Analysis of physical and sensory characteristics of pineapple cakes with sucrose substitution and/or reduction
Sucrose is an important contributor to the caloric value of a food, in addition to being a relevant nutrient for some diseases, such as diabetes mellitus. This study aimed to reformulate a preparation of pineapple cake, reducing and/or replacing the sugar content. A recipe for pineapple cake was cho...
| Autores: | , , , , |
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| Tipo de recurso: | artículo |
| Estado: | Versión publicada |
| Fecha de publicación: | 2022 |
| País: | Brasil |
| Institución: | Instituto Brasileiro de Ensino e Pesquisa em Fisiologia do Exercício (IBPEFEX) |
| Repositorio: | Revista brasileira de obesidade, nutrição e emagrecimento |
| Idioma: | portugués |
| OAI Identifier: | oai:ojs.www.rbone.com.br:article/1430 |
| Acceso en línea: | https://www.rbone.com.br/index.php/rbone/article/view/1430 |
| Access Level: | acceso abierto |
| Palabra clave: | Confectionery Food Dietary Carbohydrates Sugar Corrida de confiteria Carboidratos en la dieta Azúcar Cibo dolciario Carboidrati nella dieta Zucchero Alimento de Confeitaria Carboidratos na Dieta Açúcar Alimento de confeitaria Carboidratos na dieta Açucar |
| Sumario: | Sucrose is an important contributor to the caloric value of a food, in addition to being a relevant nutrient for some diseases, such as diabetes mellitus. This study aimed to reformulate a preparation of pineapple cake, reducing and/or replacing the sugar content. A recipe for pineapple cake was chosen and recipes with modifications were made. Eight formulations were prepared: B1-Standard; B2-Standard with 50% reduction of crystal sugar; B3-Brown sugar; B4-Brown sugar with 50% reduction; B5- Light sugar; B6-Light sugar with 50% reduction; B7- Sweetener and B8- Sweetener with 50% reduction. Subsequently, physical and sensorial analyses of the preparations were made. A higher specific density of the raw mass was observed in B5 and a lower density in B8. Regarding the specific volume of the cakes, the highest averages were found in B1, B7 and B8. Formulations B1, B2 and B6 obtained greater acceptance in terms of attributes, sweetness, consistency, appearance and overall impression. With 50% reduction or replacement of sugar by the sweetener, as seen in B2 and B6, respectively, there was no statistically significant change in the physical characteristics or a rejection factor. Therefore, it is possible to develop pineapple cake formulations with sugar reduction and/or substitution without losing their sensorial and physical volume properties, in order to guarantee their acceptability. |
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