ADDITION EFFECT OF FRUCTOOLIGOSACCHARIDES IN COCONUT COOKIES: acceptability sensory and physico-chemical compositionDOI: http://dx.doi.org/10.5892/ruvrd.v15i1.2833
| Autor: | STADLER, Franciélly, Nutricionista, Universidade Estadual do Centro-Oeste (UNICENTRO)., GOMES, Paôla Diovana, SANCHES, Fabiane La Flor Ziegler, Professora, Doutora, Departamento de Nutrição, Universidade Federal de Mato Grosso do Sul (UFMS)., SANTOS, Elisvânia Freitas dos, Universidade Federal de Mato Grosso do Sul (UFMS)., NOVELLO, Daiana, Professora, Doutora, Departamento de Nutrição (UNICENTRO). *E-mail: nutridai@gmail.com. |
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| Jazyk: | portugalština |
| Rok vydání: | 2017 |
| Předmět: | |
| Zdroj: | Revista da Universidade Vale do Rio Verde; v. 15, n. 1 (2017); 600-611 Revista da Universidade Vale do Rio Verde Universidade Vale do Rio Verde (UNINCOR) instacron:UVRV |
| ISSN: | 2236-5362 1517-0276 |
| DOI: | 10.5892/ruvrd.v15i1 |
| Popis: | This study aimed to verify the sensory acceptability of coconut cookie enriched with fructooligosaccharides (FOS) and determine the physical-chemical composition of the traditional formulation and with the highest level of FOS and similar sensory acceptance. Were used six formulations of cookies: F1 (standard) and the others added 10% (F2), 12.5% (F3), 15% (F4), 17.5% (F5) and 20% (F6) FOS. Sensorially, F1, F2, F3 and F4 showed good acceptance, with no statistical difference between them, in all attributes. In physico-chemical composition F4 showed higher fiber concentration, carbohydrates and calories and lower moisture (p |
| Databáze: | OpenAIRE |
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