Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki
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| Formato: | Artículo científico |
| Lenguaje: | en |
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Universidade Estadual de Maringá
2014
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| _version_ | 1876476771036037120 |
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| author | Aline Kirie Gohara |
| author_facet | Aline Kirie Gohara |
| contents | Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki Aline Kirie Gohara Aloisio Henrique Pereira de Souza Ana Beatriz Zanqui Nilson Evelázio de Souza Jesuí Vergílio Visentainer Makoto Matsushita Ingeniería gluten free food Vigna angularis Salvia hispanica response surface methodology A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory aspects. Partially defatted chia flour was used in the formulations. Both factors were significant and an increase in their value contributed positively to the measured responses. The percentage of chia was the factor that most contributed to the majority of the responses, except for the nitrogen free extract (nifext). The percentage of azuki did not significantly affect cake moisture and energy. Principal component analysis distinguished samples with the highest content of chia mainly for the responses lipids and crude protein, and these formulations had the optimal point in response surfaces. The models for the sensory attributes were not significant, and multivariate analysis showed that formulations with the lowest percentage of chia and azuki had characteristics similar to control assays. 2014 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303231059021 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.3 Vol.36 |
| format | Artículo científico |
| id | redalyc_303231059021 |
| institution | Redalyc |
| language | en |
| publishDate | 2014 |
| publisher | Universidade Estadual de Maringá |
| spellingShingle | Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki Aline Kirie Gohara Ingeniería gluten free food Vigna angularis Salvia hispanica response surface methodology Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki Aline Kirie Gohara Aloisio Henrique Pereira de Souza Ana Beatriz Zanqui Nilson Evelázio de Souza Jesuí Vergílio Visentainer Makoto Matsushita Ingeniería gluten free food Vigna angularis Salvia hispanica response surface methodology A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory aspects. Partially defatted chia flour was used in the formulations. Both factors were significant and an increase in their value contributed positively to the measured responses. The percentage of chia was the factor that most contributed to the majority of the responses, except for the nitrogen free extract (nifext). The percentage of azuki did not significantly affect cake moisture and energy. Principal component analysis distinguished samples with the highest content of chia mainly for the responses lipids and crude protein, and these formulations had the optimal point in response surfaces. The models for the sensory attributes were not significant, and multivariate analysis showed that formulations with the lowest percentage of chia and azuki had characteristics similar to control assays. 2014 artículo científico 1806-2563 https://www.redalyc.org/articulo.oa?id=303231059021 en http://www.redalyc.org/revista.oa?id=3032 Acta Scientiarum. Technology application/pdf Universidade Estadual de Maringá Acta Scientiarum. Technology (Brasil) Num.3 Vol.36 |
| title | Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki |
| topic | Ingeniería gluten free food Vigna angularis Salvia hispanica response surface methodology |
| url | https://www.redalyc.org/articulo.oa?id=303231059021 |