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- Title
Desenvolvimento, Caracterização e Aceitação de Brownie de Biomassa de Fruta-Pão Verde.
- Authors
de Almeida, Iris Lengruber Gonçalves Teixeira; Feijó, Marcia Barreto da Silva; Marcellini, Paulo Sergio
- Abstract
This study aimed to develop and characterize a brownie of green breadfruit biomass. We developed a brownie made with green breadfruit biomass to the detriment of traditional ingredients: lour and butter . It was analyzed in ive replications on the centesimal composition (moisture volatile at 105 °C; ashes by calcination; ether extract Soxhlet; protein by the semi-micro Kjeldahl method; starch by Lane-Eynon method) as methodologies recommended by the Adolfo Lutz Institute [1], except the iber, which was quantiied by the method proposed by Van Söest [2]. It was further determined the antioxidant capacity (DPPH) and the content of total phenolic compounds (Folin-Ciocalteu reagent). The brownie developed was subjected to sensory analysis 100 untrained tasters and the result was compared to a traditional version and two trademarks of brownie with no gluten and lactose. On the centesimal composition, the iber is an important fraction in developed brownie (12.07 ± 0.29). For antioxidant capacity, the brownie showed excellent results (DPPH - 85% and 654.76 ± 4.10 mg/100g of equivalent gallic acid) greater than some fruits. The product developed was sensory well accepted, with higher acceptance rate than 70% in the overall assessment. It was concluded that there is viability in the production of brownie of green breadfruit biomass, since proved it has nutritional appeal even higher than others, with which it was compared, and it was sensorially well accepted. One formulation optimization study might be interesting to improve the brownie texture.
- Subjects
BREADFRUIT; BROWNIES (Cooking); PHENOLS; ARTOCARPUS; ANTIOXIDANTS; FUNCTIONAL foods; FOOD texture
- Publication
Journal of Health Sciences (2447-8938), 2016, Vol 18, Issue 2, p144
- ISSN
2447-8938
- Publication type
Article
- DOI
10.17921/2447-8938.2016v18n2p144-149