Electronic Supplementary Material s20

Electronic supplementary material

"Use of baru (Brazilian almond) waste from physical extraction of oil to produce gluten free cakes"

Methods

Moisture

It was determined in triplicate by gravimetric method, according to Association of Official Analytical Chemists [1].

Specific volume

It was performed by AACC method 10-05 displacement of millet seeds [2] and expressed as cm3⁄g.

A cube of cake of 3.0 cm x 3.0 cm x 3.0 cm was weighed and placed in the center of a glass container, which as filled with millet seeds until overflow. Then, the container was leveled with a ruler and millet volume in the container was measured in a graduated cylinder, without the presence of the cake. The same procedure was performed by filling the container without the sample of cake. The determination of the specific volume was made with three repetitions and calculated according to the following equations:

Vol. Specific (cm3 / g) = Vol. Cake (cm3) / cake weight (g), where:

Vol. Cake (cm3) = Vol. beaker (cm3) - Vol. beaker with cake (cm3)

Texture analysis

Texture profile analysis (TPA) were performed using texture analyzer Brookfield CT3 coupled to Texture Pro CT V1.4 software. Slices with 60 mm of length, 50 mm of width and 20 mm of height were cut from each sample. TPA was run with 50 % of deformation using 38.1 mm cylindrical probe Diameter, clear acrylic 26 g, 20 mm Length, 0.35 to 0.43 mm Rad; load trigger 5g; test speed 2.0 m/s; 2 cycles of count; retention time of 60 s; recovery time of 10 s. Texture variables used for the first cycle were: hardness and adhesiveness. In the second cycle variables were: cohesiveness, elasticity and chewiness.

Sensory Analysis

The experimental design of sensory testing was complete randomized block design with 5 treatments and 100 untrained panelists. Acceptance test was carried out using a 9 - cm linear hedonic scale (not structured), with anchors of “dislike extremely” on the left and “like extremely” on the right [3] for overall acceptance and the attributes appearance, flavor and texture (Figure 1) was conducted with regular cake consumers (at least once a month). Sensory data were analyzed by ANOVA with Fisher test (p 0.05).This project was approved by University of Brasilia Institutional Review Board, case number 01988112.1.3001.0029. All participants provided written informed consent.

Name:______Date:___/___/___
Please, taste the sample and rate it using the scales below to describe how much you liked or disliked the cake. Make a vertical line in the position of the scale that best indicates your judgment to the each attribute of the sample, as well as for overall liking. Drink water before tasting and call the researcher whenever you find necessary.
Sample code: ______
Appearance /
Disliked extremely Liked extremely
Flavor /
Disliked extremely Liked extremely
Texture /
Disliked extremely Liked extremely
Overall liking /
Disliked extremely Liked extremely
Comments: ______

Figure 1: Sensory score sheet for the acceptance test of the cakes.

References:

AOAC Official methods of analysis (2005) Association of Official Analytical Chemists (16th ed.) Washington, DC.
AACC (1983). Approved Methods of the AACC (8th ed.)St. Paul: Am Assoc Cereal Chem. MN.

3. Morais EC, Cruz AG, Faria JAF., Bolini HMA (2014) Prebiotic gluten-free bread: Sensory profiling and drivers of liking. LWT - Food Sci Technol 55:248-254. doi:10.1016/j.lwt.2013.07.014