Bread is one of the most commonly consumed foods, and much ongoing research is aimed at meeting the demand for higher quality bread products in terms of greater volume and softness with characteristic flavor, aroma and color. The goal of the present study was to optimize the amounts of lyophilized taro mucilage and hydrogenated vegetable fat added to sliced bread formulations to improve the physical characteristics of the bread while reducing lipid levels and maintaining good sensorial quality. For the analysis, a central composite rotatable design (CCRD) was used for the two factors, resulting in 11 total experiments. Physical, chemical, and sensory analyses were performed. Breads containing taro mucilage were soft and exhibited good sensorial quality. Optimal amounts of the two factors studied were determined using response surface methodology to produce breads with greater specific volume, higher bread-making quality, and lower fat levels than current formulations. The optimal levels of lyophilized taro mucilage and hydrogenated vegetable fat in the sliced bread formulation were 0.73 g 100 g −1 and 1.58 g 100 g −1, respectively.

ResumoO bolo é um produto que atende grande parcela de consumidores, portanto, é interessante adicionar ingredientes que melhorem sua qualidade. O objetivo do trabalho foi caracterizar a farinha desmucilada de taro (FDT) e fazer sua aplicação na elaboração de bolos, sem alterar seus atributos tecnológicos e sensoriais. Na FDT, foram realizadas as análises de composição centesimal, açúcares, amido, pH, acidez titulável, fibra alimentar e minerais. Os bolos foram elaborados com diferentes concentrações de FDT (0%, 5%, 10%, 15% e 20%) em substituição parcial à farinha de trigo. As análises realizadas nos bolos foram umidade, pH, acidez titulável, performance, volumes, densidade, cor, textura e análise sensorial. A FDT apresentou elevadas concentrações de amido, fibra alimentar e de microminerais. Os parâmetros pH, simetria, encolhimento e taxa de elasticidade dos bolos não apresentaram diferença significativa a 5% de probabilidade. A acidez titulável, altura média, força de compressão, tonalidade cromática (h*) e croma (C*) adequaram-se ao modelo quadrático de regressão, e a diferença de cor total (ΔE) ajustou-se ao modelo linear de regressão. Os demais parâmetros não se ajustaram ao modelo matemático proposto. Quanto à análise sensorial, todas as formulações apresentaram bom índice de aceitabilidade (≥70%) para os atributos aparência, sabor, textura e impressão global, com exceção da formulação com 20% de FDT, que apresentou índice levemente menor para aparência (67%). A composição química da FDT justifica sua utilização na elaboração de bolos, até 20% de adição, sem alterações expressivas que desfavoreçam o produto final.Palavras-chave adicionais: análise sensorial; Colocasia esculenta; fibra alimentar; mapa de preferência interno. AbstractCake is a product that serves a large portion of consumers and thus it is interesting to add ingredients that improve its quality. The objective herein was to characterize the demucilated taro flour (FDT) and its application in cakes without altering their technological and sensory attributes. Analyzes of proximate composition, sugars, pH, titratable acidity, dietary fiber and minerals were conducted on FDT. The cakes were prepared with different concentrations of FDT (0%, 5%, 10%, 15% and 20%) in partial substitution of wheat flour. Analyzes conducted in the cakes were moisture, pH, titratable acidity, performance, volume, density, color, texture and sensory analysis. The FDT showed high concentrations of starch, dietary fiber and micro-minerals. The pH, symmetry, shrinkage and elasticity insex parameters of the cakes showed no significant difference at 5% probability. The titratable acidity, average height, compression strength, h* and C* fit the quadratic regression model, the ΔE adjusted to the linear regression model. The other parameters did not fit the proposed mathematical model. Regarding sensory analysis, all formulations showed a good acceptability index (≥ 70%) for the attributes appearance, flavor, texture and overall impression, with the exception of the 20% of FD...

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