Inulin addition on flavored homemade bread: physico-chemical composition and sensory acceptance among schoolchildrenAdição de inulina em pão caseiro saborizado: composição físico-química e aceitação sensorial entre escolares
| Autor: | Hack, Jaqueline, Dal Santos, Michele, Santos, Elisvânia Freitas dos, Sanches, Fabiane La Flor Ziegler, Manhani, Maria Raquel, Novello, Daiana |
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| Jazyk: | portugalština |
| Rok vydání: | 2015 |
| Předmět: | |
| Zdroj: | AMBIÊNCIA; v. 11, n. 1 (2015): Ambiência; 163-174 Ambiência Universidade Estadual do Centro-Oeste (UNICENTRO) instacron:UNICENTRO |
| ISSN: | 2175-9405 1808-0251 |
| Popis: | The study assessed the sensory acceptability of homemade bread flavored with pineapple rind tea added with inulin well as tried to determine the physico-chemical composition of the traditional formulation and also verified the formulation that contains the highest inulin level and sensory acceptance similar to the standard. It was used the following five bread formulations: standard (F1) and others added 20% (F2), 25% (F3), 30% (F4) and 35% (F5) inulin. The participants of the sensory analysis were 50 untrained tasters, from both genders, between 7 and 10 years. In the physico-chemical analysis, it was determined the moisture content, ash, protein, fat, carbohydrates, crude fiber and calories. Sensorially, the sample F5 had lower grades than others in the appearance tribute and lower grades than the standard sample for the flavor attribute (p |
| Databáze: | OpenAIRE |
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