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- Title
Desenvolvimento e caracterização microbiológica e sensorial de um panetone a base de cará-roxo (Dioscorea trifida L.).
- Authors
Sampaio SANTOS, Rosileide; Pereira MARQUES, Marduce; Victor LAMARÃO, Carlos; Sarmento REBELO, Kemilla; de Lima YAMAGUCHI, Klenicy Kazumy
- Abstract
This research aims to develop a panettone using purple yam (Dioscorea trifida), as well as to evaluate the microbiological and sensory characteristics of the product. The purple yam was acquired in the municipality of Coari-AM, and its physicochemical, bromatological, microbiological, nutritional, sensory, and purchase intention characteristics were evaluated. The tuber presented a low amount of lipids (0.35%), compared to fibers (2.19%) and moisture (86.8%), with a caloric value of 51.25 Kcal EB/100g. The results of the formulations showed that the product with 50% purple yam addition was the best for consumption. In sensory analysis, the product demonstrated high acceptability and purchase intention. The Amazonian purple yam presented culinary applicability, demonstrating great benefits in its use for the production of "caratone", being a nutritional option for the search for a healthy food, with appreciable attributes of taste, color, and texture.
- Subjects
YAMS; PRODUCT attributes; FOOD texture; TUBERS; MOISTURE
- Publication
Diversitas Journal, 2023, Vol 8, Issue 4, p3213
- ISSN
2525-5215
- Publication type
Article
- DOI
10.48017/dj.v8i4.2770