{"title":"添加角豆粉饼干的感官接受度和近似成分的测定(Ceratonia siliqua L.)","authors":"M. Rigo, Raniere Mazile Vidal Bezerra, Sabrina Ferreira Bereza, Ângela Moraes Teixeira","doi":"10.5935/ambiencia.2019.02.04","DOIUrl":null,"url":null,"abstract":"The objective of this work was to develop four biscuit formulations, one without carob flour (PF) and the other 20% (F1), 30% (F2) and 40% (F3) of carob flour, in substitution wheat flour, and to evaluate its sensorial acceptance and centesimal composition. In the sensorial analysis were evaluated the attributes: global acceptance, appearance, aroma, flavor, texture and color, through a hedonic scale of nine points. All the biscuit formulations received marks superior to six, the formulations with carob flour presented the best grades. The formulations with carob flour showed greater color acceptance (p <0.05), than in FP. For all other sensory attributes investigated there was no significant statistical difference (p>0.05) between the formulations. The F1 presented higher levels 1 Dr.; Engenheiro de Alimentos; Professor da Universidade Estadual do Centro Oeste, Unicentro; Rua Simeão Varela de Sá, 03, Vila Carli, CEP: 85040-080, Guarapuva-PR, Brasil; E-mail: mrigo@unicentro.br; (*) Autor para correspondência; 2 Dr.; Engenheiro de Alimentos; Professor da Universidade Estadual do Centro-Oeste, UNICENTRO; Endereço: Rua Simeão Varella de Sá, 03, Vila Carli, CEP. 85040-080, Guarapuava, Paraná, Brasil; E-mail: raniere@unicentro.br; 3 Graduanda em Engenharia de Alimentos; Universidade Estadual do Centro-Oeste, UNICENTRO; Endereço: Rua Simeão Varella de Sá, 03, Vila Carli, CEP. 85040-080, Guarapuava, Paraná, Brasil; E-mail: sbezera1@hotmail.com; 4 Dra.; Engenheira de Alimentos; Professora da Universidade Estadual do Centro-Oeste, UNICENTRO; Endereço: Rua Simeão Varella de Sá, 03, Vila Carli, CEP. 85040-080, Guarapuava, Paraná, Brasil; E-mail: amteixeira@yahoo.com.br.","PeriodicalId":30395,"journal":{"name":"Ambiencia","volume":"1 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2019-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Aceitação sensorial e determinação da composição centesimal de biscoitos adicionados de farinha de alfarroba (Ceratonia siliqua L.)\",\"authors\":\"M. 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引用次数: 0
摘要
本工作的目的是开发四种饼干配方，一种不含角豆粉(PF)，另一种用20% (F1)、30% (F2)和40% (F3)的角豆粉替代小麦粉，并评估其感官接受度和百分含量。在感官分析中评估属性:全球接受度，外观，香气，风味，质地和颜色，通过9分的享乐尺度。所有饼干配方的得分都在6分以上，其中含有角豆粉的饼干配方得分最高。添加角豆粉的配方对颜色的接受度更高(p < 0.05)。F1呈较高水平。食品工程师;西班牙中央大学教授;Rua sime o Varela de s， 03, Vila Carli, CEP: 85040-080, Guarapuva-PR，巴西;电子邮件:mrigo@unicentro.br;(*)第correspondência段;2博士;食品工程师;西班牙中央工业大学教授;endere: Rua sime o Varella de s， 03, Vila Carli, CEP。85040-080，瓜拉普瓦，帕拉纳，巴西;电子邮件:raniere@unicentro.br;3食品工业大学研究生院;中央奥斯特大学大道;endere: Rua sime o Varella de s， 03, Vila Carli, CEP。85040-080，瓜拉普瓦，帕拉纳，巴西;电子邮件:sbezera1@hotmail.com;4半径标注。食品安全;西班牙中央工业大学教授;endere: Rua sime o Varella de s， 03, Vila Carli, CEP。85040-080，瓜拉普瓦，帕拉纳，巴西;电子邮件:amteixeira@yahoo.com.br。
Aceitação sensorial e determinação da composição centesimal de biscoitos adicionados de farinha de alfarroba (Ceratonia siliqua L.)
The objective of this work was to develop four biscuit formulations, one without carob flour (PF) and the other 20% (F1), 30% (F2) and 40% (F3) of carob flour, in substitution wheat flour, and to evaluate its sensorial acceptance and centesimal composition. In the sensorial analysis were evaluated the attributes: global acceptance, appearance, aroma, flavor, texture and color, through a hedonic scale of nine points. All the biscuit formulations received marks superior to six, the formulations with carob flour presented the best grades. The formulations with carob flour showed greater color acceptance (p <0.05), than in FP. For all other sensory attributes investigated there was no significant statistical difference (p>0.05) between the formulations. The F1 presented higher levels 1 Dr.; Engenheiro de Alimentos; Professor da Universidade Estadual do Centro Oeste, Unicentro; Rua Simeão Varela de Sá, 03, Vila Carli, CEP: 85040-080, Guarapuva-PR, Brasil; E-mail: mrigo@unicentro.br; (*) Autor para correspondência; 2 Dr.; Engenheiro de Alimentos; Professor da Universidade Estadual do Centro-Oeste, UNICENTRO; Endereço: Rua Simeão Varella de Sá, 03, Vila Carli, CEP. 85040-080, Guarapuava, Paraná, Brasil; E-mail: raniere@unicentro.br; 3 Graduanda em Engenharia de Alimentos; Universidade Estadual do Centro-Oeste, UNICENTRO; Endereço: Rua Simeão Varella de Sá, 03, Vila Carli, CEP. 85040-080, Guarapuava, Paraná, Brasil; E-mail: sbezera1@hotmail.com; 4 Dra.; Engenheira de Alimentos; Professora da Universidade Estadual do Centro-Oeste, UNICENTRO; Endereço: Rua Simeão Varella de Sá, 03, Vila Carli, CEP. 85040-080, Guarapuava, Paraná, Brasil; E-mail: amteixeira@yahoo.com.br.
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