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Fernanda Papa Spada - One of the best experts on this subject based on the ideXlab platform.
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physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder
PLOS ONE, 2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin CanniattibrazacaAbstract:Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in Cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. The acceptance of Cappuccinos by consumers (n = 126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical properties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six Cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.
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Physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder - Fig 2
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:Projection of variables (A), group observations (B) and Dendrogram from the QDA results of Cappuccino formulations (C). Principal component analysis using the sensory attributes of Cappuccinos formulated with jackfruit seed flours. PC1 and PC2: principal components 1 and 2. 1- gritex: gritty texture; 2- oveimp: overall impression; 3-cofaro: coffee aroma; 4- cinaro: cinnamon aroma; 5- chotas: chocolate taste; 6- captas: Cappuccino taste; 7- caparo: Cappuccino aroma; 8- broapp: brown appearance; 9- choaro: chocolate aroma; 10 -feraro: fermented aroma; and 11- fertas: fermented taste. Dry seed flours (D); fermented seed flours (F). D50: Cappuccino with 7.5% dry jackfruit seed flour and 7.5% cocoa powder; D75: Cappuccino with 11.25% dry jackfruit seed flour and 3.75% cocoa powder; D100: Cappuccino with 15% dry jackfruit flour; F50: Cappuccino with 7.5% fermented jackfruit seed flour and 7.5% cocoa powder; F75: Cappuccino with 11.25% fermented jackfruit seed flour and 3.75% cocoa powder; and F100: Cappuccino with 15% fermented jackfruit seed flour.
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Physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder - Fig 1
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:(A) Cappuccino formulations. (B)Cappuccino preparations for QDA reference scale extremes. (A) Control: produced with 15% cocoa powder; dry jackfruit seed flours (D); and fermented jackfruit seed flours (F). Proportions with 50%, 75% and 100% substitution. Commercial: Melitta powder for traditional Cappuccino formulation. (B) Cappuccino with 0.00%; 3.75%; 7.50%; 11.25% and 15.00% cocoa powder.
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Physicochemical properties, color characterization, of sensory scores of Cappuccino preparations.
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:Physicochemical properties, color characterization, of sensory scores of Cappuccino preparations.
Solange Guidolin Canniattibrazaca - One of the best experts on this subject based on the ideXlab platform.
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physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder
PLOS ONE, 2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin CanniattibrazacaAbstract:Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in Cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. The acceptance of Cappuccinos by consumers (n = 126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical properties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six Cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.
Paula Porrelli Moreira Da Silva - One of the best experts on this subject based on the ideXlab platform.
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physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder
PLOS ONE, 2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin CanniattibrazacaAbstract:Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in Cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. The acceptance of Cappuccinos by consumers (n = 126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical properties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six Cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.
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Physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder - Fig 2
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:Projection of variables (A), group observations (B) and Dendrogram from the QDA results of Cappuccino formulations (C). Principal component analysis using the sensory attributes of Cappuccinos formulated with jackfruit seed flours. PC1 and PC2: principal components 1 and 2. 1- gritex: gritty texture; 2- oveimp: overall impression; 3-cofaro: coffee aroma; 4- cinaro: cinnamon aroma; 5- chotas: chocolate taste; 6- captas: Cappuccino taste; 7- caparo: Cappuccino aroma; 8- broapp: brown appearance; 9- choaro: chocolate aroma; 10 -feraro: fermented aroma; and 11- fertas: fermented taste. Dry seed flours (D); fermented seed flours (F). D50: Cappuccino with 7.5% dry jackfruit seed flour and 7.5% cocoa powder; D75: Cappuccino with 11.25% dry jackfruit seed flour and 3.75% cocoa powder; D100: Cappuccino with 15% dry jackfruit flour; F50: Cappuccino with 7.5% fermented jackfruit seed flour and 7.5% cocoa powder; F75: Cappuccino with 11.25% fermented jackfruit seed flour and 3.75% cocoa powder; and F100: Cappuccino with 15% fermented jackfruit seed flour.
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Physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder - Fig 1
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:(A) Cappuccino formulations. (B)Cappuccino preparations for QDA reference scale extremes. (A) Control: produced with 15% cocoa powder; dry jackfruit seed flours (D); and fermented jackfruit seed flours (F). Proportions with 50%, 75% and 100% substitution. Commercial: Melitta powder for traditional Cappuccino formulation. (B) Cappuccino with 0.00%; 3.75%; 7.50%; 11.25% and 15.00% cocoa powder.
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Physicochemical properties, color characterization, of sensory scores of Cappuccino preparations.
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:Physicochemical properties, color characterization, of sensory scores of Cappuccino preparations.
Gabriela Fernanda Mandro - One of the best experts on this subject based on the ideXlab platform.
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physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder
PLOS ONE, 2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin CanniattibrazacaAbstract:Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in Cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. The acceptance of Cappuccinos by consumers (n = 126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical properties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six Cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.
