Nutrição e Saúde

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http://repositorio.ufes.br/handle/10/17582
Programa de Pós-Graduação em Nutrição e Saúde

Centro: CCS
Telefone: (27) 3335 7017
URL do programa: http://www.nutricaoesaude.ufes.br/pt-br/apresenta%C3%A7%C3%A3o

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Navegando Nutrição e Saúde por Autor "Ascheri, José Luis Ramirez"

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    Efeitos das adições de batata-doce de polpa alaranjada biofortificada e óleo de girassol nas características sensoriais e físico-químicas de bolos
    (Universidade Federal do Espírito Santo, 2018-12-17) Silva, Alex Richard Costa; Ascheri, José Luis Ramirez; Silva, Erika Madeira Moreira da; São José, Jackline Freitas Brilhante de; Moraes, Érica Aguiar
    Orange-flashed sweet potato (OFSP) is considered of nutritional interest because it contains higher β-carotene content, which is a precursor of vitamin A. The use of food products with OFSP and sunflower oil are associated with health promotion, which helps increase the nutritional value and consumption of these products. Among these, cakes are consumed by people of any age group and can be considered an alternative for adding raw materials as a way to improve the nutritional value of these products. The objective was to evaluate the influence of additions of OFSP and sunflower oil on sensory, physicochemical and cake storage characteristics. The second order rotational central composite design was used to study the effect of the different proportions of OFSP:Sunflower oil in cakes. Ten treatments were generated. After sensory analysis, raw mass measurements and roast cake three treatments were selected for determination of centesimal composition, total carotenoids and β-carotene retention. The cakes were submitted to storage at room temperature and evaluated for physicochemical characteristics, carotenoid profile and assessment of contribution to vitamin A needs according to risk groups on the first and fourth day of storage. The additions of 40:11 g/100g (T1), 40:3 g/100g (T2) and 35.86: 7 g/100g (T5) presented better sensory acceptance and satisfactory physical characteristics for cake quality. The treatments with OFSP showed higher moisture and fiber contents when compared to the control treatment. Retention of total carotenoids and β-carotene was higher at T1, followed by T5 and T2. In storage, T5 retained most of the physical-chemical characteristics (water activity, coloring and texture profile). There was a reduction in the carotenoid profile between the first and fourth day of storage in all treatments. The highest contribution to vitamin A needs for the risk groups for one portion (60g) occurred on the first day. Treatment with 35.86:7 g/100g presented better technological characteristics (sensorial and physicochemical) and nutritional, in addition to the greater contribution to the daily intake of vitamin A on the first day of storage.