Consulta: subjectFacets:"Sensory analysis"
Registros recuperados: 52
Data/hora: 09/06/2024 09:47:47

Postharvest quality of strawberry fruits produced in organic and conventional systems
Provedor de dados: 75
Autores: Camargo,Letícia KP; Resende,Juliano Tadeu V de; Tominaga,Tânia T; Kurchaidt,Sonia Maria; Camargo,Cristhiano K; Figueiredo,Alex Sandro T.
The aim of this study was to determine some physicochemical characteristics of fruits of eight strawberry cultivars (Aromas, Camino Real, Campinas, Dover, Oso Grande, Toyonoka, Tudla-Milsei and Ventana) cultivated in organic and conventional systems. The evaluated characteristics were soluble solids (SS), titratable acidity (TA), SS/AT ratio and anthocyanins. Evaluated sensory characteristics were flavor and appearance. The cultivars had a differential performance between themselves and among the systems for the evaluated characteristics. Generally, the conventional system produced fruit with higher levels of soluble solids and, organic system produced higher concentrations of anthocyanins. The fruits of the cultivar Toyonoka had the best soluble solids...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fragaria x ananassa; Soluble solids; Anthocyanins; Sensory analysis.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362011000400022

Respiratory activity and browning of minimally processed sweet potatoes
Provedor de dados: 75
Autores: Moretti,Celso L.; Araújo,Alessandra L.; Marouelli,Waldir A.; Silva,Washington L.C.
Sweet potatoes (Ipomoea batatas L.), 'Brazlândia Roxa', 'Brazlândia Branca' and 'Princesa' were harvested at optimum maturity to evaluate respiratory activity and browning susceptibility of minimally processed roots. After harvest, non-blemished roots were graded for size (18±2cm) and diameter (5±1cm), and minimally processed inside a cold room. Processed roots were placed in sealed glass jars and stored at 3±0.5°C to evaluate respiratory activity during a 4-hour period or were packed in plastic films with partial vacuum to evaluate development of browning. Packages were stored under refrigerated conditions (3±0.5°C) for 5 days. Daily, minimally processed roots were evaluated for browning according to a scale ranging from 0 (extremely browned) to 5 (no...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ipomoea batatas; Carbon dioxide; Mechanical damage; Polyphenoloxidase; Postharvest; Sensory analysis; Storage.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362002000300020

Do pasto ao prato: a alimentação do cordeiro influencia na qualidade da carne?
Provedor de dados: 14
Autores: RETORE, M.; VARGAS JUNIOR, F. M. de; VEGA BRITES, G. D.; ROSSATTI, J. A.; RICHETTI, A.
bitstream/item/202306/1/ID-36879.pdf
Tipo: Comunicado Técnico (INFOTECA-E)
Palavras-chave: Capim aruana; Capim marandu; Análise sensorial; Suplementação concentrada; Concentrated alternate; Sensory analysis; Custo de Produção; Cordeiro; Carne; Lamb meat; Grasses.
Ano: 2019
URL: http://www.infoteca.cnptia.embrapa.br/infoteca/handle/doc/1112474

Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE
Provedor de dados: 5
Autores: Mace, Sabrina; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Pilet, Marie-france; Dousset, Xavier; Joffraud, Jean-jacques.
In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR–TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO2/50% N2) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed after 3, 7 and 10 days of storage. At the onset of spoilage, 65 bacterial isolates were picked from the plates. Thus, 13 different genera or species were identified by phenotypic and molecular tests: Serratia spp., Photobacterium phosphoreum, Yersinia intermedia, Hafnia alvei, Buttiauxella gaviniae, Pseudomonas sp., Carnobacterium maltaromaticum, Carnobacterium...
Tipo: Text
Palavras-chave: Seafood; Culture-independent method (PCR-TTGE); Sensory analysis; Photobacterium phosphoreum; Lactococcus piscium.
Ano: 2012
URL: https://archimer.ifremer.fr/doc/00052/16277/13779.pdf

Aromas potentiality of tuna cooking juice concentrated by nanofiltration
Provedor de dados: 5
Autores: Walha, Khaled; Ben Amar, Raja; Masse, Anthony; Bourseau, Patrick; Cardinal, Mireille; Cornet, Josiane; Prost, Carole; Jaouen, Pascal.
Tuna cooking juices contain high organic load preventing the rejection in the environment without treatment. But the effluents present an interesting fishy odour and it is worth recovering aroma compounds. In this work, two industrial tuna cooking juices were concentrated by nanofiltration. Nanofiltration performance was discussed in terms of permeation fluxes, organic matter retention and impact on the aromatic properties of juices. NF sharply decreases the global intensity of juices and modifies their aromatic equilibrium. However, the main characteristics and the marine nature of juices were kept. A pre-treatment by microfiltration (MF) induces a marked increase in permeation fluxes during NF concentration while it slightly affects the aromatic...
Tipo: Text
Palavras-chave: Tuna cooking juice; Aromas concentration; Membrane separation; Nanofiltration; Sensory analysis.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00016/12711/9689.pdf

Effect of inoculation of Carnobacterium divergens V41, a biopreservative strain against Listeria monocytogenes risk, on the microbiological, chemical and sensory quality of cold-smoked salmon
Provedor de dados: 5
Autores: Brillet, Anne; Pilet, Marie-france; Prevost, Hervé; Cardinal, Mireille; Leroi, Francoise.
The aim of this study was to develop a biopreservation strategy for cold-smoked salmon (CSS) by the use of lactic acid bacteria previously selected for their capability to inhibit the growth of Listeria monocytogenes in the product. The spoiling potential of three Carnobacterium strains (Carnobacterium divergens V41, Carnobacterium piscicola V1 and SF668) was tested in sterile CSS blocks inoculated by 10(4-5) CFU g(-1) and stored under vacuum for 9 days at 4 degrees C followed by 19 days at 8 degrees C. C. divergens V41 grew a little faster than the other strains and none of the three carnobacteria showed any adverse effect on quality of the product, i.e. no off-odour detected by a trained panel, no total volatile basic nitrogen (TVBN) production, no...
Tipo: Text
Palavras-chave: Sensory analysis; Biogenic amine; Spoilage microflora; Carnobacterium; Biopreservation; Cold smoked salmon.
Ano: 2005
URL: http://archimer.ifremer.fr/doc/2005/publication-724.pdf

