Elaboration and sensory evaluation of gluten and lactose free brownie from carob
DOI:
https://doi.org/10.33448/rsd-v9i10.8693Keywords:
Brownie; Carob; Green banana biomass.Abstract
New food ingredients have been researched to satisfy the demands of consumers, seeking to obtain products with sensory and nutritional quality associated with health benefits. In this sense, the present work aimed to use green banana biomass, carob and chia as ingredients in the formulation of gluten and lactose-free brownie. Thus, a 22 factorial design was used, with two variables, concentration of chia and carob chocolate, obtaining four formulations. A market research was applied in order to know the possible consumer audience and the color parameters were evaluated using the CIE L*a*b* system, texture, with the aid of a texturometer evaluating the softness by compression and sensory analysis, through the hedonic scale. Through market research it was found that the consumer profile of the proposed product was satisfactory, where 77.3% of the participants were in favor of its consumption. The texture was similar in all formulations (p≤0.05), ranging from 8.80 to 9.26 N. Evaluating the data obtained for color, it was possible to verify that the samples were dark based on the luminosity (L*) and for a* and b* in the red and yellow regions, a combination that results in brown coloring. The results of the sensory analysis indicated that there was no significant difference (p≤0.05) for any of the evaluated attributes (color, flavor, aroma, texture and overall appearance), and an excellent acceptance index, greater than 70%, was obtained.
References
Almeida, M. C. B. M. (2013). Estudo para fins industriais das propriedades funcionais do amido nativo e modificado hidrotermicamente, provenientes de banana verde, variedade ‘prata’. 125 f. Dissertação (Mestrado).
Almeida, I. L. G. T., Feijó, M. B. S., Marcellini, P. S. (2016). Desenvolvimento, caracterização e aceitação de brownie de biomassa de fruta-pão verde. Journal of Heath Sciences, 18 (2), 144-149.
Bánkuti, F. I., Carraro, J., Brito, M. M. de, Pozza, M. S. dos S., Santos, G. T. dos. (2016). Práticas de higiene e a qualidade do leite: uma análise a partir da técnica de clusters. Arq. Ciênc. Vet. Zool. UNIPAR, 19 (1), 17-21.
Biner, B., Gubbuk, H., Karhan, M., Aksu, M., Pekmezci, M. (2007). Sugar profiles of the pods of cultivated and wild types of carob bean (Ceratonia siliqua L.) in Turkey. Food Chemistry, 100 (4), 1453-1455.
Borges, A. M., Pereira, J., Silva Júnior, A., Lucena, E. M. P., Sales, J. C. (2010). Estabilidade da pré-mistura de bolo com 60% de farinha de banana verde. Ciência e Agrotecnologia, 34 (1), 173-181.
Caruso, V. R. (2012). Mistura para o preparo de bolo sem glúten. (2012). Dissertação. Mestrado em Engenharia de Processos Químicos e Bioquímicos, Centro Universitário do Instituto de Mauá de Tecnologia, São Caetano do Sul, São Paulo.
CIE - Commission Internationale de l’Eclairage. (1976). Colorimetry. Vienna: CIE publication, 2. ed.
Coelho, M. S., Salas-Mellado, M. M. (2015). Effects of substituting chia (Salvia hispanica L.) flour or seeds for wheat flour on the quality of the bread. LWT - Food Science and Technology, 60 (2), 729-736.
Cohen, K. O., Jackix, M. N. H. (2005). Estudo do liquor de cupuaçu. Revista Ciência e Tecnologia de Alimentos, 25 (1).
Costa, B. P., Lourença, L. B. V., Silva, I. D., Miranda, K. W. E., Zambelli, R. A., Souza, C. R. V. (2015). Perfil sensorial de brownie funcional com farinha de banana verde, enriquecida de nozes e sementes de chia. Anais do 11º Simpósio Latino Americano de Ciências de Alimentos. Universidade Estadual de Campinas, 2.
