...
  • 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Acta Horticulturae >Extruded baru flour addition ( Dipteryx alata Vog.) in cookie formulations: effect on consumer's acceptability.
【24h】

Extruded baru flour addition ( Dipteryx alata Vog.) in cookie formulations: effect on consumer's acceptability.

机译：在曲奇配方中挤出巴鲁粉（Dipteryx alata Vog。）：对消费者的可接受性产生影响。

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

The pulp of baru ( Dipteryx alata Vog.), a species of the Fabaceae family that occurs in the Brazilian savannah, can be exploited for its high fiber, minerals and proteins content, in addition to its unique flavor. In order to increase the demand for nutritional foods and to assess new sources of food, this study investigated the effect of baru pulp flour addition during formulation of cookies on consumers' acceptability. Mixture of baru pulp flour (BPF) and rice flour (RF) in a proportion of 30:70 (w/w, d.b.) was extruded in a single lab extruder resulting in baru-rice pre-gelatinized flour (BRF). Five cookies samples (0, 10, 20, 30 and 40% BRF) were evaluated on overall liking, texture and flavor acceptability by consumers. According to overall acceptability scores, consumers were classified into different clusters using the Euclidean distances and Ward's aggregation method. The Principal Component Analysis (PCA) identified uniform or atypical groups of observations. The BPF sugar content and functional properties of raw and extruded mixtures of BPF and RF (30:70, 40:60, w/w) were also determined. BPF presented high sugar content (30.3% sucrose, 22.8% fructose and 6.7% glucose). In general, consumers preferred the cookie formulated with 10% of BF, mostly due to changes in its flavor. The maximum BRF percentage to be added in cookie formulation in order to avoid a loss in consumers' acceptability was estimated considering the first significant difference and corresponded to 12.82%. Nevertheless, different clusters of consumers could be identified with different overall liking scores and characteristics of gender, income and age. The PCA analysis confirmed the preference of cookies with 10% BRF, but the cookies with 20, 30 and 40% BRF had a good acceptance by a large group of consumers. These findings indicate the potential use of the extruded mixture with BPF to improve the nutritional quality of foods. CT III International Symposium on Human Health Effects of Fruits and Vegetables - FAVHEALTH 2009, Avignon, France.
机译：巴鲁（Dipteryx alata Vog。）的纸浆是巴西大草原上的一种豆科（Fabaceae）科物种，除了其独特的风味外，还可以利用其高纤维，矿物质和蛋白质含量加以利用。为了增加对营养食品的需求并评估新的食品来源，本研究调查了饼干配制过程中添加巴鲁果肉粉对消费者可接受性的影响。将Baru纸浆粉（BPF）和大米粉（RF）的比例按30:70（w / w，d.b.）的比例在单个实验室挤出机中挤出，得到Baru-rice预糊化面粉（BRF）。消费者对五种曲奇样品（0％，10％，20％，30％和40％BRF）进行了总体评价，质地和风味可接受性评估。根据总体可接受性得分，使用欧几里得距离和Ward聚合方法将消费者分为不同的集群。主成分分析（PCA）确定了统一或非典型的观察组。还测定了BPF和RF的原始混合物和挤出混合物的BPF糖含量和功能特性（30：70、40：60，w / w）。 BPF含糖量高（蔗糖30.3％，果糖22.8％和葡萄糖6.7％）。通常，消费者首选含10％BF的曲奇，这主要是由于其风味的变化。考虑到第一个显着差异，估算了饼干配方中添加的最大BRF百分比以避免消费者的可接受性下降，该百分比对应于12.82％。然而，可以识别出具有不同总体喜好得分以及性别，收入和年龄特征的不同消费者群体。 PCA分析证实了BRF为10％的曲奇的偏爱，但是BRF为20、30和40％的曲奇得到了大批消费者的认可。这些发现表明挤出的混合物与BPF的潜在用途可改善食品的营养质量。 CT III水果和蔬菜对人类健康的影响国际研讨会-FAVHEALTH 2009，法国阿维尼翁。

著录项

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号