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	Provedor de dados Ciência e Agrotecnologia (1) Autor Araújo,Lidiane Medella (1) Deliza,Rosires (1) Lobo,Juliana da Silva Tomé (1) Marcellini,Paulo Sérgio (1) Santos,Dayane Angélica Machado dos (1) Palavra-chave Bakery products. (1) Product development (1) Sensory analysis (1) Tipo do documento Info:eu-repo/semantics/article (1) Ano 2015 (1) País Brazil (1) Idioma Inglês (1)		Ordenar por:  Relevância Autor Título Ano Registros recuperados: 1 Primeira ... 1 ... Última FREE CHOICE PROFILING, ACCEPTANCE AND PURCHASE INTENTION IN THE EVALUATION OF DIFFERENT BISCUIT FORMULATIONS Ciência e Agrotecnologia 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 Registros recuperados: 1 Primeira ... 1 ... Última

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