Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)

Diet and regular biscuits were prepared using fresh yacon (in natura), besides those including 20 % and 40 % of yacon flour. The physical, chemical and sensory characteristics of these biscuits were evaluated. The addition of sugar in the biscuits made from yacon flour (20 % and 40 %) increased the...

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Autores: Silva, Raianny, Rocha, Larissa Scarparo, Silva, Erika Madeira Moreira da
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2015
País:Brasil
Institución:Instituto Adolfo Lutz
Repositorio:Revista do Instituto Adolfo Lutz (Online)
Idioma:inglés
OAI Identifier:oai:ojs.periodicos.saude.sp.gov.br:article/33337
Acceso en línea:https://periodicos.saude.sp.gov.br/RIAL/article/view/33337
Access Level:acceso abierto
Palabra clave:bakery products
dietary fiber
prebiotics.
panificados
fibra alimentar
prebióticos
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spelling Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)Características físico-químicas e sensoriais de biscoitos diet e comuns preparados com yacon (Smallanthus sonchifolius)bakery productsdietary fiberprebiotics.panificadosfibra alimentarprebióticosDiet and regular biscuits were prepared using fresh yacon (in natura), besides those including 20 % and 40 % of yacon flour. The physical, chemical and sensory characteristics of these biscuits were evaluated. The addition of sugar in the biscuits made from yacon flour (20 % and 40 %) increased the diameter values. The addition of sweetener (replacing the sugar) in biscuits made from fresh yacon increased the specific volume value. Regarding to the physical characteristics, no significant differences were evidenced among the formulated biscuits and their respective controls. In relation to the sensory analysis, biscuits made from fresh yacon presented acceptable means, as well as the biscuits made from 20 % yacon flour (with sugar or sweetener). No significant differences were found between the sugar-added biscuits and the sweetener-added cookies, except for those made from 40 % yacon flour and containing sugar, which did not show good acceptability, and neither for purchase intention. Biscuits prepared with yacon flour showed significantly high fiber contents, being considered as fiber-rich and low-calorie products. This investigation evidenced that biscuits made from fresh yacon are an excellent option for easy homemade preparations.Biscoitos convencionais e do tipo diet foram elaborados utilizando-se yacon fresco (in natura), além da adição de 20 % e 40 % de sua farinha. Os biscoitos foram avaliados quanto às características físicas, químicas e sensoriais. A adição de açúcar nos biscoitos elaborados com farinha de yacon (20 % e 40 %) provocou aumento nos valores de diâmetro. A substituição de açúcar por adoçante, nos biscoitos elaborados com yacon fresco, favoreceu o aumento do volume específico. Não foram evidenciadas diferenças significativas nas características físicas entre os biscoitos formulados e os respectivos controles. Em relação à análise sensorial, os biscoitos elaborados com yacon fresco apresentaram médias aceitáveis, bem como os biscoitos preparados com 20 % de farinha de yacon (diet e convencional). Não houve diferenças significativas entre os biscoitos elaborados com açúcar ou com adoçante, exceto para àqueles preparados com 40 % de farinha de yacon (com açúcar), que não demonstraram boa aceitabilidade, tampouco quanto à intenção de compra. Os biscoitos preparados com farinha de yacon apresentaram maior conteúdo de fibra. Portanto, estes são produtos ricos em fibras e de baixa caloria. É importante ressaltar que os biscoitos elaborados com yacon fresco são excelente opção para serem reproduzidos em preparações caseiras.Instituto Adolfo Lutz2015-09-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionAvaliado pelos paresapplication/pdfhttps://periodicos.saude.sp.gov.br/RIAL/article/view/3333710.18241/0073-98552014731604Instituto Adolfo Lutz Journal - RIAL; Vol. 73 No. 2 (2014); 188-197Revista del Instituto Adolfo Lutz - RIAL; Vol. 73 Núm. 2 (2014); 188-197Revista do Instituto Adolfo Lutz; v. 73 n. 2 (2014); 188-1971983-38140073-9855reponame:Revista do Instituto Adolfo Lutz (Online)instname:Instituto Adolfo Lutzinstacron:IALenghttps://periodicos.saude.sp.gov.br/RIAL/article/view/33337/32169Copyright (c) 2015 Raianny Silva, Larissa Scarparo Rocha, Erika Madeira Moreira da Silvainfo:eu-repo/semantics/openAccessSilva, RaiannyRocha, Larissa ScarparoSilva, Erika Madeira Moreira da2023-11-07T19:38:38Zoai:ojs.periodicos.saude.sp.gov.br:article/33337Revistahttps://periodicos.saude.sp.gov.br/RIAL/indexPUBhttps://periodicos.saude.sp.gov.br/RIAL/oairial@saude.sp.gov.brhttps://doi.org/10.53393/rial1983-38140073-9855opendoar:2023-11-07T19:38:38Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutzfalse
