Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.)

Introduction: Brazil has the greatest biodiversity on the planet and, among this great variety, umbu (Spondias tuberosa L.) stands out, a rich source of nutrients and an interesting fruit to add to culinary preparations, such as clafoutis and madeleines ( preparation of French confectionery). Object...

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Autor principal: Azevedo, Ana Neuman Medeiros
Outros Autores: Cunha , Manuela Alves da
Formato: bachelorThesis
Idioma:pt_BR
Publicado em: Universidade Federal do Rio Grande do Norte
Assuntos:
Análise sensorial
Clafouti
Glúten
Madeleine
Umbu
Endereço do item:https://repositorio.ufrn.br/handle/123456789/56479
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id ri-123456789-56479
record_format dspace
institution Repositório Institucional
collection RI - UFRN
language pt_BR
topic Análise sensorial
Clafouti
Glúten
Madeleine
Umbu
spellingShingle Análise sensorial
Clafouti
Glúten
Madeleine
Umbu
Azevedo, Ana Neuman Medeiros
Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.)
description Introduction: Brazil has the greatest biodiversity on the planet and, among this great variety, umbu (Spondias tuberosa L.) stands out, a rich source of nutrients and an interesting fruit to add to culinary preparations, such as clafoutis and madeleines ( preparation of French confectionery). Objective: Develop clafoutis and madeleines with and without gluten, using umbu as an ingredient, and evaluate acceptability through sensory analysis of the preparations developed. Methodology: Experimental study developed using Technical Preparation Sheets (FTP) adapted from recipes. Carrying out sensory analysis with an affective test with a 9-point scale, which included the evaluation of 46 tasters for both days, following the inclusion and exclusion parameters. Results: The preparations were well evaluated in the sensory analysis. The clafoutis with gluten had an acceptability index (AI) of 72%, the gluten-free ones obtained 73% in the AI, both with good acceptability. Madeleines with gluten scored 89% in AI and gluten-free madeleines scored 90% in AI, having excellent acceptability. The results demonstrated that there were no considerable differences in the sensorial aspects analyzed between both preparations, for both gluten and gluten-free samples. Conclusions: The preparations seem to be good options to include in local cuisine recipes. Gluten-free foods can be an alternative for people who need to follow gluten-free diets. Finally, it is important to continue developing work in the area, as it guarantees sustainability, reuse and also promotes the appreciation of the fruit and the reduction of loss in its natural form.
author2 Cunha , Manuela Alves da
author_facet Cunha , Manuela Alves da
Azevedo, Ana Neuman Medeiros
format bachelorThesis
author Azevedo, Ana Neuman Medeiros
author_sort Azevedo, Ana Neuman Medeiros
title Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.)
title_short Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.)
title_full Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.)
title_fullStr Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.)
title_full_unstemmed Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.)
title_sort elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (spondias tuberosa l.)
publisher Universidade Federal do Rio Grande do Norte
publishDate 2023
url https://repositorio.ufrn.br/handle/123456789/56479
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AT azevedoananeumanmedeiros preparationandsensoryanalysisofclafoutisandmadeleinesusingumbuspondiastuberosal
AT azevedoananeumanmedeiros preparacionyanalisissensorialdeclafoutisymadeleinesutilizandoumbuspondiastuberosal
