African Journal of Food Science
Subscribe to AJFS
Full Name*
Email Address*

Article Number - 277BAE665560


Vol.11(9), pp. 310-317 , September 2017
DOI: 10.5897/AJFS2015.1396
ISSN: 1996-0794



Full Length Research Paper

Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder



Ivone Lima Santos
  • Ivone Lima Santos
  • Postgraduate Programme in Food Science, Federal University of Amazonas (Universidade Federal do Amazonas - UFAM), Manaus, Amazonas, Brazil.
  • Google Scholar
Caroline Joy Steel
  • Caroline Joy Steel
  • Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitaria Zeferino Vaz, CEP 13083-862, Campinas, Sao Paulo, Brazil.
  • Google Scholar
Jaime Paiva Lopes Aguiar
  • Jaime Paiva Lopes Aguiar
  • Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (CSAS) and Laboratory of Physical Chemistry of Food (LFQA) Av André Araújo 2936, 69067-375, Manaus, AM, Brazil.
  • Google Scholar
Marcio Schmiele
  • Marcio Schmiele
  • Department of Food Technology, School of Food Engineering, University of Campinas (UNICAMP), Cidade Universitaria Zeferino Vaz, CEP 13083-862, Campinas, Sao Paulo, Brazil.
  • Google Scholar
José Carlos de Sales Ferreira
  • José Carlos de Sales Ferreira
  • Postgraduate Programme in Food Science, Federal University of Amazonas (Universidade Federal do Amazonas - UFAM), Manaus, Amazonas, Brazil.
  • Google Scholar
Francisca das Chagas do Amaral Souza
  • Francisca das Chagas do Amaral Souza
  • Brazilian National Institute for Research in the Amazon, Coordination Society of Environment and Health (CSAS) and Laboratory of Physical Chemistry of Food (LFQA) Av André Araújo 2936, 69067-375, Manaus, AM, Brazil.
  • Google Scholar







 Received: 13 November 2015  Accepted: 20 May 2016  Published: 30 September 2017

Copyright © 2017 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


This research work aimed to study the sensory characteristics of corn-based breakfast cereal with whole peach palm fruit (Bactris gasipaes, Kunth) powder. Sensory analysis was performed after approval of the local ethics committee (26884014.9.0000.5020) and written consent of the panelists. The samples were offered to 70 untrained panelists in disposable bowls codified with three random digits. The panelists reported how much they liked the product in terms of taste and crispness, their purchase intention, preference, and attitude or intention to consume. The scores given to the product with 25% whole peach palm fruit powder were significantly higher than the scores given to the other two study products, making it commercially viable.

Key words: Peach palm fruit powder, sensory analysis, breakfast cereal.

Bolanho BC, Danesi ED, Beléia AD (2015).Carbohydrate composition of peach palm (Bactris gasipaes Kunth) by-products flours. Carbohydr. Polym. 124:196-200
Crossref

 

Berté KAS, Izidoro DR, Dutra FLG, Ribani RH (2011). Desenvolvimento de gelatina funcional de erva-mate. Ciênc. Rural 41(2):354-360.
Crossref

 
 

Brasil (1997). Resolução do Conselho Nacional de Saúde/Ministério da Saúde do Brasil – CONEP/CNS -Resolução Nº 251, De 07 De Agosto De 1997 (BRASIL, 1997).

