Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts
Baru (Dipteryx alata Vog.), a typical fruit from the Brazilian Savannah, is used for producing cereal bars, cookies, and other typical dishes from the Goiás State (Brazil) gastronomy. This study aimed to evaluate the physical and chemical features, as well as acceptability, of paçoca (a typical Braz...
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Universidade Federal de Goiás
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doaj-62bbcaac558f48e6b9fdaea5eef3813f2020-11-25T00:39:01ZengUniversidade Federal de Goiás Pesquisa Agropecuária Tropical1983-40632012-06-0142215916510.1590/S1983-40632012000200003Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nutsGrazielle Gebrim Santos0Mara Reis Silva1Diracy Betânia Cavalcante Lemos Lacerda2Denise Mendes de Oliveira Martins3Rogério de Araújo Almeida4Anhanguera Educacional, Faculdade de Nutrição Experimental, Anápolis, GO, Brasil.Universidade Federal de Goiás, Faculdade de Nutrição, Goiânia, GO, Brasil. Universidade Federal de Goiás, Escola de Agronomia e Engenharia de Alimentos, Goiânia, GO, Brasil.Universidade Federal de Goiás, Escola de Agronomia e Engenharia de Alimentos, Goiânia, GO, Brasil.Universidade Federal de Goiás, Escola de Agronomia e Engenharia de Alimentos, Goiânia, GO, Brasil.Baru (Dipteryx alata Vog.), a typical fruit from the Brazilian Savannah, is used for producing cereal bars, cookies, and other typical dishes from the Goiás State (Brazil) gastronomy. This study aimed to evaluate the physical and chemical features, as well as acceptability, of paçoca (a typical Brazilian sweet made from peanuts) made from baru nuts. The control was processed by using only peanuts and the tests comprised proportions of peanut and baru nuts of 75:25, 50:50, and 25:75, respectively. The processed sweets were submitted to sensory, physical, and proximate analyses. The roasted baru nuts showed higher fiber and ash contents than the roasted peanut. The percent increase of baru nuts in the paçoca reduced its lipids content, total energetic value, and overall acceptance, and increased its fiber concentration. Its mass, diameter, and thickness were not affected with the partial substitution of peanuts by baru nuts. Paçocas made with 25% of baru nuts showed the best results for global acceptance and presented the lowest energetic density and the highest total dietary fiber concentration, when compared to the one traditionally made from peanuts.https://www.revistas.ufg.br/pat/article/view/14646Dipteryx alata Vog.sensory evaluationnutritional features |
collection |
DOAJ |
language |
English |
format |
Article |
sources |
DOAJ |
author |
Grazielle Gebrim Santos Mara Reis Silva Diracy Betânia Cavalcante Lemos Lacerda Denise Mendes de Oliveira Martins Rogério de Araújo Almeida |
spellingShingle |
Grazielle Gebrim Santos Mara Reis Silva Diracy Betânia Cavalcante Lemos Lacerda Denise Mendes de Oliveira Martins Rogério de Araújo Almeida Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts Pesquisa Agropecuária Tropical Dipteryx alata Vog. sensory evaluation nutritional features |
author_facet |
Grazielle Gebrim Santos Mara Reis Silva Diracy Betânia Cavalcante Lemos Lacerda Denise Mendes de Oliveira Martins Rogério de Araújo Almeida |
author_sort |
Grazielle Gebrim Santos |
title |
Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts |
title_short |
Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts |
title_full |
Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts |
title_fullStr |
Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts |
title_full_unstemmed |
Acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts |
title_sort |
acceptability and physicochemical quality of a sweet made from dipteryx alata vog. nuts |
publisher |
Universidade Federal de Goiás |
series |
Pesquisa Agropecuária Tropical |
issn |
1983-4063 |
publishDate |
2012-06-01 |
description |
Baru (Dipteryx alata Vog.), a typical fruit from the Brazilian Savannah, is used for producing cereal bars, cookies, and other typical dishes from the Goiás State (Brazil) gastronomy. This study aimed to evaluate the physical and chemical features, as well as acceptability, of paçoca (a typical Brazilian sweet made from peanuts) made from baru nuts. The control was processed by using only peanuts and the tests comprised proportions of peanut and baru nuts of 75:25, 50:50, and 25:75, respectively. The processed sweets were submitted to sensory, physical, and proximate analyses. The roasted baru nuts showed higher fiber and ash contents than the roasted peanut. The percent increase of baru nuts in the paçoca reduced its lipids content, total energetic value, and overall acceptance, and increased its fiber concentration. Its mass, diameter, and thickness were not affected with the partial substitution of peanuts by baru nuts. Paçocas made with 25% of baru nuts showed the best results for global acceptance and presented the lowest energetic density and the highest total dietary fiber concentration, when compared to the one traditionally made from peanuts. |
topic |
Dipteryx alata Vog. sensory evaluation nutritional features |
url |
https://www.revistas.ufg.br/pat/article/view/14646 |
work_keys_str_mv |
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