Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/46713
Título : Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods
Autor: Barros, Hanna Elisia Araújo de
Natarelli, Caio Vinicius Lima
Tavares, Iasnaia Maria de Carvalho
Oliveira, Ana Lázara Matos de
Araújo, Ana Beatriz Silva
Pereira, Joelma
Carvalho, Elisângela Elena Nunes
Vilas Boas, Eduardo Valério de Barros
Franco, Marcelo
Palavras-chave: Functional foods
Artificial neural networks
Sensorial analysis
Sensory acceptance
Check-all-that-apply
Alimentos funcionais
Redes neurais artificiais
Análise sensorial
Aceitação sensorial
Publicador: Springer Nature
Data da publicação: Jul-2020
Referência: BARROS, H. E. A. de et al. Nutritional Clustering of Cookies Developed with Cocoa Shell, Soy, and Green Banana Flours Using Exploratory Methods. Food and Bioprocess Technology, [S. I.], v. 13, p. 1566–1578, Sept. 2020. DOI: https://doi.org/10.1007/s11947-020-02495-w.
Abstract: The aim of this presented study was to develop and cluster cookies made with cocoa shell, a by-product of the chocolate industry, and nutritionally rich raw materials, soy and green banana flours, according to their nutritional characteristics and to evaluate them sensorially, through exploratory methods. The results of proximate composition, phenolic compounds, antioxidant activity, hardness and color were submitted to Kohonen’s self-organizing maps (KSOMs) and the samples trend to form three groups. All treatments showed functional properties due to their high protein content, dietary fiber, phenolic compounds, and antioxidants. All formulations had good sensory acceptance (grades between 6.71 and 7.11) and the simplex-centroid design used to optimize the acceptance was effective. The Check-All-That-Apply (CATA) analysis indicated sensory differences between the treatments. It is concluded that the KSOMs is effective to nutritionally describe and classify samples and cocoa shell, soy, and green banana flours provided nutritional and sensory characteristics acceptable to consumers, making them viable for inclusion in human nutrition.
URI: https://doi.org/10.1007/s11947-020-02495-w
http://repositorio.ufla.br/jspui/handle/1/46713
Idioma: en
Aparece nas coleções:DCA - Artigos publicados em periódicos

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