 
 

Brennan C, Brennan M, Derbyshire E, Tiwari BK (2011). Effects of extrusion on the polyphenols, vitamins and antioxidant activity of foods. Trends Food Sci. Technol. 22:570-575.
Crossref7

 
 

Camire ME, Dougherty MP, Briggs JL (2007). Functionality of fruit powders in extruded corn breakfast cereals. Food Chem. 101:765-770.
Crossref

 
 

Clement CR, Mora Urpí J (1987). The pejibaye (Bactris gasipaes H.B.K., Arecaceae): multi-use potential for the lowland humid tropics - A pupunha: potencial multi-uso para os trópicos úmidos baixos. Econ. Bot. 41(2):302-311.
Crossref

 
 

Coelho LM, Wosiacki G (2010). Avaliação sensorial de produtos panificados com adição de farinha de bagaço de maçã.Ciênc. Tecnol. Aliment. 30(3):582-588.
Crossref

 
 

Cozzolino SMF, Cominetti C (2013). Bases Bioquímicas e Fisiológicas da Nutrição: nas Diferentes Fases da Vida, na Saúde e na Doença/ Barueri, São Paulo: Manole.

 
 

Damásio MH, Silva MAAP (1996). Curso de treinamento em análise sensorial. Apostila. Campinas: Fundação Tropical de Tecnologia "André Tosello".

 
 

Elleuch M, Bedigian D, Roiseux O, Besbes S, Blecker C (2011). Dietary fiber and fiber-rich by-products of food processing: Characterization, technological functionality and commercial applications: A review. Food Chem. 124:411-421.
Crossref

 
 

Food Insight (2011). Price Approaches Taste as Top Influencer for Americans When Purchasing Foods e Beverages Yet, in a Down Economy, Health is Still Important to Two-Thirds of Americans.2011. Disponível em. 

 
 

Fullmer LA, Shao A (2001). The role of lutein in eye health and nutrition. Cereal Foods World 46:408-413.

 
 

Gularte MA, Hera E, Gómez M, Rosell CM (2012). Effect of different fibers on batter and glúten-free layer cake properties. LWT Food Sci. Technol. 48(2):209-214.
Crossref

 
 

Hasler CM (1998). A new look at an ancient concept. Chem. Ind. 2:84-89.

 
 

He JA, Giusti MM (2010). Anthocyanins: natural colorants with health-promoting properties. Annu. Rev. Food Sci. Technol. 1(1):163-186.
Crossref

 
 

Hirth M, Leiter A, Beck SM, Schuchmann HP (2014).Effect of extrusion cooking process parameters on the retention of bilberry anthocyanins in starch based food. J. Food Eng. 125:139-146.
Crossref

 
 

Hough G, Buera MD, Chirife J, Moro O (2001). Sensory texture of commercial biscuits as a function of water activity. J. Texture Stud. 32(1):57-74.
Crossref

 
 

IAL-Instituto Adolfo Lutz (2008). Normas analítica do Instituto Adolf Lutz: Métodos físico e químicos para análise de alimentos. 4. ed. Capítulo VI Analise Sensorial; São Paulo.

 
 

Johnson, 2012 Ozawa, Y., Sasaki, M., Takahashi, N., Kamoshita, M., Miyake, Tsubota, S. K Neuroprotective effects of lutein in the retina Current Pharmaceutical Design, 18 (2012), pp. 51–56

 
 

Ozawa Y, Sasaki M, Takahashi N, Kamoshita M, Miyake S, Tsubota K 2012). Neuroprotective effects of lutein in the retina. Curr. Pharm. Des. (18:51-56.
Crossref

 
 

Kay CD, Kroon PA, Cassidy A (2009).The bioactivity of dietary anthocyanins is likely to be mediated by their degradation products. Mol. Nutr. Food Res. 53:S92–S101.
Crossref

 
 

Kiko T, Nakagawa K, Tsuduki T, Suzuki T, Arai H, Miyazawa T (2012). Significance of lutein in red blood cells of Alzheimer's disease patients. J. Alzheimers Dis. 28:593-600.

 
 

Lin S, Hsieh EF (2002). Extrusion process parameters, sensory characteristics, and structural properties of a high moisture soy protein meat analog. J. Food Sci. 67(3):1066-1072.
Crossref

 
 

Lucia SMD (2008). Métodos estatísticos para avaliação da influência de características não sensoriais na aceitação, intenção de compra e escolha do consumidor.135f. Dissertação (Mestrado em Ciência e Tecnologia de Alimentos) - Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Universidade Federal de Viçosa, Viçosa – MG.

