Dried apples replacing sugar in pound cakes : physicochemical composition and sensory analysis

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MetadadosDescriçãoIdioma
Autor(es): dc.contributorUniversity of Brasília, Department of Nutrition-
Autor(es): dc.contributorUniversity of Brasília, Department of Nutrition-
Autor(es): dc.contributorUniversity of Brasília, Department of Nutrition-
Autor(es): dc.contributorFederal University of Viçosa, Agricultural Engineering Department-
Autor(es): dc.contributorUniversity of Brasília, Department of Nutrition-
Autor(es): dc.creatorBeraldo, Igor Macedo-
Autor(es): dc.creatorBotelho, Raquel Braz Assunção-
Autor(es): dc.creatorLima, Bernardo Romão de-
Autor(es): dc.creatorAlencar, Ernandes Rodrigues de-
Autor(es): dc.creatorZandonadi, Renata Puppin-
Data de aceite: dc.date.accessioned2024-07-22T12:05:19Z-
Data de disponibilização: dc.date.available2024-07-22T12:05:19Z-
Data de envio: dc.date.issued2024-02-05-
Data de envio: dc.date.issued2024-02-05-
Data de envio: dc.date.issued2022-
Fonte completa do material: dc.identifierhttp://repositorio2.unb.br/jspui/handle/10482/47691-
Fonte completa do material: dc.identifierhttps://doi.org/10.1016/j.ijgfs.2023.100731-
Fonte completa do material: dc.identifierhttps://orcid.org/0000-0002-0369-287X-
Fonte completa do material: dc.identifierhttps://orcid.org/0000-0003-0370-3089-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/795711-
Descrição: dc.descriptionThis study aimed to replace refined sugar in pound cakes with different concentrations of dried apples and provide analytical data regarding physicochemical composition and sensory profile. This study was performed in six steps: (I) Pound cake samples’ preparation; (II) Chemical composition determination; (III) Colorimetric analysis; (IV) Texture analysis; (V) CATA sensory profile; and (VI) Statistic analysis. Dried apples were used to substitute refined sugar in pound cake. Dried apples replaced sugar at 25%, 50%, 75%, 100%. A control cake was also prepared using the traditional recipe with 100% of the amount of refined sugar for comparison. This study showed the possibility of replacing sugar for dried apples in pound cakes in different concentrations. Regarding chemical composition, samples 25% and 50% did not differ from the control sample, and samples 75% and 100% presented higher amounts of ashes than the other samples. Lipids, protein, and total carbohydrates did not differ among the samples. Despite the differences found in the instrumental analysis of texture and color, the differences were not perceived by untrained panelists. Also, their perception of apple/dried fruit taste and aroma did not differ from the samples with sugar or dried apples. Further studies should be conducted to evaluate the potential benefits of replacing sugar with dried apples in human health and the consumption intention of purchasing these products.-
Descrição: dc.descriptionFaculdade de Ciências da Saúde (FS)-
Descrição: dc.descriptionDepartamento de Nutrição (FS NUT)-
Descrição: dc.descriptionPrograma de Pós-Graduação em Nutrição Humana-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier B.V.-
Relação: dc.relationhttps://www.sciencedirect.com/science/article/pii/S1878450X23000732-
Direitos: dc.rightsAcesso Restrito-
Palavras-chave: dc.subjectMaçã-
Palavras-chave: dc.subjectBolo-
Palavras-chave: dc.subjectAçúcar-
Título: dc.titleDried apples replacing sugar in pound cakes : physicochemical composition and sensory analysis-
Aparece nas coleções:Repositório Institucional – UNB

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