Dried apples replacing sugar in pound cakes : physicochemical composition and sensory analysis

Beraldo, Igor Macedo; Botelho, Raquel Braz Assunção; Lima, Bernardo Romão de; Alencar, Ernandes Rodrigues de; Zandonadi, Renata Puppin

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Campo DC	Valor	Idioma
dc.contributor.author	Beraldo, Igor Macedo	-
dc.contributor.author	Botelho, Raquel Braz Assunção	-
dc.contributor.author	Lima, Bernardo Romão de	-
dc.contributor.author	Alencar, Ernandes Rodrigues de	-
dc.contributor.author	Zandonadi, Renata Puppin	-
dc.date.accessioned	2024-02-06T12:17:41Z	-
dc.date.available	2024-02-06T12:17:41Z	-
dc.date.issued	2023	-
dc.identifier.citation	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.	pt_BR
dc.identifier.uri	http://repositorio2.unb.br/jspui/handle/10482/47691	-
dc.language.iso	eng	pt_BR
dc.publisher	Elsevier B.V.	pt_BR
dc.rights	Acesso Restrito	pt_BR
dc.title	Dried apples replacing sugar in pound cakes : physicochemical composition and sensory analysis	pt_BR
dc.type	Artigo	pt_BR
dc.subject.keyword	Maçã	pt_BR
dc.subject.keyword	Bolo	pt_BR
dc.subject.keyword	Açúcar	pt_BR
dc.identifier.doi	https://doi.org/10.1016/j.ijgfs.2023.100731	pt_BR
dc.relation.publisherversion	https://www.sciencedirect.com/science/article/pii/S1878450X23000732	pt_BR
dc.description.abstract1	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.	pt_BR
dc.identifier.orcid	https://orcid.org/0000-0002-0369-287X	pt_BR
dc.identifier.orcid	https://orcid.org/0000-0003-0370-3089	pt_BR
dc.contributor.affiliation	University of Brasília, Department of Nutrition	pt_BR
dc.contributor.affiliation	University of Brasília, Department of Nutrition	pt_BR
dc.contributor.affiliation	University of Brasília, Department of Nutrition	pt_BR
dc.contributor.affiliation	Federal University of Viçosa, Agricultural Engineering Department	pt_BR
dc.contributor.affiliation	University of Brasília, Department of Nutrition	pt_BR
dc.description.unidade	Faculdade de Ciências da Saúde (FS)	pt_BR
dc.description.unidade	Departamento de Nutrição (FS NUT)	pt_BR
dc.description.ppg	Programa de Pós-Graduação em Nutrição Humana	pt_BR
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