The optimization of the formulation for a chocolate cake containing inulin and yacon meal

Moscatto, Janaína Andréa; Borsato, Dionísio; Bona, Evandro; Oliveira, A.; Hauly, Maria Célia de Oliveira

doi:10.1111/j.1365-2621.2005.01047.x

Cited by 31 publications

(29 citation statements)

References 25 publications

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“…According to Brazilian legislation (Brasil, 2005), flours should contain a maximum of 15.00 g.100 g -1 of moisture. The mean values per 100 g of moisture (8.86 g), proteins (4.34 g), ash (2.31 g), and carbohydrates (82.38 g) for the yacon flour obtained in this study were similar to the results obtained by Moscatto et al (2006) for yacon flour used to prepare a chocolate cake: 8.52 g.100 g -1 of moisture, 4.43 g.100 g -1 of proteins, 3.95 g.100 g -1 of ash, and 82.74 g.100 g -1 of carbohydrates. 8.86 ± 0.23 Proteins (g.100 g -1 )…”

Section: Processing and Chemical Composition Of Yacon Floursupporting

confidence: 79%

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Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Rodrigues¹,

Asquieri²,

Orsi³

2014

Food Sci. Technol (Campinas)

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Section: Processing and Chemical Composition Of Yacon Floursupporting

confidence: 79%

“…Some bakery products, such as cakes and breads (Moscatto et al, 2006;Rolim et al, 2011), have been prepared using yacon flour as raw material. Yacon flour has been considered a food with prebiotic potential because of the high levels of fructooligosaccharides, which allows for its use in formulation of various foods (Rodrigues et al, 2012).…”

mentioning

confidence: 99%

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Rodrigues¹,

Asquieri²,

Orsi³

2014

Food Sci. Technol (Campinas)

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“…Os bolos foram formulados conforme a Tabela 1, seguindo a metodologia citada por Moscatto et al (2006), salvo algumas modificações.…”

Section: Preparação Dos Bolosunclassified

Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius)

Padilha¹,

Rolim²,

Salgado³

et al. 2010

Ciênc. Tecnol. Aliment.

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Os frutanos (inulina e fruto-oligossacarídeos) caracterizamse pelos enlaces β (2→1) entre as unidades de frutose com molécula terminal de frutose, glicose ou sacarose. Apresentam a estrutura linear com diferente grau de polimerização (Gp). A inulina é um composto de maior Gp, enquanto o oligofrutose e o fruto-oligossacarídeo, ambos de menor Gp, originam-se a partir da hidrólise da inulina e da transfructosilação da sacarose, respectivamente (BIEDRZYCKA;BIELECKA, 2004).O notável interesse pelos frutanos advém do fato desses compostos serem resistentes às enzimas digestivas e, portanto, não digeridos pelo organismo humano. Consequentemente, chegam ao intestino grosso intactos e são hidrolisados e fermentados pelas bactérias anaeróbicas presentes no cólon (ROBERFROID, 2007).Desta maneira, estes compostos são considerados fibras alimentares e têm impacto na indústria de alimentos devido às suas propriedades prebióticas e características tecnológicas como substituto do açúcar e da gordura, originando produtos de baixo valor calórico com características sensoriais satisfatórias (FRANCK, 2002). AbstractThis study evaluated the use of yacon flour in the formulation of chocolate cakes by investigating its influence on the sensory quality and chromaticity of the product. The following samples were prepared and analyzed: sample P (standard cake without yacon flour), sample A (20% of yacon flour), and sample B (40% of yacon flour). The Quantitative Descriptive Analysis (QDA) was used for the sensory analysis with 15 trained panelists who evaluated 9 sensory attributes (color, crumb structure, aroma, sweet taste, chocolate flavor, residual taste, humectancy, tenderness, and overall quality). The physical analysis of the cake was made by color characterization. The data were subjected to sensory analysis of variance ANOVA and the Duncan's test for comparison between the averages, at 5% level of significance. To verify the correlations between the samples and attributes, the Principal Components Analysis (PCA) was performed. In the PCA, the sum of the principal components 1 and 2 was 83.3%, i.e., the variability between the samples was explained by these two components. The results showed that the addition of 40% of yacon flour resulted in higher scores for aroma (10.16), sweet taste (7.60), chocolate flavor (10.52), tenderness (11.44), and overall quality (11.64). With regard to the attribute crumb structure, there was no significant difference between the scores of cakes P, A, and B. Regardless of the amount of yacon flour added, the sensory profile of the chocolate cakes was influenced. Particularly, the cake with the highest content of yacon flour was attributed the highest scores.

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“…It provides ~ 30 − 50 % sweetness compared with table sugar (Coussement, 1999). These have been successfully utilized in breads (Wang et al, 2002;O'Brien et al, 2003), cookies (Zoulias et al, 2002;Gallagher et al, 2003), yoghurt (Donkor et al, 2007;Brennan and Tudorica, 2008), icecream (Aykan et al, 2008), cake (Moscatto et al, 2006) etc. However, inulin has been primarily utilized as fat replacer in the formulation of cookies.…”

Section: Introductionmentioning

confidence: 99%

Effects of Whole-Multigrain and Fructoligosaccharide Incorporation on the Quality and Sensory Attributes of Cookies

Handa

Goomer

Siddhu

2010

FSTR

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Whole grain finger millet and sorghum successively replaced commercial soft-type wheat flour in the formulation of multigrain cookies (MGC) at 10-30% levels each. MGC were supplemented with fructoligosaccharide (FOS) at levels of 40%, 60%, and 80% sugar replacement basis. The quality attributes of cookies were evaluated in terms of spread ratio, hardness and nutritional characteristics. The spread ratio of control cookies (CC) was 4.400 and that of MGC with FOS ranged between 4.769 and 7.100. The initial hardness of CC was 70.0 ± 1.6 N and that of MGC with FOS ranged from 69.7 ± 0.7 N to 48.0 ± 1.2 N. MGC with FOS were significantly (p < 0.05) less hard than CC. Sensory data indicated moderate acceptability (OAA score = 7.3 ± 0.5) of MGC with FOS at 60% sugar replacement level, 20% finger millet and 30% sorghum. Total fibre including FOS (per 100 g) was estimated to be 17.4 g and 1.3 g for MGC with FOS and CC respectively. Caloric content of MGC with FOS was 11.7% lower than the CC. Acceptable cookies could be prepared with 50% whole-MG incorporation and up to 60% sugar replacement.

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The optimization of the formulation for a chocolate cake containing inulin and yacon meal

Cited by 31 publications

References 25 publications

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Prevention of enzymatic browning of yacon flour by the combined use of anti-browning agents and the study of its chemical composition

Perfil sensorial de bolos de chocolate formulados com farinha de yacon (Smallanthus sonchifolius)

Effects of Whole-Multigrain and Fructoligosaccharide Incorporation on the Quality and Sensory Attributes of Cookies

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