Preference study using a latent class approach. Analysis of European preferences for smoked salmon
Provedor de dados: 5
Autores: Semenou, Michel; Courcoux, Philippe; Cardinal, Mireille; Nicod, Huguette; Ouisse, Alexandra.
We present in this paper the advantages of the latent class vector model approach in the analysis of preference ratings. We illustrate the practical application of this methodology on the basis of a preference study of smoked salmons in European countries. A set of 30 samples was selected spanning the characteristic variability of cold-smoked salmon available in six European countries (Belgium, Denmark, France, Germany, Italy and the United Kingdom). Consumers from the main countries of consumption (Belgium, France, Italy, Germany and the United Kingdom) were asked to rate the acceptability of each product. A quantitative descriptive analysis with a trained panel and physical and chemical measurements of smoked salmons were also conducted. Using a latent...
Tipo: Text
Palavras-chave: Latent class vector model; Segmentation; Preference mapping; Smoked salmon; Consumer preferences; Sensory analysis.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/publication-2677.pdf

Quantification des bactéries histaminogènes et maîtrise de la formation d'histamine dans les produits marins par biopréservation
Provedor de dados: 5
Autores: Podeur, Gaetan.
Histamine-producing bacteria were isolated from naturally contaminated seafood, some of responsible for histamine-poisoning. At the same time, lactic acid bacteria were isolated on the same products and clustered according to their inhibitory activity against 4 histamine-producing species. Most of the strains were identified as Lactobacillus fuchuensis or Lactobacillus sakei. Twelve lactic acid bacteria were selected for challenge-test on canned, cooked or smoked tuna. Challenge-test combined with sensory analysis performed on cooked vacuum-packed tuna against Morganella psychrotolerans and Morganella morganii, demonstrated an important inhibitory effect on growth and production of histamine with L. sakei CNCM I-4707. Bacterial count was reduced by 3 to 5...
Tipo: Text
Palavras-chave: Biopréservation; Thon; Bactérie lactique; Intoxication histaminique; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Analyse sensorielle; PCR en temps réel; Étape d'enrichissement; RT-qPCR; Biopreservation; Tuna; Lactic acid bacteria; Scombroid poisoning; Morganella morganii; Morganella psychrotolerans; Lactobacillus sakei; Sensory analysis; Real-time PCR; Enrichment step; RT-qPCR.
Ano: 2014
URL: https://archimer.ifremer.fr/doc/00241/35203/33709.pdf

Influence de paramètres technologiques sur les propriétés sensorielles de semi-conserves d'anchois à l'huile
Provedor de dados: 5
Autores: Cardinal, Mireille; Cornet, Josiane; Etienne, Monique.
As part of the contract between IFREMER and CITPPM (Confédération des Industries de Traitements des Produits de la Pêche Maritime), a study was undertaken to know the influence of sorne manufacture parameters on quality of canned anchovy.  Various factors have been studied : quality of raw material, salting time in tank, ripening temperature, pressing or drying rate and also storage temperature after manufacture.  This report presents only sensory results; the others analytical data are discussed in a synthetic report on this study.  Sensory evaluations show a real effect of raw material quality on final product and it seems that fish glazing and a too long time of salting prevent development of ripening caracteristics.  With regard to others factors; it...
Tipo: Text
Palavras-chave: Anchois; Analyse sensorielle; Technologie; Anchovy; Sensory analysis; Technology.
Ano: 1995
URL: http://archimer.ifremer.fr/doc/00126/23745/21618.pdf

Études des interactions entre la bactérie bioprotectrice Lactococcus piscium et Brochothrix thermosphacta et Listeria monocytogenes dans la crevette tropicale
Provedor de dados: 5
Autores: Fall, Papa-abdoulaye.
The bioprotective potential of Lactococcus piscium CNCM I-4031 towards a specific spoilage organism, Brochothrix thermosphacta, was studied on tropical cooked peeled shrimp packed under modified atmosphere. In co-culture, the growth of this spoilage bacterium was inhibited by 4 log ufc/g by L. piscium and the sensory quality of the product was improved during 31 days. The inhibition could not be attributed to lactic acid or nutritional competition for amino acids. The growth modelling of L. piscium and B. thermosphacta was performed in different conditions of temperature, pH and NaCl concentrations. The optimal growth values of these two bacteria are quite similar, however L. piscium seemed to be more psychrotolerant than B. thermosphacta but twice less...
Tipo: Text
Palavras-chave: Biopreservation; Inhibition; Modélisation; Lactococcus piscium; Flore d’altération; Analyse sensorielle; Produits de la mer; Co-cultures; Biopreservation; Inhibition; Modelling; Lactococcus piscium; Spoilage microflora; Sensory analysis; Seafood products; Co-cultures.
Ano: 2011
URL: http://archimer.ifremer.fr/doc/00050/16164/13649.pdf

Caractérisation de bactéries lactiques psychrotrophes en vue de leur utilisation dans la biopréservation des aliments. Étude physiologique et moléculaire des mécanismes d’adaptation au froid
Provedor de dados: 5
Autores: Matamoros, Sebastien.
Lactic acid bacteria strains were isolated from seafood products and clustered according to their inhibiting capacities against 14 food borne spoiling and pathogenic strains in order to develop applications in biopreservation. Most of the strains were identified as Leuconostoc gelidum and Lactococcus piscium. Detailed identification of one strain of the Lactococcus piscium strains suggests that it is a new specie. According to sensory analysis results, 2 strains belonging to the Leuconostoc gelidum specie were the most efficient for the enhancement of the shelf life of vacuum packed peeled and cooked shrimps. Similar results were obtained in cold smoked salmon with one strains of Lactococcus sp. A challenge test against three pathogenic strains (Listeria...
Tipo: Text
Palavras-chave: Biopréservation; Crevettes; Saumon fumé; Analyse sensorielle; Protéine de choc froid; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophe; Biopreservation; Shrimps; Cold-smoked salmon; Sensory analysis; Cold-shock protein; Lactococcus sp. nov.; Leuconostoc gelidum; Psychrotrophic.
Ano: 2008
URL: http://archimer.ifremer.fr/doc/00050/16148/13631.pdf

Mise en place d'un jury interne d'analyse sensorielle des produits marins - Evaluation des performances des dégustateurs
Provedor de dados: 5
Autores: Cardinal, Mireille; Cornet, Josiane.
The development of a sensory evaluation structure inside a reasearch institute is presented using few examples of data processing collected during training tests followed by volunteers. Statistical methods are proposed to evaluate various aptitudes of each panel member : aptitude to describe objectively the sensorial characteristics of marint. products, aptitude to discriminate flavors, to memorize odors, aptitude to rank samples according to the intensity of one characteristic, attitude of each person towards a scoring scale and also aptitude to give reliable answers. These methods, though widely used (Principal Component Analysis, Correspondence Analysis) give a synthetical view of individual qualities and also general aptitudes of the group.
Tipo: Text
Palavras-chave: Analyse sensorielle; Formation de panel; Produit de la mer; Sensory analysis; Panel selection; Marine products.
Ano: 1993
URL: http://archimer.ifremer.fr/doc/00004/11561/8152.pdf

