Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial

Fasolin, Luiz Henrique; Almeida, Glalber Cândido de; Castanho, Paulo Sérgio; Netto-Oliveira, Edna Regina

doi:10.1590/s0101-20612007000300016

Cited by 142 publications

(130 citation statements)

References 6 publications

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“…), lower than those reported by other authors such as Borges et al (2009) and Fasolin et al (2007), who reported values of 0.68% and 1.89% (w.w.b) respectively. The crude protein content was 4.99%, similar to the values found by Borges et al (2009) and Fasolin et al (2007), who reported protein values of 4.50% and 4.45%, respectively. The average value found for the ash content in the present study was 3.16%.…”

Section: Discussioncontrasting

confidence: 65%

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Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

Leoro

Chang

2017

Food Sci. Technol

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The objective was to develop instant noodles (IN) made by atmospheric and vacuum frying processes, with addition of 10% of three different sources of resistant starch: resistant starch type 2 (RS2), resistant starch type 3 (RS3) and green banana flour (GBF) aiming the increasing of the fibre content. The IN obtained by atmospheric frying lost water faster and absorbed more fat. However, for both frying treatments, the RS3 noodles absorbed the least amount of oil. The greatest loss of RS occurred during the cooking stage. RS2 and GBF noodles presented a loss of RS of around 30% during steam cooking, while the RS3 approximately 18%. The frying process decreased RS content of noodles, however, during both frying process, the samples with the highest RS content at all frying times were noodles containing RS3. When comparing products obtained after 90 and 120 s of atmospheric and vacuum frying, respectively, it was observed that, although the frying time in vacuum process was longer, higher RS values were obtained for the three different formulations. The vacuum frying process has advantages due to the lower fat absorption (3% less), lighter colour and a reduced conversion of RS to digestible starch, compared to atmospheric frying.

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Section: Discussioncontrasting

confidence: 65%

“…The average value found for the ash content in the present study was 3.16%. The ash represents the minerals present in the material, such as potassium, iron, calcium, magnesium, sulphur and nitrogen (Fasolin et al, 2007;Borges et al, 2009). …”

Section: Discussionmentioning

confidence: 99%

Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

Leoro

Chang

2017

Food Sci. Technol

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“…carbohydrates and fiber were obtained compared to the results found by the following authors: Moraes et al (2010) in their evaluation of cookies made with wheat flour and different sugar and fat contents; Santos et al (2011) with cookies made from buriti flour with or without oat; Vieira et al (2010) in the production of sweet cookies using manioc starch; Fasolin et al (2007) with cookies made from banana flour; Rodrigues, Caliari and Asquieri (2011) Despite their low fiber content, these cookies are still nutritious because they are complete in their nutritional composition and they contain macroproteins and mineral residue (ash) in addition to the caloric load provided by the carbohydrates and lipids.…”

