The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children

Abstract

This work aimed to evaluate the sensory acceptance by children of muffins containing different levels of jaboticaba skin flour. It also aimed to determine the physicochemical composition of the traditional product and compare it with that containing the highest level of jaboticaba skin flour showing acceptance similar to that of the traditional muffin. Five muffin formulations containing different levels of jaboticaba skin flour were prepared: 0% (standard), 4.5%, 9%, 13.5% and 18%. A group of 65 untrained tasters of both genders, aged from 7 to 10, took part in the sensory evaluation. The moisture, ash, protein, lipid, carbohydrate, calorie and dietary fibre levels were evaluated. The samples presented no significant alterations (p > 0.05) for the attributes of appearance, aroma and colour. The formulations containing 0% and 4.5%, received the highest scores (p < 0.05) for flavour, texture and overall acceptance as compared to those with 13.5% and 18% jaboticaba skin flour. The sample with 9% was the one with the highest level of jaboticaba skin flour with acceptance similar to that of the traditional muffins. Higher moisture, ash and dietary fibre levels and lower lipid and protein levels were detected in the formulation with 9%, when compared to the traditional muffins, but there were no significant changes in the carbohydrate and calorie contents. It was concluded that a level of up to 9% jaboticaba skin flour in the muffins was well accepted by the child tasters, achieving a sensory acceptance similar to that of the traditional product and with good commercial potential. Keywords:Childhood; Food waste; Fruits; Nutrition; Reuse; Subproducts. ResumoEste trabalho teve como objetivo avaliar a aceitabilidade sensorial de muffin adicionado de diferentes níveis de farinha da casca de jabuticaba, entre crianças. Além disso, determinar a composição físico-química do produto tradicional e daquele com maior teor de farinha de casca de jabuticaba e com aceitação semelhante ao tradicional. Foram elaboradas cinco formulações de muffin: 0% (padrão), 4,5%, 9%, 13,5% e 18% de farinha de casca de jabuticaba. Participaram da avaliação sensorial 65 avaliadores não treinados, de ambos os gêneros, com idade entre 7 e 10 anos. Foram avaliados os teores de umidade, cinzas, proteína, lipídio, carboidrato, calorias e fibra alimentar. As amostras não diferiram significativamente (p > 0,05) para os atributos de aparência, aroma e cor. Sabor, textura, aceitação global e intenção de compra tiveram maiores notas (p < 0,05) para as formulações com 0% e 4,5%, comparadas àquelas com 13,5% e 18% de farinha de casca de jabuticaba. A amostra com 9% foi aquela com maior teor de farinha de casca de jabuticaba e com aceitação semelhante ao muffin tradicional. Maiores teores de umidade, cinzas e fibra alimentar, e Sá, 3, Vila Carli, Cite as: The addition of jaboticaba skin flour to muffins alters the physicochemical composition and their sensory acceptability by children. Braz. J.

Study on Guapeva (Pouteria Gardneriana Radlk) Shelf Life and Physical-Chemical Characterization of the Fruit Peel Flour / Estudo De Vida Útil Do Fruto E Caracterização Físico-Química De Farinha De Casca De Guapeva (Pouteria Gardneriana Radlk)

“…The percentage of proteins in the composition of this flour (see Table 1) was higher than that found in the blueberry and blueberry bagasse flours, which were 2.81% and 5.27%, respectively (Goldmeyer et al, 2014). It was also higher than the percentage found inflours obtained from fruit residues (3.87%) (Aranha, Negri, Martin & Spoto, 2017) and jabuticaba (Pliniacauliflora) peel (2.88%) (Micheletti et al, 2018).…”

“…Regarding the carbohydrates, the guapevapeel flour showed a considerable percentage. However, this value was significantly low in relation to other fruit flours, such as jabuticaba peel flour with 90.04% (Micheletti et al, 2018), seriguela flour with 71.77% (Albuquerque et al, 2016), and blueberry and blueberry bagasse flours with 86.78 and 85.15%, respectively (Goldmeyer et al, 2014). This lower valuecan be associated with the significantly large amount of other nutrients, such as lipids and proteins, found in this product.…”

“…Allied to the predominantly unsaturated profile of plantderived lipids, the higher content of lipids adds nutritional value to the product. The guapeva peel flour presented a high lipid density compared to other fruit flours, which ranged from 0.2 to 5.23% (jabuticaba peel and acerola (Malpighiaglabra) residues, respectively) (Micheletti et al, 2018;Aquino, Móes, Leão, Figueiredo & Castro, 2010).…”

“…Despite having a relevant lipid contribution, in terms of caloric value the guaveva peel flour proved to be less caloric than the seriguela flour (313.21 kcal/100g) (Albuquerque et al, 2016) and the jabuticaba peel flour (382.88 kcal/100g) (Micheletti et al, 2018).…”

Influência da incorporação de polidextrose como substituto de gordura na qualidade de pão de queijo

“…As análises físico-químicas foram realizadas em triplicata somente na amostra padrão e na amostra que apresentou maior aceitabilidade e maior teor de polidextrose, critério adotado baseado na literatura (Micheletti et al, 2018). A determinação da umidade foi realizada de acordo com Analysis of Association of Official Analytical Chemists, que consiste em secagem a 105 °C até peso constante (Analysis of Association of Official Analytical Chemists, 2011).…”