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- Title
Elaboração, avaliação sensorial e composição físico-química de quibes adicionados de inulina.
- Authors
Passos Ribas, Talita Heloísa; Raquel Manhani, Maria; dos Santos, Elisvânia Freitas; La Flor Ziegler Sanches, Fabiane; Nogueira Figueira, Danúbia; Novello, Daiana
- Abstract
The development of new products with health benefits has extensive industrial growth. Among them are those with added functional ingredients such as inulin. The study aimed to evaluate the sensory acceptability of kibbehs added with inulin among children of school age and determine the physico-chemical composition of traditional formulation (control) and that containing the highest inulin content, which showed similar sensory acceptance as the control. Five kibbeh formulations were prepared containing 0% (control), 10, 14, 18 and 22% of inulin. Fifty five untrained panelists, of both genders, aged between 7 and 10 years participated in the sensory tests. Formulations with the addition of up to 14% inulin achieved similar acceptance as the control, especially in aroma, taste color attributes, global acceptance and purchase intent. The formulation containing 14% of inulin presented lower moisture, ash, protein and fat contents and higher carbohydrates, calories and crude fiber contents, compared to the control. The results indicate that the addition of up to 14% inulin in kibbehs was well accepted by the panelists to give sensory acceptance similar to the control product with good acceptability expectations.
- Publication
Ambiência, 2016, Vol 12, Issue 4, p795
- ISSN
1808-0251
- Publication type
Article
- DOI
10.5935/ambiencia.2016.04.03