Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana)
Autor(a) principal: | |
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Data de Publicação: | 2022 |
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/26652 |
Resumo: | The development of extruded products with higher nutritional quality and pleasant taste is challenging for the food industry. Therefore, this paper aims to develop an extruded breakfast cereal made of cassava and stevia leaves pretreated with ethanol and provide its chemical and sensorial characterization. We made three breakfast cereal formulas using granulated tapioca flakes and between 0-2% stevia leaves. We determined the moisture, ash, and protein content following the method described by AOAC (2005) and lipid content according to the Goldfish method. To estimate the carbohydrate level, we deducted the sum of all the other values from 100. We evaluated the sensory acceptance through a 9-points hedonic score. Adding stevia leaves to the tapioca breakfast cereal represented a significant increase in chemical composition, increasing the protein level between the formulas. Only ashes and lipids statistically did not differ between the 1%-stevia formula and control. All the formulas were well accepted on the sensory test, and there were no significant differences between the score given to each since all of them achieved from 5.71 to 5.82 for flavor, 5.29 to 6.29 for texture, and 5.53 to 6.29 for global evaluation. The breakfast cereal added of 2% of stevia leaves obtained the lowest percent score at the rejection region and the highest protein content, which is promising in the breakfast cereal production. |
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Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana)Desarrollo y caracterización de un cereal de desayuno extruido a base de tapioca y hojas de stevia (Stevia rebaudiana) Desenvolvimento e caracterização de cereal matinal extrusado de tapioca e folhas de estévia (Stevia rebaudiana) Breakfast cerealTapiocaStevia rebaudianaExtrusionCassava.Cereal de desayunoTapiocaStevia rebaudianaExtrusiónYuca.Cereal matinalTapiocaStevia rebaudianaExtrusãoMandioca.The development of extruded products with higher nutritional quality and pleasant taste is challenging for the food industry. Therefore, this paper aims to develop an extruded breakfast cereal made of cassava and stevia leaves pretreated with ethanol and provide its chemical and sensorial characterization. We made three breakfast cereal formulas using granulated tapioca flakes and between 0-2% stevia leaves. We determined the moisture, ash, and protein content following the method described by AOAC (2005) and lipid content according to the Goldfish method. To estimate the carbohydrate level, we deducted the sum of all the other values from 100. We evaluated the sensory acceptance through a 9-points hedonic score. Adding stevia leaves to the tapioca breakfast cereal represented a significant increase in chemical composition, increasing the protein level between the formulas. Only ashes and lipids statistically did not differ between the 1%-stevia formula and control. All the formulas were well accepted on the sensory test, and there were no significant differences between the score given to each since all of them achieved from 5.71 to 5.82 for flavor, 5.29 to 6.29 for texture, and 5.53 to 6.29 for global evaluation. The breakfast cereal added of 2% of stevia leaves obtained the lowest percent score at the rejection region and the highest protein content, which is promising in the breakfast cereal production.Desarrollar productos extruidos con mayor calidad nutricional y con un sabor agradable es un reto para la industria alimentaria. Así, el objetivo de este trabajo es desarrollar un cereal de desayuno extruido a base de yuca y hojas de stevia pretratadas con etanol y caracterizarlo química y sensorialmente. Se elaboraron tres formulaciones de cereales para el desayuno utilizando tapioca granulada y hojas de stevia al 0-2%. Las determinaciones de contenido de humedad, cenizas y proteínas se realizaron mediante la metodología de AOAC (2005) y la de lípidos mediante el método Goldfish. El contenido de carbohidratos se estimó sustrayendo de 100 la suma de los resultados anteriores. La aceptación sensorial se valoró mediante una escala hedónica de nueve puntos. La incorporación de stevia en los cereales representó un aumento significativo en la composición centesimal de los extruidos, elevando el contenido de proteínas entre las formulaciones. Solamente los contenidos de cenizas y lípidos no difirieron estadísticamente entre la formulación con 1% de stevia y el control. Todas las formulaciones fueron bien aceptadas sensorialmente y no hubo diferencias significativas entre los grados atribuidos a los cereales, obteniendo todos valores entre 5,71 y 5,82 para el sabor, 5,29 y 6,29 para la textura y 5,53 y 6,29 para la evaluación global. El cereal preparado con la adición de un 2% de hojas de stevia obtuve los porcentajes más bajos en la región de rechazo y el contenido más alto de proteínas, lo que demuestra que es prometedor para la producción de cereales de desayuno.Desenvolver produtos extrusados com maior qualidade nutricional e que tenham sabor agradável é um desafio para a indústria de alimentos. Assim, o objetivo deste trabalho é desenvolver um cereal matinal extrusado à base de mandioca e de folhas de estévia pré-tratadas com etanol e caracterizá-lo química e sensorialmente. Foram produzidas três formulações de cereais matinais utilizando tapioca granulada e de 0-2% de folhas de estévia. As determinações de umidade, cinzas e proteínas foram realizadas de acordo com o método descrito pela AOAC (2005) e a de lipídeos pelo método de Goldfish. O teor de carboidratos foi estimado subtraindo-se de 100 o somatório dos resultados anteriores. A aceitação sensorial foi avaliada por meio de escala hedônica de nove pontos. A incorporação de folhas de estévia nos cereais matinais de tapioca representou um aumento significativo na composição centesimal