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Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina; Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese

BURITI, Flávia Carolina Alonso; CARDARELLI, Haíssa Roberta; SAAD, Susana Marta Isay
Fonte: Divisão de Biblioteca e Documentação do Conjunto das Químicas da Universidade de São Paulo Publicador: Divisão de Biblioteca e Documentação do Conjunto das Químicas da Universidade de São Paulo
Tipo: Artigo de Revista Científica
POR
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66.21%
Avaliou-se o efeito da adição do probiótico Lactobacillus paracasei e da fibra prebiótica inulina sobre o perfil de textura e as características sensoriais de queijo fresco cremoso. Três tratamentos de queijo fresco cremoso foram preparados em quintuplicata, em escala piloto, todos suplementados com uma cultura starter de Streptococcus thermophilus (T1, T2 e T3). L. paracasei subsp. paracasei foi adicionado em T1 e T2. Inulina foi adicionada em T2. O perfil de textura instrumental foi determinado após 1, 7, 14 e 21 dias de armazenamento. A análise sensorial foi conduzida aos 7 dias de armazenamento dos queijos. A presença de Lactobacillus paracasei nos queijos T1 e T2 e de inulina em T2 não alterou significativamente o perfil de textura (p>0,05). Os queijos T1 apresentaram a menor preferência na análise sensorial e diferiram significativamente de T2 e T3 (p<0,05), fato este atribuído ao sabor ácido, por parte dos provadores. Por outro lado, T2 foi o preferido, porém, não diferindo significativamente de T3 (p>0,05). A adição de inulina ao queijo fresco cremoso produzido com a suplementação de uma cepa potencialmente probiótica de Lactobacillus paracasei resultou em um produto com características adequadas e com propriedades funcionais agregadas.; The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. Three cheese-making trials were prepared in quintuplicate...

Influence of Lactobacillus paracasei and inulin on instrumental texture and sensory evaluation of fresh cream cheese

BURITI, Flavia Carolina Alonso; CARDARELLI, Haissa Roberta; SAAD, Susana Marta Isay
Fonte: UNIV SAO PAULO, CONJUNTO QUIMICAS Publicador: UNIV SAO PAULO, CONJUNTO QUIMICAS
Tipo: Artigo de Revista Científica
SPA
Relevância na Pesquisa
66.21%
The influence of the addition of a potential probiotic culture of Lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. Three cheese-making trials were prepared in quintuplicate, all supplemented with a Streptococcus thermophilus starter culture (T1, T2 and T3). L. paracasei subsp. paracasei was added to T1 and T2, and inulin, to T2. The instrumental texture profile was determined after 1, 7, 14 and 21 days of storage of the cheeses. Sensory evaluation was performed after 7 days of storage. The presence of Lactobacillus paracasei in cheeses T1 and T2 and of inulin in cheeses T2 did not alter the texture profile significantly. Cheeses T1 were the least preferred in the sensory evaluation and differed signifcantly from T2 and T3, due to acidic taste, according to panelists. On the other hand, T2 was the most preferred one, though not significantly different from T3. The addition of the prebiotic ingredient inulin to fresh cream cheese processed with a potentially probiotic Lactobacillus paracasei strain resulted in a product with appropriate features and with aggregated functional properties.

Avaliação de métodos de abate sobre a qualidade da carne de matrinxã (Brycon cephalus), armazenados em gelo; Evaluation of slaughter methods on meat quality matrinxã (Brycon cephalus) and stored on ice

