| Autor: |
Tormena, Marcela Marta Lazaretti, de Medeiros, Luana Tabalipa, de Lima, Patrícia Casarin, Possebon, Gabriela, Fuchs, Renata Hernandez Barros, Bona, Evandro |
| Předmět: |
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| Zdroj: |
Journal of the Science of Food & Agriculture; Aug2017, Vol. 97 Issue 11, p3559-3567, 9p |
| Abstrakt: |
BACKGROUND In this study, a chocolate cake formulation was developed with partial substitution of wheat flour by yacon and maca flour. A simplex-centroid design was applied to determine the proportions of the three flours, and the amount of water was included as a process variable at three distinct levels. According to the overall acceptability of the cakes, the tasters were separated into two groups using k-means. RESULTS After segmentation, regression models were constructed for overall acceptability of each group; R2adjusted values of 92.5% for group 1 and 98.9% for group 2 were obtained. Using the sequential simplex method an optimized formulation was determined for group 1 (0.49 kgwheat kg−1total flour, 0.37 kgyacon kg−1total flour, 0.14 kgmaca kg−1total flour and 140.0 mL of water) and another for group 2 (0.35 kgwheat kg−1total flour, 0.65 kgyacon kg−1total flour and 120.0 mL of water). In addition to these formulations, a third formulation was proposed with a greater maca proportion (0.32 kgmaca kg−1total flour), which does not significantly alter the overall acceptability of both groups. The three optimized formulations and two control formulations were evaluated through free-choice profiling. The data were evaluated using the multi-block method common components and specific weights analysis ( CCSWA). CONCLUSION It was observed that a greater proportion of maca intensified brownness and burnt aroma and taste, whereas a larger proportion of yacon produced a better appearance, softness, sweetness and chocolate flavor. © 2017 Society of Chemical Industry [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
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