Efeito de diferentes teores de farinha de banana verde, sementes de chia, açúcar, cacau em pó e ovos nas propriedades de textura, físicas e sensoriais de bolo de chocolate

Autores

DOI:

https://doi.org/10.33448/rsd-v11i17.38433

Palavras-chave:

Theobroma cacao, Bakery products, Fat replacement, Cake quality.

Resumo

O desenvolvimento de bolos de chocolate mais saudáveis e saborosos com substituição de ingredientes tradicionais por ingredientes funcionais ainda é um desafio para a indústria alimentícia. O objetivo deste estudo foi avaliar as características físico-químicas e sensoriais de bolos de chocolate elaborados com duas diferentes concentrações de farinha de banana verde (GBF) + farinha de trigo (WF) e chia hidratada + gordura, açúcar, cacau em pó e ovos por meio do planejamento experimental de Plackett - Burman (PB12). Observou-se que a diminuição de WF, GBF e açúcar resultou em aumento da atividade de água, volume e força de adesão. Além disso, um aumento em WF, GBF, ovo, chia e açúcar resultou em um aumento na firmeza, elasticidade e cor da crosta. A microscopia eletrônica de varredura mostrou uma estrutura porosa e fraca para as formulações com GBF e sementes de chia. As maiores notas de aceitabilidade global foram encontradas para as formulações com 75% de GBF em substituição ao WF e 50% de sementes de chia como substituto de gordura associado a baixos teores de ovos, açúcar e cacau em pó. Esses resultados indicam o potencial de utilização de sementes de chia e GBF em combinação para a fabricação de bolos de chocolate mais saudáveis.

Downloads

Os dados de download ainda não estão disponíveis.

Referências

AACCI. (2016). Approved methods of the American Association of Cereal Chemists International (11th ed.). St Paul, Minesota: American Association of Cereal Chemists International.

Afshin, A., Sur, P. J., Fay, K. A., Cornaby, L., Ferrara, G., Salama, J. S., & Murray, C. J. L. (2019). Health effects of dietary risks in 195 countries, 1990–2017: A systematic analysis for the Global Burden of Disease Study 2017. The Lancet, 393(10184), 1958–1972. doi: 10.1016/S0140-6736(19)30041-8

Alcântara, R. G. de, Carvalho, R. A., & de Vanin, F. M. (2020). Evaluation of wheat flour substitution type (corn, green banana and rice flour) and concentration on local dough properties during bread baking. Food Chemistry, 32, 126972. doi: 10.1016/j.foodchem.2020.126972

AOAC. (2016). Official Methods of Analysis of Association of Official Analytical Chemists (20 ed.). Maryland: Association of Official Analytical Chemists.

Agama-Acevedo, E., Islas-Hernández, J. J., Pacheco-Vargas, G., Osorio-Díaz, P., & Bello-Pérez, L. A. (2012). Starch digestibility and glycemic index of cookies partially substituted with unripe banana flour. LWT-Food Science and Technology, 46, 177-182. doi: 10.1016/j.lwt.2011.10.010

Andrade, B. A., Perius, D. B., de Mattos, N. V., de Mello Luvielmo, M., & Mellado, M. S. (2018). Production of unripe banana flour (Musa spp) for application in whole wheat bread. Brazilian Journal of Food Technology, 21, 1-10. doi: 10.1590/1981-6723.5516

Bodart, M., de Peñaranda, R., Deneyer, A., & Flamant, G. (2008). Photometry and colourimetry characterisation of materials in daylighting evaluation tools. Building and Environment, 43 (12), 2046-2058. doi: 10.1016/j.buildenv.2007.12.006

Borges, A.M., Pereira, J.; & Lucena, E.M.P. (2009). Green banana flour characterization. Journal of Food Science and Technology, 29 (2), 333–339. doi: 10.1590/S0101-20612009000200015

Ixtaina, V. Y.; Julio, L. M.; Wagner, J. R.; Nolasco, S. M.; & Tomás, M. C. (2015). Physicochemical characterization and stability of chia oil microencapsulated with sodium caseinate and lactose by spray-drying. Powder Technology, 271, 26-34. doi: 10.1016/j.powtec.2014.11.006

Mesías, M.; Holgado, F.; Márquez-Ruiz, G.; & Morales, F. J. (2015). Effect of sodium replacement in cookies on the formation of process contaminants and lipid oxidation. LWT Food Science and Technology, 62(1), 633-639. doi: 10.1016/j.lwt.2014.11.028

Muñoz, L. A., Cobos, A., Diaz, O., & Aguilera, J. M. (2012). Chia seeds: microstructure, mucilage extraction and hydration. Journal of Food Engineering, 108(1), 216-224. doi: 10.1016/j.jfoodeng.2011.06.037

Fernandes, S. S. & de las Mercedes Salas-Mellado, M. (2017). Addition of chia seed mucilage for reduction of fat content in bread and cakes. Food Chemistry, 227, 237-244. doi: 10.1016/j.foodchem.2017.01.075

Fernandes, S.S., Filipini, G. & de las Mercedes Salas-Mellado, M. (2021). Development of cake mix with reduced fat and high practicality by adding chia mucilage. Food Bioscience, 42, 101148. doi: 10.1016/j.fbio.2021.101148

Gallo, L.R. dos R., Botelho, R.B.A., Ginani, V. C., de Oliveira, L. de L., Riquette, R.F.R., & Leandro, E. dos S. (2020). Chia (Salvia hispanica L.) gel as egg replacer in chocolate cakes: applicability and microbial and sensory qualities after storage, Journal of Culinary Science & Technology, 18 (1), 29-39. doi: 10.1080/15428052.2018.1502111

