CARROT CUPCAKES DEVELOPMENT ADDED FLAXSEED FLOUR (Linum Usitatissimum L.): PHYSICO-CHEMICAL COMPOSITION AND SENSORY ACCEPTABILITY AMONG CHILDREN

Paôla Diovana Gomes, Fabiane La Flor Ziegler Sanches, Elisvânia Freitas Dos Santos, Maria Raquel Manhani, Daiana Novello

Resumo


The present study aimed to verify sensory acceptability of carrot cupcakes enriched with flaxseed flour among children and determine the physico-chemical composition of the traditional formulation and that containing the highest content of flaxseed flour with sensory acceptance similar to standard. Were done the following cupcakes formulations: standard and the other with 15, 18 and 21% of flaxseed flour. Participated in the sensory analysis 55 untrained tasters, both genders, between 4 and 5 years. The addition of 18% flaxseed was the sample with the highest content, and similar to standard acceptance, especially in appearance, aroma and color attributes. The physico-chemical analysis of the samples and standard with 18% flaxseed showed higher concentrations of ash, protein, fat, crude fiber and caloric value in the sample with flaxseed, though in lower concentrations of moisture and carbohydrates. The food preparation of products showed an addition level up to 18% of cupcakes ingredients was well accepted by children, obtaining similar acceptance to the standard product.

Palavras-chave


cereal; functional ingredient; sensory analysis.

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