Please use this identifier to cite or link to this item: http://www.repositorio.ufop.br/handle/123456789/10876
Title: Zero trans biscuits with soybean-based fats formulated using an artificial neural network.
Other Titles: Galletas con grasas cero trans a base de soja formuladas usando una red neuronal artificial.
Authors: Penteado, Alessandra A.T.
Nogueira, Amanda de Cássia
Gandra, Kelly Moreira Bezerra
Arellano, Daniel Barrera
Steel, Caroline Joy
Keywords: Cookie
Marie-type
Trans fat
Interesterified fat
Grasa interesterificada
Issue Date: 2018
Citation: PENTEADO, A. A. T. et al. Zero trans biscuits with soybean-based fats formulated using an artificial neural network. Grasas y Aceites, v. 69, n. 2, p. 1-10, 2018. Disponível em: <http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/1718>. Acesso em: 21 fev. 2019.
Abstract: This study applied Artificial Neural Network (ANN) technology to formulate zero trans fat blends derived from soybeans and to evaluate their performance when applied to the processing of sweet laminated biscuits. For the formulation of the blends, two interesterified soybean fats and soybean oil were used as bases. They were characterized in terms of melting point, solid fat content and fatty acid composition; and the biscuits produced were analyzed for their technological (dimensions, mass, volume, expansion, instrumental color and texture, moisture gradient and cracking) and physicochemical characteristics (total fat and moisture contents, water activity and fatty acid composition). It was possible to verify the use of ANN to develop zero trans fats derived from soybeans for application in sweet laminated biscuits, which represents an operational and financial advantage. Moreover, we showed the viability of using soybean fats/oil, raw materials of greater availability and lower cost, for the production of biscuits.
metadata.dc.description.abstracten: Este estudio aplicó la tecnología de Redes Neuronales Artificiales (RNA) para formular mezclas de grasas cero trans derivadas de soja y evaluar su papel cuando se usan en el procesamiento de galletas dulces laminadas. Para la formulación de las mezclas se usaron como base dos grasas de soja interesterificadas así como aceite de soja. Se caracterizaron en términos de punto de fusión, contenido de grasa sólida y composición de ácidos grasos, y a las galletas se les determinó sus características tecnológicas (dimensiones, masa, volumen, color, textura, gradiente de humedad así como otros controles) y fisicoquímicas (contenidos de grasa total, humedad, actividad de agua y composición de ácidos grasos). Fue posible verificar el uso de RNA para desarrollar grasas cero trans derivadas de soja, para su aplicación en galletas dulces laminadas, lo que representa una ventaja operativa y financiera. Además, mostramos la viabilidad de usar grasas/aceite de soja, materias primas de mayor disponibilidad y menor costo, para la producción de galletas.
URI: http://www.repositorio.ufop.br/handle/123456789/10876
ISSN: 00173495
metadata.dc.rights.license: This is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) License. O próprio artigo
Appears in Collections:DEALI - Artigos publicados em periódicos

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