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- Title
ELABORAÇÃO DE PÃO DE QUEIJO VEGANO (PLANT-BASED) ADICIONADO DE MANDIOQUINHA-SALSA (Arracacia xanthorrhiza).
- Authors
DUARTE COSTA, KÉTHLYN; DE BRITO SODRÉ, LAINY WALESKA; BECCARI MALHEIROS, JEFERSON; GUIMARÃES DE FREITAS, MARINA MELLINY; FERREIRA DA SILVA, ISABELA CAROLINA; FÁTIMA BIDIM, MICHELLI; SUCARI, PITHER JHOEL JAVIER; MADRONA, GRASIELE SCARAMAL
- Abstract
The Cheese bread is a widely accepted Brazilian specialty and can be considered a food alternative for celiac patients, as it is gluten-free. Currently, it is possible to develop healthier formulations, maintaining the sensory characteristics expected by consumers. The objective of this work was to prepare a vegan cheese bread (plant-based) with the addition of parsnip parsnip (Arracacia xanthorrhiza) and carry out a marketing acceptance survey using data collection through a Google Forms questionnaire. Tests were carried out to determine the formulation that best resembled the conventional product. The manufacturing technique used did not involve scalding the dough and no animal products were added. The breads were prepared and frozen for later baking. The results of the marketing research showed good acceptance of the product, highlighting the growing interest of the general population in plant-based foods and the willingness to pay a price consistent with the perceived quality.
- Publication
Brazilian Journal of Surgery & Clinical Research, 2024, Vol 47, Issue 2, p36
- ISSN
2317-4404
- Publication type
Article