Selection of bioprotective cultures for preventing cold-smoked salmon spoilage
Provedor de dados: 5
Autores: Leroi, Francoise; Cornet, Josiane; Chevalier, Frederique; Cardinal, Mireille; Coeuret, Gwendoline; Chaillou, Stephane; Joffraud, Jean-jacques.
Biopreservation is a natural technology of food preservation, which consists of inoculating food with microorganisms selected for their antibacterial properties. The objective of this study was to select lactic acid bacteria (LAB) to improve the quality of cold-smoked salmon (CSS). In this work, different strains representative of the 4 dominant species, identified in a previous study by pyrosequencing the 16S rRNA gene, were isolated and their spoiling potential in CSS blocks, sterilized by ionization, was assessed by twelve trained panelists along the vacuum storage at 8 °C . Photobacterium phosphoreum, Brochothrix thermosphacta and Serratia proteamaculans released strong off-odors whereas the spoiling potential of Carnobacterium divergens was weaker....
Tipo: Text
Palavras-chave: Biopreservation; Lactic acid bacteria; Sensory analysis; Seafood products; Microbial ecosystem; Pyrosequencing.
Ano: 2015
URL: https://archimer.ifremer.fr/doc/00268/37966/36045.pdf

Relationships between odorant characteristics and the most odorant volatile compounds of salmon smoked by four industrial smoking techniques
Provedor de dados: 5
Autores: Varlet, Vincent; Serot, Thierry; Cardinal, Mireille; Courcoux, Philippe; Cornet, Josiane; Knockaert, Camille; Prost, Carole.
Salmon fillets were smoked by four different smoke generation processes: smouldering, thermostated plates, friction and liquid smoke. The effects of three times of smoke exposure (1, 2 or 3 hours) and two smokehouse temperatures (22°C and 32°C) on smoked salmon flavour were evaluated. Smoked salmon fillets were submitted to sensory analysis and the concentration of odorant volatile compounds were investigated from aromatic extracts of smoked salmon by gas chromatography coupled to mass spectrometry and olfactometry (GC-MS/O). Analyses of variance (ANOVA) were performed on the sensory and analytical data in order to study the effects of smoking parameters. Secondly, Partial Least Squares regression analysis have allowed to relate the sensory attributes of...
Tipo: Text
Palavras-chave: Flash table; Partial Least Squares; Olfactometry; Sensory analysis; Smoked salmon.
Ano: 2007
URL: http://archimer.ifremer.fr/doc/2007/acte-3982.pdf

Spoilage potential and sensory profile associated with bacteria isolated from cold-smoked salmon
Provedor de dados: 5
Autores: Stohr, Valerie; Joffraud, Jean-jacques; Cardinal, Mireille; Leroi, Francoise.
Off-odours/flavours associated with cold-smoked salmon spoilage are due to the activity of microflora. This study evaluated the spoilage potential of nine bacterial groups (Shewanella putrefaciens, Brochothrix thermosphacta, Aeromonas spp., Lactobacillus alimentarius, Lactobacillus sake,Lactobacillus farciminis, Carnobacterium piscicola, Photobacterium phosphoreum and Serratia liquefaciens) isolated from cold-smoked salmon. Five different isolates from each group were inoculated into sterile cold-smoked salmon blocks, and chemical and sensory changes were studied after five weeks of storage in vacuum packs at 6 degreesC. Bacterial growth was monitored weekly during the storage period. A sensory profile was assigned to each group, Principal component...
Tipo: Text
Palavras-chave: Sensory analysis; Spoilage potential; Bacteria; Cold smoked salmon.
Ano: 2001
URL: http://archimer.ifremer.fr/doc/2001/publication-578.pdf

Meat quality and performance of pigs fed diets with fish silage meal
Provedor de dados: 86
Autores: Cândido,Rayssa Santos; Watanabe,Pedro Henrique; Oliveira,Paula Joyce Delmiro de; Angelim,Alysson Lira; Siqueira,André de Freitas; Ximenes,Julio César Martins; Normando,Leonardo Ribeiro Oliveira; Melo,Juliana Mendes; Freitas,Ednardo Rodrigues.
Abstract: The objective of this work was to determine the nutrient digestibility and metabolizable energy (ME) of fish silage, as well as to evaluate the effect of the dietary inclusion of fish silage meal (FSM) in diets on the performance, carcass characteristics, meat quality, sensory analysis of meat and mortadella, and economic viability of growing and finishing pigs. In the digestibility assay, 16 barrows (33.20±4.93 kg) received diets with and without FSM. The fish silage had 39.01% crude protein and 4,032 kcal kg-1 ME. In the performance assay, 32 barrows (26.00±1.68 kg) were fed diets containing different inclusion levels of FSM (0, 25, 50, and 75%). FSM, obtained from the mixture (1:1) of fish silage with corn, showed a quadratic effect on average...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sus domesticus; Alternative feedstuff; Digestibility; Economic viability; Fishing residue; Sensory analysis.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017001000905

Production, chemical composition, and quality of Arabic coffee subjected to copper doses
Provedor de dados: 86
Autores: Martinez,Herminia Emilia Prieto; Lacerda,José Soares de; Clemente,Junia Maria; Silva Filho,Jaime Barros da; Pedrosa,Adriene Woods; Santos,Ricardo Henrique Silva; Cecon,Paulo Roberto.
Abstract: The objective of this work was to evaluate the effect of copper on the chemical composition of coffee beans and on the quality of the beverage, relating both of them to the Cu leaf contents in coffee (Coffea arabica) plants. Coffee plants were grown in a hydroponic system containing 0.2, 0.4, 0.8, 1.6, and 3.2 μmol L-1 Cu until fruit setting. Coffee bean production was evaluated, and, after the cherries were dried, the following characteristics were determined: leaf Cu content; total titratable acidity; color index; electrical conductivity; leached K; polyphenol oxidase (PPO) activity; concentrations of caffeine, trigonelline, organic acids, total phenols, chlorogenic acids (3-CQA, 4-CQA, and 5-CQA), sucrose, glucose, arabinose, mannose, and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea arabica; Nutrition; Sensory analysis.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000400443

