Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

Santos, Ivone Lima; Steel, Caroline Joy; Aguiar, Jaime Paiva Lopes; Schmiele, Márcio; Ferreira, JosÃ© Carlos de Sales; Souza, Francisca das Chagas do Amaral

doi:10.5897/ajfs2015.1396

Afr. J. Food Sci.

2017

DOI: 10.5897/ajfs2015.1396

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Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

Ivone Lima Santos¹,

Caroline Joy Steel²,

Jaime Paiva Lopes Aguiar³

et al.

Abstract: This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported how much they liked the product in terms of taste and crispness, their purchase intention, pre… Show more

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Cited by 2 publications

References 23 publications

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Formulation and Evaluation of Functional, Nutritional and Sensory Properties of Inulin Incorporated Ready to Eat Multi-Grain Breakfast Cereal

Kapoor¹,

Haripriya²

2020

IJND

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Multi grain breakfast cereal is often considered as a healthy choice for people to increase their fiber intake. Chicory root fiber (inulin) is a natural soluble fiber with GRAS status that offers both nutritional (prebiotic fiber) and functional (texture and taste improvement) benefits for a variety of food applications. In this present study, attempts have been made to develop a fibre rich and sugar free Ready to Eat (RTE) breakfast cereal by addition of standardized proportion of inulin. The breakfast cereal was made by preparing a batter with composite flours consisting of oats flour, sprouted foxtail millet flour, quinoa flour, sprouted amaranth flour; beetroot powder, inulin powder, baking powder and strawberry essence. This batter was piped into rings using a plain nozzle and baked (170°C for 10-15 minutes). Breakfast cereals with varied proportion of inulin along with control samples were subjected for sensory analysis on a 9-point hedonic scale. Sample with highest sensory score (IBC3) and control sample (CBC1) were subjected to functional, nutritional and shelf life analysis. The moisture content, protein, fat, carbohydrate, dietary fiber and total calories of breakfast cereal (IBC3) were 3.3 ± 0.05%, 10.1 ± 0.1%, 5.24 ± 0.04%, 65.17 ± 0.5 g, 22.49 ± 0.5 g and 348 kcal respectively. The developed breakfast cereal was on par with the market samples for energy, fat and protein consisting of good amount of dietary fibre. The per serving nutrient adequacy of the developed breakfast cereal was 15.2 % for energy, 13.7 % for protein, 8.84 % for fat, 22.4 % for fibre, 9 % for iron, 33.1 % for calcium and 15.7 % for phosphorus of the RDA. Iron, calcium and phosphorus estimated were 3.84 ± 0.02 mg, 49.5 ± 0.1mg and 236.06 ± 0.01 mg respectively. The Free Fatty Acid (FFA) and Initial peroxide Value (IPV) of CBC3 and IBC1 increased slightly during storage without reaching their standard values which were set at no more than 30 meq.gof iodide/kg for FFA and 3 mg of KOH/100 g for IPV. Breakfast cereal can be stored at room temperature for 60 days. The current study recommends that inulin (16%) can be incorporated in the breakfast cereal which confers dual benefits of a sweetener and for fibre enrichment.

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Formulation and Evaluation of Functional, Nutritional and Sensory Properties of Inulin Incorporated Ready to Eat Multi-Grain Breakfast Cereal

Kapoor¹,

Haripriya²

2020

IJND

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Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying

Soares,

dos Santos,

da Conceição

et al. 2023

Foods

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This study aimed to subject the albino peach palm to cooking and drying processes and characterize the raw pulp (RP), cooked pulp (CP), raw pulp flour (RPF), and cooked pulp flour (CPF). The product’s chemical composition, bioactive compounds, and physicochemical, color, thermal, morphological, and functional–technological properties were evaluated. The proximate composition showed that carbohydrates were the main constituents of all the products (69.59–72.08 g/100 g). The cooking process decreased the lipids (10.21 to 8.63 g/100 g), dietary fiber (13.64 to 12.81 g/100 g), and total sugar content (59.18 to 49.10 g/100 g) of the CP. The colorimetric parameters indicated a significant browning of the CP and CPF, which can be attributed to the Maillard reaction and lipid oxidation. After cooking, the total phenolic compound and ascorbic acid content decreased in the pulp. The RPF and CPF displayed different thermogravimetric behaviors. The spectral patterns in the infrared region showed the characteristic bands of organic compounds that are present in the structure of starches. The scanning electron microscopy showed amyloplast and fiber bundles with starches in the RP and gelatinized starch granules in the CP and CPF. The RPF presented small and heterogeneous starch granules with isolated amyloplast. The RPF and CPF showed different granulometric patterns and technological indices. The results suggest that the pulp and flour from the pulp of albino peach palms can be exploited by the food, pharmaceutical, and biotechnological industries.

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Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder

Cited by 2 publications

References 23 publications

Formulation and Evaluation of Functional, Nutritional and Sensory Properties of Inulin Incorporated Ready to Eat Multi-Grain Breakfast Cereal

Formulation and Evaluation of Functional, Nutritional and Sensory Properties of Inulin Incorporated Ready to Eat Multi-Grain Breakfast Cereal

Nutritional and Technological Properties of Albino Peach Palm (Bactris gasipaes) from the Amazon: Influence of Cooking and Drying

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