Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by-product
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Universidade Federal de Minas Gerais
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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.
Abstract
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Estimulos sensoriais, Bolos, Culinaria (Chocolate)
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Estimulos sensoriais, Bolos, Culinaria (Chocolate)
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https://doi.org/10.1111/jfpp.16557