Improvement of sensorial and technological characteristics of chocolate cakes with buriti fruit by-product

Página do item simplificado
dc.creatorRenata Nolasco Braga-Souto
dc.creatorMariana Gonçalves Teixeira
dc.creatorLara Aguiar Borges
dc.creatorMariuze Loyanny Pereira Oliveira
dc.creatorJosé Fábio Soares
dc.creatorCaroline Liboreiro Paiva
dc.creatorJuliana Pinto de Lima
dc.date.accessioned2023-10-23T22:51:38Z
dc.date.accessioned2025-09-09T01:00:03Z
dc.date.available2023-10-23T22:51:38Z
dc.date.issued2022
dc.identifier.doi10.1111/jfpp.16557
dc.identifier.issn0145-8892
dc.identifier.urihttps://hdl.handle.net/1843/59918
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofJournal of Food Processing and Preservation
dc.rightsAcesso Restrito
dc.subjectEstimulos sensoriais
dc.subjectBolos
dc.subjectCulinaria (Chocolate)
dc.subject.otherEstimulos sensoriais
dc.subject.otherBolos
dc.subject.otherCulinaria (Chocolate)
dc.titleImprovement of sensorial and technological characteristics of chocolate cakes with buriti fruit by-product
dc.typeArtigo de periódico
local.citation.epage11
local.citation.issue5
local.citation.spage1
local.citation.volume46
local.description.resumoThe 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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://doi.org/10.1111/jfpp.16557

Arquivos

Licença do pacote

Agora exibindo 1 - 1 de 1
Imagem de Miniatura
Nome:
License.txt
Tamanho:
1.99 KB
Formato:
Plain Text
Descrição:
Baixar

Coleções

Artigo de Periódico

Logo UFMG