Cupcake added to broccoli flour: physico-chemical and sensory analysis among children

Authors

DOI:

https://doi.org/10.20435/multi.v26i62.2344

Keywords:

nutrients, dietary fibers, whole utilization of foods

Abstract

This paper’s purpose was to evaluate the sensory acceptability of cupcake made with different amounts of Broccoli Residues Flour (BRF). It is also intended to determine the physicochemical composition of the standard formulation and of that one containing higher BRF content, with the most similar acceptance to standard. We developed five cupcake formulations: F1 (0% BRF) and the following ones, F2 (3%), F3 (6%), F4 (9%), F5 (12%) of BRF. A total of 83 untrained judges aged 7 to 10 years participated in the sensory evaluation. Higher scores (p<0.05) were verified for F1, F2, and F3 samples in all attributes and for global acceptance, with no difference between them. Samples F4 and F5 were the least accepted, with similar scores (p>0.05). Higher levels of ash and dietary fiber were observed in F3. There was no change (p>0.05) in the protein, lipid, carbohydrate, and energy contents between samples F1 and F3. It was concluded that an addition level of up to 6% of BRF in cupcake improves the nutritional profile of the product. In addition, it presents similar acceptability to the standard product, with good marketing expectations.

Author Biographies

Ana Júlia Machado Coutinho, Universidade Estadual do Centro-Oeste (UNICENTRO)

Graduada em Nutrição pela Universidade Estadual do Centro-Oeste (UNICENTRO).

Mirelly Marques Romeiro Santos, Universidade Federal de Mato Grosso do Sul (UFMS)

Doutoranda do Programa de Pós-Graduação em Saúde e Desenvolvimento na Região Centro-Oeste na Universidade Federal de Mato Grosso do Sul (UFMS). Mestre em Saúde e Desenvolvimento na Região Centro-Oeste pela UFMS. Graduada em Nutrição pela UFMS.

Elisvânia Freitas dos Santos, Universidade Federal de Mato Grosso do Sul (UFMS)

Doutora em Cirurgia Experimental pela Universidade Estadual de Campinas (UNICAMP). Mestre em Alimentos e Nutrição pela Faculdade de Engenharia de Alimentos da UNICAMP. Professora do Curso de Nutrição da Faculdade de Ciências Farmacêuticas, Alimentos e Nutrição (FACFAN) pela Universidade Federal de Mato Grosso do Sul (UFMS).

Daiana Novello, Universidade Estadual do Centro-Oeste (UNICENTRO)

Doutora em Tecnologia de Alimentos pela Universidade Estadual de Campinas (UNICAMP). Mestre em Ciências Veterinárias pela Universidade Federal do Paraná (UFPR). Professora do Curso de Nutrição da Universidade Estadual do Centro-Oeste (UNICENTRO).  

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Published

2021-07-06

How to Cite

Coutinho, A. J. M., Santos, M. M. R., Santos, E. F. dos, & Novello, D. (2021). Cupcake added to broccoli flour: physico-chemical and sensory analysis among children. Multitemas, 26(62), 5–20. https://doi.org/10.20435/multi.v26i62.2344