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dc.creatorBarros, Hanna Elisia Araújo de-
dc.creatorNatarelli, Caio Vinicius Lima-
dc.creatorAbreu, Danilo José Machado de-
dc.creatorOliveira, Ana Lázara Matos de-
dc.creatorLago, Rafael Carvalho do-
dc.creatorDias, Laryanne Lopes de Carvalho-
dc.creatorCarvalho, Elisângela Elena Nunes de-
dc.creatorBilal, Muhammad-
dc.creatorRuiz, Héctor A.-
dc.creatorFranco, Marcelo-
dc.creatorVilas Boas, Eduardo Valério de Barros-
dc.date.accessioned2022-05-16T22:16:18Z-
dc.date.available2022-05-16T22:16:18Z-
dc.date.issued2021-05-
dc.identifier.citationBARROS, H. E. A. de et al. Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour. International Journal of Food Science and Technology, [S.I.], v. 56, n. 10, p. 5296-5304, Oct. 2021. DOI: 10.1111/ijfs.15127.pt_BR
dc.identifier.urihttps://doi.org/10.1111/ijfs.15127pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/49951-
dc.description.abstractIn this study, exploratory methods and the simplex-centroid design were applied in the development of food bars with cocoa shell, soy and green banana flours that were evaluated sensorially. The results of the chemical composition and texture were submitted to the Scott-Knott test and the Principal Component Analysis, and was observed a significant difference between the treatments (P < 0.05), as well as a tendency to form five groups, according to its nutritional characteristics. The design used to optimise the sensorial acceptance of the food bars was effective, whose contour surface indicated an optimal region with greater acceptance, with all formulations having good acceptance (scores above 5.52). Check-All-That-Apply, Contingency Analysis and Hierarchical Cluster Analysis allowed describing the products, demonstrating the sensory differences between treatments with the presence/absence of cocoa shell. It is concluded that the studied ingredients can be used in food bars, providing nutritional and sensory characteristics acceptable to the consumer.pt_BR
dc.languageenpt_BR
dc.publisherInstitute of Food Science and Technology (IFST)pt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceInternational Journal of Food Science and Technologypt_BR
dc.subjectAgro-industrial by-productspt_BR
dc.subjectHealthy food barspt_BR
dc.subjectNutritional compoundspt_BR
dc.subjectSimplex-centroid designpt_BR
dc.subjectPrincipal component analysispt_BR
dc.subjectSensory acceptance testpt_BR
dc.subjectCheck-All-That-Applypt_BR
dc.subjectSubprodutos agroindustriaispt_BR
dc.subjectCompostos nutricionaispt_BR
dc.subjectPlanejamento simplex-centróidept_BR
dc.subjectAnálise de Componentes Principaispt_BR
dc.subjectTeste de Aceitabilidadept_BR
dc.subjectAnálise sensorialpt_BR
dc.titleApplication of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flourpt_BR
dc.typeArtigopt_BR
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