Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

Moraes, É. A.; Dantas, Maria Inês de Souza; Morais, Dayane de Castro; Silva, Cassiano Oliveira da; Castro, Fátima Aparecida Ferreira de; Martino, Hércia Stampini Duarte; Ribeiro, Sônia Machado Rocha

doi:10.1590/s0101-20612010000400021

Cited by 34 publications

(22 citation statements)

References 20 publications

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“…These oscillations may be related to the amount of chia seeds present in this treatment which are associated with the appearance of the samples and result in darker stained cheese breads. Corroborating this result, Moraes et al (2010) [34] also showed dark staining and less cake acceptance when cakes were prepared with higher concentrations of flax meal (45%). The acceptance of the texture attribute of the T5 sample also oscillated during storage (Table 5).…”

Section: Storagesupporting

confidence: 56%

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Silva¹,

Cavassani²,

Amorim³

et al. 2018

JFNR

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The objective of this study was to physico-chemically and sensorially characterize cheese breads prepared with different concentrations of chia seeds during storage. Cheese breads were prepared with chia seed concentrations of 5.0 g/100 g (T5), 7.5 g/100 g (T7) and 10.0 g/100 g (T10). The preparations were physico-chemically and sensorially evaluated throughout the 90-day storage period. The T5 and T7 samples presented satisfactory physico-chemically characteristics and acceptances by the judging panel. The omega-3 fatty acid contents of the T5 and T7 samples were similar. The pH decreased during the 90 days of storage, and the acid level peaked after 60 days. The T7 sample was physically stable, and only its colour attribute changed during the storage period. The sample containing 7.5 g/100 g of chia seeds, in addition to having satisfactory physico-chemically and sensorially characteristics during the 90 days, constituted an excellent source of omega-3 fatty acids.

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Section: Storagesupporting

confidence: 56%

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Silva¹,

Cavassani²,

Amorim³

et al. 2018

JFNR

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“…Therefore, the fibers consumption recommended to be up to 20 -35 g daily [22]. Newly, some researches were mentioned that food residues could be incorporated into cake making such as carrot leafs [23], watermelon rinds and sharlyn melon peels powders [24], potato peels [17] [25], flaxseeds [26] and apple pomace [27] [28]. Indeed, incorporating the PP could increase its added-value, decrease the cupcake total manufacturing coast and provide phytochemicals, antioxidants into the human diets.…”

Section: Introductionmentioning

confidence: 99%

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Khalifa¹,

Barakat²,

El-Mansy³

et al. 2015

FNS

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Utilization of potato processing residues to produce a low caloric cupcake in present study was targeted. The functional properties of wheat flour (WF 72%) and dried potato peel varieties [Hermus (PPH) and Russet (PPR)] were carried out. Consequently, WF was partially substituted by both potato peels (PP) at 5% -20% to prepare mixtures for cupcake making. Approximate chemical composition and physical characteristics were determined. Rheological parameters of prepared formulas were assayed using Mixolab. Moreover, total phenolic compounds (TPC) and relative antioxidant activity (AOA) were evaluated. Quality parameters such as thiobarbituric acid (TBA), staling and microbiological attributes during storage were determined. In addition, a sensory evaluation of different substituted cupcake was performed as well. Results indicated that PPR had the highest water absorption capacity (WAC), oil absorption capacity (OAC) and swelling capacity (SC) followed by PPH then WF flours. Indeed, substituted WF with both PP at 5% and 10% didn't influence the thermo-mechanical properties including dough time development, stability, viscosity, gluten and starch characteristics drastically. Likewise, this substitution levels didn't affect the organoleptic properties which were confirmed by panelists, cupcake external and cross sections. Substituted WF by 5% -10% PP recorded sensory scores aftermost WF. Mildly, WF cupcake was higher in protein and fat contents than WF-PP cupcakes while lower in crude fiber. The WF-PP cupcakes at different substituted levels recorded lower energy value than WF cupcakes. Arguably, increasing both PP levels increased the TPC and AOA especially for WF-PPR cupcakes. Afterwards, WF-PPR 15% and 20% recorded the highest TPC and AOA contents to be 2.32 mg GAE g −1 dw and 3.44 µmol TE g −1 dw, respectively. No significant difference (p > 0.05) was found between WF-PP at 5% and WF cupcakes in physical and staling properties. WF-PPR cupcakes at different concentrations were lower TBA than WF cupcakes and mostly stable during storage period. It was revealed that substitution levels of 5% and 10% with PPH and PPR produced acceptable cupcakes which did not significantly differ from WF cupcakes.

