Loading...
Please wait, while we are loading the content...
Farinhas mistas de trigo e de soja agregam valor nutricional e sensorial em pães Wheat-soybeans mix flours improve the bread nutritional and sensorial characteristics
| Content Provider | Semantic Scholar |
|---|---|
| Author | Dantas, Maria Inês De Souza Andrade, Gláucia Ferreira Piovesan, Newton Deniz Martino, Duarte |
| Copyright Year | 2009 |
| Abstract | The present study aimed at assessing the sensorial characteristic and the centesimal composition of breads made up with wheat-soybean mixed fl our. Four sweet breads formulation were prepared using wheat-soybean mix fl our (50:50 ratio) from different cultivars, which are used for human consumption, being a conventional one, two without lipoxygenases, and the fourth with low contents of trypsin inhibitor. Amounts of proteins, lipids, carbohydrate, moisture, ashes and calories were evaluated. A hundred one consumers evaluated the formulations, and the sensorial characteristic acceptance by consumers was done by means of nine-point structured hedonic scale, and the Internal Preference Mapping technique was used to analyze the data. The use of wheat-soybean mixed fl our increased the nutritional value of prepared breads, when compared with those made from the conventional formulation, especially referring to protein and lipid contents. Formulations prepared with soy fl ours from lipoxygenase-free cultivars signifi cantly reduced the characteristic and distasteful fl avor of soybean. The use of wheat-soybean mixed fl ours in the same proportion improved the nutritional proprieties and the highly accepted sensory characteristic. The sensory acceptance was observed especially in bread prepared with lipoxygenases-free soybean fl our. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://periodicos.ses.sp.bvs.br/pdf/rial/v68n2/v68n2a06.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