Sensory profile of conilon coffee brews from the state of Espírito Santo, Brazil
Provedor de dados: 86
Autores: Mori,André Luiz Buzzo; Garcia,Aline de Oliveira; Ferrão,Maria Amélia Gava; Fonseca,Aymbiré Francisco Almeida da; Ferrão,Romário Gava; Benassi,Marta de Toledo.
Abstract: The objective of this work was to present a sensory description of conilon coffee (Coffea canephora) brews produced from genotypes developed for the state of Espírito Santo, Brazil. The genotypes 'Diamante ES8112', 'ES8122', and 'Centenária ES8132' were evaluated. Nine samples from three clones (genotypes) of each cultivar, from two different regions of the state, were analyzed. A panel of tasters for coffee sensory evaluation was trained to obtain a descriptive profile and to select terms. Beverages were described as showing a higher intensity of powder fragrance, characteristic aroma of coffee brew, body, characteristic flavor and aftertaste, and a lower intensity of bitterness, acidity, astringency, and defects. The terms bitterness, strong,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea canephora; Centenária ES8132; Diamante ES8112; ES8122; Sensory analysis.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2018000901061

Chemical characterization of marine fish of low-commercial value and development of fish burgers
Provedor de dados: 86
Autores: Pires,Danielle Regis; Jamas,Amanda Lima Albuquerque; Amorim,Elizete; Azevedo-Meleiro,Cristiane Hess de; Silva,Pedro Paulo de Oliveira; Oliveira,Gesilene Mendonça de.
Abstract: The objective of this work was to perform the chemical characterization of marine bonefish (Albula vulpes) and the development of fish burgers. Three formulations of fish burgers were prepared, containing 5, 8, and 10% cassava starch and functional ingredients (onion, garlic, and ground white pepper). Proximate composition, microbiological and pH analyses of the raw material, and fish burgers were performed, as well as the sensory analyses of the fish burgers. The yield and nutritional value of bonefish was found to be comparable with those of species of commercial value, with high-protein and low-lipid contents. The protein content of the fish burgers varied from 17.52 to 19.40 g 100 g-1 (raw), and from 20.74 to 24.25 g 100 g-1 (grilled); and...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Albula vulpes; Bycatch species; Functional ingredients; Marine bonefish; Sensory analysis.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-204X2017001101091

Quantitative and qualitative responses of Catharanthus roseus to salinity and biofertilizer
Provedor de dados: 91
Autores: Neves,Antônia L. R.; Lacerda,Claudivan F. de; Oliveira,Adriana C. de; Sousa,Carlos H. C.; Oliveira,Francisco I. F.; Ribeiro,Maria da S. de S.
ABSTRACT The development of agriculture in the northeastern semi-arid region depends, at least in part, on the correct exploitation and efficient use of natural resources. The objective of this study was to evaluate the effects of the use of saline water on morphophysiological responses and sensory analysis of ‘Boa noite’ plants (Catharanthus roseus) in soil fertilized with bovine biofertilizer. A completely randomized design was used in the split plot arrangement, the plots being formed by the five irrigation water salinity levels (0.5, 2.5, 5.0, 7.5 and 10 dS m-1), and the subplots by two frequencies of application of the 150 mL pot-1 of liquid bovine biofertilizer (divided into one and five times), with five replicates. The analysed variables were: leaf...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Ornamental plants; Salt tolerance; Sensory analysis.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1415-43662018000100022

Development of cookies from agroindustrial by-products
Provedor de dados: 94
Autores: Deamici,Kricelle Mosquera; Oliveira,Lucas Carvalho de; Rosa,Gabriela Silveira da; Zavareze,Elessandra da Rosa; Oliveira,Elizangela Gonçalves de.
Abstract  The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Drying; Grape marc; Rice bran; Sensory analysis.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200902

Agronomic performance of Blackberry cultivars in Lapa-PR
Provedor de dados: 94
Autores: Croge,Camila Pereira; Cuquel,Francine Lorena; Biasi,Luis Antonio; Bona,Claudine de; Pintro,Paula Toshimi Matumoto.
Abstract  Phenological studies with blackberry cultivars and the physical, chemical and sensory characterization of fruits are necessary to select the best cultivar adapted to local conditions and for the correct destination of fruits. The objective of this work was to evaluate the phenological stages of different blackberry cultivars, as well as to determine the quality of fruits, focusing on the recommendation of cultivars that are more adapted to local climate conditions. Moreover, the aim was to indicate the best destination of fruits produced, for either fresh consumption or as raw material for processing. The results indicated that the cultivars studied have adequate conditions for the expression of their productive potential, being Tupy cultivar the...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Rubus; Small fruits; Phenology; Sensory analysis.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000200301

CONSUMERS'ACCEPTANCE OF FRESH AND COMBINED METHODS PROCESSED MELON, MANGO AND CASHEW APPLE
Provedor de dados: 94
Autores: NASSU,RENATA TIEKO; LIMA,JANICE RIBEIRO; SOUZA FILHO,MEN DE SÁ MOREIRA DE.
Fresh and combined methods processed Cantaloupe melons, mangoes and cashew apples were submitted to consumers' acceptance and scored on a nine-point hedonic scale. Fruits were osmotically treated in sucrose syrup with two different concentrations of SO2. Overall acceptance, appearance, aroma, flavor and texture were evaluated. Fresh cashew apples received lower scores for acceptance than processed cashew apples while fresh mangoes were more acceptable than processed mangoes. Acceptance of fresh melons and processed melons was similar. Treatments of the tropical fruits with two different concentrations of SO2 did not demonstrate significant differences between the fruits tested.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Osmosis; Cucumis melo L.; Mangifera indica L.; Anacardium occidentale L.
Ano: 2001
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452001000300020

Chemical, physico-chemical and sensory characterization of mixed açai (Euterpe oleracea) and cocoa´s honey (Theobroma cacao) jellies
Provedor de dados: 94
Autores: Melo Neto,Biano Alves de; Carvalho,Elck Almeida; Pontes,Karen Valverde; Barretto,Waldemar de Sousa; Sacramento,Célio Kersul do.
Four formulations of mixed açaí (Euterpe oleracea) (A) and cocoa´s honey (Theobroma cacao) (CH) jellies were prepared according to the following proportions: T1 (40% A:60% CH), T2 (50% A:50% CH), T3 (60% A: 40% CH) and T4 (100% A - control). All formulations were prepared using a rate 60:40 (w/w) of sucrose and pulp, plus 0.5% pectin and the products reached to average of 65% soluble solids content. The jellies were analyzed by chemical and physicochemical (titratable acidity, pH, soluble solid content, dry matter, total protein, lipids, vitamin C and calories) and sensory characteristics; also were evaluated levels of P, K, Ca, Mg, Fe, Zn, Cu and Mn. It was used a hedonic scale of 7 points to evaluate the attributes: overall impression, spreadability,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Minerals; Processing.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000200030

