Desenvolvimento de muffins com farinha de ervilha verde: sua avaliação física, sensorial e teor de aminoácidos essenciais

Gomes, Daiane de Souza; Rosa, Lucas Silva; Cordoba, Layse do Prado; Fiorda-Mello, Fernanda; Spier, Michele Rigon; Waszczynskyj, Nina

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FOOD TECHNOLOGY • Cienc. Rural 52 (7) • 2022 • https://doi.org/10.1590/0103-8478cr20200693 copiar

Desenvolvimento de muffins com farinha de ervilha verde: sua avaliação física, sensorial e teor de aminoácidos essenciais

Autoria SCIMAGO INSTITUTIONS RANKINGS

RESUMO:

A farinha de trigo especial (FT), farinha de ervilha (FE) e farinha de trigo integral (FTI) foram misturadas em diferentes proporções, mediante a aplicação de um delineamento de misturas simplex-centroide, com a finalidade de avaliar o impacto dessas combinações nas propriedades físicas e sensoriais dos muffins. A interação entre FT e FTI produziu muffins com maior luminosidade na crosta e os muffins preparados com maior proporção de FE foram mais duros. O teste de ordenação foi realizado com objetivo de os julgadores ordenarem os experimentos de muffins mais preferidos de acordo com o atributo sabor. Os experimentos com as menores somas de ordem foram selecionados e submetidos ao teste de aceitação. No teste de aceitação foram avaliados os atributos de cor, sabor, textura e aparência global, em que os muffins obtiveram notas maiores que sete (“gostei moderadamente”), indicando uma boa aceitação de todos os experimentos. O experimento (a) (80% de FT, 10% de FE e 10% de FTI) foi escolhido por apresentar o maior conjunto de notas.

Palavras-chave:
produtos de panificação; delineamento de misturas; textura; análise de cor

Autoria

Daiane de Souza Gomes ^*E-mail: daian_sg@yahoo.com.br. *Corresponding author

Universidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..Universidade Federal do ParanáBrazilCuritiba, PR, BrazilUniversidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..

https://orcid.org/0000-0002-9603-1287

Lucas Silva Rosa

Universidade Estadual de Ponta Grossa (UEPG), Ponta Grossa, PR, Brasil.Universidade Estadual de Ponta Grossa (UEPG)BrazilPonta Grossa, PR, BrazilUniversidade Estadual de Ponta Grossa (UEPG), Ponta Grossa, PR, Brasil.

https://orcid.org/0000-0002-8956-881X

Layse do Prado Cordoba

Universidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..Universidade Federal do ParanáBrazilCuritiba, PR, BrazilUniversidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..

https://orcid.org/0000-0002-1482-3361

Fernanda Fiorda-Mello

Universidade Federal do Pampa (UNIPAMPA), Bagé, RS, Brasil.Universidade Federal do Pampa (UNIPAMPA)BrazilBagé, RS, BrazilUniversidade Federal do Pampa (UNIPAMPA), Bagé, RS, Brasil.

https://orcid.org/0000-0003-3899-0954

Michele Rigon Spier

Universidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..Universidade Federal do ParanáBrazilCuritiba, PR, BrazilUniversidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..

https://orcid.org/0000-0002-7179-0586

Nina Waszczynskyj

Universidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..Universidade Federal do ParanáBrazilCuritiba, PR, BrazilUniversidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..

https://orcid.org/0000-0002-0220-1813

E-mail: daian_sg@yahoo.com.br. ^*Corresponding author

Editors: Leandro Souza da Silva

Melissa Walter

DECLARATION OF CONFLICT OF INTEREST

The authors declare no conflict of interest. The founding sponsors had no role in the design of the study; in the collection, analyses, or interpretation of data; in the writing of the manuscript, and in the decision to publish the results.

