Substituição parcial de farinha de trigo (Triticum aestivum) por farinhas de yacon (Smallanthus sonchifolius) e maca (Lepidium meyenii Walp) na formulação de bolo de chocolate

Abstract

The yacon and maca flours have functional properties which, when applied in food providing more than just basic nutrition function. The aim of this work was to apply these flours on a partial substitution of wheat flour in chocolate cake formulation. The experimental design was developed under the simplex-centroid model, with three mixing variables (proportions of flour) and one process variable (the amount of water added to the batter). The acceptance test with a nine-point hedonic scale was used to sensory evaluation of the formulations in respect to texture, flavor, color and overall acceptability. The results of the sensory attribute overall impression of cakes was targeted by the k-means technique for modeling grouping and the optimization was through the sequential simplex method, where optimized formulations were obtained with partial replacement of wheat flour. Optimization of Group 1 resulted in a formulation with the presence of wheat flours, maca and yacon, already optimized formulation for Group 2 was a formulation present in the planning mixtures, but without the presence of maca flour. As the purpose of this work is the partial substitution of wheat flour by flour of yacon and maca and one of the groups optimized formulation contained no maca, a second optimization was done with a minimum value of 0.25 in the maca pseudocomponent. The obtained formulations have foreseen reasonable overall acceptability and can be considered a good product option for the market.