Production, composition and processing of milk from ewes fed soybean seeds
Provedor de dados: 96
Autores: Zeola,Nivea Maria Brancacci Lopes; Sobrinho,Américo Garcia da Silva; Hatsumura,Carla Tiemi; Borghi,Thiago Henrique; Viegas,Carlos Renato; Barbosa,José Carlos.
The objective of this study was to evaluate production, chemical composition, and estimates of total solids and fatty acid profile of milk from 1/2 Lacaune × 1/2 Ile de France ewes fed control and soybean seeds-supplemented diets. Additionally, Roquefort type cheese was also produced and subjected to sensory analysis. Twenty four 1/2 Lacaune × 1/2 Ile de France ewes were divided into three groups and fed a control diet and diets containing 70 and 140 g kg-1 soybean as fed, during the lactation period. The remainder milk was used to produce Roquefort cheese. The experimental design was completely randomized, with three treatments (0, 70, and 140 g of soybean kg-1 as fed) and eight repetitions. The diets did not affect significantly the performance (56.72 kg...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fatty acid profile; Milk secretion; Physicochemical parameters; Roquefort type cheese; Sensory analysis.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982015000400146

Critical evaluation of two methods for determining the quality of hake Macrodon ancylodon (BLOCH &amp; SCHNEIDER, 1801). Quantitative Descriptive Analysis and Acceptability Test
Provedor de dados: 195
Autores: Ribeiro, Naassom Almeida Souza; Couto Júnior, Euro de Barros; Balian, Simone de Carvalho.
Seafood is the generic term that includes fish, crustaceans,mollusks, amphibians, aquatic reptiles, aquatic mammals used asfood for human beings. According to the Food and AgriculturalOrganization the fish and fish derivatives trade is at the forefrontof the food safety issue. This is the most internationally tradedcommodity. Any seafood quality impairment generates losses to allparticipants in the production chain: part of the production tendsto be dumped, the final price becomes less competitive in relationto other sources of animal protein, moreover, in terms of safety,the probability of biological and chemical hazards transmission toconsumers through the seafood increases. Right after its capture,the fish should be put on ice, on the boat, in order to...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Quantitative descriptive analysis; Acceptability test; Sensory analysis; Hake Análise descritiva quantitativa; Teste de aceitabilidade; Análises sensoriais; Pescada.
Ano: 2016
URL: http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/34687

Effects of transportation stress on quality and sensory profiles of Nile tilapia fillets
Provedor de dados: 63
Autores: Goes,Elenice Souza dos Reis; Lara,Jorge Antônio Ferreira de; Gasparino,Eliane; Goes,Marcio Douglas; Zuanazzi,Jovana Silva Garbelini; Lopera-Barrero,Nelson Maurício; Rodriguez,Maria del Pilar Rodriguez; Castro,Pedro Luiz de; Ribeiro,Ricardo Pereira.
ABSTRACT: This study evaluated pre-slaughter stress and its influence on the stress indicators, quality characteristics and sensory characteristics of Nile tilapia fillets. To this end, two experiments were conducted: (1) two transportation times (60 and 240 min), with a density of 200 kg m−3, were compared to control treatment fish (in which the fish were removed from the net cage and immediately euthanized); and (2) two transportation densities (100 and 400 kg m−3), transported for 180 min, compared with control treatment fish. In experiment 1, the transportation time of 60 min resulted in higher levels of serum cortisol and plasma glucose compared to the transportation time of 240 min and the control. Fish fillets transported for 240 min had higher...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Oreochromis niloticus; PH; Colorimetry; Water holding capacity; Sensory analysis.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000400321

Addition of proteic nitrogen during alcoholic fermentation for the production of cachaça
Provedor de dados: 63
Autores: Jeronimo,Elisangela Marques; Oliveira,Evelyn de Souza; Souza,Elson Luíz Rocha; Silva,Marcelo de Almeida; Serra,Gil Eduardo.
Cachaça is the denomination of a typical and exclusive Brazilian spirit produced from the distillation of fermented sugarcane juice must. The objective of this study was to evaluate the effect of adding yeast extract to the sugarcane juice used for sugarcane liquor production, because for the artisanal process no studies are available on nitrogen addition nor beverage quality, involving nitrogen complementation. Results of previous studies in the laboratory scale showed that sugarcane juice complementation with proteic nitrogen can be a beneficial practice for yeast multiplication and cellular growth, and also for the improvement of fermentation yield and liquor productivity. In this pilot scale study, using recycled yeast, the addition of proteic nitrogen...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Yeast extract; Cell viability; Volatile compounds; Sensory analysis.
Ano: 2008
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200009

Reduction of sodium content in pork coppa: physicochemical, microbiological and sensory evaluation
Provedor de dados: 63
Autores: Domenico,Jocasta Di; Machado-Lunkes,Alessandra; Prado,Naimara Vieira; Weber,Cleusa Inês; Lucchetta,Luciano.
ABSTRACT: Sodium reduction and the substitution of sodium chloride by other salts have been extensively studied in order to produce healthier foods. Coppa is a pork cured product that receives high levels of sodium through the salting process. The objective of this work was to evaluate the impact of reductions in Sodium Chloride (NaCl), substitution by Potassium Chloride (KCl) and reductions in the re-salting time on the physicochemical, microbiological and sensorial characteristics in pork coppa. Four treatments were applied: T1 with 2 days of salting, 2 days of re-salting and 35 % reduction of NaCl; T2 with 2 days of salting and 3 days of re-salting and 35 % reduction of NaCl; T3 with 2 days of salting and 2 days of re-salting and replacing 35 % of NaCl...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: NaCl replacement; Potassium Chloride; Sodium reduction; Sensory analysis.
Ano: 2021
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000600902

Organoleptic quality assessment of Theobroma cacao L. in cocoa farms in northern Huila, Colombia
Provedor de dados: 109
Autores: Machado Cuellar,Leidy; Ordoñez Espinosa,Claudia Mercedes; Angel Sánchez,Yimi Katherine; Guaca Cruz,Lised; Suárez Salazar,Juan Carlos.
Abstract Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Bromatological analysis; Secondary metabolites; Polyphenols; Volatile fraction compounds; Sensory analysis; Sensory attributes.
Ano: 2018
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100046

Elaboration and characterization of snack bars made with ingredients from the Amazon
Provedor de dados: 36
Autores: PRAZERES,Isadora Cordeiro dos; DOMINGUES,Alessandra Ferraiolo Nogueira; CAMPOS,Ana Paula Rocha; CARVALHO,Ana Vânia.
ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Amazon fruits; Brazil nut; Palm oil; Sensory analysis; Tapioca flour.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672017000200103

