出版社：Universidade Estadual do Centro-Oeste do Paraná, UNICENTRO
摘要：The study assessed the sensory acceptability of homemade bread flavored with pineapple rind tea added with inulin well as tried to determine the physico-chemical composition of the traditional formulation and also verified the formulation that contains the highest inulin level and sensory acceptance similar to the standard.It was used the following five bread formulations: standard (F1) and others added 20% (F2), 25% (F3), 30% (F4) and 35% (F5) inulin.The participants of the sensory analysis were 50 untrained tasters, from both genders, between 7 and 10 years.In the physico-chemical analysis, it was determined the moisture content, ash, protein, fat, carbohydrates, crude fiber and calories.Sensorially, the sample F5 had lower grades than others in the appearance tribute and lower grades than the standard sample for the flavor attribute (p<0.05).Therefore, the sample with 30% inulin was regarded as the product with a higher content of the ingredient and with sensory acceptance like the standard.In the physico-chemical composition, the sample with 30% inulin showed lower content of moisture, proteins and calories and higher contents of carbohydrates and crude fiber than the standard.Thus, the development of the products proved that an addition level up to 30% inulin in sliced loaves was better accepted, obtaining a sensory acceptance similar to the standard product, showing good marketing expectations.