Vargas, Sheyla Cristina
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 04/02/2011 PT
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56.18%
Pelo fato do pescado ser a commodity alimentar mais comercializada internacionalmente, o controle de qualidade e a segurança deste alimento são fundamentais. Isto abrange além da qualidade da carne, aspectos éticos do bem-estar animal. No Brasil, apenas recentemente é que se tem dado importância a este aspecto na produção de peixes, embora seja prática comum na produção de aves e mamíferos. Neste sentido, uma das etapas de produção mais críticas para manter a qualidade do pescado é o processo de abate, pois o estresse associado a este manejo afeta diretamente na resolução do rigor mortis, proporcionando piora na qualidade da carne e diminuindo a vida de prateleira do produto final. Portanto, o objetivo deste trabalho foi avaliar a influência de diferentes métodos de abate sobre a qualidade da carne de matrinxã, Brycon cephalus, e estudar sua estabilidade mediante armazenagem refrigerada durante 18 dias. Foram utilizados noventa exemplares de matrinxã com peso de 535,10 ± 121,36 g e comprimento de 32,93 ± 2,35 cm submetidos a três tratamentos: i) abate por choque elétrico, ii) asfixia pela saturação de CO2, e iii) choque térmico em solução de água e gelo (1:1). Após o abate os peixes foram mantidos resfriados a 4ºC durante 18 dias e foram avaliados o índice de rigor mortis...

Índices químicos, sensoriais e microbiológicos para avaliação do frescor de pescada amarela (Cynoscion acoupa) armazenada em gelo; Chemical, sensory and microbial Indices for freshness evaluation of Acoupa weakfish (Cynoscion acoupa) stored in ice

Santos, Ana Paula Billar dos
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 05/12/2011 PT
Relevância na Pesquisa
56.21%
Os objetivos deste estudo foram desenvolver o protocolo do Método do Índice de Qualidade (MIQ) para avaliação da qualidade sensorial da pescada amarela parcialmente eviscerada e armazenada em gelo; avaliar as alterações sensoriais, químicas e microbiológicas da pescada amarela durante o armazenamento e indicar os parâmetros mais adequados para avaliação da qualidade propondo limites de aceitação para a espécie. Quatro lotes com peixes recém capturados em Praia Grande-SP foram transportados à Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) e armazenados entre camadas de gelo (0-1ºC) em câmara fria. Periodicamente 5 peixes foram amostrados e submetidos às análises sensorial (para desenvolvimento do protocolo MIQ e posterior avaliação), microbiológicas (contagens de psicrotróficos, coliformes totais e fecais, Salmonella sp, estafilococos coagulase positiva) e químicas (bases nitrogenadas voláteis-BNV, trimetilamina-TMA, triptofano livre e uréia). A qualidade da pescada amarela comercializada em 14 pontos de venda nas cidades de Santos, São Vicente e Praia Grande foi avaliada utilizando-se o protocolo MIQ desenvolvido, análises microbiológicas e químicas. O protocolo MIQ desenvolvido apresentou aumento linear do índice de qualidade (IQ) ao longo do armazenamento. Nos peixes do lote 1...

Comparison between french and portuguese sensory evaluation applied on wool light fabrics

Nogueira, C.; Silva, Maria Elisabete; Schacher, Laurence; Adolphe, Dominique; Broega, A. C.
Fonte: Organizing Committee AUTEX 2011 Publicador: Organizing Committee AUTEX 2011
Tipo: Conferência ou Objeto de Conferência
Publicado em 08/06/2011 ENG
Relevância na Pesquisa
66.07%
In the frame of bilateral collaboration, the same samples made of wool and dedicated to men suits (light fabrics) have been tested through sensory evaluation panel that has been developed in France (Mulhouse) and Portugal (Guimarães). In this paper, the obtained results have been analyzed, discussed, simulated and differences obtained have been statistically analyzed. It is appeared that for some samples the two panels have highlighted the same marking or the same trends and for others the evaluations have been really different. An analysis, attribute per attribute, have been carried out and it has been shown that some attributes have not been evaluated in the same manner depending on the nationality of the panelists.; Fundação para a Ciência e a Tecnologia (FCT)

Systematic approach for the development of fruit wines from industrially processed fruit concentrates, including optimization of fermentation parameters, chemical characterization and sensory evaluation

