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| Gonçalves,Gilma Auxiliadora Santos; Resende,Nathane Silva; Gonçalves,Carla Saraiva; Carvalho,Elisângela Elena Nunes de; Resende,Jaime Vilela de; Boas,Eduardo Valério de Barros Vilas. |
| ABSTRACT The Mangaba, an exotic fruit of the Brazilian Cerrado, is very appreciated for its peculiar sensory characteristics. Here we aimed to evaluate the sensory profile of mangaba pulp subjected to three treatments (unpasteurized and pasteurized pulps; frozen by static air and forced air; stored frozen for zero, 4, 8 and 12 months). The following sensory tests were applied: temporal dominance of sensations (TDS) (identify and check the dominant sensations of flavor over time of consumption), ideal scale (identify optimal concentration of sucrose to be added in nectar) and acceptance test (to evaluate the effect of treatments on consumer acceptance). By TDS analyses, a sour taste was reported for most treatments, combined with the identification of a bad... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Hancornia speciosa Gomes; Temporal dominance of sensations; Just-About-Right-Scale; Acceptance test; Sensory quality. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542020000100401 |
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| Ferreira,Larissa Oliveira; Pimenta,Carlos José; Pinheiro,Ana Carla Marques; Pereira,Patrícia Aparecida Pimenta; Santos,Gabriella. |
| This study sought to evaluate the acceptance of "dulce de leche" with coffee and whey. The results were analyzed through response surface, ANOVA, test of averages, histograms, and preference map correlating the global impression data with results of physical, physiochemical and sensory analysis. The response surface methodology, by itself, was not enough to find the best formulation. For ANOVA, test of averages, and preference map it was observed that the consumers' favorite "dulce de leche" were those of formulation 1 (10% whey and 1% coffee) and 2 (30% whey and 1% coffee), followed by formulation 9 (20% whey and 1.25% coffee). The acceptance of samples 1 and 2 was influenced by the higher acceptability in relation to the flavor and for presenting higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Milk product; Acceptance test; Sensory analysis. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000400028 |
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| Martins,Cecília Geraldes; Behrens,Jorge Herman; Aragon-Alegro,Lina Casale; Vieira,Vanessa Santos; Costa-Sobrinho,Paulo Souza; Vizeu,Dirceu Martins; Hutzler,Beatriz; Franco,Bernadette Dora Gombossy de Melo; Destro,Maria Teresa; Landgraf,Mariza. |
| This study was carried out to evaluate the shelf life of minimally processed (MP) watercress exposed to gamma radiation with doses of 1.0; 3.0; 4.0 kGy. Packaged irradiated and non-irradiated MP watercress was subject to sensory analysis. A panel consisting of 25-30 non-trained members, aged 20-55 years, was used. Sensory evaluation was carried out on days 0, 2, 5, 7, 9 and 12 after treatment with packages maintained at 7 °C. The members of the panel rated each sample for overall liking on a hybrid 10 hedonic scale (0 = extremely dislike; 10 = extremely like). Microbiological analyses were also conducted. Compared to the non-irradiated sample, 1 kGy irradiated watercress increased its shelf life by one day (16 days). Shelf lives of samples exposed to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Watercress; Vegetable irradiation; Acceptance test. |
| Ano: 2007 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612007000100008 |
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| Venturini,Anna Cecilia; Cavenaghi,Ângela Dulce; Castillo,Carmen Josefina Contreras; Quiñones,Eliane Marta. |
| The purpose of this study was to evaluate the acceptability and the microbiological safety of uncured fresh chicken sausages with reduced fat content, considering the scientific evidence that correlated cancer and cardiovascular diseases to this diet. Two formulations of uncured fresh chicken sausage were processed using different concentrations of cochineal carmine pigment, rosemary extracts and synthetic antioxidants, which are used to give color, appearance and pleasant flavor to the products. Then, instrumental color (L*, a*, b*, C* and h*), microbial contamination and sensory tests (ranking and acceptance) were used to evaluate the quality of the uncured chicken sausages. The instrumental color (chroma and hue) and the sensory properties of the A and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Centesimal composition; Instrumental color; Acceptance test; Salmonella; Clostridium. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612011000300012 |
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| Gomes,Carolina Lugnani; Silva,Thaís Jordânia; Pflanzer,Sérgio Bertelli; Bolini,Helena Maria Andre. |
| ABSTRACT: We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (−10 and −20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Strip loin steaks; Quantitative descriptive analysis; Acceptance test; Freezing temperature. |
| Ano: 2021 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162021000600901 |
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