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Physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder - Fig 2
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:Projection of variables (A), group observations (B) and Dendrogram from the QDA results of Cappuccino formulations (C). Principal component analysis using the sensory attributes of Cappuccinos formulated with jackfruit seed flours. PC1 and PC2: principal components 1 and 2. 1- gritex: gritty texture; 2- oveimp: overall impression; 3-cofaro: coffee aroma; 4- cinaro: cinnamon aroma; 5- chotas: chocolate taste; 6- captas: Cappuccino taste; 7- caparo: Cappuccino aroma; 8- broapp: brown appearance; 9- choaro: chocolate aroma; 10 -feraro: fermented aroma; and 11- fertas: fermented taste. Dry seed flours (D); fermented seed flours (F). D50: Cappuccino with 7.5% dry jackfruit seed flour and 7.5% cocoa powder; D75: Cappuccino with 11.25% dry jackfruit seed flour and 3.75% cocoa powder; D100: Cappuccino with 15% dry jackfruit flour; F50: Cappuccino with 7.5% fermented jackfruit seed flour and 7.5% cocoa powder; F75: Cappuccino with 11.25% fermented jackfruit seed flour and 3.75% cocoa powder; and F100: Cappuccino with 15% fermented jackfruit seed flour.
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Physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder - Fig 1
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:(A) Cappuccino formulations. (B)Cappuccino preparations for QDA reference scale extremes. (A) Control: produced with 15% cocoa powder; dry jackfruit seed flours (D); and fermented jackfruit seed flours (F). Proportions with 50%, 75% and 100% substitution. Commercial: Melitta powder for traditional Cappuccino formulation. (B) Cappuccino with 0.00%; 3.75%; 7.50%; 11.25% and 15.00% cocoa powder.
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Physicochemical properties, color characterization, of sensory scores of Cappuccino preparations.
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:Physicochemical properties, color characterization, of sensory scores of Cappuccino preparations.
Gregorio Borghese Margiotta - One of the best experts on this subject based on the ideXlab platform.
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physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder
PLOS ONE, 2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin CanniattibrazacaAbstract:Jackfruit seeds are an under-utilized waste product in many tropical countries. In this work, we demonstrate the potential of roasted jackfruit seeds to substitute for cocoa powder in Cappuccino formulations. Two different flours were produced from a hard variety jackfruit by drying or fermenting the seeds prior to roasting. Next, formulations were prepared with 50%, 75%, and 100% substitution of cocoa powder with jackfruit seed flours, totalizing seven with control formulation. The acceptance of Cappuccinos by consumers (n = 126) and quantitative descriptive analysis (QDA®) were used to describe the preparations. Physicochemical properties were also evaluated. When 50% and 75% cocoa powder was replaced with dry jackfruit seed flour, there was no change in sensory acceptability or technological properties; however, it is possible to identify advantages tousing dry jackfruit seed flour, including moisture reduction and high wettability, solubility and sensory acceptation of the chocolate aroma. The principal component analysis of QDA explained90% variances; cluster analysis enabled the definition of four groups for six Cappuccino preparations. In fact, dry jackfruit seed flour is an innovative cocoa powder substitute; it could be used in food preparations, consequently utilizing this tropical fruit waste by incorporating it as an ingredient in a common product of the human diet.
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Physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder - Fig 2
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:Projection of variables (A), group observations (B) and Dendrogram from the QDA results of Cappuccino formulations (C). Principal component analysis using the sensory attributes of Cappuccinos formulated with jackfruit seed flours. PC1 and PC2: principal components 1 and 2. 1- gritex: gritty texture; 2- oveimp: overall impression; 3-cofaro: coffee aroma; 4- cinaro: cinnamon aroma; 5- chotas: chocolate taste; 6- captas: Cappuccino taste; 7- caparo: Cappuccino aroma; 8- broapp: brown appearance; 9- choaro: chocolate aroma; 10 -feraro: fermented aroma; and 11- fertas: fermented taste. Dry seed flours (D); fermented seed flours (F). D50: Cappuccino with 7.5% dry jackfruit seed flour and 7.5% cocoa powder; D75: Cappuccino with 11.25% dry jackfruit seed flour and 3.75% cocoa powder; D100: Cappuccino with 15% dry jackfruit flour; F50: Cappuccino with 7.5% fermented jackfruit seed flour and 7.5% cocoa powder; F75: Cappuccino with 11.25% fermented jackfruit seed flour and 3.75% cocoa powder; and F100: Cappuccino with 15% fermented jackfruit seed flour.
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Physicochemical characteristics and high sensory acceptability in Cappuccinos made with jackfruit seeds replacing cocoa powder - Fig 1
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:(A) Cappuccino formulations. (B)Cappuccino preparations for QDA reference scale extremes. (A) Control: produced with 15% cocoa powder; dry jackfruit seed flours (D); and fermented jackfruit seed flours (F). Proportions with 50%, 75% and 100% substitution. Commercial: Melitta powder for traditional Cappuccino formulation. (B) Cappuccino with 0.00%; 3.75%; 7.50%; 11.25% and 15.00% cocoa powder.
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Physicochemical properties, color characterization, of sensory scores of Cappuccino preparations.
2018Co-Authors: Fernanda Papa Spada, Paula Porrelli Moreira Da Silva, Gabriela Fernanda Mandro, Gregorio Borghese Margiotta, Marta Helena Fillet Spoto, Solange Guidolin Canniatti-brazacaAbstract:Physicochemical properties, color characterization, of sensory scores of Cappuccino preparations.
