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| Registros recuperados: 95 | |
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| 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 |
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| 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... |
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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 |
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| 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 |
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| 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 |
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| 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>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 |
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| 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 |
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| 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 |
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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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| 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 |
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| 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 |
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| 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 |
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| 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 |
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| PADILHA,Vivianne Montarroyos; ANDRADE,Samara Alvachian Cardoso; VALENCIA,Marcela Sarmento; STAMFORD,Tânia Lúcia Montenegro; SALGADO,Silvana Magalhães. |
| Abstract The aim of this study was check the effects of sugar, yacon pulp and skimmed milk powder in the aroma, flavour, texture, appearance, overall impression and intent to purchase on synbiotic yogurts to optimize the formulation using Response Surface Methodology. The most accepted formulations were subjected to viability tests during 21 days by counting traditional and probiotic bacteria. Were constructed a complete 23 factorial design, totalling 17 experiments, and considered independent variables (percentage of ingredients) and dependent variables (sensory attributes). All attributes were graded using an acceptability assessment, for this balanced incomplete block was applied. The number of viable cells was determined using specific culture medium... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Response surface methodology; Fructo-oligosaccharides; L. paracasei ssp. Paracasei LBC 81; Sensory analysis. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200166 |
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| Dias,Nayane Aparecida Araújo; Lara,Suzana Borges; Miranda,Lucilene Soares; Pires,Ivy Scorzi Cazelli; Pires,Christiano Vieira; Halboth,Nadia Veronica. |
| The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests). A hedonic scale and combinations of five colors (red, yellow, green, blue and purple) and three flavors (strawberry, pineapple, and limes) were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R), one sample identical to the reference and another of identical... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Dietary; Sensory analysis; Alimentary behavior. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000200014 |
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| Registros recuperados: 95 | |
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