dos extrusados, elevando o teor de proteínas entre as formulações. Apenas os teores de cinzas e lipídeos não diferiram estatisticamente entre a formulação com 1% de estévia e o controle. Todas as formulações foram bem aceitas sensorialmente e não houve diferenças significativas entre as notas atribuídas aos cereais matinais, todos obtendo valores entre 5,71 e 5,82 para o sabor, 5,29 e 6,29 para a textura e 5,53 e 6,29 para a avaliação global. O cereal matinal elaborado com adição de 2% de folhas de estévia obteve os menores percentuais na região de rejeição e o maior teor de proteínas, se mostrando promissor para a produção de cereais matinais.Research, Society and Development2022-04-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2665210.33448/rsd-v11i5.26652Research, Society and Development; Vol. 11 No. 5; e40411526652Research, Society and Development; Vol. 11 Núm. 5; e40411526652Research, Society and Development; v. 11 n. 5; e404115266522525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/26652/24690Copyright (c) 2022 Luana Cristina Silva de Sousa; Leonardo Martins Machado; Ghiovani Zanzotti Raniero; Julia Castilho Zancheta; Denise de Moraes Batista da Silva; Maria Rosa Trentin Zorzenon; Sílvio Cláudio da Costa; Antonio Roberto Giriboni Monteirohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSousa, Luana Cristina Silva deMachado, Leonardo MartinsRaniero, Ghiovani ZanzottiZancheta, Julia CastilhoSilva, Denise de Moraes Batista daZorzenon, Maria Rosa TrentinCosta, Sílvio Cláudio daMonteiro, Antonio Roberto Giriboni 2022-04-17T18:18:56Zoai:ojs.pkp.sfu.ca:article/26652Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:44:38.470923Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana) Desarrollo y caracterización de un cereal de desayuno extruido a base de tapioca y hojas de stevia (Stevia rebaudiana) Desenvolvimento e caracterização de cereal matinal extrusado de tapioca e folhas de estévia (Stevia rebaudiana) |
title |
Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana) |
spellingShingle |
Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana) Sousa, Luana Cristina Silva de Breakfast cereal Tapioca Stevia rebaudiana Extrusion Cassava. Cereal de desayuno Tapioca Stevia rebaudiana Extrusión Yuca. Cereal matinal Tapioca Stevia rebaudiana Extrusão Mandioca. |
title_short |
Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana) |
title_full |
Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana) |
title_fullStr |
Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana) |
title_full_unstemmed |
Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana) |
title_sort |
Development and characterization of an extruded breakfast cereal made of tapioca and stevia leaves (Stevia rebaudiana) |
author |
Sousa, Luana Cristina Silva de |
author_facet |
Sousa, Luana Cristina Silva de Machado, Leonardo Martins Raniero, Ghiovani Zanzotti Zancheta, Julia Castilho Silva, Denise de Moraes Batista da Zorzenon, Maria Rosa Trentin Costa, Sílvio Cláudio da Monteiro, Antonio Roberto Giriboni |
author_role |
author |
author2 |
Machado, Leonardo Martins Raniero, Ghiovani Zanzotti Zancheta, Julia Castilho Silva, Denise de Moraes Batista da Zorzenon, Maria Rosa Trentin Costa, Sílvio Cláudio da Monteiro, Antonio Roberto Giriboni |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
Sousa, Luana Cristina Silva de Machado, Leonardo Martins Raniero, Ghiovani Zanzotti Zancheta, Julia Castilho Silva, Denise de Moraes Batista da Zorzenon, Maria Rosa Trentin Costa, Sílvio Cláudio da Monteiro, Antonio Roberto Giriboni |
dc.subject.por.fl_str_mv |
Breakfast cereal Tapioca Stevia rebaudiana Extrusion Cassava. Cereal de desayuno Tapioca Stevia rebaudiana Extrusión Yuca. Cereal matinal Tapioca Stevia rebaudiana Extrusão Mandioca. |
topic |
Breakfast cereal Tapioca Stevia rebaudiana Extrusion Cassava. Cereal de desayuno Tapioca Stevia rebaudiana Extrusión Yuca. Cereal matinal Tapioca Stevia rebaudiana Extrusão Mandioca. |
description |
The development of extruded products with higher nutritional quality and pleasant taste is challenging for the food industry. Therefore, this paper aims to develop an extruded breakfast cereal made of cassava and stevia leaves pretreated with ethanol and provide its chemical and sensorial characterization. We made three breakfast cereal formulas using granulated tapioca flakes and between 0-2% stevia leaves. We determined the moisture, ash, and protein content following the method described by AOAC (2005) and lipid content according to the Goldfish method. To estimate the carbohydrate level, we deducted the sum of all the other values from 100. We evaluated the sensory acceptance through a 9-points hedonic score. Adding stevia leaves to the tapioca breakfast cereal represented a significant increase in chemical composition, increasing the protein level between the formulas. Only ashes and lipids statistically did not differ between the 1%-stevia formula and control. All the formulas were well accepted on the sensory test, and there were no significant differences between the score given to each since all of them achieved from 5.71 to 5.82 for flavor, 5.29 to 6.29 for texture, and 5.53 to 6.29 for global evaluation. The breakfast cereal added of 2% of stevia leaves obtained the lowest percent score at the rejection region and the highest protein content, which is promising in the breakfast cereal production. |
publishDate |
2022 |
dc.date.none.fl_str_mv |
2022-04-10 |
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/26652 10.33448/rsd-v11i5.26652 |
url |
https://rsdjournal.org/index.php/rsd/article/view/26652 |
identifier_str_mv |
10.33448/rsd-v11i5.26652 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/26652/24690 |
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. 5; e40411526652 Research, Society and Development; Vol. 11 Núm. 5; e40411526652 Research, Society and Development; v. 11 n. 5; e40411526652 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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1797052705566359552 |