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http://hdl.handle.net/1843/59918| Type: | Artigo de Periódico |
| Title: | Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by-product |
| Authors: | Renata Nolasco Braga-Souto Mariana Gonçalves Teixeira Lara Aguiar Borges Mariuze Loyanny Pereira Oliveira José Fábio Soares Caroline Liboreiro Paiva Juliana Pinto de Lima |
| Abstract: | The aim of this work was to carry out the physicochemical characterization of the par-tially defatted buriti bran (PDBB) and to investigate the effects of the replacement of 10%, 20%, and 30% of wheat flour by PDBB on the technological and sensory prop-erties of chocolate cakes. PDBB presented high percentages of nutrients, especially lipids (7.92%), fibers (49.96%), total carotenoids (42.82 mg/100 g), in addition to a high content of minerals, such as manganese (46.53 mg/100 g), iron (149.02 mg/100 g), and magnesium (99.73 mg/100 g). Moreover, PDBB contributed to the improvement of the symmetry index and the formulation with 20% of PDBB obtained better acceptance scores and higher consumption intention. Buriti bran is a promising ingredient to be used in the food industry due to its nutritional profile and its technological and sen-sory qualities when applied in the manufacture of cakes. |
| Subject: | Estimulos sensoriais Bolos Culinaria (Chocolate) |
| language: | eng |
| metadata.dc.publisher.country: | Brasil |
| Publisher: | Universidade Federal de Minas Gerais |
| Publisher Initials: | UFMG |
| metadata.dc.publisher.department: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Rights: | Acesso Restrito |
| metadata.dc.identifier.doi: | 10.1111/jfpp.16557 |
| URI: | http://hdl.handle.net/1843/59918 |
| Issue Date: | 2022 |
| metadata.dc.url.externa: | https://doi.org/10.1111/jfpp.16557 |
| metadata.dc.relation.ispartof: | Journal of Food Processing and Preservation |
| Appears in Collections: | Artigo de Periódico |
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