García, J. R., Salvador, A., & Hernando, I. (2014). Replacing fat and sugar with inulin in cakes: Bubble size distribution, physical and sensory properties. Food and Bioprocess Technology, 7, 964–974. doi: 10.1080/15428052.2018.1502111

Garvey, E.C., O'Sullivan, M.G., Kerry, J.P., Milner, L., Gallagher,E., & Kilcawley K.N. (2021). Characterizing the sensory quality and volatile aroma profile of clean-label sucrose reduced sponge cakes. Food Chemistry, 342, 128124. doi: 10.1016/j.foodchem.2020.128124

Jin, Y., Tang, J., & Sablani, S.S. (2019). Food component influence on water activity of low-moisture powders at elevated temperatures in connection with pathogen control. LWT – Food Science and Technology, 112, Article 108257. doi: 10.1016/j.lwt.2019.108257

Khoozani, A. A., Kebede, B., Bekhit, A., & El-D. A. (2020). Rheological, textural and structural changes in dough and bread partially substituted with whole green banana flour. LWT – Food Science and Technology, 126, 109252. doi: 10.1016/j.lwt.2020.109252

Lee, E. J., Moon, Y., & Kweon, M. (2020). Processing suitability of healthful carbohydrates for potential sucrose replacement to produce muffins with staling retardation. LWT-Food Science and Technology, 131, 109565. doi: 10.1016/j.lwt.2020.109565

Milner, L., Kerry, J.P., O'Sullivan, M.G., & Gallagher, E. (2020). Physical, textural and sensory characteristics of reduced sucrose cakes, incorporated with clean-label sugar replacing alternative. Innovative Food Science & Emerging Technologies, 59, 102235. doi:10.1016/j.ifset.2019.102235

Micha, R., Peñalvo, J.L., Cudhea, F., Imamura, F., Rehm, C.D., & Mozaffarian, D. (2017) Association between dietary factors and mortality from heart disease, stroke, and type 2 diabetes in the United States. JAMA. 317(9):912–924. doi: 10.1001/jama.2017.0947

Oliveira, D. A. S. B., Müller, P. S., Franco, T. S., Kotovicz, V., & Waszczynskyj, N. (2015). Quality assessment of bread with addition of unripe banana flour and unripe banana puree. Revista Brasileira de Fruticultura, 37, 699–707. doi: 10.1590/0100-2945-176/14

Olivos-Lugo, B. L., Valdivia-López, M. A., Tecante, A. (2010). Thermal and physicochemical properties and nutritional value of the protein fraction of Mexican chia seed (Salvia hispanica L.). Food Science and Technology International, 16(1), 89-96. doi: 10.1177/1082013209353087

Lennon, R.P., Claussen, K.A., Kuersteiner, K.A. (2018). State of the heart: an overview of the disease burden of cardiovascular disease from an epidemiologic perspective. Primary Care: Clinics in Office Practice, 45, 1-15. doi: 10.1016/j.pop.2017.11.001

Pizarro, L., Almeida, E.L., Sammán, N.C., Chang, Y.K. (2013) Evaluation of whole chia (Salvia hispanica L.) flour and hydrogenated vegetable fat in pound cake. LWT - Food Science and Technology, 54, 73-79. doi: 10.1016/j.lwt.2013.04.017

Rodrigues, M. I., & Iemma, A. F. (2014). Experimental design and process optimization (1st ed.). Boca Raton: CRC Press (Chapter 6).

Savlak, N., Türker, B., & Yeşilkanat, N. (2016). Effects of particle size distribution on some physical, chemical and functional properties of unripe banana flour. Food Chemistry, 213, 180-186. doi: 10.1016/j.foodchem.2016.06.064

Segundo, C., Román, L., Gómez, M., & Martínez, M. M. (2017). Mechanically fractionated flour isolated from green bananas (M. cavendishii var. nanica) as a tool to increase the dietary fiber and phytochemical bioactivity of layer and sponge cakes. Food Chemistry, 219, 240-248. doi: 10.1016/j.foodchem.2016.09.143

Souza, N. C. O., de Oliveira, L. D. L., de Alencar, E. R., Moreira, G. P., dos Santos Leandro, E., Ginani, V. C., & Zandonadi, R. P. (2018). Textural, physical and sensory impacts of the use of green banana puree to replace fat in reduced sugar pound cakes. LWT-Food Science and Technology, 89, 617-623. doi: 10.1016/j.lwt.2017.11.050

Wang, Y., Zhang, M., & Mujumdar, A. S. (2012). Influence of green banana flour substitution for cassava starch on the nutrition, colour, texture and sensory quality in two types of snacks. LWT-Food Science and Technology, 47, 175-182. doi: 10.1016/j.lwt.2011.12.011

Downloads

Publicado

2022-12-21

Edição

Seção

Ciências Agrárias e Biológicas

Como Citar

Efeito de diferentes teores de farinha de banana verde, sementes de chia, açúcar, cacau em pó e ovos nas propriedades de textura, físicas e sensoriais de bolo de chocolate. Research, Society and Development, [S. l.], v. 11, n. 17, p. e88111738433, 2022. DOI: 10.33448/rsd-v11i17.38433. Disponível em: https://ojs34.rsdjournal.org/index.php/rsd/article/view/38433. Acesso em: 29 jun. 2025.