%0 Journal Article
%T Carrot cake with and without gluten: development of formulas and acceptance of product = Bolo de cenoura com e sem gl迆ten: desenvolvimento da formula  o e aceita  o do produto
%A Ang谷lica Aparecida Maur赤cio
%A Paula Barbosa Bucharles
%A Helena Maria Andr谷 Bolini
%A Valeria Maria Caselato de Sousa R
%J Agro@mbiente On-line
%D 2012
%I Universidade Federal de Roraima
%X The changes in the processing and the consumer＊s growing demand for foods that present, besides the high sensorial and nutritional quality, benefits associated to the health raise the necessity of new ingredients that can assist their needs and also the market＊s demand. The current project had as its objective the comparison in theacceptance of different formulations of carrot cake without gluten with wheat germ oil and with gluten and wheat germ oil and palm for consumers; to identify the nutritional composition of these ones as well as the purchase intention. The obtained cakes with the formulations of BIG, BGOM and BGOP, were appraised in their chemicaland physical properties, preference and purchase intention. The cakes with the formula BIG MIX-1 and BGOP 80 g presented chemical properties, physics, preference and purchase intention comparable to the ones of the standard formula. Therefore, MIX-1 and the oil of Palm can be used as ingredients to formulate carrot cake, supplyingproducts with characteristics that assist the demands of the market.= As mudan as no processamento e a crescente exig那ncia do consumidor por alimentos que apresentem, al谷m da alta qualidade sensorial e nutricional, benef赤cios associados 角 sa迆de, fazem surgir 角 necessidade de novos ingredientes que possam atender a estas exig那ncias do mercado. Objetivou-se com o presente trabalho comparar a aceita  o de diferentes formula  es de bolo de cenoura sem gl迆ten com 車leo de milho e, com gl迆ten e 車leo de milho e palma por consumidores; determinar a composi  o nutricional dos mesmos bem como a inten  o decompra. As formula  es de bolo de cenoura isentos de gl迆ten (BIG) foram compostas por dois mix isentos de gl迆ten (MIX-1 e MIX+1), o bolo de cenoura com gl迆ten e 車leo de milho (BGOM) considerado como padr o ebolo de cenoura com gl迆ten e 車leo de palma (BGOP) que foi preparado com duas diferentes propor  es de 車leo de palma (80 e 100 g). Avaliou-se o valor nutricional, prefer那ncia e inten  o de compra. Os bolos das formula  es BIG MIX-1 e BGOP 80 g apresentaram valor nutricional, prefer那ncia e inten  o de compra compar芍veis ao da formula  o padr o. Portanto, o MIX-1 e o 車leo de palma podem ser utilizados como ingredientes para formular bolo de cenoura, fornecendo produtos com caracter赤sticas que atendem 角s exig那ncias do mercado consumidor.
%K Sensory Analysis
%K Celiac
%K Fat Trans. = An芍lise Sensorial
%K Celiaco
%K Gordura Trans.
%U http://revista.ufrr.br/index.php/agroambiente/article/view/703