Physical, chemical, sensory and mineral characterization of salty muffins enriched with Tetragonia tetragonoides
| Autor: | Cláudia Leite Munhoz, Hygor de Oliveira Rodrigues, Rita de Cássia Avellaneda Guimarães, Angélica Pimenta de Lima dos Reis, Leticia da Silva Souza, Thales Henrique Barreto Ferreira |
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| Jazyk: | angličtina |
| Rok vydání: | 2021 |
| Předmět: |
030309 nutrition & dietetics
Protein content 03 medical and health sciences 0404 agricultural biotechnology Physical chemical TX341-641 stems Food science adding value 0303 health sciences Residue (complex analysis) Mineral biology Moisture Chemistry Nutrition. Foods and food supply use of waste 04 agricultural and veterinary sciences Spinach biology.organism_classification 040401 food science Food waste sensory acceptability Tetragonia tetragonoides leaves Food Science |
| Zdroj: | Brazilian Journal of Food Technology v.24 2021 Brazilian Journal of Food Technology Instituto de Tecnologia de Alimentos (ITAL) instacron:ITAL Brazilian Journal of Food Technology, Vol 24 (2021) |
| Popis: | The preparation of bakery products is expanding, mainly due to the possibility of adding other ingredients, in order to enrich them nutritionally. Spinach (Tetragonia tetragonoides) is a vegetable widely used, although its stem that has great potential for use, is still considered a waste and discarded. Based on the aforementioned information, this work aims to elaborate and characterize physical, chemical, sensory and minerals of salty muffins enriched with T. tetragonoides. Four formulations of salty muffins were prepared as following: Standard Formulation (F1); Formulation with addition of spinach leaves (F2); Formulation with addition of spinach stems (F3); Formulation with addition of spinach leaves and stems (F4). The physical and chemical characterization of the leaves and stems of T. tetragonoides was done by quantifying the moisture, residue mineral fixed, proteins, color and minerals. Muffins were characterized by analyzing moisture, fixed mineral residue, protein, total reducing sugars and instrumental analysis of color and texture; sensory and minerals. The muffins showed a predominant green color, due to the addition of spinach. However, stems, leaves and muffins have a high content of minerals, especially calcium and iron. The incorporation of vegetables in the formulations provided an increase in protein content, in addition to expressive sensory acceptance. Feasibility is observed in the production of savory muffins with the addition of leaves and stems, thus using the entire vegetable and avoiding food waste. |
| Databáze: | OpenAIRE |
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