Optimization of taro mucilage and fat levels in sliced breads

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorNagata, Carina Lumie Pereira-
Autor(es): dc.creatorAndrade, Luan Alberto-
Autor(es): dc.creatorPereira, Joelma-
Data de aceite: dc.date.accessioned2026-02-09T12:13:15Z-
Data de disponibilização: dc.date.available2026-02-09T12:13:15Z-
Data de envio: dc.date.issued2019-12-10-
Data de envio: dc.date.issued2019-12-10-
Data de envio: dc.date.issued2015-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/38110-
Fonte completa do material: dc.identifierhttps://link.springer.com/article/10.1007/s13197-014-1655-5-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1156884-
Descrição: dc.descriptionBread is one of the most commonly consumed foods, and much ongoing research is aimed at meeting the demand for higher quality bread products in terms of greater volume and softness with characteristic flavor, aroma and color. The goal of the present study was to optimize the amounts of lyophilized taro mucilage and hydrogenated vegetable fat added to sliced bread formulations to improve the physical characteristics of the bread while reducing lipid levels and maintaining good sensorial quality. For the analysis, a central composite rotatable design (CCRD) was used for the two factors, resulting in 11 total experiments. Physical, chemical, and sensory analyses were performed. Breads containing taro mucilage were soft and exhibited good sensorial quality. Optimal amounts of the two factors studied were determined using response surface methodology to produce breads with greater specific volume, higher bread-making quality, and lower fat levels than current formulations. The optimal levels of lyophilized taro mucilage and hydrogenated vegetable fat in the sliced bread formulation were 0.73 g 100 g−1 and 1.58 g 100 g−1, respectively.-
Idioma: dc.languageen-
Publicador: dc.publisherSpringer-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science and Technology-
Palavras-chave: dc.subjectColocasia esculenta-
Palavras-chave: dc.subjectBread making-
Palavras-chave: dc.subjectCentral composite rotatable design-
Palavras-chave: dc.subjectNatural additive-
Título: dc.titleOptimization of taro mucilage and fat levels in sliced breads-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

Não existem arquivos associados a este item.