Esteller, M. S., Zancarano Júnior, O., Lannes, S. C. S. (2006). Bolo de chocolate produzido com pó de cupuaçu e kefir. Revista Brasileira de Ciências Farmacêuticas, 42, (3), 447-454.
Finger, C. L., Scheidt, D. T., Deina, L. E. (2010). Desenvolvimento e análise sensorial de petit suisse de maracujá e mexerica. Anais do II Encontro de Divulgação Científica e Tecnológica. Universidade Tecnológica Federal do Paraná.
Hiracava, J. M., Monteiro, A. R. G., Carvalho, C. B., Pieretti, G. G., Madrona, G. S. (2015). Mistura em pó para bolo isento de glúten sabor chocolate: avaliação físico-química e sensorial. Revista Tecnológica, Edição Especial, 347-354.
Juarez-Garcia, E., Agama-Acevedo, E., Sáyago-Ayerdi, S. G., Rodríguez-Ambriz, S. L., Bello-Pérez, L. A. (2006). Composition, digestibility and application in bread making of banana flour. Plant Foods for Human Nutrition, 61 (3), 131-137.
Meilgaard, M., Civille, G. V., Carr, B. T (1991). Sensory evaluation techniques. Florida: CRC Press, 2. ed.
Morais, E. F., Maniglia, E. B., Omae, J. M., Soares, L. F. F., Madrona, G. S. (2014). Desenvolvimento e avaliação de bolo a base de farinha de alfarroba (Ceratonia siliqua). Revista Geintec, 4 (5), 1340-1350.
Olivos-Lugo, B. L., Valdivia-López, M. Á., Tecante, A. (2010). Thermal and physicochemical properties and nutritional value of the protein fraction of mexican chia seed (Salvia hispanica L.). Food Science and Technology International, 16 (1), 89-96.
Padrilha, V. M., Rolim, P. M., Salgado, S. M., Livera, A. S., Andrade, S. A. C., Guerra, N. B. (2010). Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius). Ciência e Tecnologia de Alimentos, 30 (3), 735-740.
Ramos, N. C., Piemolini-Barreto, L. T., Sandri, I. G. (2012) Elaboração de pré-mistura para bolo sem glúten. Alimentos e Nutrição, 23 (1), 33-38.
Seczyk, L., Swieca, M., Sziki-Gawlik, U. (2016) Effect of carob (Ceratonia siliqua L.) flour on the antioxidant potential, nutritional quality, and sensory characteristics of fortified durum wheat pasta. Food Chemistry, (194), 637-642.
Silva, A. S. S. (2007). Propriedades tecnológicas e sensoriais de pães confeccionados com diferentes quantidades de yacon. A raíz da yacon (Smallanthus sonchifollius Poepping & Endlicher) como fonte de fibras alimentares, sua caracterização físico-química, uso na panificação e sua influência na glicemia pós-prandial. Tese (Doutorado em Ciências dos Alimentos), Universidade Federal de Santa Catarina, Santa Catarina.
Simon, A. Elaboração de brownie de chocolate sem gluten com a utilização de farinha de arroz e trigo sarraceno. (2014) Trabalho de Conclusão de Curso (Graduação em Engenharia de Alimentos), Universidade Federal do Rio Grande do Sul.
Tsatsaragkou, K., Gounaropoulos, G., Mandala, I. (2014). Development of gluten free bread containing carob flour and resistant starch. LWT - Food Science and Technology, 58 (1), 124-129.
Turfano, V., Narducci, V., Durazzo, A., Galli, V., Carcea, M. (2017).Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours. LWT - Food Science and Technology, 78, 361-366.
Valle, H. F., Camargos, M. (2003). Yes, nós temos banana. São Paulo: Editora Senac.
Downloads
Published
How to Cite
Issue
Section
License
Copyright (c) 2020 Tatiane Viana Dutra; Giseli Cristina Pante; Isabela Maria Reck; Ferenc Istvan Bánkuti; Grasiele Scaramal Madrona
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.