Análise físico-química, microbiológica e sensorial de brotos de lentilha da variedade PRECOZ - DOI: 10.4025/actasciagron.v31i4.317
Provedor de dados: 1
Autores: Loures, Neoraldo Thadeu Pacheco; UNIOESTE - Cascavel; Nóbrega, Lúcia Helena Pereira; UNIOESTE - Cascavel; Coelho, Silvia Renata Machado; UNIOESTE - Cascavel.
Avaliou-se a variedade precoce de lentilha (Lens esculenta), PRECOZ, desenvolvida e cultivada na Argentina, para uso como broto alimentício, em caixa térmica de poliuretano com dreno lateral para escoamento da água, com ausência de luz e temperatura controlada. A porcentagem de germinação era de 86% e iniciou-se a partir do segundo dia após a embebição, com desenvolvimento dos brotos até o sexto dia. Após 48h, para aumentar a síntese de etileno e melhorar a qualidade dos brotos produzidos, para criar estresse fisiológico, foram usados pesos sobre os brotos, os quais também foram submetidos a provas microbiológicas, cujos valores foram maiores que 1,1 x 104 NMP g-1 para coliformes fecais e com acidez de 2,64% e pH de 5,48 (pouco ácido). Não houve...
Palavras-chave: 5.01.03.04-0    Produção de Mudas sementes germinadas; Análise sensorial; Broto alimentício germinated seeds; Sensory analysis; Sprout.
Ano: 2009
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/317

Do carcasses of lambs finished on commercial production systems meet market standards?
Provedor de dados: 42
Autores: LÔBO,RAIMUNDO N.B.; CHAPARRO-PINZÓN,ANDRÉS; MELO NETO,FRANCISCO V.O.; LIMA,LISIANE D.; BATISTA,ANA SANCHA M.; LÔBO,ANA MARIA B.O.
ABSTRACT This study aimed to characterize a commercial lamb finishing system using animals of undefined breed from production to slaughter by analyzing performance, carcass traits, yield of commercial cuts, and the quality and meat acceptance of different slaughter groups, as to evaluate whether this system provides the market with a standardized product. The lots were not homogeneous for yield of commercial cuts and performance and morphometric traits evaluated in vivo. The groups were heterogeneous to 75% of the 13 carcass traits evaluated, among them, hot and cold carcass weights, hot and cold carcass yields, carcass grade finishing and biological yield. There was also no uniformity for the proportion of non-carcass components, morphometry of carcass,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Carcass morphology; Carcass yields; Fatty acid; Sensory analysis; Slaughter weight.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000401671

Replacing soybean oil with increasing levels of soybean acid oil in diets of coturnix quails (Coturnix coturnix coturnix) and the effects on egg quality
Provedor de dados: 42
Autores: ROLL,ALINE A.P.; FORGIARINI,JULIANA; XAVIER,EDUARDO G.; LOPES,DÉBORA C.N.; ROLL,VICTOR F.B.; RUTZ,FERNANDO.
ABSTRACT The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8%) as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used for quality analysis, and 400 eggs were stored at 23ºC over a period of 0, 7, 14, 21, and 28 days for analysis of shelf-life. Polynomial regression and ANOVA with repeated measurements and Tukey´s tests were used. Soybean acid oil linearly increased the intensity of red (a* = -5.26 + 0.14 x, R2 = 0.89, P = 0.01) and yellow (b* = 42.32 + 0.44 x, R2 = 0.88 P = 0.01). All other variables of egg quality...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Alternative ingredient; Free fatty acids; Poultry; Sensory analysis; Shelf life.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000100529

Factors that determine the quality of bigeye tuna, caught in the western tropical Atlantic Ocean
Provedor de dados: 45
Autores: Nóbrega,C.C.; Mendes,P.P.; Mendes,E.S.
Tuna are highly prized in Oriental cuisine, and the bigeye tuna (Thunnus obesus) is of great commercial importance. Quality is assessed by the tuna meat quality, freshness, texture and fat, which can be altered by factors inherent to capture, such as days of onboard storage, months of the year, whether the catch was living or dead, fish weight and year. These factors were correlated to identify those that affect quality. We obtained data from nine vessels, from January 2007 to April 2010, creating an information bank of 21,908 bigeye tuna. Fish quality and parameters were related using multiple linear regression analysis, in which the variables were included in the model by a stepwise procedure (F&gt;4). We found that live catch, heavier fish and fewer...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Fishing; Thunnus obesus; Tuna; Sensory analysis.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300949

Physico-chemical and sensorial evaluation of sugarcane spirits produced using distillation residue
Provedor de dados: 52
Autores: Menezes,Evandro Galvão Tavares; Alves,José Guilherme Lembi Ferreira; Valeriano,Carolina; Guimarães,Isabela Costa.
The objective of the present study was to analyze the use of vinasse from cachaça as an ingredient of the fermentation medium for the spirit production. The fermentations were conducted out in three successive batches using a Saccharomyces cerevisiae isolate. In the first batch, the sugarcane broth was only diluted with distilled water. In the second and third batches, the fermentations were carried out using the cane broth diluted with vinasse from the distillation of the sugarcane wines of the first and second batches, respectively at a concentration of 10% (v/v). The spirits were submitted to the physicochemical and sensorial analyses. The results showed that vinasse addition did not affect the fermentation, distillation and chemical-sensorial quality...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vinasse; Ethanol; Sugarcane spirits; Physico-chemical composition; Sensory analysis; Saccharomy cescerevisiae.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000100016

Influence of passion fruit juice on colour stability and sensory acceptability of non-sugar Yacon-based pastes
Provedor de dados: 52
Autores: Granato,Daniel; Castro,Inar Alves de; Piekarski,Flávia Vilas Boas Wiecheteck; Benincá,Cristina; Masson,Maria Lucia.
This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Smallanthus sonchifolius; Diabetes; Passion fruit; Sensory analysis; Kinetics; Polyphenol oxidases.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100020

Osmo-dehydrated functional product containing fructo-oligosaccharides: physical, chemical and sensorial characteristics
Provedor de dados: 52
Autores: Egea,Mariana Buranelo; Borsato,Dionísio; Silva,Rui Sérgio dos Santos Ferreira da; Yamashita,Fabio.
The objective of the present study was to develop a functional product from the osmo-dehydrated Fuji apple incorporating FOS with acceptable physical, chemical and sensorial characteristics and potential for commercial-scale production. Some treatments were discarded due to texture and water activity that did not reach the desired quality parameters. The products submitted to the osmo-dehydration treatments presented a greater vitamin C loss. All the treatments obtained sensory scores of 6 in a 9 points scale for all the attributes, except the crispness, indicating good acceptance. The sensory scores and incorporated FOS quantities indicated that the osmo-dehydrated apple products have potential for commercial-scale production.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Functional product; Apple; Combined conservation methods.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132012000600017

