Estudo da aceitabilidade de pizza sem glúten com farinha de quinoa
The Andean grain quinoa is a high potential to be regarded as world culture due to its quality and quantity of nutrients present. This pseudocereal fits into the context of the current consumer market that craves differentiated products especially relevant nutritional aspects. The present work aims...
| Autor principal: | Dias, Bruna Garcia Vieira |
|---|---|
| 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/1/16698 |
| Tags: |
Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!
|
| Resumo: |
The Andean grain quinoa is a high potential to be regarded as world culture due to its quality and quantity of nutrients present. This pseudocereal fits into the context of the current consumer market that craves differentiated products especially relevant nutritional aspects. The present work aims to develop a pre-mixed pizza dough, replacing wheat flour and quinoa flour by sensory evaluation after its preparation, verifying its acceptability. From a common recipe of pizza dough was removed flour was substituted for quinoa flour, and rice flour. Tests were performed eight trials until a product with desired characteristics. In this formulation, as standard, the concentration ranged from quinoa flour in proportions of 8%, 10% and 15%. In the following, we carried out a microbiological analysis in order to assess the quality of material used in the formula as well as ensuring food security of the panelists who participated in the sensory analysis. 50 participated in the sensory evaluation by untrained test hedonic scale and a ranking test showed that all samples differ in flavor to a significance level of 5%. Formulation 3 is slightly more preferred that the formulation 2, and significantly more acceptable than the first formulation. |
|---|