@article{ajfst201534A2,
author={{Pertuzatti, Paula Becker and Oliveira, Denise Soares Dorneles de and Port, Kelly Cristina Campagnolo and Vieira, Larissa Alves and Cruz, Mariana Bento da and Vinhal, Gabrielle L¨¢zara Ribeiro Rodrigues de Barros},
title={Preparation and Characterization of Microwave-made Oat and Fruit Cupcakes},
journal={American Journal of Food Science and Technology},
volume={3},
number={4A},
pages={8--11},
year={2015},
url={http://pubs.sciepub.com/ajfst/3/4A/2},
issn={2333-4835},
abstract={The development of new products is increasingly being studied to meet the demands of today's consumer market which seeks products with sensory and nutritional quality associated with health benefits. In this sense, fruits, vegetables and cereals have stood out, since in addition to preventing some diseases when consumed properly combined with healthy habits, they can be used as ingredients in various products such as those of breadmaking. The objective of this study was to develop and evaluate chemical, physicochemical and sensory characteristics of microwave-made cupcakes of oats and fruits. Two cupcake formulations were made, one with oats, banana and apple and the other with oats, pineapple and mint. The analyses were moisture, protein, lipids, ash, carbohydrates, pH, titratable acidity, soluble solids, reducing, non reducing and total sugars, as well as sensory analysis performed by the emotional test of acceptance and purchase intent using the hedonic scale. The results indicated that the products are presented as a good source of energy and protein, low-fat and good acceptance and purchase intent, especially the oat cupcake with banana and apple suggesting an alternative to the baking industry.},
doi={10.12691/ajfst-3-4A-2}
publisher={Science and Education Publishing}
}