AUTHORS’ CONTRIBUTIONS

D. S. Gomes performed the analysis in the laboratory. The authors contribued equally in the writting of de manuscript.

SCIMAGO INSTITUTIONS RANKINGS

Universidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..Universidade Federal do ParanáBrazilCuritiba, PR, BrazilUniversidade Federal do Paraná, 81531-980, Curitiba, PR, Brasil..

Universidade Federal do Pampa (UNIPAMPA), Bagé, RS, Brasil.Universidade Federal do Pampa (UNIPAMPA)BrazilBagé, RS, BrazilUniversidade Federal do Pampa (UNIPAMPA), Bagé, RS, Brasil.

Figuras | Tabelas

Figuras (3)
Tabelas (8)

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Figure 1
Muffins’ crusts prepared in each experiment. (a): 80 % of WF; 10 % of PF and 10 % of WWF; (b): 60 % of WF; 30 % de PF and 10 % of WWF; (c): 60 % of WF; 10 % of PF and 30 % of WWF; (d): 70 % of WF; 20 % of PF and 10 % of WWF; (e): 70 % of WF; 10 % of PF and 20 % of WWF; (f): 60 % of WF; 20 % of PF and 20 % of WWF; (g): 66 % of WF; 17 % of PF and 17 % of WWF; (h): 66 % of WF; 17 % of PF and 17 % of WWF; (i): 66 % of WF; 17 % of PF and 17 % of WWF. WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.

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Figure 2
Muffins’ crumbs prepared in each experiment. (a): 80 % of WF; 10 % of PF and 10 % of WWF; (b): 60 % of WF; 30 % de PF and 10 % of WWF; (c): 60 % of WF; 10 % of PF and 30 % of WWF; (d): 70 % of WF; 20 % of PF and 10 % of WWF; (e): 70 % of WF; 10 % of PF and 20 % of WWF; (f): 60 % of WF; 20 % of PF and 20 % of WWF; (g): 66 % of WF; 17 % of PF and 17 % of WWF; (h): 66 % of WF; 17 % of PF and 17 % of WWF; (i): 66 % of WF; 17 % of PF and 17 % of WWF. WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.

Thumbnail

Figure 3
Muffin’s response surface for physical and texture parameters of the muffins. (A) Crust’s Lightness (L^*) (B) Crumb’s Chroma a^*. WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.

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Table 1
Experimental design of the mixtures of flours used to make the muffins.

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Table 2
Regression coefficients obtained by the response surface methodology to model the effects of WF, WWF and PF on physical properties of muffins.

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Table 3
Muffin's crust chromaticity coordinates L ^*, a ^*, and b ^*.

Thumbnail

Table 4
Muffin's crumb chromaticity coordinates L ^*, a ^*, and b ^*.

Thumbnail

Table 5
Texture properties of muffins prepared with partial replacement of wheat flour with pea flour and whole wheat flour.

Thumbnail

Table 6
Average score of the sensory attributes of the acceptance test for the three selected samples (n = 112).

Thumbnail

Table 7
Physico-chemical composition of the muffins selected by the acceptance test.

Thumbnail

Table 8
Essencial amino acids composition in pea flour (PF).

Figure 1 Muffins’ crusts prepared in each experiment. (a): 80 % of WF; 10 % of PF and 10 % of WWF; (b): 60 % of WF; 30 % de PF and 10 % of WWF; (c): 60 % of WF; 10 % of PF and 30 % of WWF; (d): 70 % of WF; 20 % of PF and 10 % of WWF; (e): 70 % of WF; 10 % of PF and 20 % of WWF; (f): 60 % of WF; 20 % of PF and 20 % of WWF; (g): 66 % of WF; 17 % of PF and 17 % of WWF; (h): 66 % of WF; 17 % of PF and 17 % of WWF; (i): 66 % of WF; 17 % of PF and 17 % of WWF. WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.

