Efeitos das adições de batata-doce de polpa alaranjada biofortificada e óleo de girassol nas características sensoriais e físico-químicas de bolos

• Ano de defesa: 2018
• Autor(a) principal: Silva, Alex Richard Costa
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal do Espírito Santo; BR; Mestrado em Nutrição e Saúde; Centro de Ciências da Saúde; UFES; Programa de Pós-Graduação em Nutrição e Saúde
• Palavras-chave em Português: Carotenoids; Storage; High performance liquid chromatography; Retention; Recommended dietary allowance; Carotenoides; Armazenamento; Cromatografia líquida de alta eficiência; Retenção; Ingestão diária recomendada; Nutrição
• Link de acesso: http://repositorio.ufes.br/handle/10/10958

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.