Section: Physicochemical and Nutritional Analysesmentioning

confidence: 99%

Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

et al. 2015

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Tapioca flour is derived from the starch extracted from manioc and is a widely used food product in Brazil. Rice flour is produced from grains of rice and is used in the production of bread, porridge, cakes and cookies, which are recommended for people with celiac disease. The goal of this work was to add value to the aforementioned products by developing cookies based on tapioca and rice flours. Five formulations were prepared: A 100:0, B 75:25, C 50:50, D 25:75 and E 0:100 to tapioca and rice flour respectively, with the addition of brown sugar, and analyses its technological, nutritional and sensory properties. The following physical, physicochemical and nutritional properties were analyzed: dough texture profile, cookie weight, diameter and volume, acidity, water activity, carbohydrates, lipids, proteins, dietary fiber, ash content and moisture. A sensory evaluation was held using an affective test with 90 judges and a structured nine-point hedonic scale ranging from 'like extremely' to 'dislike extremely' for the attributes scent, color, texture, taste and overall impression in addition to purchase intent. The results indicate that cookies made of tapioca and rice flours with the addition of brown sugar have technological, physicochemical and nutritional profiles within legal standards; however, the fiber contents were below recommendations. The sensory evaluation showed good acceptance of the cookies, with average scores above 7.0. This study is part of an attempt to raise further discussions regarding the production of new low-cost bakery products that are nutritionally enriched, viable and easily accessible to all, including to people with celiac disease.Index terms: Starch; brown sugar; celiac disease. RESUMOA farinha de tapioca é oriunda de fécula extraída da mandioca, sendo um alimento largamente utilizado no Brasil. A farinha de arroz é produzida a partir de grãos de arroz, utilizada na elaboração de pães, mingaus, bolos e biscoitos, sendo recomendada para celíacos. O açúcar mascavo advindo do cozimento do caldo da cana-de-açúcar tem grande riqueza de ferro. O objetivo deste trabalho foi de agregar valor aos produtos supracitados, desenvolvendo biscoitos à base de farinha de tapioca e de arroz. Foram preparadas 5 formulações: A, com proporções de 100:0, B 75:25, C 50:50, D 25:75 e E 0:100 para farinha de mandioca e farinha de arroz, respectivamente adicionado de açúcar mascavo, analisando suas propriedades tecnológicas, nutricionais e sensoriais. As análises realizadas foram perfil de textura da massa, peso, diâmetro e volume, acidez, atividade de água, carboidratos, lipídios, proteínas, fibras alimentares, cinzas e umidade; avaliação sensorial através de teste afetivo com 90 julgadores, utilizando escala hedônica estruturada de nove pontos, com variação entre os termos 'gostei muitíssimo' e 'desgostei muitíssimo' para os atributos de aroma, cor, textura, sabor e impressão global, e intenção de compra. Os resultados indicaram que os biscoitos de farinhas de tapioca e de arroz adicionado de aç...

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“…O planejamento fatorial 2 3 apresentou seis pontos axiais e quatro repetições no ponto central, totalizando 18 ensaios (Tabela 1). Para a produção de biscoitos tipo doce não fermentado, foi utilizada a metodologia descrita por FASOLIN et al (2007), com a adição de apenas farinha de trigo e 7% de achocolatado. Este biscoito foi utilizado como padrão, para fins de comparação.…”

Section: Métodosunclassified

Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja

et al. 2011

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Os consumidores estão cada vez mais exigentes e preocupados com a saúde e, por consequência, exigindo produtos naturais que deverão ser seguros e promover qualidade de vida. O presente trabalho teve o objetivo de desenvolver biscoitos com farinhas mistas de polvilho azedo e farinha de albedo de laranja, utilizando um planejamento fatorial 2³, com variáveis independentes: concentração de polvilho azedo, açúcar e farinha de albedo de laranja, e variáveis respostas: as características sensoriais: aparência, aroma, textura e sabor, além da impressão global, utilizando escala hedônica estruturada de nove pontos. Os biscoitos foram avaliados também quanto às características físico-químicas. As médias obtidas para as características sensoriais estiveram na faixa que vai de cinco (não gostei nem desgostei) até sete (gostei moderadamente), não apresentando diferença significativa (P≤0,05) para todas as características sensoriais avaliadas. Dessa maneira, foi possível escolher a formulação ideal obtida de acordo com os parâmetros nutricionais, por não existir diferença sensorial significativa, que foi 35% de polvilho azedo, 100% de açúcar e 7,5% de farinha de albedo de laranja. No teste sensorial comparativo com os biscoitos comercial, padrão e otimizado, as características sensoriais aparência, sabor e textura apresentaram diferença significativa (P≤0,05). As características físico-químicas apresentaram resultados correspondentes aos padrões estabelecidos pela legislação brasileira, e o teor de fibra bruta do biscoito otimizado foi de 3,08%, assim, pode ser classificado como biscoito "fonte de fibras".

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Biscoitos produzidos com farinha de banana: avaliações química, física e sensorial

Cited by 142 publications

References 6 publications

Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

Survival of resistant starch during the processing of atmospheric and vacuum fried instant noodles

Tapioca and Rice Flour Cookies: Technological, Nutritional and Sensory Properties

Elaboração de biscoitos de chocolate com substituição parcial da farinha de trigo por polvilho azedo e farinha de albedo de laranja

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