Use este identificador para citar ou linkar para este item:
http://repositorio.ufla.br/jspui/handle/1/49951
Registro completo de metadados
Campo DC | Valor | Idioma |
---|---|---|
dc.creator | Barros, Hanna Elisia Araújo de | - |
dc.creator | Natarelli, Caio Vinicius Lima | - |
dc.creator | Abreu, Danilo José Machado de | - |
dc.creator | Oliveira, Ana Lázara Matos de | - |
dc.creator | Lago, Rafael Carvalho do | - |
dc.creator | Dias, Laryanne Lopes de Carvalho | - |
dc.creator | Carvalho, Elisângela Elena Nunes de | - |
dc.creator | Bilal, Muhammad | - |
dc.creator | Ruiz, Héctor A. | - |
dc.creator | Franco, Marcelo | - |
dc.creator | Vilas Boas, Eduardo Valério de Barros | - |
dc.date.accessioned | 2022-05-16T22:16:18Z | - |
dc.date.available | 2022-05-16T22:16:18Z | - |
dc.date.issued | 2021-05 | - |
dc.identifier.citation | BARROS, 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.uri | https://doi.org/10.1111/ijfs.15127 | pt_BR |
dc.identifier.uri | http://repositorio.ufla.br/jspui/handle/1/49951 | - |
dc.description.abstract | In 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.language | en | pt_BR |
dc.publisher | Institute of Food Science and Technology (IFST) | pt_BR |
dc.rights | restrictAccess | pt_BR |
dc.source | International Journal of Food Science and Technology | pt_BR |
dc.subject | Agro-industrial by-products | pt_BR |
dc.subject | Healthy food bars | pt_BR |
dc.subject | Nutritional compounds | pt_BR |
dc.subject | Simplex-centroid design | pt_BR |
dc.subject | Principal component analysis | pt_BR |
dc.subject | Sensory acceptance test | pt_BR |
dc.subject | Check-All-That-Apply | pt_BR |
dc.subject | Subprodutos agroindustriais | pt_BR |
dc.subject | Compostos nutricionais | pt_BR |
dc.subject | Planejamento simplex-centróide | pt_BR |
dc.subject | Análise de Componentes Principais | pt_BR |
dc.subject | Teste de Aceitabilidade | pt_BR |
dc.subject | Análise sensorial | pt_BR |
dc.title | Application of chemometric tools in the development of food bars based on cocoa shell, soy flour and green banana flour | pt_BR |
dc.type | Artigo | pt_BR |
Aparece nas coleções: | DCA - Artigos publicados em periódicos |
Arquivos associados a este item:
Não existem arquivos associados a este item.
Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.