ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833

Detalhes bibliográficos
Autor(a) principal: STADLER, Franciélly; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
Data de Publicação: 2017
Outros Autores: GOMES, Paôla Diovana; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO)., SANCHES, Fabiane La Flor Ziegler; Professora, Doutora, Departamento de Nutrição, Universidade Federal de Mato Grosso do Sul (UFMS)., SANTOS, Elisvânia Freitas dos; Universidade Federal de Mato Grosso do Sul (UFMS)., NOVELLO, Daiana; Professora, Doutora, Departamento de Nutrição (UNICENTRO). *E-mail: nutridai@gmail.com.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Revista da Universidade Vale do Rio Verde (Online)
Texto Completo: http://periodicos.unincor.br/index.php/revistaunincor/article/view/2833
Resumo: This study aimed to verify the sensory acceptability of coconut cookie enriched with fructooligosaccharides (FOS) and determine the physical-chemical composition of the traditional formulation and with the highest level of FOS and similar sensory acceptance. Were used six formulations of cookies: F1 (standard) and the others added 10% (F2), 12.5% (F3), 15% (F4), 17.5% (F5) and 20% (F6) FOS. Sensorially, F1, F2, F3 and F4 showed good acceptance, with no statistical difference between them, in all attributes. In physico-chemical composition F4 showed higher fiber concentration, carbohydrates and calories and lower moisture (p<0.05) than F1. Thus, the products development has demonstrated that an addition level of 15% FOS in coconut cookies was better accepted by the judges, obtaining sensory acceptance similar to standard product and good expectations of sales. 
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spelling ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833Ciências da Saúde, NutriçãoFibers. Unconventional sugar. Nutrition.Análise sensorialThis study aimed to verify the sensory acceptability of coconut cookie enriched with fructooligosaccharides (FOS) and determine the physical-chemical composition of the traditional formulation and with the highest level of FOS and similar sensory acceptance. Were used six formulations of cookies: F1 (standard) and the others added 10% (F2), 12.5% (F3), 15% (F4), 17.5% (F5) and 20% (F6) FOS. Sensorially, F1, F2, F3 and F4 showed good acceptance, with no statistical difference between them, in all attributes. In physico-chemical composition F4 showed higher fiber concentration, carbohydrates and calories and lower moisture (p<0.05) than F1. Thus, the products development has demonstrated that an addition level of 15% FOS in coconut cookies was better accepted by the judges, obtaining sensory acceptance similar to standard product and good expectations of sales. ABECSTADLER, Franciélly; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).GOMES, Paôla Diovana; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).SANCHES, Fabiane La Flor Ziegler; Professora, Doutora, Departamento de Nutrição, Universidade Federal de Mato Grosso do Sul (UFMS).SANTOS, Elisvânia Freitas dos; Universidade Federal de Mato Grosso do Sul (UFMS).NOVELLO, Daiana; Professora, Doutora, Departamento de Nutrição (UNICENTRO). *E-mail: nutridai@gmail.com.2017-05-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://periodicos.unincor.br/index.php/revistaunincor/article/view/283310.5892/ruvrd.v15i1.2833Revista da Universidade Vale do Rio Verde; v. 15, n. 1 (2017); 600-6112236-53621517-027610.5892/ruvrd.v15i1reponame:Revista da Universidade Vale do Rio Verde (Online)instname:Universidade Vale do Rio Verde (UNINCOR)instacron:UVRVporhttp://periodicos.unincor.br/index.php/revistaunincor/article/view/2833/pdf_657http://periodicos.unincor.br/index.php/revistaunincor/article/downloadSuppFile/2833/27710.5892/ruvrd.v15i1.2833.g300710.5892/ruvrd.v15i1.2833.s277AtualAtualpor gênero, idadeDireitos autorais 2021 Revista da Universidade Vale do Rio Verdeinfo:eu-repo/semantics/openAccess2018-12-16T12:39:31Zoai:ojs.teste.unincor.br:article/2833Revistahttp://periodicos.unincor.br/index.php/revistaunincor/indexPRIhttp://periodicos.unincor.br/index.php/revistaunincor/oairevistaunincor@unincor.edu.br2236-53621517-0276opendoar:2022-05-31T14:30:07.004807Revista da Universidade Vale do Rio Verde (Online) - Universidade Vale do Rio Verde (UNINCOR)false
dc.title.none.fl_str_mv ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
title ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
spellingShingle ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
STADLER, Franciélly; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
Ciências da Saúde, Nutrição
Fibers. Unconventional sugar. Nutrition.
Análise sensorial
title_short ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
title_full ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
title_fullStr ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
title_full_unstemmed ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
title_sort ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
author STADLER, Franciélly; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
author_facet STADLER, Franciélly; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
GOMES, Paôla Diovana; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
SANCHES, Fabiane La Flor Ziegler; Professora, Doutora, Departamento de Nutrição, Universidade Federal de Mato Grosso do Sul (UFMS).
SANTOS, Elisvânia Freitas dos; Universidade Federal de Mato Grosso do Sul (UFMS).
NOVELLO, Daiana; Professora, Doutora, Departamento de Nutrição (UNICENTRO). *E-mail: nutridai@gmail.com.
author_role author
author2 GOMES, Paôla Diovana; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
SANCHES, Fabiane La Flor Ziegler; Professora, Doutora, Departamento de Nutrição, Universidade Federal de Mato Grosso do Sul (UFMS).
SANTOS, Elisvânia Freitas dos; Universidade Federal de Mato Grosso do Sul (UFMS).
NOVELLO, Daiana; Professora, Doutora, Departamento de Nutrição (UNICENTRO). *E-mail: nutridai@gmail.com.
author2_role author
author
author
author
dc.contributor.none.fl_str_mv
dc.contributor.author.fl_str_mv STADLER, Franciélly; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
GOMES, Paôla Diovana; Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO).
SANCHES, Fabiane La Flor Ziegler; Professora, Doutora, Departamento de Nutrição, Universidade Federal de Mato Grosso do Sul (UFMS).
SANTOS, Elisvânia Freitas dos; Universidade Federal de Mato Grosso do Sul (UFMS).
NOVELLO, Daiana; Professora, Doutora, Departamento de Nutrição (UNICENTRO). *E-mail: nutridai@gmail.com.
dc.subject.por.fl_str_mv Ciências da Saúde, Nutrição
Fibers. Unconventional sugar. Nutrition.
Análise sensorial
topic Ciências da Saúde, Nutrição
Fibers. Unconventional sugar. Nutrition.
Análise sensorial
description This study aimed to verify the sensory acceptability of coconut cookie enriched with fructooligosaccharides (FOS) and determine the physical-chemical composition of the traditional formulation and with the highest level of FOS and similar sensory acceptance. Were used six formulations of cookies: F1 (standard) and the others added 10% (F2), 12.5% (F3), 15% (F4), 17.5% (F5) and 20% (F6) FOS. Sensorially, F1, F2, F3 and F4 showed good acceptance, with no statistical difference between them, in all attributes. In physico-chemical composition F4 showed higher fiber concentration, carbohydrates and calories and lower moisture (p<0.05) than F1. Thus, the products development has demonstrated that an addition level of 15% FOS in coconut cookies was better accepted by the judges, obtaining sensory acceptance similar to standard product and good expectations of sales. 
publishDate 2017
dc.date.none.fl_str_mv 2017-05-08
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dc.source.none.fl_str_mv Revista da Universidade Vale do Rio Verde; v. 15, n. 1 (2017); 600-611
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