Consumers' sensory perception and technological properties of whole foods utilization in bakery products
A case of study of banana peel
Bibliographic Data
| ID | 21296178 |
|---|---|
| Authors | Gabriel Maschio, Gabriel Tolotti Maschio, Liana Stoll (0000-0002-9892-0352, Serviço Nacional de Aprendizagem Industrial), Rosiele Lappe Padilha (0000-0003-2413-1585), Kelly de Moraes (0000-0003-2619-5195), Fernanda Leal Leães (0000-0002-9216-6838), Roberta Cruz Silveira Thys (0000-0002-1620-5006, Universidade Federal do Rio Grande do Sul), Voltaire Sant ́anna (0000-0002-2900-6348) |
| Year | 2023 |
| Volume | 125 |
| Issue | 12 |
| Pages | 4622-4638 |
| Publication date | 2023-11-14 |
| Open Access | Yes |
| Type | ARTICLE |
| Venue | British Food Journal (JOURNAL) |
| Journal identifiers | ISSN: 0007-070X • E-ISSN: 1758-4108 |
| Publisher | Emerald (PUBLISHER) |
| DOI | 10.1108/bfj-04-2023-0341 |
| OpenAlex | W4387372586 |
| Language | EN |
| Citations received | 1 |
| References cited | 33 |
Purpose The objective was to evaluate the effect of banana peel into cake (a bakery product that may add bananas) and panettone (a product that never is added to bananas) formulations on consumers' acceptance and perceived attributes and the effect on the technological properties of the product. Design/methodology/approach Bakery products were produced with banana peel in the formulation and control samples without residue. Volunteers scored their acceptance and checked all attributes applied to the four samples in the blind and informed tests. The texture, color, proximate composition and bake properties were measured. Findings The acceptance of both cakes, with and without banana peel, was not affected when consumers were informed that there was a residue in both cakes. Relative risk indicated that information had no influence on acceptance. Panettone with banana pulp showed a reduction in acceptance when volunteers were informed of the presence of banana peel. Risk analysis showed a significant relative risk of product rejection when consumers were aware of information. The addition of banana peel enhanced panettone chewiness and crumb hardness, reduced bake loss of cakes, reduced the volume of both products and changed some color parameters of both products. Originality/value Banana peel is a source of functional compounds, but it is not clear how consumers react when informed that the food presents it
Business · Chewiness · Food products · Chemistry · Consumer Attitudes and Food Labeling · Food Science · Mathematics · Olfactory and Sensory Function Studies · Sensory Analysis and Statistical Methods
| Citations per year | 1 |
|---|---|
| Citation span | 2026 - 2026 (1) |
| Highly cited | No |