Sensorial, nutritional and microbiological quality bread enriched eggshell
This study aims to prepare a homemade bread added with eggshell flour and evaluate its sensory, nutritional, and microbiological quality. Three bread formulations were prepared to contain potato, soy oil, eggs, crystal sugar, green coconut milk, eggshell flour, dry biological yeast, nutmeg and salt,...
| Authors: | ; ; ; ; ; ; ; ; ; |
|---|---|
| Format: | Article |
| Status: | Published version |
| Publication date: | 2021 |
| Country: | Brasil |
| Institution: | UNIFEI |
| Repository: | Research, Society and Development |
| Language: | Portuguese |
| OAI Identifier: | oai:ojs.pkp.sfu.ca:article/19122 |
| Online Access: | https://rsdjournal.org/index.php/rsd/article/view/19122 |
| Access Level: | Open access |
| Keyword: | Panadería Análisis sensorial Análisis químico Análisis microbiológico Información nutricional. Panificação Análise sensorial Análise bromatológica Análise microbiológica Informação nutricional. Bakery Sensory analysis Chemical analysis Microbiological analysis Nutritional information. |
| _version_ | 1878752693513617408 |
|---|---|
| author | Lima, Adriene Ribeiro |
| author2 | Costa, Juliana Cristina Amorim, Maria Marta Amancio Rocha, Ieda Trindade Faria, Rejane Cássia Silva, Jade Francisco da Amaral, Daniela Almeida do Gregório, Eric Liberato Delvivo, Fernanda Meneghello Monteze, Nayara Mussi |
| author2_role | author author author author author author author author author |
| author_browse | Amaral, Daniela Almeida do Amorim, Maria Marta Amancio Costa, Juliana Cristina Delvivo, Fernanda Meneghello Faria, Rejane Cássia Gregório, Eric Liberato Lima, Adriene Ribeiro Monteze, Nayara Mussi Rocha, Ieda Trindade Silva, Jade Francisco da |
| author_facet | Lima, Adriene Ribeiro Costa, Juliana Cristina Amorim, Maria Marta Amancio Rocha, Ieda Trindade Faria, Rejane Cássia Silva, Jade Francisco da Amaral, Daniela Almeida do Gregório, Eric Liberato Delvivo, Fernanda Meneghello Monteze, Nayara Mussi |
| author_role | author |
| collection | Research, Society and Development |
| description | This study aims to prepare a homemade bread added with eggshell flour and evaluate its sensory, nutritional, and microbiological quality. Three bread formulations were prepared to contain potato, soy oil, eggs, crystal sugar, green coconut milk, eggshell flour, dry biological yeast, nutmeg and salt, and different proportions of traditional and whole wheat flour. The project was approved by the Ethics and Research Committee of Centro Universitário Una de Belo Horizonte. The acceptability test was carried out using the hedonic scale and the purchase and consumption intention tests. The bromatological analysis of protein, fat, fiber, calcium, sodium, moisture and ash for the preparation of nutritional information containing energy value, carbohydrates, proteins, total fats, saturated fats, trans fats, dietary fiber, calcium, and sodium were carried out in the sample. better acceptability. Microbiological analyzes of coagulase-positive Staphylococci, presumptive Bacillus cereus, yeasts and molds, Escherichia coli, and Salmonella spp. The global evaluation of the formulations F1, F2, and F3 for the sensory attributes had averages of 7.87±1.09; 8.06±1.28, and 7.74±1.54 and for the intention to consume and purchase 5.6±1.30; 5.74±1.67 and 5.48±1.73, respectively. The bread was presented as a food source of fiber, low in sodium, and within the microbiological standards for consumption. It was concluded that the homemade bread added with lactose-free eggshell flour obtained great acceptance among the evaluators and proved to be a product with great market potential. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | BR_2c3e21d8e2bddaa644f1d35f9a4ed1b2 |
| institution | UNIFEI |
| instname_str | Universidade Federal de Itajubá (UNIFEI) |
| language | por |
| network_acronym_str | BR |
| network_name_str | Brasil |
| oai_identifier_str | oai:ojs.pkp.sfu.ca:article/19122 |
| publishDate | 2021 |
| publishDateSort | 2021 |
| publisher | Research, Society and Development |
| publisherStr | Research, Society and Development |
| reponame_str | Research, Society and Development |
| spelling | Sensorial, nutritional and microbiological quality bread enriched eggshell Calidad sensorial, nutricional y microbiológica del pan enriquecido con cáscara de huevo Qualidade sensorial, nutricional e microbiológica do pão enriquecido com casca de ovo Lima, Adriene Ribeiro Costa, Juliana Cristina Amorim, Maria Marta Amancio Rocha, Ieda Trindade Faria, Rejane Cássia Silva, Jade Francisco da Amaral, Daniela Almeida do Gregório, Eric Liberato Delvivo, Fernanda Meneghello Monteze, Nayara Mussi Panadería Análisis sensorial Análisis químico Análisis microbiológico Información nutricional. Panificação Análise sensorial Análise bromatológica Análise microbiológica Informação nutricional. Bakery Sensory analysis Chemical analysis Microbiological analysis Nutritional information. This study aims to prepare a homemade bread added with eggshell flour and evaluate its sensory, nutritional, and microbiological quality. Three bread formulations were prepared to contain potato, soy oil, eggs, crystal sugar, green coconut milk, eggshell flour, dry biological yeast, nutmeg and salt, and different proportions of traditional and whole wheat flour. The project was approved by the Ethics and Research Committee of Centro Universitário Una de Belo Horizonte. The acceptability test was carried out using the hedonic scale and the purchase and consumption intention tests. The bromatological analysis of protein, fat, fiber, calcium, sodium, moisture and ash for the