Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour
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| Format: | Artículo científico |
| Language: | en |
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Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2010
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| _version_ | 1876476948166737920 |
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| author | Érica Aguiar MORAES |
| author_facet | Érica Aguiar MORAES |
| contents | Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour Érica Aguiar MORAES Maria Inês de Souza DANTAS Dayane de Castro MORAIS Cassiano Oliveira da SILVA Fátima Aparecida Ferreira de CASTRO Hércia Stampini Duarte MARTINO Sônia Machado Rocha RIBEIRO Agrociencias cakes acceptance Flaxseed flour lipid peroxidation bioactive compounds The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients. 2010 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940102021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.30 |
| format | Artículo científico |
| id | redalyc_395940102021 |
| institution | Redalyc |
| language | en |
| publishDate | 2010 |
| publisher | Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
| spellingShingle | Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour Érica Aguiar MORAES Agrociencias cakes acceptance Flaxseed flour lipid peroxidation bioactive compounds Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour Érica Aguiar MORAES Maria Inês de Souza DANTAS Dayane de Castro MORAIS Cassiano Oliveira da SILVA Fátima Aparecida Ferreira de CASTRO Hércia Stampini Duarte MARTINO Sônia Machado Rocha RIBEIRO Agrociencias cakes acceptance Flaxseed flour lipid peroxidation bioactive compounds The objective of this study was to evaluate the nutritional value, the oxidative stabilitiy, and consumer acceptance of cakes containing four different concentrations of flaxseed flour (5, 15, 30 and 45%) as partial replacement for wheat flour. The oxidative stability of polyunsaturated fatty acids was evaluated through the lipid peroxidation test (TBARS) in the flour and cakes. Linolenic acid was determined by gas chromatography as well as contents of protein, lipid, ash, and dietary fiber. Consumer acceptance was assessed using a structured hedonic scale of nine points. The oxidative stability of lipid flaxseeds was not affected by the heat treatment during flour processing and cake baking. Cakes made with 5, 15, and 30% of flaxseed flour, the most accepted by consumers, had dietary fiber levels ranging from 3.5 to 6.2 g and linolenic acid ranging from 445 to 2,500 mg.100 g-1 of the product. The cakes received claims of good and excellent source of dietary fiber and linolenic acid, respectively, both are bioactive compounds. The use of up to 30% of flaxseed flour in the preparation of cakes is a useful strategy to optimize the consumption of food rich in functional ingredients. 2010 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395940102021 en http://www.redalyc.org/revista.oa?id=3959 Ciência e Tecnologia de Alimentos application/pdf Sociedade Brasileira de Ciência e Tecnologia de Alimentos Ciência e Tecnologia de Alimentos (Brasil) Num.4 Vol.30 |
| title | Sensory evaluation and nutritional value of cakes prepared with whole flaxseed flour |
| topic | Agrociencias cakes acceptance Flaxseed flour lipid peroxidation bioactive compounds |
| url | https://www.redalyc.org/articulo.oa?id=395940102021 |