Dried Apples as Substitute for Refined Sugar in Pound Cakes

Macedo, Iris; Romão, Bernardo; Botelho, Raquel Braz Assunção; Alencar, Ernandes Rodrigues de; Zandonadi, Renata Puppin

doi:10.1016/j.jand.2019.08.087

Cited by 3 publications

(2 citation statements)

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“…However, higher overall acceptance levels with no significant differences between them were found in samples incorporated with 100% (247), 75% (375), and 50% (859) of licuri, highlighting licuri's nut potential to be implemented as an ingredient in cereal bars. Furthermore, when observing the radar graphs generated from the acceptance data, it is possible to observe that the vertices referring to these same samples (247, 375, and 859) present visible symmetry, thus denoting the absence of significant differences [25] It is worth noting that even regional products subject to sensory analysis tend to be well accepted, and those rich in sugar, such as cereal bars, usually present good purchasing intentions [26] The licuri nut is phylogenetically close to the coconut (Cocus nucifera L.), thus presenting a characteristic flavor and aroma like conventional coconut [10,15]. Coconut, in turn, is already widely incorporated into cereal bars successfully, mainly given the sensory characteristics it provides in preparations [27].…”

Section: Resultsmentioning

confidence: 99%

Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)

Sommo,

de Aguiar,

Raposo

et al. 2024

Foods

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Licuri (Syagrus coronata) is an oilseed fruit common in the Brazilian caatinga and cerrado biomes. This fruit has high socioeconomic importance in the regions where it grows, being incorporated into exported animal feed and also into gastronomic preparations. Cereal bars are ready-to-eat highly consumed products with increased demand, commonly made with cereals and oilseeds such as licuri. In this sense, the incorporation of licuri in cereal bars may increase its socioeconomic value and expand its potential use. Thus, the objective of the study was to analyze acceptance and describe the sensory characteristics of cereal bars incorporated with licuri nuts. This study was conducted in four stages: (1) development of samples; (2) chemical composition analysis; (3) sensory analysis; and (4) statistical analysis. Cereal bars with licuri presented proportionally lower carbohydrate and protein content as the incorporation of licuri nut increased. However, the dietary fiber content increased. Further, 122 untrained panelists participated in the analysis. The results showed that samples with all proportions of incorporation of licuri nuts were acceptable. Furthermore, the sensory descriptors related to the presence of licuri were positively associated with product acceptance. In this way, this study demonstrates yet another possibility for use of the fruit, increasing its socioeconomic potential.

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Section: Resultsmentioning

confidence: 99%

Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)

Sommo,

de Aguiar,

Raposo

et al. 2024

Foods

View full text Add to dashboard Cite

show abstract

“…The processing of apples implies the loss of 25% of their mass; thus, parts such as pulp, peel and seeds are thrown away [31,33]. Thus, the use of apple purees in the production of food products represents an alternative both to avoid waste and to improve the nutritional value of the finished products [24,25,31,[34][35][36]. Apples attract the attention of the scientific community through their content in bioactive compounds, such as phenolic compounds (phenolic acids, flavonoids) [26].…”

Section: Introductionmentioning

confidence: 99%

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

Dana,

Sonia

2024

Applied Sciences

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In recent years, the consumption of pastry and bakery products has grown considerably, and consumers are increasingly tempted to choose products from an organoleptic point of view. At the same time, consumers are also interested in having a healthy diet, respectively, products with special sensory properties, but with a low sucrose content. Substituting the sucrose in these products with apple puree represents an alternative to obtaining cakes with a lower sugar content and, in addition, in obtaining products with high nutritional value, with the bioactive compounds from apples having special properties on health. The purpose of this work was to analyze both the physicochemical properties, the total content of polyphenols and the antioxidant activity of the apple puree samples, as well as their variation during the storage period. The physicochemical properties analyzed were: moisture content, titratable acidity, ash content, pH, water activity, total soluble solids content and color. Regarding the content of the bioactive compounds, the total content of polyphenols and the antioxidant capacity were determined by the Folin–Ciocalteu method, respectively, the DPPH method. The results showed that apple puree is an important source of polyphenols, and these are the main factors influencing antioxidant activity. The analysis of the properties of the three products obtained from the apple will allow you to choose one of them or a combination of them in order to obtain the highest degree of sugar substitution and the highest nutritional value of the products. The degree of substitution will be correlated with technological parameters, baking temperature and time.

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Substituting Sugar in Pastry and Bakery Products with Functional Ingredients

Dana,

Sonia

2024

Applied Sciences

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Replacing the amount of sugar in pastries with functional ingredients may be a strategy of interest to food manufacturers. Reducing the content of sugar in pastries and bakery products could be a measure to reduce diseases such as obesity, diabetes, cardiovascular disease, tooth decay, and cognitive impairment. Additionally, energy consumption, greenhouse gas emissions, and global warming potential are the main issues in sugar beet agricultural production systems. Due to the multiple roles that sugar has in the dough (i.e., provide energy, sweeten, improve the structural characteristics, extend shelf life, limit the swelling of the starch, give color and flavor to ripe products, and ensure the preservation of products), there have been attempts at substituting sugar in percentages of up to 100% in different products such as cakes, muffins, pies, biscuits, cookies, and bread. From the points of view of technology and consumer perception, the best substitutes are apple puree, inulin, oligofructose, stevia, apple pomace, polydextrose, dried apples, Nypa fruticans sap, grape juice/syrup, and date powder/syrup. Depending on the substituent, when substituting sugar in percentages from 10 to 100%, improvements were obtained in terms of texture, rheological properties, sensory properties, consumer acceptability, and physicochemical and nutritional properties.

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Dried Apples as Substitute for Refined Sugar in Pound Cakes

Cited by 3 publications

References 0 publications

Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)

Development and Rapid Sensory Descriptive Characterization of Cereal Bars Made with Brazilian Licuri Nut (Syagrus coronata)

Physicochemical Properties of Apple Purees and Peel Extract for Potential Use in Pastry Products

Substituting Sugar in Pastry and Bakery Products with Functional Ingredients

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