Avaliação do uso da farinha de casca da manga Tommy Atkins na reologia da farinha de trigo e na aceitabilidade do pão de forma

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MetadadosDescriçãoIdioma
???dc.contributor.advisor???: dc.contributor.advisorOviedo, Manuel Salvador Vicente Plata-
Autor(es): dc.contributor.authorSantos, Antonio Carlos dos-
Data de aceite: dc.date.accessioned2013-10-25T17:28:53Z-
Data de aceite: dc.date.accessioned2017-03-17T14:33:37Z-
Data de disponibilização: dc.date.available2013-10-25T17:28:53Z-
Data de disponibilização: dc.date.available2017-03-17T14:33:37Z-
Data de envio: dc.date.issued2013-10-25-
Fonte completa do material: dc.identifierhttp://repositorio.roca.utfpr.edu.br/jspui/handle/1/1425-
???dc.identifier.citation???: dc.identifier.citationSANTOS, Antonio Carlos dos. Avaliação do uso da farinha de casca da manga Tommy Atkins na reologia da farinha de trigo e na aceitabilidade do pão de forma. 2013. 50 f. Trabalho de Conclusão de Curso (Graduação) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2013.pt_BR
Fonte: dc.identifier.urihttp://www.educapes.capes.gov.br/handlecapes/168896-
Resumo: dc.description.abstractIn recent decades, many consumers are discovering the benefits of food with functional properties, thanks to the studies of many researchers in this area. The bread made from white flour became, throughout its history, a major food worldwide, and the enrichment of flour with common percentages of other flours with functional properties has become a practice of recent times. Various studies show the positive effects of higher food properties, and the fruit has been outstanding this enrichment process food. The aim of this study was to evaluate the acceptability of mango peel flour Tommy Atkins in preparing the bun. The bark of the mango variety Tommy Atkins is a source of phenolic compounds, carotenoids with antioxidant fiber. Thus, the bakery product made from this research has characteristics of functional foods,whereas the properties of white flour were changed from enrichment by addition of flour from the bark of mango. Four formulations were prepared bun, which were partly replaced by wheat flour percentages of the sleeve shell flour 2.5% (F1), 5% (F2), 7.5% (F3) and 10% (F4). The samples were evaluated for their physicochemical characteristics, realógicas, and sensory acceptability. Data were statistically analyzed using descriptive analysis, analysis of variance (ANOVA) and Tukey test for comparison of means, using a significance level of 5% (p ≤ 0.05). The most significant changes in the composition of the bread with addition of mango peel flour were observed in skin color, flavor and aroma, while the texture and appearance of crumb had lower acceptability. Acceptability of the breads was evaluated by 50 panelists, regarding the appearance of the crumb texture, color, aroma and flavor through hedonic scale. The results of consumer acceptability indicate that they were more interested in breads F2 (5%). The addition of mango peel flour showed good acceptability by most tasters.pt_BR
Palavras-chave: dc.subjectPanificaçãopt_BR
Palavras-chave: dc.subjectAlimentos - Aditivospt_BR
Palavras-chave: dc.subjectBread industrypt_BR
Palavras-chave: dc.subjectFood additivespt_BR
Título: dc.titleAvaliação do uso da farinha de casca da manga Tommy Atkins na reologia da farinha de trigo e na aceitabilidade do pão de formapt_BR
Tipo de arquivo: dc.typeoutropt_BR
Aparece nas coleções:Repositório Institucional - Rede Paraná ROCA

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