Chemometric tools applied to the development and proximal and sensory characterization of chocolate cakes containing chia and azuki/Ferramentas quimiometricas aplicadas no desenvolvimento e caracterizacao proximal e sensorial de bolos de chocolate contendo chia e azuki

• Published in: Acta scientiarum. Technology Vol. 36; no. 3; p. 537
• Main Authors: Gohara, Aline Kirie, de Souza, Aloisio Henrique Pereira, Zanqui, Ana Beatriz, de Souza, Nilson Evelazio, Visentainer, Jesui Vergilio, Matsushita, Makoto
• Format: Journal Article
• Language: Spanish
• Published: Universidade Estadual de Maringa 01.07.2014
• Subjects: Cake; Chemical properties; Gluten; Gluten-free diet
• ISSN: 1806-2563; 1807-8664
• DOI: 10.4025/actascitechnol.v36i3.19298

A 22 full factorial design (two factors at two levels) with duplicate was performed to investigate the influence of the factors percentage of chia and percentage of azuki added to gluten-free chocolate cake on the proximal composition, energy and sensory aspects. Partially defatted chia flour was used in the formulations. Both factors were significant and an increase in their value contributed positively to the measured responses. The percentage of chia was the factor that most contributed to the majority of the responses, except for the nitrogen free extract (nifext). The percentage of azuki did not significantly affect cake moisture and energy. Principal component analysis distinguished samples with the highest content of chia mainly for the responses lipids and crude protein, and these formulations had the optimal point in response surfaces. The models for the sensory attributes were not significant, and multivariate analysis showed that formulations with the lowest percentage of chia and azuki had characteristics similar to control assays. Keywords: Salvia hispanica, L., Vigna angularis, gluten-free food, response surface methodology, principal components analysis. Um planejamento fatorial 22 completo (2 fatores em 2 niveis) com duplicata foi realizado, para investigar a influencia dos fatores porcentagem de chia e de azuki adicionados em bolo de chocolate isento de gluten, para a determinacao da composicao proximal, energia e atributos sensoriais. No estudo foi utilizada farinha desengordurada de chia e de azuki. Os fatores porcentagem de chia e de azuki foram significativos e o aumento desses valores contribuiu positivamente nas respostas. A porcentagem de chia foi o fator que mais contribuiu para a maioria das respostas, exceto para o extrato nao-nitrogenado (nifext). O efeito principal da porcentagem de azuki nao foi significativo para as respostas umidade e energia. A analise de componentes principais distinguiu as amostras com maior teor de chia, principalmente, pela proteina bruta e lipidios totais, sendo os pontos otimos nas superficies de resposta destes modelos. Para os atributos sensoriais, os modelos foram nao-significativos e a analise multivariada demonstrou que os menores percentuais de chia e azuki apresentaram caracteristicas semelhantes ao ensaio controle. Palavras-chave: Salvia hispanica, L., Vigna angularis, alimentos isentos de gluten, metodologia de superficie de resposta, analise de componentes principais.