<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0004-0622</journal-id>
<journal-title><![CDATA[Archivos Latinoamericanos de Nutrición]]></journal-title>
<abbrev-journal-title><![CDATA[Arch Latinoam Nutr]]></abbrev-journal-title>
<issn>0004-0622</issn>
<publisher>
<publisher-name><![CDATA[Sociedad Latinoamericana de Nutrición]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0004-06222024000300165</article-id>
<article-id pub-id-type="doi">10.37527/2024.74.3.002</article-id>
<title-group>
<article-title xml:lang="pt"><![CDATA[Caracterização físico-química, microbiológica e sensorial de brownies veganos com alto conteúdo de fibra alimentar]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical, microbiological and sensorial characterization of vegan brownies with high dietary fiber content]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ribeiro Freitas]]></surname>
<given-names><![CDATA[Alana Marcelino]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pereira Rodrigues]]></surname>
<given-names><![CDATA[Camilla Alves]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Cunha Junior]]></surname>
<given-names><![CDATA[Luis Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Soares Júnior]]></surname>
<given-names><![CDATA[Manoel Soares]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Monteiro Cavalcante]]></surname>
<given-names><![CDATA[Rodrigo Barbosa]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidade Federal de Goiás Escola de Agronomia Programa de Pós-Graduação em Ciência e Tecnologia de Alimentos]]></institution>
<addr-line><![CDATA[Goiânia Goiás]]></addr-line>
<country>Brazil</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidade Federal de Goiás Faculdade de Nutrição ]]></institution>
<addr-line><![CDATA[Goiânia Goiás]]></addr-line>
<country>Brazil</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2024</year>
</pub-date>
<volume>74</volume>
<numero>3</numero>
<fpage>165</fpage>
<lpage>175</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_arttext&amp;pid=S0004-06222024000300165&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_abstract&amp;pid=S0004-06222024000300165&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://ve.scielo.org/scielo.php?script=sci_pdf&amp;pid=S0004-06222024000300165&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo:  Introdução:  A incorporação de matrizes alimentares alternativas em panificados é uma estratégia para produção de alimentos veganos saudáveis.  Objetivo:  Desenvolver brownies veganos e obter a composição físico-química e os aspectos microbiológicos e sensoriais.  Material e métodos:  Foram elaboradas quatro formulações, F1 (isenta de feijão), F2 (45% de feijão e 11% cacau), F3 (45% de feijão e 6% de cacau) e F4 (60% de feijão). Para a produção, os ingredientes foram multiprocessados com água e a massa obtida foi assada. A atividade de água foi verificada no Aqualab Series 3TE. A qualidade microbiológica foi analisada em 0, 5, 10, 15 e 20 dias. Na análise sensorial foi utilizado o teste de aceitação por Escala Hedônica. A composição centesimal foi determinada e o valor energético calculado conforme os fatores de conversão de Atwater.  Resultados:  As formulações F3 e F4 foram aceitas sensorialmente. Apesar da atividade de água elevada, os brownies apresentaram estabilidade microbiológica e, quando armazenados sob refrigeração, podem ser consumidos em até 20 dias. Os produtos obtiveram teores significativos de umidade, cinzas, proteínas e fibras alimentares, e apresentaram valor calórico médio (219,3 kcal) inferior às formulações onívoras disponíveis na literatura (320 - 468 kcal).  Conclusão:  Os brownies apresentaram características físico-químicas, microbiológicas e sensoriais viáveis, fomentando o mercado de panificados e sobremesas veganas.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Introduction:  The incorporation of alternative food matrices in baked goods is a strategy for producing healthier vegan foods.  Objective:  Develop vegan brownies and obtain the physicochemical composition and microbiological and sensorial aspects.  Material and methods:  Four formulations were developed, F1 (bean-free), F2 (45% beans and 11% cocoa), F3 (45% beans and 6% cocoa) and F4 (60% beans). For production, the ingredients were multiprocessed with water and the dough obtained was baked. Water activity was checked on the Aqualab Series 3TE. The microbiological quality was analyzed at 0, 5, 10, 15 and 20 days. In the sensory analysis, the Hedonic Scale acceptance test was used. The proximate composition was determined and the energy value was calculated according to the Atwater conversion factors.  Results:  Formulations F3 and F4 were sensorially accepted. Despite the high-water activity, the brownies showed microbiological stability and, when stored under refrigeration, they can be consumed within 20 days. The products had significant levels of moisture, ashes, proteins and dietary fiber, and had a lower caloric value (219,3 kcal) than omnivorous formulations available in the literature (320 - 468 kcal).  Conclusion:  The developed brownies presented viable physicochemical, microbiological and sensory characteristics, stimulating the vegan bakery and dessert market.]]></p></abstract>
<kwd-group>
<kwd lng="pt"><![CDATA[alimento funcional]]></kwd>
<kwd lng="pt"><![CDATA[dieta vegetariana]]></kwd>
<kwd lng="pt"><![CDATA[farinha]]></kwd>
<kwd lng="pt"><![CDATA[Phaseolus vulgaris]]></kwd>
<kwd lng="en"><![CDATA[functional food]]></kwd>
<kwd lng="en"><![CDATA[vegetarian diet]]></kwd>
<kwd lng="en"><![CDATA[flour]]></kwd>
<kwd lng="en"><![CDATA[Phaseolus vulgaris]]></kwd>
</kwd-group>
</article-meta>
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