AVALIAÇÃO FÍSICO-QUÍMICA, MICROBIOLÓGICA E SENSORIAL DE BOLOS COM DIFERENTES PROPORÇÕES DE FARINHA DE SOJA

Abstract

The partial or total replacement of wheat flour with soy flour in bakery products is a topic of increasing interest in food research, due to the potential to improve the nutritional value of these products. This study aimed to develop cakes with different proportions of soy flour (0%, 5%, 10%, 15% and 20%) and evaluate their physicochemical, microbiological and sensory properties. The analyzes were conducted in a completely randomized design (DIC) and the means were subjected to analysis of variance (ANOVA) and Tukey's test at a 5% level of significance, using the R software. The physicochemical results showed significant differences for pH, where formulations B2 and B3 presented higher values than the others (6.79%, 6.96%, respectively). The results indicated a tendency towards an increase in the moisture content of the cakes with the addition of soy flour, where sample B5 presented the highest value (30%), considered high and which directly influenced the consistency of the cakes, in addition to lower acidity. total titratable amount, with values between 0.0116% and 0.0830%, explained by the use of sodium bicarbonate in the preparation of the cakes. The result of the microbiological analysis was negative for coliforms at 35ºC and 45ºC. In sensory analyses, formulations with less addition of soy flour were better accepted (B1 88.84% and B2 86.27), influenced by the visual and sensorial similarity with traditional cakes. Through the results obtained in the sensory analyses, although the participants demonstrated greater acceptance of the treatment with B1 from the addition of soy flour, it was found that a substitution of B2 5% to B3 10% maintained a satisfactory sensory acceptance among consumers, being indicated, especially in terms of flavor and texture, essential factors for market acceptance.