Figure 2 Muffins’ crumbs prepared in each experiment. (a): 80 % of WF; 10 % of PF and 10 % of WWF; (b): 60 % of WF; 30 % de PF and 10 % of WWF; (c): 60 % of WF; 10 % of PF and 30 % of WWF; (d): 70 % of WF; 20 % of PF and 10 % of WWF; (e): 70 % of WF; 10 % of PF and 20 % of WWF; (f): 60 % of WF; 20 % of PF and 20 % of WWF; (g): 66 % of WF; 17 % of PF and 17 % of WWF; (h): 66 % of WF; 17 % of PF and 17 % of WWF; (i): 66 % of WF; 17 % of PF and 17 % of WWF. WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.

Figure 3 Muffin’s response surface for physical and texture parameters of the muffins. (A) Crust’s Lightness (L^) (B) Crumb’s Chroma a^. WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.

Table 1 Experimental design of the mixtures of flours used to make the muffins.

Experiment	----------------------------------------------Flour’s proportion in the ternary mixture--------------------------------------------
	------------------------------Ratios-----------------------------			----------------------Pseudocomponents----------------------
	WF	PF	WWF	WF	PF	WWF
(a)	0.80	0.10	0.10	1	0	0
(b)	0.60	0.30	0.10	0	1	0
(c)	0.60	0.10	0.30	0	0	1
(d)	0.70	0.20	0.10	0.5	0.5	0
(e)	0.70	0.10	0.20	0.5	0	0.5
(f)	0.60	0.20	0.20	0	0.5	0.5
(g)	0.66	0.17	0.17	0.33	0.33	0.33
(h)	0.66	0.17	0.17	0.33	0.33	0.33
(i)	0.66	0.17	0.17	0.33	0.33	0.33

Note: WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.
WF + PF + WWF = 1 or 100%.

Table 2 Regression coefficients obtained by the response surface methodology to model the effects of WF, WWF and PF on physical properties of muffins.

Properties	Regression coefficient	Standard error	P value
----------------------------------------------------------------------------Crust's L*------------------------------------------------------------------------------
(A) WF	47.8644	0.43730	<0.001
(B) PF	47.2444	0.43730	<0.001
(C) WWF	44.1533	0.47903	<0.001
AC	19.3911	2.31395	<0.001
BC	10.5911	2.31395	<0.001
ABC	-41.3166	11.23722	0.001
R²	0.8319
R² (adjusted)	0.7919
P value (model)	<0.001	P value (lack of fit)	0.6486
---------------------------------------------------------------------Crumb’s chroma a ^* -------------------------------------------------------------------------
(A) WF	1.91667	0.084543	<0.001
(B) PF	0.42111	0.077176	<0.001
(C) WWF	3.16111	0.077176	<0.001
AB	-1.22222	0.408379	0.006934
AC	1.05778	0.408379	0.017079
ABC	12.09917	1.994331	<0.001
R²	0.9757
R² (adjusted)	0.9699
P value (model)	<0.001	P value (lack of it)	0.827959

Note: WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.

Table 3 Muffin's crust chromaticity coordinates L ^, a ^, and b ^*.

Experiment	------------------------------------------------Chromaticity coordinates--------------------------------------------
	L^*	a^*	b^*
(a)	47.96±0.46^b	19.81±0.11^ab	37.61±2.08^bcd
(b)	47.34±1.89^b	19.25±0.07^b	34.95±0.66^de
(c)	44.15±0.76^c	19.66 ±0.15^ab	34.34±0.48^e
(d)	47.37±0.45^b	19.36 ±0.20^b	41.06±0.99ª
(e)	50.86±0.67^a	18.95±0.66^b	40.77±0.28ª^b
(f)	48.35±0.32^b	19.51±0.22^ab	37.83±0.55^bcd
(g)	48.67±0.98^ab	19.77±0.19^ab	37.55±1.37^cde
(h)	48.44±0.22^b	20.38±0.36^a	39.50±0.43^abc
(i)	47.59±0.19^b	19.81±0.41^ab	40.33±1.72^abc
^**P value (ANOVA)	<0.001	<0.001	<0.001