Quality Index Method (QIM) to assess the freshness and shelf life of fish
Provedor de dados: 52
Autores: Bernardi,Daniella Cristina; Mársico,Eliane Teixeira; Freitas,Mônica Queiroz de.
The aim of this work was to develop a sensory method as the objective measure of quality of the fishes at all the key stages of fishery chain, from catch to consumer. The Quality Index Method (QIM) is based on a structured scaling for quality measurements and provides accurate and precise information concerning the freshness and a prediction of the remaining shelf-life for specie-specific fishes. The method is discussed and some future outlooks and need are pointed in order to stimulate the implementation of QIM in the relevant parts of the fishery chain giving unique information of the quality.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Fish quality; QIM; Shelf life.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132013000400009

Sensory evaluation of albendazole suspensions
Provedor de dados: 52
Autores: Fregonezi-Nery,Marlene Maria; Prudencio-Ferreira,Sandra Helena; Kedor,Érika Maria Rosa; Baracat,Marcela Maria; Brinholi,Francis Fregonezi.
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.
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Albendazole; Sensory analysis; High performance liquid chromatography.
Ano: 2002
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600009

Extracción de pectina a partir de manzana (Malus pumila), cv. Pink Lady
Provedor de dados: 118
Autores: Loyola,Nelson; Pavéz,Paula; Lillo,Sergio.
The present study extracted pectin from Pink Lady apples (Malus pumila), which present at physiological maturity an average 50% of red-color coverage, to assess whether this variety is characterized by a high (HM) or low methoxyl value (LM). The raw materials were obtained from the Marengo farm, Los Niches, Curicó province, in the south-central region of Chile. Acid hydrolysis was used and the material was then subjected to sensory analysis, evaluating the organoleptic characteristics of pectin. The pectin was extracted with citric acid, which was tested under three pH conditions (2.5, 3.0 and 3.5, the latter corresponding to the natural pH of apples) for 60 and 90 min and subjected to a constant temperature of 90 °C. The degree of esterification (DE) of...
Tipo: Journal article
Palavras-chave: Apple; Pectin; Esterification; Sensory analysis.
Ano: 2011
URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202011000300012

Quality and sensory acceptance of ‘Pérola’ pineapple grown in soil with application of organic fertilizer
Provedor de dados: 65
Autores: Viana,Eliseth de Souza; Reis,Ronielli Cardoso; Rosa,Raul Castro Carriello; Pádua,Tullio Raphael Pereira de; Matos,Aristóteles Pires de.
ABSTRACT:  Type of fertilizer and doses used are factors that influence the quality of pineapple fruit. This study aimed to evaluate the physico-chemical and sensorial quality of organically grown ‘Pérola’ pineapple and recommend the effective dose for best fruit quality, especially regarding sensorial acceptance. Effect of doses of 10, 20, 30, 40 and 50 t ha-1 of “bokashi” organic fertilizer on color, weight, pH, titratable acidity, soluble solids, soluble solids/titratable acidity ratio (SS/TA), vitamin C content, sensory acceptance and purchase intention was evaluated. Increasing doses of bokashi positively influenced weight and titratable acidity of the fruits and negatively affected the SS/TA ratio. Fruits produced with doses between 20t ha-1 and 40t...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Pineapple cultivation; Organic farming; Bokashi; Sensory analysis.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000700204

Pomegranate (Punica granatum L.) peel lyophilized extract delays lipid oxidation in tuscan sausages
Provedor de dados: 65
Autores: Zago,Gilberto Rogério; Gottardo,Franciele Maria; Bilibio,Denise; Freitas,Carla Patrícia; Bertol,Charise Dallazem; Dickel,Elci Lotar; Santos,Luciana Ruschel dos.
ABSTRACT: Pomegranate (Punica granatum L.) contains a high concentration of antioxidant and phenolic compounds. Pomegranate peel extracts at different concentrations were used as natural antioxidant to increased the lipid stability of fresh Tuscan sausages, comparing with sodium erythorbate (SE). Peels were subjected to ultrasound-assisted aqueous extraction and lyophilization. The extract was previously characterized throught phenol and flavonoids determination. The Tuscan Sausages were prepared, and color, pH, peroxides, and thiobarbituric acid reactive substances were assessed at 1, 15, and 30 days of storage, at a mean temperature of 5 ± 1 ºC and under a 12-hour light cycle/day. Sausages containing 0.05 and 0.1% of peel extract showed results similar...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Meat product; Lipid; Oxidation; Storage; Sensory analysis.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782020000400753

Development of a fruit smoothie with solid albumen of green coconut
Provedor de dados: 65
Autores: Teixeira,Nátali Silva; Torrezan,Renata; Freitas-Sá,Daniela De Grandi Castro; Pontes,Sérgio Macedo; Ribeiro,Leilson de Oliveira; Cabral,Lourdes Maria Correa; Matta,Virgínia Martins da.
ABSTRACT:  The present study aimed to develop a mixed smoothie drink using the solid albumen of the green coconut in its composition. Smoothie formulations were prepared following an experimental design, setting the solid albumen concentration at 20% and varying the contents of the acerola (Barbados Cherry), pineapple, and coconut water pulps, which corresponded to 80% of the total mass of the product. Response parameters evaluated were vitamin C content, antioxidant capacity, and overall sensory acceptance. Ten formulations were evaluated. The ones that contained higher concentrations of acerola pulp had higher values ​​of bioactive compounds but were not the most sensorially accepted. By means of the desirability function, a final formulation consisted...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Product development; Sensory analysis; Tropical fruits; Antioxidant capacity.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000100750

Fermented milk beverage: formulation and process
Provedor de dados: 65
Autores: Andrade,Márcio Rodrigues de; Martins,Thayrine Rodrigues; Rosenthal,Amauri; Hauck,Júlia Tiburski; Deliza,Rosires.
ABSTRACT: Dairy products are an adequate alternative as functional foods since they present excellent nutritional value, have wide acceptance with consumers, and are potential matrices for inoculation of probiotic microorganisms. The present study aimed to develop a fermented milk beverage with fruits and a probiotic culture included, to evaluate the acceptance of this product among consumers to define the ideal formulation, and to perform Lactobacillus acidophilus counting in order to characterize the product as a probiotic food. For the formulation of the beverage, milk, whey, sugar, and pasteurized orange and papaya pulps were used as main ingredients. The beverage formulation consisted of mixing the fruit pulps with a dairy substrate of milk and whey...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Milk beverage; Probiotics; Sensory analysis.
Ano: 2019
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782019000300752

