<b>Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki

Autores

  • Aline Kirie Gohara Universidade Estadual de Maringá
  • Aloisio Henrique Pereira de Souza Universidade Estadual de Maringá
  • Ana Beatriz Zanqui Universidade Estadual de Maringá
  • Nilson Evelázio Souza Universidade Tecnológica Federal do Paraná
  • Jesui Vergilio Visentainer Universidade Estadual de Maringá
  • Makoto Matsushita Universidade Estadual de Maringá

DOI:

https://doi.org/10.4025/actascitechnol.v36i3.19298

Palavras-chave:

Salvia hispanica, L., Vigna angularis, gluten-free food, response surface methodology, principal components analysis

Resumo

A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory aspects. Partially defatted chia flour was used in the formulations. Both factors were significant and an increase in their value contributed positively to the measured responses. The percentage of chia was the factor that most contributed to the majority of the responses, except for the nitrogen free extract (nifext). The percentage of azuki did not significantly affect cake moisture and energy. Principal component analysis distinguished samples with the highest content of chia mainly for the responses lipids and crude protein, and these formulations had the optimal point in response surfaces. The models for the sensory attributes were not significant, and multivariate analysis showed that formulations with the lowest percentage of chia and azuki had characteristics similar to control assays.

 

Downloads

Não há dados estatísticos.

Downloads

Publicado

2014-02-26

Como Citar

Gohara, A. K., Souza, A. H. P. de, Zanqui, A. B., Souza, N. E., Visentainer, J. V., & Matsushita, M. (2014). <b>Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki. Acta Scientiarum. Technology, 36(3), 537–543. https://doi.org/10.4025/actascitechnol.v36i3.19298

Edição

Seção

Tecnologia de Alimentos

 

0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

 

 

0.8
2019CiteScore
 
 
36th percentile
Powered by  Scopus

Artigos mais lidos pelo mesmo(s) autor(es)

1 2 > >>