A procura por alimentos funcionais vem crescendo rapidamente, visto que a população está cada vez mais preocupada com a qualidade de vida. A inulina, uma fibra encontrada em raízes como alho, cebola e chicória, vem sendo amplamente utilizada pela indústria alimentícia devido aos seus comprovados benefícios à saúde. Assim, o objetivo deste estudo foi desenvolver formulações de bolo de maçã com adição de diferentes níveis de inulina e avaliar sua aceitabilidade sensorial entre crianças, bem como comparar a composição físico-química do produto com maior teor de inulina e aceitação semelhante ao padrão. Foram elaboradas 5 formulações de bolo de maçã sendo: F1 padrão (0%) e as demais adicionadas de (7%) F2, (14%) F3, (21%) F4 e (28%) F5 de inulina. Participaram da pesquisa 56 provadores não treinados, sendo crianças de ambos os gêneros, com idade entre 7 a 12 anos. Realizaram-se as seguintes análises físico-químicas: teor de umidade, cinzas, proteínas, lipídios, carboidratos, fibra alimentar e valor calórico. Os resultados da análise sensorial demonstraram que não houve diferença significativa entre as formulações, sendo que todas as amostras avaliadas apresentaram boa aceitação sensorial pelos provadores. De acordo com as análises físico-químicas, F5 apresentou maiores teores de umidade e fibra alimentar, com valores inferiores de calorias e carboidratos, em comparação a F1. Dessa forma, a elaboração dos produtos permitiu comprovar que um nível de adição de até 28% de inulina em bolo de maçã foi bem aceito pelos provadores, obtendo-se aceitação sensorial semelhante ao produto padrão e com boas expectativas de comercialização. Palavras chave: Aceitabilidade. Alimentos funcionais. Fibras. Frutooligossacarídeos. Panificação. Physico-chemical and sensory evaluation of apple cake added inulin among children ABSTRACT: The demand for functional foods is growing rapidly as the population is more concerned with the life quality. The inulin, a fiber found in roots like garlic, onions and chicory, has been widely used by the food industry because of its proven health benefits. Thus, the objective of this study was to develop formulations of apple cake with the addition of different levels of inulin and evaluate its sensorial acceptability among children as well as compare the physico-chemical composition of the product with a higher content of inulin and acceptance similar to the standard. Five apple cake formulations were prepared being: F1 standard (0%) and the others added (7%) F2 (14%) F3 (21%) and F4 (28%) F5 inulin. Participated in the research 56 untrained panelists, being children of both genders, aged 7-12 years. We made the following physico-chemical analyzes: moisture, ash, protein, fat, carbohydrates, dietary fiber and caloric value. The results of the sensory analysis showed no significant difference between the formulations, and all samples showed good acceptability by the panelists. According to the physico-chemical analyzes, F5 showed higher moisture content and dietary fiber, with lower values for calories and ...
The sensory dataset presents itself multivariate shape that can be evaluated by tools such as parallel factor analysis (PARAFAC), a powerful multivariate tool to obtain more interaction among results. By using PARAFAC, it is possible to assume that sensory analysis results present three dimensions (products x sensory attributes x panelists) with advantages over conventional statistics since it considers the sensory evaluation form of each panelist individually in the analysis. PARAFAC was employed to explore and obtain this interaction to access relevant interpretation of the sensory edible oil results (seed passion fruit oil - SPFO, extra virgin olive oil EVOO, and colza, soybean, sunflower, and corn refined oils) from home use test (HUT). The PARAFAC results show that SPFO was the most similar to the EVOO, while the refined oils were grouped. The achievement is due to sensory attributes which indicate the color as the most important in distinguishing the oils by the panelists, followed by the attributes of appearance, global impression, flavor, and aroma. Concerning panelists, the gender and age were not decisive for the distinction and preference of the edible oils investigated in the study. The PARAFAC is a powerful tool to obtain more interaction among sensory analysis results. With this multivariate tool, the sensory result for each panelist is individually considered and results for age and gender are given as a bonus.
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