"Chocolate" pound cake with cupuassu and kefir
DOI:
https://doi.org/10.1590/S1516-93322006000300014Keywords:
Cupuassu, Kefir, Cake, Image analysis, Texture, Food colorAbstract
In the last years, natural resources and products have gained the attention of consumers. The concern with the conservation of the environment and the importance of the flora and fauna increases in the whole world. The demand for application, product, and process technologies is strong. In this study, a control chocolate pound cake formula was used changing cocoa powder from the original formula to cupuassu powder and adding kefir, keeping the amounts of total solids. The time and temperature were fixed in 50 minutes and 180 ºC. Crumb porosity, texture profile analysis (TPA), color, moisture, specific volume, and dough density were evaluated. The results showed that cupuassu powder can be used as a cocoa replacer in "chocolate" cake production and that kefir changed the texture and crumb porosity of the cake.Downloads
Download data is not yet available.
Downloads
Published
2006-09-01
Issue
Section
Original Papers
How to Cite
"Chocolate" pound cake with cupuassu and kefir. (2006). Revista Brasileira De Ciências Farmacêuticas, 42(3), 447-454. https://doi.org/10.1590/S1516-93322006000300014