Impact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorSouza, Fabíola Nogueira Soares-
Autor(es): dc.creatorVieira, Suellen Rocha-
Autor(es): dc.creatorCampidelli, Marina Leopoldina Lamounier-
Autor(es): dc.creatorRocha, Renata Abadia Reis-
Autor(es): dc.creatorRodrigues, Leonardo Milani Avelar-
Autor(es): dc.creatorSantos, Pedro Henrique-
Autor(es): dc.creatorCarneiro, João de Deus Souza-
Autor(es): dc.creatorTavares, Iasnaia Maria de Carvalho-
Autor(es): dc.creatorOliveira, Cristiane Patrícia de-
Data de aceite: dc.date.accessioned2026-02-09T12:53:53Z-
Data de disponibilização: dc.date.available2026-02-09T12:53:53Z-
Data de envio: dc.date.issued2022-08-08-
Data de envio: dc.date.issued2022-08-08-
Data de envio: dc.date.issued2022-07-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/50874-
Fonte completa do material: dc.identifierhttps://www.sciencedirect.com/science/article/pii/S0308814622001765-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1170462-
Descrição: dc.descriptionThe cocoa bean shell is a residue rich in bioactive compounds and its use as an ingredient in the food industry has been studied. This work had the objective of proposing the elaboration of chocolate cake with substitution of wheat flour by cocoa bean shell powder (CSp). Five formulations with different percentages of CSp were used: 25%, 50%, 75%, 100% and 0% (control). The cakes were evaluated by technological characteristics (volume, texture profile, firmness and colour), antioxidant profile (DPPH, β-carotene/linoleic acid system, phenolic compounds, anthocyanins and tannins) and sensory tests (TDS and acceptance). The technological characteristics and antioxidant activity of the cakes were influenced by the different concentrations of CSp compared to the control sample. The cakes containing up to 75% CSp presented satisfactory sensory acceptance. Therefore, CSp has been revealed to be a prominent alternative substitute ingredient to be used promisingly in the food industry.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Chemistry-
Palavras-chave: dc.subjectAgroindustrial waste-
Palavras-chave: dc.subjectAntioxidant activity-
Palavras-chave: dc.subjectBioactive compounds-
Palavras-chave: dc.subjectSensory analysis-
Palavras-chave: dc.subjectBakery products-
Palavras-chave: dc.subjectTheobroma cacao-
Título: dc.titleImpact of using cocoa bean shell powder as a substitute for wheat flour on some of chocolate cake properties-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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