Name: ALEX RICHARD COSTA SILVA
Publication date: 17/12/2018
Advisor:
Name |
Role |
|---|---|
| ERIKA MADEIRA MOREIRA DA SILVA | Advisor * |
Examining board:
| Name |
Role |
|---|---|
| ÉRICA AGUIAR MORAES | External Examiner * |
| ERIKA MADEIRA MOREIRA DA SILVA | Advisor * |
| JACKLINE FREITAS BRILHANTE DE SÃO JOSÉ | Internal Examiner * |
| JOSE LUIS RAMIREZ ASCHERI | Co advisor * |
Summary: Orange-flashed sweet potato (OFSP) is considered of nutritional interest because it
contains higher β-carotene content, which is a precursor of vitamin A. The use of food
products with OFSP and sunflower oil are associated with health promotion, which
helps increase the nutritional value and consumption of these products. Among these,
cakes are consumed by people of any age group and can be considered an alternative
for adding raw materials as a way to improve the nutritional value of these products.
The objective was to evaluate the influence of additions of OFSP and sunflower oil on
sensory, physicochemical and cake storage characteristics. The second order
rotational central composite design was used to study the effect of the different
proportions of OFSP:Sunflower oil in cakes. Ten treatments were generated. After
sensory analysis, raw mass measurements and roast cake three treatments were
selected for determination of centesimal composition, total carotenoids and β-carotene
retention. The cakes were submitted to storage at room temperature and evaluated for
physicochemical characteristics, carotenoid profile and assessment of contribution to
vitamin A needs according to risk groups on the first and fourth day of storage. The
additions of 40:11 g/100g (T1), 40:3 g/100g (T2) and 35.86: 7 g/100g (T5) presented
better sensory acceptance and satisfactory physical characteristics for cake quality.
The treatments with OFSP showed higher moisture and fiber contents when compared
to the control treatment. Retention of total carotenoids and β-carotene was higher at
T1, followed by T5 and T2. In storage, T5 retained most of the physical-chemical
characteristics (water activity, coloring and texture profile). There was a reduction in
the carotenoid profile between the first and fourth day of storage in all treatments. The
highest contribution to vitamin A needs for the risk groups for one portion (60g)
occurred on the first day. Treatment with 35.86:7 g/100g presented better technological
characteristics (sensorial and physicochemical) and nutritional, in addition to the
greater contribution to the daily intake of vitamin A on the first day of storage.
