CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE PÃES DE FORMA ELABORADOS COM SUBPRODUTOS DE BARU (Dipteryx alata Vog.)
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2008-01-28
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Universidade Federal de Goiás
Resumo
The objective of this work was to investigate the feasibility of the pell and flesh of the baru,
while ingredient in the development of bread-form. From the formulation of a bread standard
were developed four types of breads so using to peel and flesh of baru in different proportions
(PCB25 - 25.00%, PCB50 - 50.00%, PCB75-75, 00% and PCB100 - 100.00%) to replace the
farelo of wheat. The peel and flesh of baru were analyzed for microbiological quality, levels
of moisture, protein, lipids, carbohydrates, fiber, ash, pH, content of soluble solids. With the
exception of the last two analisys, the others have been held for breads, even to the sensory
analysis, specific volume and density. The results were analyzed by the coefficient of
variation, analysis of variance, test Tukey (p <0.05) and correlation of Pearson. The analysis
of the composition centesimal of the peel and flesh of the baru revealed a high content of
carbohydrates (65.00%) and fiber (4.00%), a low concentration of protein and lipid (4.00%
and 3.00%, respectively). The peel and flesh of baru presented concentration of soluble solids
with a value of 5.00 ° Brix and pH equal to 5.40. The breads have developed an average
34.00% moisture, 2.00% ash, 2.00% of lipids, 13.00% of protein, 42.00% of carbohydrates
and 6.00% of total fiber food. There was an increase in up to 58.20% in the content of FAT
with increasing proportion of the peel and flesh of the baru. All samples were accepted on the
attributes appearance, texture and flavor, and is considered low in total fat, not showing
significant difference between them on the content of protein and moisture. The results of
microbiological analysis was favorable. The survey showed that the peel and flesh of baru are
feasible for implementing technological ingredient in breads, giving improves the nutritional
characteristics and sensory attributes.
Descrição
Palavras-chave
pão , baru , análise sensorial , composição química , fibra
alimentar , bread , baru , sensory analysis , chemical composition , alimentary fiber , 1.Pão de forma - baru 2.Baru - caracterização físico-química 3.Baru - análise microbiológica 4.Pão de forma - caracterização físico-química 5.Pão de forma - análise microbiológica 6.Pão de forma - aná
Citação
ROCHA, Lorena Santana. CARACTERIZAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E
SENSORIAL DE PÃES DE FORMA ELABORADOS COM
SUBPRODUTOS DE BARU (Dipteryx alata Vog.). 2008. 52 f. Dissertação (Mestrado em Ciencias Agrárias - Agronomia) - Universidade Federal de Goiás, Goiânia, 2008.