preparation of nutritional information containing energy value, carbohydrates, proteins, total fats, saturated fats, trans fats, dietary fiber, calcium, and sodium were carried out in the sample. better acceptability. Microbiological analyzes of coagulase-positive Staphylococci, presumptive Bacillus cereus, yeasts and molds, Escherichia coli, and Salmonella spp. The global evaluation of the formulations F1, F2, and F3 for the sensory attributes had averages of 7.87±1.09; 8.06±1.28, and 7.74±1.54 and for the intention to consume and purchase 5.6±1.30; 5.74±1.67 and 5.48±1.73, respectively. The bread was presented as a food source of fiber, low in sodium, and within the microbiological standards for consumption. It was concluded that the homemade bread added with lactose-free eggshell flour obtained great acceptance among the evaluators and proved to be a product with great market potential. El objetivo de este estudio es elaborar un pan casero con harina de cáscara de huevo y evaluar su calidad sensorial, nutricional y microbiológica. Se prepararon tres formulaciones de pan que contenían papa, aceite de soja, huevos, azúcar cristal, leche de coco verde, harina de cáscara de huevo, levadura biológica seca, nuez moscada y sal y diferentes proporciones de harina de trigo tradicional e integral. El proyecto fue aprobado por el Comité de Ética e Investigación del Centro Universitário Una de Belo Horizonte. La prueba de aceptabilidad se realizó mediante la escala hedónica y las pruebas de intención de compra y consumo. En la muestra mejor aceptabilidad. Los análisis microbiológicos de estafilococos coagulasa positivos, presunto Bacillus cereus, mohos y levaduras, Escherichia coli y Salmonella spp. La evaluación global de las formulaciones F1, F2 y F3 para los atributos sensoriales tuvo promedios de 7.87 ± 1.09; 8.06 ± 1.28 y 7.74 ± 1.54 y por la intención de consumir y comprar 5.6 ± 1.30; 5,74 ± 1,67 y 5,48 ± 1,73, respectivamente. El pan se presentó como fuente alimentaria de fibra, bajo en sodio y dentro de los estándares microbiológicos de consumo. Se concluyó que el pan casero adicionado con harina de cáscara de huevo sin lactosa obtuvo gran aceptación entre los evaluadores y resultó ser un producto con gran potencial de mercado. O objetivo deste estudo é elaborar um pão caseiro adicionado de farinha de casca de ovo e avaliar a sua qualidade sensorial, nutricional e microbiológica. Foram elaboradas três formulações de pães contendo batata inglesa, óleo de soja, ovos, açúcar cristal, leite de coco verde, farinha de casca de ovo, fermento biológico seco, noz moscada, sal e proporções diferentes de farinha de trigo tradicional e integral. O projeto foi aprovado pelo comitê de ética e pesquisa do Centro Universitário Una de Belo Horizonte. Realizaram-se os testes de aceitabilidade utilizando a escala hedônica e de intenção de compra e de consumo. As análises bromatológicas de proteína, gordura, fibra, cálcio, sódio, umidade e cinzas para elaboração da informação nutricional contendo valor energético, carboidratos, proteínas, gorduras totais, gorduras saturadas, gorduras trans, fibra alimentar, cálcio e sódio foram realizados na amostra de melhor aceitabilidade. Realizaram-se análises microbiológicas de Estafilococos coagulase positiva, Bacillus cereus presuntivo, bolores e leveduras, Escherichia coli e Salmonella spp. A avaliação global das formulações F1, F2 e F3 para os atributos sensoriais obtiveram médias de 7,87±1,09; 8,06±1,28 e 7,74±1,54 e para a intenção de consumo e de compra 5,6±1,30; 5,74±1,67 e 5,48±1,73, respectivamente. O pão se apresentou como um alimento fonte de fibras, baixo teor de sódio e dentro dos padrões microbiológicos para consumo. Concluiu-se que, o pão caseiro adicionado de farinha de casca de ovo isento de lactose obteve ótima aceitação entre os avaliadores e mostrou-se um produto com grande potencial de mercado. Research, Society and Development https://rsdjournal.org/index.php/rsd/article/view/19122 10.33448/rsd-v10i10.19122 |
| spellingShingle | Sensorial, nutritional and microbiological quality bread enriched eggshell Lima, Adriene Ribeiro Panadería Análisis sensorial Análisis químico Análisis microbiológico Información nutricional. Panificação Análise sensorial Análise bromatológica Análise microbiológica Informação nutricional. Bakery Sensory analysis Chemical analysis Microbiological analysis Nutritional information. |
| status_str | publishedVersion |
| title | Sensorial, nutritional and microbiological quality bread enriched eggshell |
| title_full | Sensorial, nutritional and microbiological quality bread enriched eggshell |
| title_fullStr | Sensorial, nutritional and microbiological quality bread enriched eggshell |
| title_full_unstemmed | Sensorial, nutritional and microbiological quality bread enriched eggshell |
| title_short | Sensorial, nutritional and microbiological quality bread enriched eggshell |
| title_sort | Sensorial, nutritional and microbiological quality bread enriched eggshell |
| topic | Panadería Análisis sensorial Análisis químico Análisis microbiológico Información nutricional. Panificação Análise sensorial Análise bromatológica Análise microbiológica Informação nutricional. Bakery Sensory analysis Chemical analysis Microbiological analysis Nutritional information. |
| topic_facet | Panadería Análisis sensorial Análisis químico Análisis microbiológico Información nutricional. Panificação Análise sensorial Análise bromatológica Análise microbiológica Informação nutricional. Bakery Sensory analysis Chemical analysis Microbiological analysis Nutritional information. |
| url | https://rsdjournal.org/index.php/rsd/article/view/19122 |