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| Registros recuperados: 57 | |
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| 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 |
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| SILVA,Camilla Fernanda Godinho da; SANTOS,Ferlando Lima; SANTANA,Ligia Regina Radomille de; SILVA,Mariangela Vieira Lopes; CONCEIÇÃO,Taiana de Araujo. |
| Abstract Kefir is a fermented beverage that deserves special attention, since it has probiotic activity and unique sensory, nutritional, and therapeutic properties. Given that both kefir and soymilk are beneficial to human health, this study aimed to assess the physicochemical characteristics and acceptability of soymilk Kefir-based functional beverages (SKB) properly inoculated with lactobacilli strain after 16h of incubation at 37 °C. It was monitored lactobacilli cell viability, yeasts count, pH, titratable acidity, lipids, proteins, ash, total solid, carbohydrates, caloric values and acceptability of the products. Additionally was conducted a shelf-life study of SKB added of peach-flavor. The lactobacilli cell count ranged from 7.0 to 8.0 Log10 CFUmL-1... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fermented food; Soybean; Probiotic; Consumer; Shelf-life. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000300543 |
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| Miquelim,Joice Natali; Behrens,Jorge Hermann; Lannes,Suzana Caetano da Silva. |
| Chocolate is the most popular product made from cocoa. It is mainly consumed with fillings, such as fondant, hydrogenated fat or fruits. This work aimed at assessing the sensory acceptability of chocolate filled with strawberry, orange or passion fruit pulps, mixed in fondant, in a hydrogenated fat base and as truffles. Ninety four consumers participated in the test using a 10 cm hedonic scale to rate the overall liking of the samples. Two-way analysis of variance and the Internal Preference Mapping technique were used to analyze the data. Results showed a good overall liking for almost all samples, especially for strawberry and passion fruit truffles, which obtained 8.4 and 8.8 global means, respectively (p < 0.05), in liking ratings, followed by the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chocolate; Sensory evaluation; Consumer; Preference mapping. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612008000200034 |
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| BESSA,Martha Eunice de; RODARTE,Miriam Pereira; OTÊNIO,Marcelo Henrique; STRINGHETA,Paulo Cesar; OLIVEIRA,Juliana Mauricio de; BARBOSA,Jucélia Silva; PINTO,Miriam Aparecida de Oliveira. |
| Abstract Goat milk and its derivatives present proven beneficial health properties; however, some sensory aspects associated to consumers’ expectations restrict the consumption growth for these products. In this work, fermented caprine milk formulations have been evaluated utilizing the methodology of Discourse of the Collective Subject (Discurso do Sujeito Coletivo – DSC) associated to sensory analysis, in order to evaluate the perception of fermented caprine milk by consumers. The physicochemical and microbiological requisites of the fermented milk formulations evaluated during the storage, were according to current legislation. The probiotic characteristics of evaluated formulations were preserved, presenting viable cells counts for Lactobacillus... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Discourse of the Collective Subject; Caprine milk; Consumer. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300406 |
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| Can,Mehmet Ferit; Günlü,Aytekin; Can,Hayriye Yeşim. |
| Fish consumption preferences are affected by individuals’ socioeconomic characteristics. The aims of the present paper were (i) to obtain information on fish consumption level and frequency; (ii) to investigate the associations between the socioeconomic characteristics of consumers and their preferences; and (iii) to examine the influence of determinants on fish consumption. Data were gathered through a questionnaire completed by a total of 127 randomly selected individuals from different socioeconomic backgrounds from the Antakya, Turkey. The average consumption was found to be 2.98 kg/person/year for fish. Anchovies, gilt-head sea bream, and sea bass were reported as the most consumed three species, respectively. Significant differences in fish... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish; Consumer; Consumption; Economic; Preference. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000200339 |
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| Carvalho,Naiara Barbosa; Costa,Thiago de Melo Teixeira da; Ferreira,Marco Aurélio Marques; Simiqueli,Andréa Alves; Minim,Valéria Paula Rodrigues. |
| This study sought to determine the attitude of consumers in the city of Viçosa-MG, Brazil in relation to products containing probiotics using a validated questionnaire. A total of 352 individuals responded to questionnaires which, in addition to the items of attitude, also assessed the health of consumers and acceptance and frequency of consumption of these products. Internal validation utilized the Cronbach coefficient to measure the reliability of the attitude scale. To analyze the profile of these consumers, descriptive statistics was utilized. The results indicated a low consumption of products containing probiotics by respondents. A reliable attitude scale was obtained (alpha = 0.70). In general, the attitude of respondents was positive however it was... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Probiotics; Consumer; Questionnaire; Attitude; Health benefits. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782014000701319 |
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| Pereira,Edimir Andrade; Roncatti,Roberta; Todescatto,Carla; Beux,Simone; Marchi,João Francisco; Daltoé,Marina Leite Mitterer. |
| ABSTRACT: Santo Giorno cheese, obtained from raw milk and selected autochthonous starters, is emerging as the newest typical food product from the Southwestern region of Paraná, Brazil. The objective of this study was to evaluate the acceptance of the cheese with two ripening times of 60 and 180 days, produced in two dairy factories, testing two starters and two preservatives. Subjective sensory evaluation was applied using 129 consumers and hedonic scales for the attributes and for purchasing intent. A questionnaire involving the rate of cheese consumption was also used. The results suggested good reproducibility of the cheese preparation by the dairy factories, with no significant differences between the type of preservative used and the suitability of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Consumer; Hedonic scale; Purchasing intent; Starters; Raw milk. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000400753 |
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| Registros recuperados: 57 | |
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