Pães De Mel Elaborados Com Farinha De Diferentes Variedades De Banana Verde

Freitas, Maria Cristina Jesus; Silveira, Gabrielle Esteves da; Veras, Lívia Soares; Santos, Gabriela Fernandes Flauzino

doi:10.12957/demetra.2017.25127

Cited by 4 publications

(5 citation statements)

References 13 publications

(17 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…According to Sandrin (2013), oat is a cereal whose structure is different from the others, and in addition to having a high lipid content distributed throughout the entire grain, it is also rich in protein. Unlike the present study, Freitas et al (2017) did not observe significant differences in the lipid and proteins levels in honey breads made with 30% cooked GBF (banana varieties Prata and Grande Naine) partially replacing wheat flour.…”

Section: Physicochemical Characterization and Proximate Composition Of The Cakescontrasting

confidence: 99%

“…With the growing and rapid access to information and market trends in the food sector, consumers have increasingly sought healthier products that offer nutritional benefits (Ferronatto, Rossi, & Cappellari, 2020). Food rich in fiber and resistant starch (RS) fall into this group (Freitas, Silveira, Veras, & Santos, 2017), which takes the green banana to a prominent position for being a good source of RS (Reis, Viana, Assis, Sena, Souza, & Amorim, 2019;Campuzano et al, 2018). Additionally, its consumption in the recommended amount directly contributes to the proper functioning of the immune system and intestinal function (Öztürk & Mutlu, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Development of a cake rich in resistant starch with good sensory acceptance

Guedes¹,

Milza²,

Viana³

et al. 2021

Semina: Ciênc. Agrár.

View full text Add to dashboard Cite

The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of “would certainly buy” and “would probably buy”, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake.

show abstract

Section: Physicochemical Characterization and Proximate Composition Of The Cakescontrasting

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Development of a cake rich in resistant starch with good sensory acceptance

Guedes¹,

Milza²,

Viana³

et al. 2021

Semina: Ciênc. Agrár.

View full text Add to dashboard Cite

show abstract

“…Vieira et al (2017) elaborated flour with melon bark also for cupcakes production and obtained a yield of 8.8%, lower only than that found in the flour obtained from the integral shell of dried passion fruit at 70 and 80 °C. Freitas et al (2017) elaborated flours with green bananas of the varieties silver and nanicão for the production of honey loaves and they describe that the final yield of the flour was 17%, higher than those of this research, certainly because the authors used the pulp of the fruit. Santos et al (2015) conducted eight treatments for the flour processing using different parts and maturation stages of the banana banana, being: a) green banana pulp; b) mature banana pulp; c) green banana peel; d) ripe banana peel; e) pulp plus bark of green banana; f) pulp plus ripe banana peel and g) pulp plus green banana peel without sanitizing with sodium hypochlorite and obtained yields of 39.4; 23.81; 8.67; 11.24; 23.34; 25.67 and 23.13% for flour a, b, c, d, e, f and g respectively, it was observed that when using the fruit pulp in the flour preparation the yields were higher.…”

Section: Resultsmentioning

confidence: 59%

Drying of Albedo and Whole Peel of Yellow Passion Fruit

Silva¹,

Silva²,

Gomes³

et al. 2019

JAS

View full text Add to dashboard Cite

The use of waste has been the focus of attention of the agri-food sector, and a fruit with large amount of waste is the passion fruit. Its peel consists of albedo and flavedo, which can be used to manufacture flour, and some studies propose the need to remove the flavedo as well as to perform maceration. The objective of the present work was to study the drying process to produce flour from passion fruit albedo and whole peel, checking the influences of the flavedo removal and maceration steps, as well as the drying temperatures (70 and 80 ºC). Yield after drying was calculated and it was shown to be low. Page, Silva et alii, Henderson and Pabis and Logarithmic mathematical models were fitted to the experimental data using LAB Fit software. The statistical indicators used to identify the best fit were coefficient of determination (R2) and chi-square (χ2). The Page model was the one that fitted best to the data, showing the best statistical indicators. Also, it can also be highlighted that the sample composed of peel without maceration and dried at 70 ºC had the best results regarding the statistical indicators.

show abstract

“…Por meio do desenvolvimento de três formulações de pão de mel tradicional, com substituição parcial da farinha de trigo pelas farinhas de banana verde cozida de duas variedades prata e nanicão, Freitas et al (2017) avaliaram a aceitabilidade sensorial do produto pela Escala Hedônica de nove pontos, realizada com 73 provadores não treinados, consumidores potenciais do produto. Os resultados do teste de aceitação demonstraram escores médios dos atributos para as três formulações superiores a 7 (gostei moderadamente), situando-se na zona de aceitação pelos provadores, sendo o índice de aceitabilidade maior que 70%.…”

Section: Resultsunclassified

Desenvolvimento e avaliação da aceitabilidade de biscoitos de abacaxi enriquecidos com fibras

Zamiatovski

Piccoli

2020

PERSP

View full text Add to dashboard Cite

A preocupação com alimentação saudável tem se tornado um grande desafio para os profissionais da área alimentícia, principalmente quando relacionada aos hábitos alimentares de universitários. O objetivo deste trabalho foi verificar a aceitabilidade de biscoitos de abacaxi com três tipos de farinhas, enriquecidos com fibras. O estudo foi de caráter experimental exploratório, do tipo quantitativo e qualitativo. Foram desenvolvidos biscoitos de abacaxi com três tipos de farinha: arroz, banana verde e milho. Para a análise sensorial, utilizou-se a Escala Hedônica, realizada com 48 acadêmicos convidados por conveniência, abordados nas dependências da Universidade. Os valores de aceitabilidade foram relacionados por análise estatística descritiva e teste de hipóteses por meio do teste de Kruskal-Wallis, a nível de significância de 5%, seguido do teste post-hoc de Dunn. A comparação feita pelo teste mostrou que os 3 biscoitos possuem o mesmo grau de aceitação (76%). Tais dados demonstram que as formulações desenvolvidas são opções de novos produtos alimentícios para pessoas que visam qualidade de vida por meio da alimentação.

show abstract

Pães De Mel Elaborados Com Farinha De Diferentes Variedades De Banana Verde

Cited by 4 publications

References 13 publications

Development of a cake rich in resistant starch with good sensory acceptance

Development of a cake rich in resistant starch with good sensory acceptance

Drying of Albedo and Whole Peel of Yellow Passion Fruit

Desenvolvimento e avaliação da aceitabilidade de biscoitos de abacaxi enriquecidos com fibras

Contact Info

Product

Resources

About