Coelho, Eduardo; Vilanova, Mar; Genisheva, Zlatina Asenova; Oliveira, J. M.; Teixeira, J. A.; Domingues, Lucília
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /07/2015 ENG
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56.15%
This work presents an optimized approach alongside with the mathematical models describing the production of fruit wines, using fruit concentrates as an alternative to attain the desired ethanol yields and enhance organoleptic and functional properties. Box-Behnken design was used for modeling and optimization of ethanol yield and productivity in banana, orange, cherry and mango concentrates fermentations. Optimization allowed ethanol yields of 72.3±2.08 g.L-1 in orange, 101±1.78 g.L-1 in mango, 66.1±4.02 g.L-1 in cherry and 98.2±7.88 g.L-1 in banana with maximal productivities of 0.4±0.0 g.L-1.h-1, 1.0±0.1 g.L-1.h-1, 1.7±0.2 g.L-1.h-1 and 1.0±0.1 g.L-1.h-1, respectively. Evaluation of total antioxidant activity by FRAP demonstrated fruit wines potential for the development of foods and formulations with functional properties, attaining 22.6±0.46 mmol.L-1 for orange, 7.14±0.77 mmol.L-1 for mango, 28.0±1.84 mmol.L-1 for cherry and 9.54±0.89 mmol.L-1 for banana wines. Characterization of aroma active compounds was performed by GC-MS and sensory evaluation by trained panelists. All fruit wines had good acceptance with cherry wine presenting the highest overall preference, followed by orange, mango and banana wines. Correlation between chemical and sensory properties was established with PLSR2 between analytical and sensory data...

The influence of starter cultures on texture and sensory properties of “Paio”, a Portuguese dry-cured sausage.

Elias, Miguel; Agulheiro-Santos, Ana Cristina
Fonte: Elsevier - 9th Pangborn Sensory Science Symposium. Publicador: Elsevier - 9th Pangborn Sensory Science Symposium.
Tipo: Aula
POR
Relevância na Pesquisa
56.18%
A traditional Portuguese dry-cured sausage called “Paio” was obtained using meat from Alentejano pig breed female 24 month aged in a traditional meat plant. For this research work three batches were inoculated. One of them was inoculated with a commercial starter composed by Lactobacillus spp., Micrococcaceae and yeasts (designed S1); another with a starter composed by Lactobacillus sakei and Staphylococcus xylosus (designed S2) and another one considered as the control sample was not inoculated (designed C). The main goal of the present work is to evaluate the hypothetical advantage of the use of two commercial starter cultures in the sensorial and rheological characteristics of “Paio do Alentejo”, In order to obtain a trustable and detailed evaluation a trained sensory panel of 12 experts was used to analyze the samples. The descriptive analysis of the samples was obtained through a structured scale considering attributes such as colour intensity, off colour, aroma intensity, off aroma, tenderness, fibrousness, succulence, flavor intensity, off flavor, salt perception and global evaluation. The descriptive analysis of the “Paio” samples was replicated five times. On the other hand in order to find the relationship between instrumental and sensory measurements a Texture Profile Analysis (TPA) was performed using portions of the same samples. Nowadays...

Physicochemical, microbiological and sensory changes during storage in “Paio do Alentejo”, a traditional Portuguese Iberian sausage

Elias, Miguel; Carrascosa, Alfonso
Fonte: FleischWirtschaft International Publicador: FleischWirtschaft International
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
56.12%
The present work studied the characteristics of "Paio do Alentejo", a traditional Iberian dry cured sausage, produced in Alentejo region, in two selected industrial plants, that use different methods; one of them used smoking and the other one did not use it. Both factories did not use starter cultures. In this research work the evolution of that product during its storage at 25.°C, vacuum and modified atmosphere packaged was studied. Changes on the main physicochemical parameters (pH, aw, chlorides, TVBN, Titratable acidity, L*, a*, b*), microbiological counts (mesophilic aerobic bacteria, psycho-tropic, moulds, yeasts, Lactobacillus spp., lactic acid bacteria, Micrococcaceae,Enterobacteriaceae, and Enterococci) and sensory evaluation (colour intensity, off colour, aroma intensity, off aroma, taste intensity, off taste, salt content and global evaluation) were studied in the final product and also at 3, 6 and 9 months of storage. A multifactor ANOVA/MANOVA was made, considering "factory", "storage package" and "storage time" factors and their interaction. This research work evidences the importance of smoking in order to maintain physicochemical, microbiological and sensory characteristics of a high quality dry cured sausage from the Alentejano pig breed...

