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Type: Artigo de evento
Title: Sensory Properties Evaluation Of Pine Nut (araucaria Angustifolia) Cereal Bars Using Response Surface Methodology
Author: de Conto
Leilane C.; dos Santos
Jaqueline; Veeck
Ana P. L.; Ponce
Gustavo H. S. F.; Schmiele
Abstract: The objective of this work was to study the effect of crystal sugar/glucose concentration (SG - 40/60% wt to 60/40% wt) and Pine nut concentration (Pn - 0 to 20% wt in substitution of the oat bran) on the main sensory properties of cereal bars, following a 22 central composite rotational design (CCRD). The results were analyzed using response surface methodology (RSM). Samples of cereal bars were prepared with oat bran, rice flakes and dehydrated Pine nut as ingredients. In addition, was added syrup crystal sugar/glucose with 86oBrix which were heated for 2 minutes at 105 degrees C, to produce the dough (0,8 Kg). The responses evaluated were the sensory acceptance test for appearance, aroma, flavor, texture and overall acceptance, and purchase intention. In the sensory acceptance test, all samples presented acceptable scores (> 5) which were considered good scores. Increasing crystal sugar concentration reduced all the sensory properties of Pine nut cereal bars. According to the results the samples 6 and central points were considered the best Pine nut cereal bar.
Subject: Dietary Fiber
Country: MILANO
Citation: Sensory Properties Evaluation Of Pine Nut (araucaria Angustifolia) Cereal Bars Using Response Surface Methodology. Aidic Servizi Srl, v. 44, p. 115-120 2015.
Rights: fechado
Identifier DOI: 10.3303/CET1544020
Date Issue: 2015
Appears in Collections:Unicamp - Artigos e Outros Documentos

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