine Oliveira Batista, Abraham Damian Giraldo Zuñigainfo:eu-repo/semantics/openAccessSousa, Romaildo Santos deNovais, Thiago SilvaBatista, Francine OliveiraZuñiga, Abraham Damian Giraldo2020-08-20T18:07:16Zoai:ojs.pkp.sfu.ca:article/2816Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:27:15.272489Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril) Análisis sensorial de galletas desarrolladas con harina de cáscara de piña (Ananas comosus (L.) Merril) Análise sensorial de cookie desenvolvidos com farinha da casca de abacaxi (Ananas comosus (L.) Merril) |
title |
Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril) |
spellingShingle |
Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril) Sousa, Romaildo Santos de Agroindustrial waste Dehydration Sensory evaluation. Resíduos agroindustriais Desidratação Avaliação sensorial. Residuos agroindustriales Deshidratación Evaluación sensorial. |
title_short |
Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril) |
title_full |
Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril) |
title_fullStr |
Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril) |
title_full_unstemmed |
Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril) |
title_sort |
Sensory analysis of cookie developed with pineapple shell flour (Ananas comosus (L.) Merril) |
author |
Sousa, Romaildo Santos de |
author_facet |
Sousa, Romaildo Santos de Novais, Thiago Silva Batista, Francine Oliveira Zuñiga, Abraham Damian Giraldo |
author_role |
author |
author2 |
Novais, Thiago Silva Batista, Francine Oliveira Zuñiga, Abraham Damian Giraldo |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Sousa, Romaildo Santos de Novais, Thiago Silva Batista, Francine Oliveira Zuñiga, Abraham Damian Giraldo |
dc.subject.por.fl_str_mv |
Agroindustrial waste Dehydration Sensory evaluation. Resíduos agroindustriais Desidratação Avaliação sensorial. Residuos agroindustriales Deshidratación Evaluación sensorial. |
topic |
Agroindustrial waste Dehydration Sensory evaluation. Resíduos agroindustriais Desidratação Avaliação sensorial. Residuos agroindustriales Deshidratación Evaluación sensorial. |
description |
The increasing increase in agro-industrial production is causing concern about the amount of waste generated. However, these wastes can be used as value-added by-products. Thus, this work aimed to develop an alternative to use of pearl variety pineapple residue in cookie. Cookie formulations were made with 5% (A), 10% (B) and 15% (C) flour from dehydrated pineapple shells in relation to the wheat flour used. Sensory attributes (color, taste, texture, appearance and aroma) were evaluated using a 9 point hedonic scale and purchase intent with a 7 point scale. Results were submitted to Tukey test at 5% significance level. The acceptance index was applied to verify the best product and analyzed for the physical, chemical and centesimal composition characteristics, performed in triplicate. Cookie B obtained an average score above 7 points for all sensory attributes and an average of 5.43 in the tasters' attitude profile test, with the highest acceptance rate (85.53%). There was an increase in the diameter and thickness of cookie B, which yielded about 80%. The product complies with acidity, gray and moisture legislation and can be considered a food as high fiber content. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-03-21 |
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/2816 10.33448/rsd-v9i4.2816 |
url |
https://rsdjournal.org/index.php/rsd/article/view/2816 |
identifier_str_mv |
10.33448/rsd-v9i4.2816 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/2816/2199 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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. 9 No. 4; e45942816 Research, Society and Development; Vol. 9 Núm. 4; e45942816 Research, Society and Development; v. 9 n. 4; e45942816 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_ |
1797052646367952896 |