Formulação, caracterização e análise sensorial de chocolate com adição de okara
Soybeans can provide several benefits to human health .This gives a residue (okara) of its aqueous extract which has high nutritional quality .Currently, the market trend turns to chocolate of origin, such as chocolate soy .The objective is to apply the soy residue (okara) in chocolate, characterize...
| Principais autores: | Candia, Amanda de Souza, Dias, Isabela Pereira |
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| Formato: | Trabalho de Conclusão de Curso (Graduação) |
| Idioma: | Português |
| Publicado em: |
Universidade Tecnológica Federal do Paraná
2020
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| Assuntos: | |
| Acesso em linha: |
http://repositorio.utfpr.edu.br/jspui/handle/1/12455 |
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| Resumo: |
Soybeans can provide several benefits to human health .This gives a residue (okara) of its aqueous extract which has high nutritional quality .Currently, the market trend turns to chocolate of origin, such as chocolate soy .The objective is to apply the soy residue (okara) in chocolate, characterize and verify their acceptance. Two formulations were prepared, one with 15% okara, another 25% okara replacing chocolate, beyond the standard formulation without addition of okara. Analysis of the proximal characterization of okara and chocolates , fatty acid analysis and sensory analysis were performed. The characterization of okara has indicated that this high amount of protein (39.49g/100g) and fiber (39.11g/100g) .Have the chocolates analysis indicated that addition of residue influences the composition of chocolates increasing moisture content, ash and especially proteins that ranged from 4.47g/100g in the standard formulation to 13.39g/100g in the formulation with 25% okara. Regarding fatty acids, palmitic and stearic acids which are among the saturated fatty acids had their values reduced with the addition of the residue ranging between 5.03 and 4.53g/100g, and between 6.06 and 5.38g/100g respectively, while the arachidic acid kept their equivalent values in different concentrations of okara. For the monounsaturated fatty acid oleic acid content also was reduced with the addition of okara ranging from 6.41 to 6.02g/100g, because the concentration of the polyunsaturated linoleic acid increased from 0.69 to 1.94g/100g, the same happened with the linolenic acid increased significantly from 0.05 to 0.24g/100g making the standard sample differed significantly from the others. In total fatty acids they did not differ significantly between samples. In the sensory analysis of the parameters of aroma and flavor, the samples did not differ, since the parameters of texture and overall acceptability of the sample with 25% okara obtained lower means, differing from the sample with 15% okara. To purchase intent, the majority of the judges said they "certainly buy" product. After analysis of the data it is concluded that the improves okara protein, fibrous and fatty acid profile of chocolates and promote good sensory acceptance of consumers making them potential products on the market. |
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