Cheese sensory evaluation

Pinheiro, Pinheiro C; Lamy, Lamy, E; Machado, Machado, G
Fonte: Universidade de Évora Publicador: Universidade de Évora
Tipo: Aula
ENG
Relevância na Pesquisa
66.31%
Sensory evaluation is a scientific discipline used to evoke, measure, analyse, and interpreted reactions to characteristics of food as they are perceived by senses of sight, smell, taste, touch, and hearing. Without the proper sensory evaluations techniques (sensorial methodology) it is difficult to assess sensory responses and make logical and sound decisions. Many different types of sensorial methods have been proposed and used to select, trained a sensorial panel and to evaluate and control the sensory quality of cheeses. However, not all of them are suitable for all purpose. According the objectives and the cheese sample, it will be proposed a sensory methods that can be used to define sensory specifications or to select a cheese quality standard. It is important to recognise the the glossary of the cheese terms sensory evaluation, to get a lawful cheese sensory evaluation. Based on the main cheese characteristics ( external appearance, texture, and flavour), that are different and specific of each kind a cheese, sensory cheese evaluation is described and validated in 3 cheese samples.

Sensory evaluation of rice fortified with iron

Beinner,Mark Anthony; Soares,Anne Danieli Nascimento; Barros,Ana Laura Antunes; Monteiro,Marlene Azevedo Magalhães
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2010 EN
Relevância na Pesquisa
56.07%
The objective of this study was to examine sensory differences between conventional rice and iron-fortified Ultra Rice rice (UR) and determine consumer acceptance. Differences between both types of rice were analyzed using the Duo-Trio Test on 37 non-trained judges. The Acceptance Test evaluated general rice appearance, color, aroma and taste by 43 non-trained judges, using a 7-point hedonic scale with extremes ranging from "really disliked" and "really liked." There were no significant differences between the analyzed samples of conventional rice and UR rice using Duo-Trio Test. Mean values from the Acceptance Test for the evaluated attributes (general appearance, color, aroma e taste) were 5.6 and 5.9, corresponding to "liked" and "really liked" according to the hedonic scale, respectively. The iron did not alter the sensory characteristics of the final product, and the iron-fortified rice was well accepted.

Physicochemical and sensory characteristics of snack made with minced Nile tilapia

Netto,João De Paula Cortez; Oliveira Filho,Paulo Roberto Campagnoli de; Lapa-Guimarães,Judite; Viegas,Elisabete Maria Macedo
Fonte: Sociedade Brasileira de Ciência e Tecnologia de Alimentos Publicador: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/09/2014 EN
Relevância na Pesquisa
56.07%
Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this waste can be used to obtain minced fish, and the resulting product can be used as meat raw material to prepare fish snacks. The aim of this study was to produce fish snacks containing different inclusion levels (20, 30, and 40%) of minced fish obtained from Nile tilapia processing waste and evaluate their physicochemical characteristics and sensory acceptance. Protein content, ash, water activity, and hardness increased with increasing inclusion of minced fish. The scores obtained in the sensory evaluation were: flavor acceptance (from 7.2 to 5.7), texture (from 7.4 to 5.3), overall acceptance (from 7.1 to 5.9), and willingness to purchase (from 4.0 to 3.1). This study demonstrates that the inclusion of 20 to 40% of minced fish of Nile tilapia in snacks is well accepted and improves their nutritional value without affecting the physicochemical properties.