dc.title.none.fl_str_mv Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)
Características físico-químicas e sensoriais de biscoitos diet e comuns preparados com yacon (Smallanthus sonchifolius)
title Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)
spellingShingle Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)
Silva, Raianny
bakery products
dietary fiber
prebiotics.
panificados
fibra alimentar
prebióticos
title_short Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)
title_full Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)
title_fullStr Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)
title_full_unstemmed Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)
title_sort Physicochemical and sensory characteristics of diet and regular biscuits prepared with yacon (Smallanthus sonchifolius)
dc.creator.none.fl_str_mv Silva, Raianny
Rocha, Larissa Scarparo
Silva, Erika Madeira Moreira da
author Silva, Raianny
author_facet Silva, Raianny
Rocha, Larissa Scarparo
Silva, Erika Madeira Moreira da
author_role author
author2 Rocha, Larissa Scarparo
Silva, Erika Madeira Moreira da
author2_role author
author
dc.subject.por.fl_str_mv bakery products
dietary fiber
prebiotics.
panificados
fibra alimentar
prebióticos
topic bakery products
dietary fiber
prebiotics.
panificados
fibra alimentar
prebióticos
description Diet and regular biscuits were prepared using fresh yacon (in natura), besides those including 20 % and 40 % of yacon flour. The physical, chemical and sensory characteristics of these biscuits were evaluated. The addition of sugar in the biscuits made from yacon flour (20 % and 40 %) increased the diameter values. The addition of sweetener (replacing the sugar) in biscuits made from fresh yacon increased the specific volume value. Regarding to the physical characteristics, no significant differences were evidenced among the formulated biscuits and their respective controls. In relation to the sensory analysis, biscuits made from fresh yacon presented acceptable means, as well as the biscuits made from 20 % yacon flour (with sugar or sweetener). No significant differences were found between the sugar-added biscuits and the sweetener-added cookies, except for those made from 40 % yacon flour and containing sugar, which did not show good acceptability, and neither for purchase intention. Biscuits prepared with yacon flour showed significantly high fiber contents, being considered as fiber-rich and low-calorie products. This investigation evidenced that biscuits made from fresh yacon are an excellent option for easy homemade preparations.
publishDate 2015
dc.date.none.fl_str_mv 2015-09-30
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Avaliado pelos pares
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/33337
10.18241/0073-98552014731604
url https://periodicos.saude.sp.gov.br/RIAL/article/view/33337
identifier_str_mv 10.18241/0073-98552014731604
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://periodicos.saude.sp.gov.br/RIAL/article/view/33337/32169
dc.rights.driver.fl_str_mv Copyright (c) 2015 Raianny Silva, Larissa Scarparo Rocha, Erika Madeira Moreira da Silva
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Copyright (c) 2015 Raianny Silva, Larissa Scarparo Rocha, Erika Madeira Moreira da Silva
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Instituto Adolfo Lutz
publisher.none.fl_str_mv Instituto Adolfo Lutz
dc.source.none.fl_str_mv Instituto Adolfo Lutz Journal - RIAL; Vol. 73 No. 2 (2014); 188-197
Revista del Instituto Adolfo Lutz - RIAL; Vol. 73 Núm. 2 (2014); 188-197
Revista do Instituto Adolfo Lutz; v. 73 n. 2 (2014); 188-197
1983-3814
0073-9855
reponame:Revista do Instituto Adolfo Lutz (Online)
instname:Instituto Adolfo Lutz
instacron:IAL
instname_str Instituto Adolfo Lutz
instacron_str IAL
institution IAL
reponame_str Revista do Instituto Adolfo Lutz (Online)
collection Revista do Instituto Adolfo Lutz (Online)
repository.name.fl_str_mv Revista do Instituto Adolfo Lutz (Online) - Instituto Adolfo Lutz
repository.mail.fl_str_mv rial@saude.sp.gov.br
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score 15,301603

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