Análises físico-química, microbiológica e sensorial de drageados de soja [Glycine max (L.)] com cobertura crocante, salgada e sem glúten
Source of protein, soybean is excellent for human consumption. Its products and derivatives are associated with the reduction of cardiovascular diseases, osteoporosis, diabetes and menopause. Due to these characteristics, it has been developed a snack that is beneficial to human health. The dragee i...
| Principais autores: | Prieto, José Mario Bio Martin, Bortotti, Thais Garcia |
|---|---|
| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
|
| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12401 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
Source of protein, soybean is excellent for human consumption. Its products and derivatives are associated with the reduction of cardiovascular diseases, osteoporosis, diabetes and menopause. Due to these characteristics, it has been developed a snack that is beneficial to human health. The dragee is the oldest technique for candy manufacturing, created more than a thousand years ago, however it is still widely used. The objective of this work was to carry out analysis of proximal composition in three soybean dragee formulations with 5, 15 and 25% oatmeal flour, through chemical analysis of total ash, lipids, proteins, moisture and total carbohydrates (by difference). Microbiological analysis were also performed to identify the absence or presence of thermotolerant coliforms and Salmonella sp. Sensory analysis evaluated the acceptance among the tasters. Compared to commercial products, there was no significant difference in proximal composition. The product complies with Brazilian legislation when it comes to microbiological standards, offering no risk to consumers’ health. The three formulations of dragees have good acceptance regarding color and texture. For overall taste and acceptance, the scores were "liked" to "moderately liked" and obtained averages above 70% in the acceptability index. |
|---|