Sensory evaluation of albendazole suspensions

Fregonezi-Nery,Marlene Maria; Prudencio-Ferreira,Sandra Helena; Kedor,Érika Maria Rosa; Baracat,Marcela Maria; Brinholi,Francis Fregonezi
Fonte: Instituto de Tecnologia do Paraná - Tecpar Publicador: Instituto de Tecnologia do Paraná - Tecpar
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2002 EN
Relevância na Pesquisa
56.12%
Sensory analysis was used in the albendazole suspension stability study. Three formulations were prepared and stored for 1, 3, and 6 months at 4 ±1, 26 ±1, 37, 50 and 65 ºC. Samples were evaluated through the difference from control sensory test using 24 trained judges in individual cabins. Although albendazole content was not altered in the conditions studied, sensory test showed differences between control and stored samples, except for one of the formulations stored under refrigeration for one month. These results have shown that the sensory evaluation is an important tool for quality control of pharmaceutical preparations, in association with chemical, physicochemical and microbiological tests.

Colorimetric Grading Scale Can Promote the Standardization of Experiential and Sensory Evaluation in Quality Control of Traditional Chinese Medicines

Wang, Jia-bo; Zeng, Ling-na; Zang, Qing-ce; Gong, Qian-feng; Li, Bao-cai; Zhang, Xue-ru; Chu, Xiao-hui; Zhang, Ping; Zhao, Yan-ling; Xiao, Xiao-he
Fonte: Public Library of Science Publicador: Public Library of Science
Tipo: Artigo de Revista Científica
Publicado em 07/11/2012 EN
Relevância na Pesquisa
46.25%
Experiential and sensory evaluation is an ancient method that remains important in the current quality control system of Traditional Chinese Medicines (TCMs). The process is rapid and convenient when evaluating the quality of crude materials in TCM markets. However, sensory evaluation has been met with skepticism because it is mainly based on experience and lacks a scientific basis. In this study, rhubarb was selected to demonstrate how color-based sensory evaluation could differentiate the quality of herbal medicines objectively. The colors of the rhubarb samples, expressed as RGB values, were obtained from different parts and forms of the plant, including the plant’s surface, fracture surface color, and a powdered form with or without treatment with a color-developing reagent. We first divided the rhubarb samples into three grades based on the total content of five hydroxyanthraquinone derivatives, the major pharmacological components in rhubarb. Then, a three-layer back-propagation artificial neural network (BP-ANN), calibrated with selected training samples, was used to correlate the quality of the rhubarb with its color. The color of the rhubarb powder after coloration attained the highest accuracy (92.3%) in predicting the quality grade of the test samples with the established artificial neural networks. Finally...

Avaliação das características de qualidade de néctares de goiaba light de diferentes marcas comercializadas em Lavras/MG; Evaluation of quality characteristics of guava nectars light of different brands marketed in Lavras/MG

Fonte: Universidade Tecnológica Federal do Paraná (UTFPR) Publicador: Universidade Tecnológica Federal do Paraná (UTFPR)
Tipo: Artigo de Revista Científica
PT_BR
Relevância na Pesquisa
56.1%
This work aimed to study the quality of five brands of guava nectar light marketed in Lavras / MG. Measurements of pH, acidity, soluble solids (º Brix), total sugars and color were performed according to the proposed methodology. We evaluated the sensory acceptance of samples and purchase intent by the team with 65 judges using hedonic scale. The results of the analysis and the acceptance test were evaluated by univariate statistical analysis (ANOVA) and mean test (Tukey, p ≤ 0.05). Based on information from consumers and affective test results, histograms were constructed. Multivariate Qualitative (principal component analysis) was also employed in order to better understand the differentiation of the samples. In all the attributes evaluated samples of nectar were found significantly (p ≤ 0.05) different. It was observed that the brand B was statistically different from the other brands, with higher soluble solids, sugars and acidity and lower pH value. The sample had a high value of C a* indicating red have more intense. For sensory evaluation, we found that consumers had a greater acceptance by the brand B when the flavor was evaluated and the greater acceptance when the color sample C was evaluated. The principal component analysis confirmed these results and concluded that there was a greater tendency to acceptance by a guava juice reddish color and sweet flavor and acid...

