Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBarros, Hanna Elisia Araújo de-
Autor(es): dc.creatorNatarelli, Caio Vinicius Lima-
Autor(es): dc.creatorAbreu, Danilo José Machado de-
Autor(es): dc.creatorOliveira, Ana Lázara Matos de-
Autor(es): dc.creatorLago, Rafael Carvalho do-
Autor(es): dc.creatorDias, Laryanne Lopes de Carvalho-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes de-
Autor(es): dc.creatorBilal, Muhammad-
Autor(es): dc.creatorRuiz, Héctor A.-
Autor(es): dc.creatorFranco, Marcelo-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Data de aceite: dc.date.accessioned2026-02-09T12:05:53Z-
Data de disponibilização: dc.date.available2026-02-09T12:05:53Z-
Data de envio: dc.date.issued2022-05-16-
Data de envio: dc.date.issued2022-05-16-
Data de envio: dc.date.issued2021-05-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/49951-
Fonte completa do material: dc.identifierhttps://doi.org/10.1111/ijfs.15127-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1154249-
Descrição: dc.descriptionIn this study, exploratory methods and the simplex-centroid design were applied in the development of food bars with cocoa shell, soy and green banana flours that were evaluated sensorially. The results of the chemical composition and texture were submitted to the Scott-Knott test and the Principal Component Analysis, and was observed a significant difference between the treatments (P < 0.05), as well as a tendency to form five groups, according to its nutritional characteristics. The design used to optimise the sensorial acceptance of the food bars was effective, whose contour surface indicated an optimal region with greater acceptance, with all formulations having good acceptance (scores above 5.52). Check-All-That-Apply, Contingency Analysis and Hierarchical Cluster Analysis allowed describing the products, demonstrating the sensory differences between treatments with the presence/absence of cocoa shell. It is concluded that the studied ingredients can be used in food bars, providing nutritional and sensory characteristics acceptable to the consumer.-
Idioma: dc.languageen-
Publicador: dc.publisherInstitute of Food Science and Technology (IFST)-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Food Science and Technology-
Palavras-chave: dc.subjectAgro-industrial by-products-
Palavras-chave: dc.subjectHealthy food bars-
Palavras-chave: dc.subjectNutritional compounds-
Palavras-chave: dc.subjectSimplex-centroid design-
Palavras-chave: dc.subjectPrincipal component analysis-
Palavras-chave: dc.subjectSensory acceptance test-
Palavras-chave: dc.subjectCheck-All-That-Apply-
Palavras-chave: dc.subjectSubprodutos agroindustriais-
Palavras-chave: dc.subjectCompostos nutricionais-
Palavras-chave: dc.subjectPlanejamento simplex-centróide-
Palavras-chave: dc.subjectAnálise de Componentes Principais-
Palavras-chave: dc.subjectTeste de Aceitabilidade-
Palavras-chave: dc.subjectAnálise sensorial-
Título: dc.titleApplication of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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