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dc.contributor.authorBeraldo, Igor Macedo-
dc.contributor.authorBotelho, Raquel Braz Assunção-
dc.contributor.authorLima, Bernardo Romão de-
dc.contributor.authorAlencar, Ernandes Rodrigues de-
dc.contributor.authorZandonadi, Renata Puppin-
dc.date.accessioned2024-02-06T12:17:41Z-
dc.date.available2024-02-06T12:17:41Z-
dc.date.issued2023-
dc.identifier.citationBERALDO, Igor Macedo et al. Dried apples replacing sugar in pound cakes: physicochemical composition and sensory analysis. International Journal of Gastronomy and Food Science, [S. l.], v. 32, 100731, jun. 2023. DOI: https://doi.org/10.1016/j.ijgfs.2023.100731.pt_BR
dc.identifier.urihttp://repositorio2.unb.br/jspui/handle/10482/47691-
dc.language.isoengpt_BR
dc.publisherElsevier B.V.pt_BR
dc.rightsAcesso Restritopt_BR
dc.titleDried apples replacing sugar in pound cakes : physicochemical composition and sensory analysispt_BR
dc.typeArtigopt_BR
dc.subject.keywordMaçãpt_BR
dc.subject.keywordBolopt_BR
dc.subject.keywordAçúcarpt_BR
dc.identifier.doihttps://doi.org/10.1016/j.ijgfs.2023.100731pt_BR
dc.relation.publisherversionhttps://www.sciencedirect.com/science/article/pii/S1878450X23000732pt_BR
dc.description.abstract1This study aimed to replace refined sugar in pound cakes with different concentrations of dried apples and provide analytical data regarding physicochemical composition and sensory profile. This study was performed in six steps: (I) Pound cake samples’ preparation; (II) Chemical composition determination; (III) Colorimetric analysis; (IV) Texture analysis; (V) CATA sensory profile; and (VI) Statistic analysis. Dried apples were used to substitute refined sugar in pound cake. Dried apples replaced sugar at 25%, 50%, 75%, 100%. A control cake was also prepared using the traditional recipe with 100% of the amount of refined sugar for comparison. This study showed the possibility of replacing sugar for dried apples in pound cakes in different concentrations. Regarding chemical composition, samples 25% and 50% did not differ from the control sample, and samples 75% and 100% presented higher amounts of ashes than the other samples. Lipids, protein, and total carbohydrates did not differ among the samples. Despite the differences found in the instrumental analysis of texture and color, the differences were not perceived by untrained panelists. Also, their perception of apple/dried fruit taste and aroma did not differ from the samples with sugar or dried apples. Further studies should be conducted to evaluate the potential benefits of replacing sugar with dried apples in human health and the consumption intention of purchasing these products.pt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-0369-287Xpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0003-0370-3089pt_BR
dc.contributor.affiliationUniversity of Brasília, Department of Nutritionpt_BR
dc.contributor.affiliationUniversity of Brasília, Department of Nutritionpt_BR
dc.contributor.affiliationUniversity of Brasília, Department of Nutritionpt_BR
dc.contributor.affiliationFederal University of Viçosa, Agricultural Engineering Departmentpt_BR
dc.contributor.affiliationUniversity of Brasília, Department of Nutritionpt_BR
dc.description.unidadeFaculdade de Ciências da Saúde (FS)pt_BR
dc.description.unidadeDepartamento de Nutrição (FS NUT)pt_BR
dc.description.ppgPrograma de Pós-Graduação em Nutrição Humanapt_BR
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