Elaboration and sensory evaluation of added cookie from jackfruit seed and vegan dulce de leche
DOI:
https://doi.org/10.33448/rsd-v9i8.5757Keywords:
Confectionery; Functionality; Sensoriality.Abstract
Oilseed milk more specifically from Brazil nuts is a food of high nutritional value that can be used as a raw material for various preparations or be consumed in natura as a substitute for animal milk, making it a viable option for intolerants lactose, or individuals who have veganism as their lifestyle. The use of vegetable milk and the insertion of flours such as jackfruit seed as a substitute for cocoa has been studied, promoting the use of the seed and the insertion of nutrients in the preparations. Given the above, the objective was to develop formulations of cookies added with sweet milk from Brazil nuts and jackfruit flour, as well as assessing their sensory characteristics. To this end, two formulations of cookies were prepared, vegan dulce de leche and evaluated for sensory characteristics through affective testing using a structured hedonic scale of nine points. As a result, it was observed that the scores attributed by the tasters in the sensory analysis of cookies varied between 6.9 - 7.9, for the evaluated attributes, being situated between the hedonic terms I liked slightly and I liked moderately, respectively. For the purchase intention the notes are between 4.2 and 4.3 referring to the possibly buy on the hedonic scale. Thus, it is concluded that the vegan cookie has satisfactory sensory characteristics and obtained good sensory acceptability, with the jackfruit flour and the Brazil nut milk ingredients in promising in the bakery industry.
References
Bauer, M. W., & Gaskell, G. (2017). Pesquisa qualitativa com texto, imagem e som: um manual prático. Editora Vozes Limitada.
Basso, A. M. (2017). Estudo da composição química da jaca (ArtocarpusheterophyllusLam.) desidratada, in natura e liofilizada. Dissertação de Mestrado. Universidade Federal do Rio Grande do Norte, Natal, RN, Brasil.
Bezerra, V. S., Damasceno, L. F., da Silva, W. L. G., Sousa, W. P., & de Oliveira, F. R. (2018). Avaliação tecnológica da obtenção do extrato fluido da amêndoa da castanha-do-brasil. In Embrapa Amapá-Artigo em anais de congresso (ALICE). In: Congresso brasileiro de ciência e tecnologia de alimentos, 26., 2018, Belém, PA. O uso consciente da biodiversidade: perspectivas para o avanço da ciência e tecnologia de alimentos. Belém, PA: SBCTA: UFPA, 2018.
Borges, S. V., Bonilha, C. D. C., & Mancini, M. C. (2009). Sementes de jaca (artocapus integrifólia) e de abóbora (curcubitamoschata) desidratadas em diferentes temperaturas e utilizadas como ingredientes em biscoitos tipo cookie. Alimentos e Nutrição Araraquara, 17 (3), 317-321.
Chorobura, F., Castanho, M., & Teixeira, A. (2016). Análise Sensorial utilizando um sistema baseado em regras fuzzy. In IV Congresso Brasileiro de Sistemas Fuzzy (pp. 114-116).
De Souza Carvalho, B., da Silva, M. A. P., Souza, D. G., Moura, L. C., Vieira, N. F., Plácido, G. R., & Caliari, M. (2017). Perfil sensorial e físico-químico do doce de leite com pequi (Caryocar brasiliense Camb). Global Science and Technology, 10(1).
De Souza, E. B. (2017). Transição nutricional no Brasil: análise dos principais fatores. Cadernos UniFOA, 5(13), 49-53.
Dutcosky, S. D. (1996). Análise sensorial de alimentos. Curitiba: DA Champagnat.
Francisquini, J. D. A., Oliveira, L. N. D., Pereira, J. P. F., Stephani, R., Perrone, Í. T., & Silva, P. H. F. D. (2016). Avaliação da intensidade da reação de Maillard, de atributos físico-químicos e análise de textura em doce de leite. Revista Ceres, 63(5), 589-596.
Lanzillotti, R. S., & Lanzillotti, H. S. (1999). Análise sensorial sob o enfoque da decisão fuzzy. Revista de Nutrição, 12(2), 145-157.
Lermen, F. H., de Souza Matias, G., Modesto, F. A., Röder, R., & Boikor, T. J. P. (2015). Teste de consumidores e análise de aparência, sabores e cores para o desenvolvimento de novos produtos: o case do Projeto de Broinhas de Milho Saboreadas. Revista Latino-Americana de Inovação e Engenharia de Produção, 3(4), 97-110.
Marabesi, A. C. (2018). Avaliação de culturas starters de leveduras na fermentação de sementes de jaca e seus efeitos no aroma de chocolate. Tese de doutorado, Universidade de São Paulo, Piracicaba, SP, Brasil.
Santos, C. T. (2009). Farinha da semente de jaca: caracterização físico-química e propriedades funcionais. Dissertação de Mestrado, Universidade Estadual do Sudoeste da Bahia, Itapetinga, BA, Brasil.
Spada, F. P. (2017). Roasted jackfruit seed as a potential substitute for chocolate aroma: obtainment, composition, olfactometry, and application. Tese de doutorado, Universidade de São Paulo, Piracicaba, SP, Brasil.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Vanessa Bordin Viera, Jordania Candice Costa Silva, Rayane Santos de Lucena Matias, Maria Juliete da Silva Oliveira, Joany de Medeiros Araújo
This work is licensed under a Creative Commons Attribution 4.0 International License.
Authors who publish with this journal agree to the following terms:
1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.
