Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorBarros, Hanna Elisia Araújo de-
Autor(es): dc.creatorNatarelli, Caio Vinicius Lima-
Autor(es): dc.creatorTavares, Iasnaia Maria de Carvalho-
Autor(es): dc.creatorOliveira, Ana Lázara Matos de-
Autor(es): dc.creatorAraújo, Ana Beatriz Silva-
Autor(es): dc.creatorPereira, Joelma-
Autor(es): dc.creatorCarvalho, Elisângela Elena Nunes-
Autor(es): dc.creatorVilas Boas, Eduardo Valério de Barros-
Autor(es): dc.creatorFranco, Marcelo-
Data de aceite: dc.date.accessioned2026-02-09T12:09:16Z-
Data de disponibilização: dc.date.available2026-02-09T12:09:16Z-
Data de envio: dc.date.issued2021-07-09-
Data de envio: dc.date.issued2021-07-09-
Data de envio: dc.date.issued2020-07-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/46713-
Fonte completa do material: dc.identifierhttps://doi.org/10.1007/s11947-020-02495-w-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1155487-
Descrição: dc.descriptionThe aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw materials, soy and green banana flours, according to their nutritional characteristics and to evaluate them sensorially, through exploratory methods. The results of proximate composition, phenolic compounds, antioxidant activity, hardness and color were submitted to Kohonen’s self-organizing maps (KSOMs) and the samples trend to form three groups. All treatments showed functional properties due to their high protein content, dietary fiber, phenolic compounds, and antioxidants. All formulations had good sensory acceptance (grades between 6.71 and 7.11) and the simplex-centroid design used to optimize the acceptance was effective. The Check-All-That-Apply (CATA) analysis indicated sensory differences between the treatments. It is concluded that the KSOMs is effective to nutritionally describe and classify samples and cocoa shell, soy, and green banana flours provided nutritional and sensory characteristics acceptable to consumers, making them viable for inclusion in human nutrition.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer Nature-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood and Bioprocess Technology-
Palavras-chave: dc.subjectFunctional foods-
Palavras-chave: dc.subjectArtificial neural networks-
Palavras-chave: dc.subjectSensorial analysis-
Palavras-chave: dc.subjectSensory acceptance-
Palavras-chave: dc.subjectCheck-all-that-apply-
Palavras-chave: dc.subjectAlimentos funcionais-
Palavras-chave: dc.subjectRedes neurais artificiais-
Palavras-chave: dc.subjectAnálise sensorial-
Palavras-chave: dc.subjectAceitação sensorial-
Título: dc.titleNutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.