Note: (a): 80 % of WF; 10 % of PF and 10 % of WWF; (b): 60 % of WF; 30 % de PF and 10 % of WWF; (c): 60 % of WF; 10 % of PF and 30 % of WWF; (d): 70 % of WF; 20 % of PF and 10 % of WWF; (e): 70 % of WF; 10 % of PF and 20 % of WWF; (f): 60 % of WF; 20 % of PF and 20 % of WWF; (g): 66 % of WF; 17 % of PF and 17 % of WWF; (h): 66 % of WF; 17 % of PF and 17 % of WWF; (i): 66 % of WF; 17 % of PF and 17 % of WWF.
WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.
^** P value (ANOVA): Values obtained through analysis of variance.

Table 4 Muffin's crumb chromaticity coordinates L ^, a ^, and b ^*.

Experiment	---------------------------------------------Chromaticity coordinates------------------------------------------------
	L^*	a^*	b^*
(a)	76.23±0.26^a	1.92±0.14^e	29.71±0.05^bcd
(b)	73.44±0.25^bc	0.41±0.09^g	31.51±0.05^a
(c)	69.52±0.24^e	3.15±0.04^a	27.46±0.06^e
(d)	74.91±0.18^ab	0.86±0.07^f	29.35±0.05^d
(e)	72.86±0.72^c	2.80±0.12^b	27.34±0.55^e
(f)	71.26±1.27^d	1.81±0.07^e	30.17±0.05^bc
(g)	72.87±0.16^c	2.51±0.14^c	29.49±0.18^d
(h)	73.09±0.59^c	2.06±0.02^de	30.27±0.13^b
(i)	73.21±0.22^c	2.22±0.05^d	29.63±0.15^cd
^*P value (ANOVA)	<0.001	<0.001	<0.001

Note: (a): 80 % of WF; 10 % of PF and 10 % of WWF; (b): 60 % of WF; 30 % de PF and 10 % of WWF; (c): 60 % of WF; 10 % of PF and 30 % of WWF; (d): 70 % of WF; 20 % of PF and 10 % of WWF; (e): 70 % of WF; 10 % of PF and 20 % of WWF; (f): 60 % of WF; 20 % of PF and 20 % of WWF; (g): 66 % of WF; 17 % of PF and 17 % of WWF; (h): 66 % of WF; 17 % of PF and 17 % of WWF; (i): 66 % of WF; 17 % of PF and 17 % of WWF.
WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.
P value (ANOVA): Values obtained through analysis of variance.

Table 5 Texture properties of muffins prepared with partial replacement of wheat flour with pea flour and whole wheat flour.

Experiment	Hardness (N)	Elasticity	Resilience
(a)	1.90 ± 0.16^b	0.27 ± 0.12ª	0.19 ± 0.02ª
(b)	2.63 ± 0.23ª	0.40 ± 0.00^a	0.17 ± 0.00ª
(c)	1.94 ± 0.15^b	0.37 ± 0.06ª	0.18 ± 0.01ª
(d)	2.63 ± 0.22ª	0.37 ± 0.06ª	0.18 ± 0.00ª
(e)	2.20 ± 0.09^ab	0.33 ± 0.06ª	0.17 ± 0.00ª
(f)	1.93 ± 0.13^b	0.37 ± 0.06ª	0.16 ± 0.02ª
(g)	1.78 ± 0.06^b	0.30 ± 0.00^a	0.17 ± 0.01ª
(h)	1.78 ± 0.17^b	0.30 ± 0.00^a	0.16 ± 0.01ª
(i)	1.80 ± 0.10^b	0.40 ± 0.00^a	0.18 ± 0.01ª
^* P value (ANOVA)	<0.001	<0.001	<0.001

