Título:	Dried apples replacing sugar in pound cakes : physicochemical composition and sensory analysis
Autor(es):	Beraldo, Igor Macedo Botelho, Raquel Braz Assunção Lima, Bernardo Romão de Alencar, Ernandes Rodrigues de Zandonadi, Renata Puppin
ORCID:	https://orcid.org/0000-0002-0369-287X https://orcid.org/0000-0003-0370-3089
Afiliação do autor:	University of Brasília, Department of Nutrition University of Brasília, Department of Nutrition University of Brasília, Department of Nutrition Federal University of Viçosa, Agricultural Engineering Department University of Brasília, Department of Nutrition
Assunto:	Maçã Bolo Açúcar
Data de publicação:	2023
Editora:	Elsevier B.V.
Referência:	BERALDO, Igor Macedo et al. Dried apples replacing sugar in pound cakes: physicochemical composition and sensory analysis. International Journal of Gastronomy and Food Science, [S. l.], v. 32, 100731, jun. 2023. DOI: https://doi.org/10.1016/j.ijgfs.2023.100731.
Abstract:	This study aimed to replace refined sugar in pound cakes with different concentrations of dried apples and provide analytical data regarding physicochemical composition and sensory profile. This study was performed in six steps: (I) Pound cake samples’ preparation; (II) Chemical composition determination; (III) Colorimetric analysis; (IV) Texture analysis; (V) CATA sensory profile; and (VI) Statistic analysis. Dried apples were used to substitute refined sugar in pound cake. Dried apples replaced sugar at 25%, 50%, 75%, 100%. A control cake was also prepared using the traditional recipe with 100% of the amount of refined sugar for comparison. This study showed the possibility of replacing sugar for dried apples in pound cakes in different concentrations. Regarding chemical composition, samples 25% and 50% did not differ from the control sample, and samples 75% and 100% presented higher amounts of ashes than the other samples. Lipids, protein, and total carbohydrates did not differ among the samples. Despite the differences found in the instrumental analysis of texture and color, the differences were not perceived by untrained panelists. Also, their perception of apple/dried fruit taste and aroma did not differ from the samples with sugar or dried apples. Further studies should be conducted to evaluate the potential benefits of replacing sugar with dried apples in human health and the consumption intention of purchasing these products.
Unidade Acadêmica:	Faculdade de Ciências da Saúde (FS) Departamento de Nutrição (FS NUT)
Programa de pós-graduação:	Programa de Pós-Graduação em Nutrição Humana
DOI:	https://doi.org/10.1016/j.ijgfs.2023.100731
Versão da editora:	https://www.sciencedirect.com/science/article/pii/S1878450X23000732
Aparece nas coleções:	Artigos publicados em periódicos e afins

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