Cupcake added to broccoli flour: physico-chemical and sensory analysis among children
DOI:
https://doi.org/10.20435/multi.v26i62.2344Keywords:
nutrients, dietary fibers, whole utilization of foodsAbstract
This paper’s purpose was to evaluate the sensory acceptability of cupcake made with different amounts of Broccoli Residues Flour (BRF). It is also intended to determine the physicochemical composition of the standard formulation and of that one containing higher BRF content, with the most similar acceptance to standard. We developed five cupcake formulations: F1 (0% BRF) and the following ones, F2 (3%), F3 (6%), F4 (9%), F5 (12%) of BRF. A total of 83 untrained judges aged 7 to 10 years participated in the sensory evaluation. Higher scores (p<0.05) were verified for F1, F2, and F3 samples in all attributes and for global acceptance, with no difference between them. Samples F4 and F5 were the least accepted, with similar scores (p>0.05). Higher levels of ash and dietary fiber were observed in F3. There was no change (p>0.05) in the protein, lipid, carbohydrate, and energy contents between samples F1 and F3. It was concluded that an addition level of up to 6% of BRF in cupcake improves the nutritional profile of the product. In addition, it presents similar acceptability to the standard product, with good marketing expectations.
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