Elaboração de massa para produção de bolos funcionais com extrato aquoso (leite) de amendoim.

Abstract

The objective of this work was develop a mass for the production of functional cakes to aqueous extract of peanut base and evaluate their quality characteristics. Three formulations were processed with aqueous extract of peanut 1: 4, 1: 6 and 1: 8 (mass peanut: mass of water) which were submitted to physicochemical analyzes and stored at room temperature and refrigerated for 6 and 21 days with monitoring changes in physical and chemical characteristics at the inicial time and every 3 and 7 days of storage, respectively. Were developed four formulations of cakes, a default, with added milk, and 3 processed with aqueous extract of peanut in the same proportions already developed. The cakes were analyzed according to physico-chemical, microbiological and sensory parameters and stored for 10 days at ambient conditions (25 ± 6 ° C) with analysis every two days of storage. The results for the physicochemical characterization of peanut extract, cakes and sensory analysis were analyzed using a completely randomized design and the means compared by Tukey test at 5% probability. According to the results, the physico- chemical characteristics of the aqueous extract of peanut been directly influenced by water concentration used, whose nutrients, minerals and organic acids were diluted with the increased proportion of solvent. The storage of aqueous extracts promoted significant changes in physical and chemical characteristics, which is faster when stored at 21 ± 4 ° C, especially the titratable acidity, which showed significant stress between the first and the last day, an increase of 74.62, 83.89 and 86.04% for the formulations of 1: 4, 1: 6 and 1: 8 (mass peanut: mass of water), respectively. The cakes processed with UNIVERSIDADE FEDERAL DE CAMPINA GRANDE PRÓ-REITORIA DE PÓS-GRADUAÇÃO E PESQUISA CENTRO DE CIÊNCIAS E TECNOLOGIA UNIDADE ACADÊMICA DE ENGENHARIA DE PROCESSOS xiv peanut extract showed good acceptability being the formulation 1: 6 (mass peanut: water by weight) the most accepted. For physicochemical characteristics these are presented similar to the default cake, with values close to 70% for the dry extract, which expressed its considerable nutritional value. Storage altered the physicochemical characteristics of the cakes with reduced moisture and increased solids and acidity, as well as fluctuations in color parameters; before the results it is concluded that the use of aqueous extract of peanut in mass production for preparing cakes shown to be feasible.