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“…Com relação à aparência, apenas a amostra que continha 20% de FDT obteve índice menor que 70%. Moraes et al (2010), ao avaliarem a aceitação de bolos fabricados com diferentes concentrações de farinha de linhaça, verificaram que a substituição de farinha de trigo por farinha de linhaça em até 30%, no preparo de bolos, constitui uma estratégia útil para viabilizar o consumo de preparações ricas em ingredientes funcionais. A substituição parcial da farinha de trigo pela farinha desmucilada de taro, nos bolos em estudo, também viabiliza o consumo de preparações com maiores teores de fibra, uma vez que a FDT pode ser considerada fonte desse composto.…”

Section: Regression Models Adjusted For A) Acidity B) Average Heightunclassified

Farinha desmucilada de taro utilizada na elaboração de bolos

Andrade¹,

Nagata²,

Assumpção³

et al. 2015

Científica

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ResumoO bolo é um produto que atende grande parcela de consumidores, portanto, é interessante adicionar ingredientes que melhorem sua qualidade. O objetivo do trabalho foi caracterizar a farinha desmucilada de taro (FDT) e fazer sua aplicação na elaboração de bolos, sem alterar seus atributos tecnológicos e sensoriais. Na FDT, foram realizadas as análises de composição centesimal, açúcares, amido, pH, acidez titulável, fibra alimentar e minerais. Os bolos foram elaborados com diferentes concentrações de FDT (0%, 5%, 10%, 15% e 20%) em substituição parcial à farinha de trigo. As análises realizadas nos bolos foram umidade, pH, acidez titulável, performance, volumes, densidade, cor, textura e análise sensorial. A FDT apresentou elevadas concentrações de amido, fibra alimentar e de microminerais. Os parâmetros pH, simetria, encolhimento e taxa de elasticidade dos bolos não apresentaram diferença significativa a 5% de probabilidade. A acidez titulável, altura média, força de compressão, tonalidade cromática (h*) e croma (C*) adequaram-se ao modelo quadrático de regressão, e a diferença de cor total (ΔE) ajustou-se ao modelo linear de regressão. Os demais parâmetros não se ajustaram ao modelo matemático proposto. Quanto à análise sensorial, todas as formulações apresentaram bom índice de aceitabilidade (≥70%) para os atributos aparência, sabor, textura e impressão global, com exceção da formulação com 20% de FDT, que apresentou índice levemente menor para aparência (67%). A composição química da FDT justifica sua utilização na elaboração de bolos, até 20% de adição, sem alterações expressivas que desfavoreçam o produto final.Palavras-chave adicionais: análise sensorial; Colocasia esculenta; fibra alimentar; mapa de preferência interno. AbstractCake is a product that serves a large portion of consumers and thus it is interesting to add ingredients that improve its quality. The objective herein was to characterize the demucilated taro flour (FDT) and its application in cakes without altering their technological and sensory attributes. Analyzes of proximate composition, sugars, pH, titratable acidity, dietary fiber and minerals were conducted on FDT. The cakes were prepared with different concentrations of FDT (0%, 5%, 10%, 15% and 20%) in partial substitution of wheat flour. Analyzes conducted in the cakes were moisture, pH, titratable acidity, performance, volume, density, color, texture and sensory analysis. The FDT showed high concentrations of starch, dietary fiber and micro-minerals. The pH, symmetry, shrinkage and elasticity insex parameters of the cakes showed no significant difference at 5% probability. The titratable acidity, average height, compression strength, h* and C* fit the quadratic regression model, the ΔE adjusted to the linear regression model. The other parameters did not fit the proposed mathematical model. Regarding sensory analysis, all formulations showed a good acceptability index (≥ 70%) for the attributes appearance, flavor, texture and overall impression, with the exception of the 20% of FD...

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Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour

Cited by 34 publications

References 20 publications

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Chia Seed Addition to Cheese Bread Contributed to the Increase in the Omega-3 Fatty Acid Concentration without Changing the Physico-chemical and Sensory Characteristics

Physico-Chemical, Organolyptical and Microbiological Characteristics of Substituted Cupcake by Potato Processing Residues

Farinha desmucilada de taro utilizada na elaboração de bolos

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