 
 

Macfie HJ, Thomson DMH (1994). Measurement of food preferences.Glasgow: Blackie Academic & Professional. 310p.
Crossref

 
 

Payne TJ (2000). Snack ideas from fruits to nuts: Cultiva¬ted blueberries and California walnuts. Cereal Foods World 45(10):453-456.

 
 

Potter R, Stojceska V, Plunkett A (2013). The use of fruit powders in extruded snacks suitable for Children's diets. LWT Food Sci. Technol. 51(2):537-544.
Crossref

 
 

Pszczola DE(2008). Fiber's new visibility. Food Technol. 12:61-71.

 
 

Rodrigues-Amaya DB (1993). Nature And Distribuition Of Carotenoids In Foods. In. Charalambous G. (Ed).Shelf-life Studies of foods and beverages: Chemical, Biological, Physical an Nutritional Aspects. Amsterdam: Elsevier Science Publishers. pp. 547-589.

 
 

Roudaut G, Dacremont C, Mestre ML (1998). In¬fluence of water on the crispness of cereal-based foods: acoustic, mechanical, and sensory studies. J. Texture Stud. 29(2):199-213.
Crossref

 
 

Sardagna LD (2002). Desenvolvimento de um ce¬real matinal fortificado e adicionado de fibra solúvel.In. XVIII Congresso Brasileiro De Ciência E Tecnologia De Alimentos, Porto Alegre.

 
 

Silva MAAP (1997). Métodos de avaliação sensorial de alimentos.Apostila: Escola de Extensão da UNICAMP. 71p

 
 

de Souza ML de Menezes HC (2006). Avaliação sensorial de cereais matinais de castanha-do-Brasil com mandioca extrusados. Ciênc. Tecnol. Aliment. 26(4):950-955.
Crossref

 
 

Suknark K, Lee J, Eitenmiller RR, Phillips RD (2001). Stability of tocopherol and retinyl palmitate in snack extrudates. J. Food Sci. 66(6):897-902.
Crossref

 
 

Takeuchi KP, Sabadini E, Cunha RL da (2005). Aná¬lise das propriedades mecânicas de cereais matinais com diferentes fontes de amido durante o processo de absorção de leite. Ciênc. Tecnol. Aliment. 25(1):78-85.
Crossref

 
 

Vergara-Valencia N, Granados-Pérez E, Agama-Acevedo E, Tovar J, Ruales J, Bello-Pérez LA (2007). Fibre concentrate from mango fruit: Characterization, associated antioxidant capacity and application as a bakery product ingredient. LWT Food Sci. Technol. 40:722-729.
Crossref

 
 

Waldron KW, Parker ML, Smith AC (2003). Plant cell walls and food quality. Compr. Rev. Food Sci. Food Safe. 2:101-119.
Crossref

 

 


APA Santos, I. L., Steel, C. J., Aguiar, J. P. L., Schmiele, M., Ferreira, J. C. S, & Souza, F. C. A. (2017). Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder. African Journal of Food Science, 11(9), 310-317.
Chicago Ivone Lima Santos, Caroline Joy Steel, Jaime Paiva Lopes Aguiar,    Marcio Schmiele, Jos&e Carlos de Sales Ferreira and Francisca das Chagas do Amaral Souza. "Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder." African Journal of Food Science 11, no. 9 (2017): 310-317.
MLA Ivone Lima Santos, et al. "Sensory analysis of extruded corn-based breakfast cereals with whole peach palm fruit (Bactris gasipaes, kunth) powder." African Journal of Food Science 11.9 (2017): 310-317.
   
DOI 10.5897/AJFS2015.1396
URL http://academicjournals.org/journal/AJFS/article-abstract/277BAE665560

Subscription Form