Note: (a): 80 % of WF; 10 % of PF and 10 % of WWF; (b): 60 % of WF; 30 % de PF and 10 % of WWF; (c): 60 % of WF; 10 % of PF and 30 % of WWF; (d): 70 % of WF; 20 % of PF and 10 % of WWF; (e): 70 % of WF; 10 % of PF and 20 % of WWF; (f): 60 % of WF; 20 % of PF and 20 % of WWF; (g): 66 % of WF; 17 % of PF and 17 % of WWF; (h): 66 % of WF; 17 % of PF and 17 % of WWF; (i): 66 % of WF; 17 % of PF and 17 % of WWF.
WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.
^*P value (ANOVA): Values obtained through analysis of variance.

Table 6 Average score of the sensory attributes of the acceptance test for the three selected samples (n = 112).

Experiment	Color	Taste	Texture	Global acceptance
(a)	7.86ª	7.53ª	7.74ª	7.78ª
(c)	7.39^b	7.42ª	7.48ª^b	7.46^b
(g)	7.57^b	7.25ª	7.38^b	7.38^b

Note: (a): 80% de WF, 10% de WWF e 10% de PF.
(c): 60% of WF, 30% of WWF and 10% of PF.
(g) 66% of WF, 17% of WWF and 17% de PF.
WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.

Table 7 Physico-chemical composition of the muffins selected by the acceptance test.

Components	(a) (%)	(c) (%)	(g) (%)	^*P value (ANOVA)
Moisture	26.85 ± 0.07^b	26.64 ± 0.02^c	27.40 ± 0,00^a	<0.001
Ashes	1.39 ± 0.01^b	1.60 ± 0.00^a	1.34 ± 0,03^b	<0.001
Protein	8.56 ± 0.06^a	7.54 ± 0.00^b	7.60 ± 0,00^b	<0.001
Lipids	14.50 ± 0.00^b	14.42 ± 0.01^b	14.85 ± 0,04^a	<0.001
Dietery Fiber	1.89 ± 0.01^b	2.76 ± 0.01^a	1.65 ± 0,01^c	<0.001
Carbohydrates	46.82 ± 0.12^b	47.05 ± 0.02^b	47.83 ± 0,08^a	<0.001

Note: (a): 80% of WF, 10% of WWF and 10% of PF.
(c): 60% of WF, 30% of WWF and 10% of PF.
(g): 66% of WF, 17% of WWF and 17% of PF.
WF: Wheat Flour; PF: Pea Flour; WWF: Whole Wheat Flour.
^*P value (ANOVA): Values obtained through analysis of variance.

Table 8 Essencial amino acids composition in pea flour (PF).

Amino acids	Amino acids (mg/100g of sample	FAO/WHO (2007FAO/WHO. Protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation. In: Food and Agriculture Organization and World Health Organization WHO Technical Report Series, Geneva, 2007. Available from: <Available from: https://apps.who.int/iris/bitstream/handle/10665/43411/WHO?sequence=1 >. Accessed: Jul. 03, 2020. https://apps.who.int/iris/bitstream/hand... ) (mg/100g of sample)
Histidine	380	15
Isoleucine	1080	30
Leucine	1750	59
Lysine	1890	45
Methionine	110	16
Cysteine	80	6
Phenylalanine	1220	38*
Tyrosine	690
Threonine	760	23
Tryptophan	-	6
Valine	1020	39
∑Essential Amino Acids	8250	277

Note: FAO/WHO. Food and Agriculture Organization and World Health Organization (2007) protein and amino acid requirements in human nutrition: report of a joint FAO/WHO/UNU expert consultation. WHO Technical Report series 935, Geneve.
^*Phenylalanine + Tyrosine.

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Desenvolvimento de muffins com farinha de ervilha verde: sua avaliação física, sensorial e teor de aminoácidos essenciais

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[1] E-mail: daian_sg@yahoo.com.br. ^*Corresponding author