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spelling ri-123456789-564792024-01-23T19:53:42Z Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.) Preparation and sensory analysis of clafoutis and madeleines using umbu (Spondias tuberosa L.) Preparación y análisis sensorial de clafoutis y madeleines utilizando umbu (Spondias tuberosa L.) Azevedo, Ana Neuman Medeiros Cunha , Manuela Alves da 0009-0003-8060-4735 http://lattes.cnpq.br/3235445245146758 https://orcid.org/0000-0002-4426-7829 http://lattes.cnpq.br/5653608053183094 Luz, Anna Beatriz Santana https://orcid.org/0000-0002-5565-7101 http://lattes.cnpq.br/4235075328735028 Lira , Natália de Carvalho Cordeiro http://lattes.cnpq.br/2496774944029744 Oliveira, Vanessa Teixeira de Lima http://lattes.cnpq.br/4538665716088894 Análise sensorial Clafouti Glúten Madeleine Umbu Introduction: Brazil has the greatest biodiversity on the planet and, among this great variety, umbu (Spondias tuberosa L.) stands out, a rich source of nutrients and an interesting fruit to add to culinary preparations, such as clafoutis and madeleines ( preparation of French confectionery). Objective: Develop clafoutis and madeleines with and without gluten, using umbu as an ingredient, and evaluate acceptability through sensory analysis of the preparations developed. Methodology: Experimental study developed using Technical Preparation Sheets (FTP) adapted from recipes. Carrying out sensory analysis with an affective test with a 9-point scale, which included the evaluation of 46 tasters for both days, following the inclusion and exclusion parameters. Results: The preparations were well evaluated in the sensory analysis. The clafoutis with gluten had an acceptability index (AI) of 72%, the gluten-free ones obtained 73% in the AI, both with good acceptability. Madeleines with gluten scored 89% in AI and gluten-free madeleines scored 90% in AI, having excellent acceptability. The results demonstrated that there were no considerable differences in the sensorial aspects analyzed between both preparations, for both gluten and gluten-free samples. Conclusions: The preparations seem to be good options to include in local cuisine recipes. Gluten-free foods can be an alternative for people who need to follow gluten-free diets. Finally, it is important to continue developing work in the area, as it guarantees sustainability, reuse and also promotes the appreciation of the fruit and the reduction of loss in its natural form. Introdução: O Brasil possui a maior biodiversidade do planeta e, dentre essa grande variedade, destaca-se o umbu (Spondias tuberosa L.), uma fonte rica de nutrientes e interessante fruto para se adicionar a preparações culinárias, a exemplo dos clafoutis e das madeleines (preparação da confeitaria francesa). Objetivo: Desenvolver clafoutis e madeleines com e sem glúten, utilizando umbu como ingrediente, e avaliar a aceitabilidade por meio de análise sensorial das preparações desenvolvidas. Metodologia: Estudo experimental desenvolvido a partir de Fichas Técnicas de Preparação (FTP) adaptadas de receitas. Realização de análise sensorial com teste afetivo com escala de 9 pontos, que contou com a avaliação de 46 provadores para ambos os dias, obedecendo os parâmetros de inclusão e exclusão. Resultados: As preparações foram bem avaliadas na análise sensorial. Os clafoutis com glúten apresentaram índice de aceitabilidade (IA) de 72%, os sem glúten obtiveram 73% no IA, ambos com boa aceitabilidade. As madeleines com glúten tiveram 89% no IA e as madeleines sem glúten obtiveram 90% no IA tendo ótima aceitabilidade. Os resultados demonstraram que não houve diferenças consideráveis nos aspectos sensoriais analisados entre ambas as preparações, tanto para as amostras com glúten quanto para sem glúten. Conclusões: As preparações parecem ser boas opções para incluir em receitas na culinária local. As sem glúten, podem ser uma alternativa para pessoas que precisam fazer dietas isentas desse composto. Por fim, é importante continuar desenvolvendo trabalhos na área, pois eles garantem sustentabilidade, reaproveitamento e ainda favorecem a valorização do fruto e a diminuição da perda na forma in natura. 2023-12-20T18:19:01Z 2023-12-20T18:19:01Z 2023-12-05 bachelorThesis AZEVEDO, Ana Neuman Medeiros Azevedo. Elaboração e análise sensorial de clafoutis e madeleines utilizando o umbu (Spondias tuberosa L.). 2023. 49f. Trabalho de Conclusão de Curso (Graduação em Nutrição) - Faculdade de Ciências da Saúde do Trairi, Universidade Federal do Rio Grande do Norte, Santa Cruz, 2023. https://repositorio.ufrn.br/handle/123456789/56479 pt_BR Attribution 3.0 Brazil http://creativecommons.org/licenses/by/3.0/br/ application/pdf Universidade Federal do Rio Grande do Norte Brasil UFRN Nutrição Faculdade de Ciências da Saúde do Trairi

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