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| Format: | Artículo científico |
| Language: | en |
| Published: |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos
2017
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| Online Access: | https://www.redalyc.org/articulo.oa?id=395953031012 |
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Table of Contents:
- Effect of the addition of peach palm (Bactris gasipaes) peel flour on the color and sensory properties of cakes Jader MARTÍNEZ-GIRÓN Ana María FIGUEROA-MOLANO Luis Eduardo ORDÓÑEZ-SANTOS Agrociencias By hue product sensorial lightness This study aimed to evaluate the color and sensorial characteristics of a cake made with different amounts of flour made with peach palm peel flour. The flour was added at different concentrations, 2.5, 5.0, 7.5, and 10% (w/w), including a control (tartrazine). Physiochemical analyses were carried out on the cakes, including total carotenoids, CIE-L*a*b* color coordinates, and sensorial attributes. The results demonstrated that the peach palm peel flour substitution increased the total carotenoid content of the cakes. The color test showed that high levels of peach palm peel flour resulted in a decrease in the values of lightness (L*) and hue angle (h°), while the values of browning index (BI) and color change (ΔE*) increased significantly. The qualification of the sensorial evaluation indicated that the quality attributes were acceptable in the cakes made with wheat flour and 7.5% peach palm peel flour. Therefore, it was concluded that flour obtained from peach palm peel is a by-product that can be used as a natural food dye alternative in bread products. 2017 artículo científico 0101-2061 https://www.redalyc.org/articulo.oa?id=395953031012 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.3 Vol.37