Desenvolvimento de bolo diet enriquecido com fibras : otimização do produto atraves de testes sensoriais afetivos

AUTOR(ES)
DATA DE PUBLICAÇÃO

2002

RESUMO

The development of new products by the food industry aims at satisfying the needs of a specific consumer market, which has opted for nutritionally balanced products which are part of their normal food habits. This study aimed at developing a product highly accepted and consumed by the Brazilian population - cake - with reduced fat and sugar contents, and enriched with fibres. Two central compound statistical designs were used to collect the affective data, which were analysed by response surface methodology. In the first experiment the independent variables were the ingredients Litesse® and fat, and the concentrations of these ingredients in the formulations varied from 20 to 34% and from 0 to 4% respectively. The dependent variables were the sensory responses of overall acceptance and acceptance of the flavour, texture and appearance. The dependent variable of specific volume was also analysed. Of the 11 different treatments, the formulation which obtained greatest acceptance amongst the consumers was that containing 27% Litesse® and no fat addition. In the second experiment, the percent additions of Litesse® and fibre were optimized, varying between15 and 25% and between 0 and 10% respectively. The dependent variables were overall acceptance, acceptance of the external and crumb appearance and the consumer buying intention. A panel of experts also evaluated the attributes of appearance - crumb moisture and compactation, cell uniformity and size, intensity of the yellow colour of the cake, of texture - moisture and softness, and flavour - residual and off-flavours. The formulation containing 23.55% Litesse® and 1.45% fibre was the most accepted formulation amongst the consumers and obtained the highest score with the pane! of experts. This formulation of fibre enriched diet cake was flavoured with orange, chocolate and vanilla flavourings, and submitted to affective sensory tests. The orange flavoured cake received the overall global acceptance. The proximate composition of this cake was approximately 40.0% moisture, 47.5% starch, 80% protein, 2.2% fat, 1.9% ash and 0.4% sugar The reduction in fat and calorie5 of the diet cake made without added sugar. as compared to the traditional cake, was approximately 80% and 19.0% respectively

ASSUNTO(S)

avaliação sensorial fibras bolos

ACESSO AO ARTIGO

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