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dc.contributor.authorPenteado, Alessandra A.T.-
dc.contributor.authorNogueira, Amanda de Cássia-
dc.contributor.authorGandra, Kelly Moreira Bezerra-
dc.contributor.authorArellano, Daniel Barrera-
dc.contributor.authorSteel, Caroline Joy-
dc.identifier.citationPENTEADO, 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: <>. Acesso em: 21 fev. 2019.pt_BR
dc.description.abstractThis 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.pt_BR
dc.subjectTrans fatpt_BR
dc.subjectInteresterified fatpt_BR
dc.subjectGrasa interesterificadapt_BR
dc.titleZero trans biscuits with soybean-based fats formulated using an artificial neural network.pt_BR
dc.title.alternativeGalletas con grasas cero trans a base de soja formuladas usando una red neuronal artificial.pt_BR
dc.typeArtigo publicado em periodicopt_BR
dc.rights.licenseThis is an open-access article distributed under the terms of the Creative Commons Attribution 4.0 International (CC BY 4.0) License. O próprio artigopt_BR
dc.description.abstractenEste 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.pt_BR
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