Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.19/1928
Título: Development and characterization of bread with apple and cinnamon.
Autor: Marques, Carla
Batista, Miguel
Guiné, Raquel
Correia, Paula
Palavras-chave: product development
physicochemical properties
sensory analysis
Data: 2013
Citação: Marques CAA, Batista M, Guiné RPF, Correia PMR. (2013) Development and characterization of bread with apple and cinnamon. ICEUBI2013 – International Conference on Engineering, Covilhã, 10pp.
Resumo: The aim of this work was to develop a new type of bread, for which several tests were performed with different kinds of ingredients: vegetables (carrots, broccoli, pumpkin), meats (sausages), lupines and salsa, fruit and juices and finally apple with cinnamon. Apart from these ingredients, the product was further tested with a natural substitute for salt and with a preservative. These assays were all performed using a basic recipe composed of flour, salt, water and yeast. However, in order to increase the nutritional composition of the bread developed so as to increase its value as recognized by a certain targeted population, a new ingredient was added to the bread, which was a natural substitute for salt called "Salt Rite". This aimed at decreasing the sodium content, which is of great importance for people with increased risk of suffering from cardiovascular diseases. To achieve this, 50% of the salt contentwas replaced by "Salt Rite". In a first phase different products were tested and after an evaluation one product was selected as the best, being this the bread with apple and cinnamon. For this product then were accessed the different characteristics at various levels: physical, chemical and sensorial. The different properties that have been evaluated include the water activity, moisture, total ash, crude fat, carbohydrates, starch, size, colour, density, texture and alveolar characterization. Regarding the chemical properties, the apple with cinnamon bread showed high contents of moisture, fibre and protein and a low sodium content. As to the physical properties, the product presented a darker colour in the crust when compared to the crumb, which is consistent with data from sensory analysis. It also showed a great elasticity, being dense and with a low alveolar percentage. With respect to sensory analysis, the characteristics analysed were generally perceived in an identical way bay all tasters, thus resulting in a somewhat uniform evaluation.
Peer review: yes
URI: http://hdl.handle.net/10400.19/1928
Aparece nas colecções:ESAV - DIA - Documentos de congressos (comunicações, posters, actas)

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