A expectativa do consumidor e sua influencia na aceitação e percepção sensorial de cafe soluvel; The expectation of consumer and its influence on sensory perception and acceptance of coffee

Regina Lucia Firmento de Noronha
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Tese de Doutorado Formato: application/pdf
Publicado em 03/04/2003 PT
Relevância na Pesquisa
46.32%
Em produtos como o café solúvel, que requerem preparo antes do consumo, o consumidor pode ter sua expectativa prévia influenciada pelos estímulos sensoriais advindos do produto, através da manipulação e contato gradativo que ocorrem durante o processo de preparação. Por sua vez, a Análise Sensorial ainda carece de trabalhos que estudem a validação de análises estatísticas que analisem os dados gerados em estudos com consumidores segmentando-os em função de suas percepções individuais e não em função da média aritmética obtida para o grupo de indivíduos que participou do teste. Assim, o presente trabalho teve como objetivos: i) verificar, especificamente em café solúvel, como os estímulos sensoriais observados durante a preparação, influenciaram a aceitação e percepção dos atributos gosto amargo e riqueza de sabor da bebida pronta e; ii) comparar as metodologias estatísticas tradicionais ANOVA e Teste de Tukey com a Mapa de Preferência, na exploração de dados sensoriais gerados por consumidores. Para atingir este objetivo dois experimentos foram realizados. No primeiro experimento o desempenho do Mapa de Preferência foi estudado e comparado ao desempenho da ANOVA seguida de teste de Tukey, na análise dos dados de aceitação e de intensidade dos atributos gosto amargo e riqueza de sabor de 9 amostras comerciais de café solúvel do mercado inglês...

Perfil sensorial de café (Coffea arabica L.) expresso adoçado com sacarose e diferentes edulcorantes; Sensory profile of espresso coffee (Coffea arabica L.) sweetened with sucrose and different sweeteners

Bruna Marcacini Azevedo
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 06/03/2013 PT
Relevância na Pesquisa
56.1%
O Brasil tem a maior produção de café no mundo e é o segundo mercado consumidor, atrás somente dos EUA. O consumo de café está crescendo constantemente, graças a seus efeitos fisiológicos e ao seu sabor e aroma agradáveis. Associado a este consumo, a maior preocupação com a saúde estimulou a área de pesquisa e desenvolvimento de alimentos de baixa caloria e adoçantes não calóricos. Os edulcorantes podem produzir uma variedade de características sensoriais, dependendo do alimento ou bebida ao qual foi adicionado, sendo necessário estudá-los individualmente. O objetivo deste estudo foi avaliar sensorialmente os cafés expressos adoçados com sacarose e diferentes edulcorantes (sucralose, aspartame, neotame, mistura de ciclamato/sacarina e estévia). A avaliação sensorial foi realizada através da determinação da Doçura Ideal, Teste de Equivalência em Doçura, Análise Descritiva Quantitativa (ADQ®), Análise de Aceitação e Análise Tempo-Intensidade para o estímulo gosto doce. A ADQ, Análise Tempo-Intensidade e Teste de aceitação foram avaliados por análise de variância (ANOVA), teste de Tukey e Análise de Componentes Principais (ACP). A doçura ideal de sacarose no café expresso foi de 12,5%. O teste de equivalência de doçura revelou que a amostra com neotame teve a maior potência edulcorante entre os cinco edulcorantes testados...

Sensory evaluation of vanilla dairy desserts by free choice profile

González Tomás, Luis; Tárrega, Amparo; Costell, Elvira
Fonte: Conselho Superior de Investigações Científicas Publicador: Conselho Superior de Investigações Científicas
Tipo: Presentación Formato: 72066 bytes; 2459 bytes; application/pdf; text/plain
ENG
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56.07%
Semisolid starch based dairy desserts, mainly vanilla flavoured, are of wide consumption in Spain under the name ‘natillas’. Noticeable differences in rheological behaviour have been found in commercial samples (1, 2) and in model systems with different compositions (3). However, few studies (4, 5) have dealt with this products by a sensory point of view, generally using trained panels. The objective of this work was to determine if Spanish consumers were able to detect differences among eight commercial ‘natillas’ and to obtain data on consumers perception of the sensory characteristics of this products.; MEC Proyecto AGL 2003-0052