External preference map to evaluate the acceptance of light and diet yogurt preparedusingnatural sweeteners
Provedor de dados: 65
Autores: Carvalho,Daiana Aparecida de; Valente,Gerson de Freitas Silva; Assumpção,Giovana Maria Pereira.
ABSTRACT:  Owing to the high demand for healthier foods, the food industry has been marketing diet and light yogurts. The present study aimed to sensorially evaluate yogurts prepared using natural sweeteners through a simple centroid mixture design with three repetitions at the central point using the preference map methodology. Different formulations were processed using stevia, xylitol, and sucrose in delimited proportions based on the sweetness of the sweetener. A team of tasters was recruited to survey the sensory attributes of the formulations using the check-all-that-apply (CATA) methodology. A product acceptance analysis was also conducted in which 50 consumers evaluated the formulations using a 9-point hedonic scale. After assessing the acceptance,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Principal components analysis; Sensory analysis; Fermented milk.
Ano: 2018
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782018000600753

SensoMaker: a tool for sensorial characterization of food products
Provedor de dados: 64
Autores: Pinheiro,Ana Carla Marques; Nunes,Cleiton Antônio; Vietoris,Vladimir.
SensoMaker is a free software for data analysis from sensory studies, which has modules with user-friendly interface. Data acquisition can be performed using different methods, such as category scale, linear scale, temporal dominance of sensations (TDS), and time-intensity (TI). Results can be analyzed by a variety of methods, such as conventional internal and external preference mapping, three-way internal and external preference mapping, principal component analysis, hierarchical cluster analysis, TDS and TI curves, in addition to Tukey and Dunnett tests. High quality graphics are easily obtained and exported to several formats. The software is useful during the development or improvement of products, when it is important to carefully note consumer...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Consumer; Sensory analysis; Software.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000300001

FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS
Provedor de dados: 64
Autores: Santos,Dayane Angélica Machado dos; Lobo,Juliana da Silva Tomé; Araújo,Lidiane Medella; Deliza,Rosires; Marcellini,Paulo Sérgio.
ABSTRACT The increased demand for differentiated and health-oriented food has driven the development of bakery products with specific nutritional and sensory characteristics. The aim of this study was to compare four different biscuits: two commercial (sugar-free and gluten-free) and two experimental formulations (standard and source of extra fiber). The cookie with added fiber had passion fruit albedo and pumpkin peel added to its formulation, as well as reduced wheat flour content compared with the standard formulation. These alterations aimed to achieve both nutritional and economic benefits. The Free Choice Profiling methodology was used, and the data were subjected to Generalized Procrustes Analysis. The analysis was performed separately by attribute...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Product development; Bakery products.
Ano: 2015
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542015000600613

Identification of physiological analysis parameters associated with coffee beverage quality
Provedor de dados: 64
Autores: Freitas,Marcella Nunes de; Rosa,Sttela Dellyzete Veiga Franco da; Pereira,Cristiane Carvalho; Malta,Marcelo Ribeiro; Dias,Carlos Tadeu dos Santos.
ABSTRACT The demand for high-quality coffee among consumers has generated a great deal of interest among producers in serving this market. Parameters for physiological analyses that can be associated with aspects of sensory analyses of coffee can ensure more reliable results for coffee quality assessments. The aim of this study was to investigate the potential of physiological analyses in determining coffee quality through multivariate analysis. Several samples from coffee bean/seed lots were placed in cold storage at 10 °C, after which the sensory quality, physiological quality, and chemical characteristics of the beans were evaluated before storage and after three and six months of storage. The variables of physiological quality in the coffee beans were...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Coffea arabica L.; Sensory analysis; Physiological tests; Variable selection; Canonical correlation.
Ano: 2020
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100213

Discrimination of brazilian red varietal wines according to their sensory descriptors
Provedor de dados: 64
Autores: Miele,Alberto; Rizzon,Luiz Antenor.
The purpose of this paper was to establish the sensory characteristics of wines made from old and newly introduced red grape varieties. To attain this objective, 16 Brazilian red varietal wines were evaluated by a sensory panel of enologists who assessed wines according to their aroma and flavor descriptors. A 90 mm unstructured scale was used to quantify the intensity of 26 descriptors, which were analyzed by means of the Principal Component Analysis (PCA). The PCA showed that three important components represented 74.11% of the total variation. PC 1 discriminated Tempranillo, Marselan and Ruby Cabernet wines, with Tempranillo being characterized by its equilibrium, quality, harmony, persistence and body, as well as by, fruity, spicy and oaky characters....
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory analysis; Enology; Vitis vinifera.
Ano: 2011
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542011000600018

Heating on the volatile composition and sensory aspects of extra-virgin olive oil
Provedor de dados: 64
Autores: Nunes,Cleiton Antônio; Souza,Vanessa Rios de; Corrêa,Síntia Carla; Silva,Marília de Cássia da Costa e; Bastos,Sabrina Carvalho; Pinheiro,Ana Carla Marques.
The main ways by which extra-virgin olive oil is consumed include direct application on salads or as an ingredient in sauces, but it is also been used by some for cooking, including frying and baking. However, it has been reported that under heat stress, some nonglyceridic components of olive oil are degraded. So, the effect of heating (at 50, 100, 150, and 200 °C for 2 h) on the volatile composition and sensory aspects of extra-virgin olive oil were evaluated. Heating altered the volatile composition of extra-virgin olive oil, mainly at higher temperatures (above 150 °C). The main modifications were related to the formation of large amounts of oxidized compounds, particularly large chain aldehydes. Sensory aspects were also altered when the oil was heated...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Vegetable oil; Sensory analysis; Chemical composition.
Ano: 2013
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542013000600010

Quality of natural coffee subjected to different rest periods during the drying process
Provedor de dados: 64
Autores: Isquierdo,Eder Pedroza; Borém,Flávio Meira; Oliveira,Pedro Damasceno de; Siqueira,Valdiney Cambuy; Alves,Guilherme Euripedes.
Rest periods during the coffee drying process may help improve the final coffee quality and reduce power consumption. The objective of the present study was to evaluate the effect of the moisture content of coffee fruit at the point when the drying process is temporarily interrupted on the quality of natural coffee using sensory analysis and electrical conductivity and potassium leaching tests. Ripe coffee fruits were manually and selectively harvested, sun-dried in a concrete yard for two days and subjected to mechanical drying in fixed-bed dryers. When the coffee reached moisture contents of 20%, 17% and 14% (wet basis, wb), the drying process was interrupted, and the coffee was allowed to remain at rest for 5, 15 or 30 days. Following this rest period,...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Parceling of the drying; Dry method processing; Sensory analysis.
Ano: 2012
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400008