Passion fruit, a well-known and commercialized fruit, is currently the target of studies that show its nutritional properties, namely its bark, rich in vitamins, minerals and dietary fiber, specifically soluble fibers, which bring benefits such as glycemic control and prevention of cardiovascular diseases. Due to the high rate of disposal of passion fruit peels, the use of the same in bakery products is an alternative to avoid its waste, taking advantage of the fruit in its entirety. The aim of this study was to prepare the biscuits with the flour from the shell of the passion fruit. This is an experimental, cross-sectional and quantitative study that was developed in the laboratories of Dietary Technique and Sensory Analysis of Food of the University Center of Science and Technology of Maranhão - UNIFACEMA, located in the city of Caxias - MA. The sensory analysis of the product was performed with 62 untrained evaluators, using the 9-point hedonic scale and 5-point purchase intention, by signing the TCLE. Microbiological analysis was performed to determine the microbiological conditions of the product. The results obtained show that of the three samples (A, B and C) developed, two (A and B) obtained acceptance by the evaluators. The results of the microbiological analysis indicated that the three samples are in accordance with current legislation. Therefore, the preparation of the biscuit proved to be a technological potential in the bakery market and as a healthy, sustainable and economic food option.
Introduction: Among the agricultural products, soybeans (Glycine max) possui elevated expansão, occupying a prominent position, peel high produtibilidade e for being easy to grow. As a crescent increase in Saudi foods, soy vem ganhando espaço no markets com a elaboración de novos produtos such as: farinhas de soy, sucos enriched with soy, queijos, iogurte de soy, soy leite, extract hydrossolúveis and textured proteins. Objective: To assess or profile the consumer in relation to soybeans and their derivatives. Methods: This is a quantitative study, of a descriptive nature, carried out in Caxias-MA, not 100 participants were interviewed, of both sexes, and different age groups, randomly in locality such as: supermarkets, public market, praças and faculties, through a questionnaire about soy intake and its derivatives. Discussion and Results: A textured soy protein and soy "leite" foram os more produtos conhecidos and consumed hair interviewed, two maioria respondents reported 65% no conhecer os benefits. Conclusion: The base was not small or habit and freqência e consumption of soybeans and their derivatives pela população estuda, mesmo or Brazil being two major world producers do grão. Isso is due so much to lack of information about the benefits of two products, how much lack of costume of popular consumption or as part of the usual food.
Hibiscus sabdariffa L., commonly known as vinagreira, is a type of vegetable belonging to the family of Malvaceae, of the genus Hibiscus and comprising a wide variety of species. The artisanal production of liquors is an interesting alternative to increase family income, since its processing requires simple technology, the final product is sold at room temperature and has a long shelf life. The purpose of this study is the artisanal production of a liqueur based on the vinagreira (Hibiscus sabdariffa L.) The spaces used for this purpose will be the Dietary Technique and Food Sensory Analysis laboratories of the University Center for Science and Technology of Maranhão - UNIFACEMA, located in Caxias - MA. Sensory analysis of the product was performed with untrained assessors for the 9-point mixed hedonic acceptance test. The sensory evaluators, before the tests, were informed about the research objectives and methodology and consulted by means of a Free and Informed Consent. The results obtained were satisfactory, since there was a good sensorial acceptance of the liquor based on the vinagreira, making it an option for commercialization. With a good acceptance of the product in sensory aspects.
Biscuit is the product obtained by kneading and baking the dough prepared with flour, starch, fermented or not, and other food substances with functional properties that add value to the product. In recent years, the increase in the value of pumpkin (Cucurbita spp.) Due to health benefits, such as bioactive compounds and nutrients, has been reported in the prevention and treatment of diseases. The accomplishment of this study, had the objective to develop biscuit based on the pumpkin (Cucurbita spp). This is an experimental research carried out in the laboratories of Dietetic Technique and Sensory Analysis of Foods of the University Center of Science and Technology of Maranhão - UNIFACEMA, Caxias - MA. Three samples of biscuits were tested: sample A (without pumpkin), sample B (containing 25% pumpkin) and sample C (containing 50% pumpkin). For sensory evaluation, untrained assessors were invited to analyze the following parameters: appearance, texture, aroma, flavor and overall acceptance using a hedonic scale of 9 points, and the intention to purchase attribute using a hedonic scale of 5 points. Regarding the microbiological analysis, the quantification of coliform at 45 ºC and molds and yeasts was performed. The three samples were well accepted by the tasters for all the sensorial attributes, with greater acceptability of sample B. Therefore, the development of the pumpkin-based biscuit work stands out as a new alternative in the production of biscuit with possible functional properties, through the standardization of the stages of product elaboration, good sensorial acceptance and microbiological standards according to the current legislation.
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