Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.5433/1679-0359.2013v34n6p2837 http://hdl.handle.net/11449/111545 |
Resumo: | Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread. |
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Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutoseChemical, physical and sensory properties of orange cakes and breads with addition of inulin and oligofructoseFructansbakerytexturecolorvolumesensory acceptabilityInulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread.Univ Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, UNESP, Sao Jose Do Rio Preto, SP, BrazilUNESP, Inst Biociencias Letras & Ciencias Exatas, Sao Jose Do Rio Preto, SP, BrazilUniv Estadual Paulista, Inst Biociencias Letras & Ciencias Exatas, UNESP, Sao Jose Do Rio Preto, SP, BrazilUNESP, Inst Biociencias Letras & Ciencias Exatas, Sao Jose Do Rio Preto, SP, BrazilUniversidade Estadual de Londrina (UEL)Universidade Estadual Paulista (Unesp)Souza-Borges, Patricia Kelli de [UNESP]Sokei, Fabiana Ruriko [UNESP]Spagnol, Tamara Denadai [UNESP]Conti-Silva, Ana Carolina [UNESP]2014-12-03T13:08:45Z2014-12-03T13:08:45Z2013-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article2837-2846application/pdfhttp://dx.doi.org/10.5433/1679-0359.2013v34n6p2837Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 34, n. 6, p. 2837-2846, 2013.1676-546Xhttp://hdl.handle.net/11449/11154510.5433/1679-0359.2013v34n6p2837WOS:000328275300026WOS000328275300026.pdfWeb of Sciencereponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporSemina: Ciências Agrárias0.349info:eu-repo/semantics/openAccess2023-10-21T06:11:16Zoai:repositorio.unesp.br:11449/111545Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-05T15:33:42.428898Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose Chemical, physical and sensory properties of orange cakes and breads with addition of inulin and oligofructose |
title |
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose |
spellingShingle |
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose Souza-Borges, Patricia Kelli de [UNESP] Fructans bakery texture color volume sensory acceptability |
title_short |
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose |
title_full |
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose |
title_fullStr |
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose |
title_full_unstemmed |
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose |
title_sort |
Características químicas, físicas e sensoriais de bolos de laranja e pães adicionados de inulina e oligofrutose |
author |
Souza-Borges, Patricia Kelli de [UNESP] |
author_facet |
Souza-Borges, Patricia Kelli de [UNESP] Sokei, Fabiana Ruriko [UNESP] Spagnol, Tamara Denadai [UNESP] Conti-Silva, Ana Carolina [UNESP] |
author_role |
author |
author2 |
Sokei, Fabiana Ruriko [UNESP] Spagnol, Tamara Denadai [UNESP] Conti-Silva, Ana Carolina [UNESP] |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Souza-Borges, Patricia Kelli de [UNESP] Sokei, Fabiana Ruriko [UNESP] Spagnol, Tamara Denadai [UNESP] Conti-Silva, Ana Carolina [UNESP] |
dc.subject.por.fl_str_mv |
Fructans bakery texture color volume sensory acceptability |
topic |
Fructans bakery texture color volume sensory acceptability |
description |
Inulin and oligofructose are fructans that can change important characteristics in original products when added in food. Two formulations of orange cakes (one containing 77.7g of inulin and another one 77.7g of oligofructose/inulin) and two formulations of breads (one containing 130g of inulin and another one 175g of oligofructose/inulin) were compared to the respective standard formulations (with no fructans) in relation to chemical composition, texture, volume, color and sensory acceptability with a nine-point hedonic scale. The cakes and breads with inulin and oligofructose/inulin showed greater amount of total dietary fiber in relation to standard products. The orange cake with inulin had lower cohesiveness and yellower dough when compared to the standard cake, but the addition of inulin and oligofructose/inulin reduced the acceptability for appearance, texture and flavor and the overall acceptability, although the acceptability for aroma was the same for the three products. The breads with inulin and oligofructose/inulin were harder and less cohesive than the standard bread, and bread with inulin showed minor volume in relation to the standard. The bread with inulin also presented crust with lower luminosity, dough with higher intensity of redness and yellowness and higher intensity of color in relation to standard, besides different hue. In relation to sensory acceptability, the bread with oligofructose/inulin had higher overall acceptability and flavor when compared to standard bread. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-01-01 2014-12-03T13:08:45Z 2014-12-03T13:08:45Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.5433/1679-0359.2013v34n6p2837 Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 34, n. 6, p. 2837-2846, 2013. 1676-546X http://hdl.handle.net/11449/111545 10.5433/1679-0359.2013v34n6p2837 WOS:000328275300026 WOS000328275300026.pdf |
url |
http://dx.doi.org/10.5433/1679-0359.2013v34n6p2837 http://hdl.handle.net/11449/111545 |
identifier_str_mv |
Semina-ciencias Agrarias. Londrina: Univ Estadual Londrina, v. 34, n. 6, p. 2837-2846, 2013. 1676-546X 10.5433/1679-0359.2013v34n6p2837 WOS:000328275300026 WOS000328275300026.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Semina: Ciências Agrárias 0.349 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
2837-2846 application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Estadual de Londrina (UEL) |
publisher.none.fl_str_mv |
Universidade Estadual de Londrina (UEL) |
dc.source.none.fl_str_mv |
Web of Science reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
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1808128532023345152 |