Formulation and statistical evaluation of a ready-to-drink whey based orange beverage and its storage stability

Chatterjee,G.; De Neve,J.; Dutta,A.; Das,S.
Fonte: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería Publicador: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/08/2015 EN
Relevância na Pesquisa
55.99%
A value-added functional beverage is formulated utilizing; unprocessed liquid whey. Whey has excellent nutritional qualities and bland flavors; it is easy to digest and has a unique functionality in a beverage system. The ready-to-drink beverage is formulated with concentrated whey, orange juice along with an adequate amount of sugar, stabilizer, citric acid and flavor. Orange juice is used since the acidic flavor of whey is compatible with citrus flavors and particularly orange. The health and nutritional benefits of orange further imparts the value to the formulated beverage. Nine blend formulations are prepared by varying the dry matter of whey, fruit juice and sugar content. Based on a statistical analysis of the sensory evaluation of the drinks, the optimal formulation is found to have a ratio 3:2 for concentrated liquid whey and orange juice followed by an addition of 8% sugar (w/v) and 0.1% stabilizer ( w/v). The shelf-life of the final product is carried out both at room temperature (30±2°C) and refrigeration temperature (7±1°C) with and without addition of preservatives. The product remains in good condition up to eleven days at room temperature and up to three months under refrigeration condition with addition of 150 ppm of sodium benzoate.

Improving Agave duranguensis must for enhanced fermentation: C/N ratio effects on mezcal composition and sensory properties

De los Rios-Deras,G.C.; Rutiaga-Quiñones,O.M.; López-Miranda,J.; Páez-Lerma,J.B.; López,M.; Soto-Cruz,N.O.
Fonte: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería Publicador: UAM, Unidad Iztapalapa, División de Ciencias Básicas e Ingeniería
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/08/2015 EN
Relevância na Pesquisa
56.02%
Mezcal is a traditional distilled spirit beverage obtained by artisan fermentation of agave sugars. In this work we determined the effects of the C/N ratio and the initial concentration of sugars in Agave duranguensis must on the fermentation kinetics, composition and sensory evaluation of the mezcal produced. The fermentation of A. duranguensis must was enhanced by adding 50% more nitrogen (respect to the original content) as ammonium sulfate at an initial sugar concentration of 150 g/L. These initial conditions in the must increased the production of ethanol and volatile compounds such as ethyl acetate, 2-butanol and n-propanol, but decreased the amount of acetic acid, during fermentation. The acceptability of the final product was also increased. The commercial application of these initial conditions in the must composition can improve the production of mezcal, since it may increase the proficiency of raw materials, leaving less residual sugar and improve product acceptability.

Native black Michuñe potato variety: characterization, frying conditions and sensory evaluation

Rubilar,M; Villarroel,M; Paillacar,M; Moenne-Locóz,D; Shene,C; Biolley,E; Acevedo,F
Fonte: Sociedad Latinoamericana de Nutrición Publicador: Sociedad Latinoamericana de Nutrición
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/03/2012 EN
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The aim of this study was to evaluate the chemical and nutritional composition, to establish frying processing conditions and to determine the sensory profile and acceptability of Black Michuñe (BM) potato chips. BM had a higher protein content, half the ether extract content and nitrogen-free extract, a lower caloric intake (70 kcal/100g) and amylose content (17.5%) than Desirée (DES). To set the frying conditions, the Taguchi method was applied using a matrix design L9 (32,22). The variables studied were: temperature, time, potato variety (raw material) and pretreatment. The responses evaluated were: the color difference as well as the content of reducing sugars and total polyphenols. The best frying conditions were BM with a pretreatment at 160°C for 7 min for color, DES without pretreatment at 140°C for 7 min for reducing sugar content, and BM without pretreatment at 180°C for 4 min for polyphenol content. Then, sensory profiles of potato chips from BM, DES and a commercial package were determined by selecting the descriptors texture, firmness, color, salty taste and oiliness. Significant differences in color and oiliness were found. Finally, the acceptability test was applied to BM potato chips where color (64%) was the only attribute not as accepted as texture (95%)...