Open AccessSOJA SUBSTITUINDO AMENDOIM NA ELABORAÇÃO DE PAÇOCAS
Author(s) -
Tadeu Alcides Marques,
Telma R Martins-Neves,
A P D Ramos,
Angela M M Godinho
Publication year - 2007
Publication title -
colloquium agrariae
Language(s) - English
Resource type - Journals
ISSN - 1809-8215
DOI - 10.5747/ca.2007.v03.n1.a26
Subject(s) - mathematics , horticulture , biology
The soy is a leguminous plants recognized by the chemical composition. The soy presents a profile special protein and the presence of compositions nutraceutical. With the intention of developing a new product to the soy base, peanut fudge (“paçoca”) was formulated whose peanut was totally substituted by soy and “paçocas” which the peanut was substituted partially (50% of composition). The objective was of evaluating the acceptability and the nutritional value of the “paçocas” and for so much sensorial analyses and chemical composition’s analyses were accomplished. The acceptability was evaluated by 34 tasters in two repetitions, in relation to the attributes appearance, hardness, palatability, residual flavor in the mouth and general acceptability of these new products, using nine points’ hedonic limbs. The formulations more you accept in relation to all of the sensorial attributes were the mixed peanut fudges of soy and peanut. The mixed peanut fudges were appraised as for nutritional quality and they presented smaller tenors of total fats, similar tenors of proteins, carbohydrates and minerals