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| Registros recuperados: 50 | |
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| Sobowale, Sunday; Omotoso, Oluwole; Olatidoye, Olawale; Olayanju, Adeniyi; Mulaba-Bafubiandi, Antoine. |
| The economic situation in most developing countries has left farmers and processors operating at small scale and under unhygienic environment. The productivity is often too low to justify labor and time investment. With respect to the challenges particularly associated with roasting of corn, a roaster was designed, constructed and its performance evaluated. The mechanized charcoal fuelled corn roaster consists of a frame, roasting unit, charcoal tray, air blowing unit and a power transmission system. The functional efficiency of the machine at different roasting temperatures of 100, 130 and 150 oC ranged between 88 and 94%, while the roasting capacity and roasting time ranged between 40 and 54 fresh corns per hour in 22 and 30 min, respectively. The... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Corn roaster; Corn; Design and construction; Sensory evaluation; Food security. |
| Ano: 2020 |
URL: http://www.cigrjournal.org/index.php/Ejounral/article/view/5975 |
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| Costa,Alessandra; Baraúna,Ana Carolina; Bertin,Renata Labronici; Tavares,Lorena Benathar Ballod. |
| In recent decades, studies on human nutrition have emphasized the importance of omega-3 and 6 intake. Since flaxseed is a good source for such fatty acids, the aim of this study was to develop a Brazilian cheese roll enriched with flaxseed flour. Three formulations were produced to determine the intensity of some sensory attributes and to set the best composition for conducting a consumer acceptance test. In the selected formulation, it was determined the Brazilian cheese roll's expansion rate, its physico-chemical characteristics, fatty acid composition and acceptance rate. Regarding its flavor and general characteristics, the results showed a good acceptance of the cheese roll enriched with flaxseed flour. The product also presented an omega-6/omega-3... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory evaluation; Food analysis; Food composition; Omega-3; Functional food. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1413-70542012000400007 |
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| ARSHAD,Nazish; AHMAD,Asif; NADEEM,Muhammad; AMIR,Rai Muhammad; ARSHAD,Muhammad Sajid. |
| Abstract The present study was planned to use surfactants in different concentrations along with varying amounts of shortening in the form of gels to prepare breads. For that purpose, SSL, CSL, PS-60 and GMS were used at level of 0.25, 0.50, 0.75 and 1.00 parts in combination with shortening @ 4.00, 3.75, 3.50 and 3.25 parts. The dough having surfactants gels resulted in longer resistance time and overall dough stability. The moisture and protein content of breads increased which is due to interactions of surfactant gels with starch and gluten fractions that result in increasing dough strength and baking quality. Significant increase in specific volume is observed in breads of GMS and PS-60 gels. The sensory evaluation was carried out by a panel of trained... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Breads; Surfactants; Rheology; Chemical analysis; Sensory evaluation. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005020102 |
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| Perez-Lopez,Antonio Jose. |
| This study is integrated within a research line dedicated to evaluate different options to introduce mandarin in Spanish agro-food industries and in both national and international markets. The effects of different preservation liquids (sucrose solution, sucrose and ascorbic acid solution, grape, and grapefruit juices), soluble solids (10, 12, 14 ºBrix), and thermal processing (30 seconds at 98 ºC) on vitamin C, color, carotenoids and sensory quality of canned Satsuma mandarin segments were studied. The liquid preservation that presented the best results was grapefruit juice, which provided the highest vitamin C (323 mg.L-1) and total carotenoids (16.4 mg.L-1) contents (the main carotenoid found was β-cryptoxanthin), intense orange color, high thermal... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Β-cryptoxanthin; Carotenoids; CIEL*a*b* color; Sensory evaluation; Vitamin C. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400041 |
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| CARVALHO,Gisandro Reis de; MILANI,Talita Maira Goss; TRINCA,Natália Righetti Rocha; NAGAI,Letícia Yuri; BARRETTO,Andrea Carla da Silva. |
| Abstract Non-meat ingredients have been added as extenders to variety of meat products, such as beef burger, to improve some properties. Textured soy protein (TSP), collagen (CL) and maltodextrin (MD); and their combinations (TSPCL, TSPMD, CLMD and TSPCLMD) were added to beef burgers and then the effect on physicochemical and sensory properties was evaluated. MD and TSPMD presented higher yield and TSPMD showed lower value for the shrinkage analysis; these results showed the positive influence of the maltodextrin in reducing water loss. CL and TSPCL were harder than the control treatment. CLMD had higher approval in sensorial acceptance than MD and TSPCL. The addition of these extenders in the beef burgers improved the cooking properties, texture and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Meat products; Physicochemical properties; Sensory evaluation; Protein-polysaccharide interactions. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500010 |
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| Prati,Patricia; Moretti,Roberto Hermínio. |
| Sugar cane juice or garapa darkens quickly after extraction due to the oxidation of some of its constituents harming its commercialization thus requiring rapid consumption. The objective of this study was to develop a mild process for sugar cane clarification, obtaining a cloudy, greenish-yellow beverage. The following parameters were combined to aiming at this objective: heat treatment at 65 ºC/50 minutes; pH change (to 7.0, 7.5, and 8.0); addition of flocculant (0, 30, and 60 ppm Aluminum polychloride or APC - "Panclar P-1010"), and clarifier aid (0, 2, or 4 ppm of positively charged polyelectrolyte - "Magnafloc LT-27"). The decantation time was 45 minutes and the supernatant liquid was removed with a vacuum pump. The treatments were defined using the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sugar cane; Liquids - clarification; Sensory evaluation. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000300033 |
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| Cavalheiro,Carlos Pasqualin; Piovesan,Natiéli; Terra,Lisiane de Marsillac; Lovato,Maristela; Terra,Nelcindo Nascimento; Fries,Leadir Lucy Martins. |
| The aim of this study was to determine the colorimetric and sensory characteristics of a fermented cured sausage containing ostrich meat (Struthio camelus) and pork meat. Four treatments were performed: one with no ostrich meat (TC) and the others containing 19.08 (T1), 38.34 (T2), and 57.60% (T3) of ostrich meat and pork meat. Colorimetric analyses were measuring L*, a*, b*, C*, and hº. Sensory analysis was conducted assessing color, aroma, flavor, and texture at the end of the sausages' processing. The sausages containing ostrich meat were statistically different from the control in the instrumental colorimetric analysis. In the sensory analysis, no significant differences were observed between the treatments for aroma, flavor, and texture. However,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ostrich meat; Salami; Color; Sensory evaluation. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000400010 |
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| Granato,Daniel; Ellendersen,Luciana de Souza Neves. |
| Brazil is the second biggest worldwide producer of cookies and there are many varieties in the market; however, only a few are gluten-free. The objectives of this work were to formulate two gluten-free cookies added with iron, peanut or almond, and analyze their physicochemical, chromatic and sensory properties. Moisture, instrumental color (L*, a*, b* and C*), ash, proteins, lipids, iron, carbohydrates (estimated by difference), and water activity were determined. The acceptance of the products was assessed by 115 untrained taste panelists using a five-point hedonic scale. The data collected from the physicochemical analyses were submitted to Levene's, ANOVA, and Tukey's tests, which showed statistical difference (p < 0.05) in all the attributes for... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cookies; Almond; Peanut; Sensory evaluation; Celiac disease. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612009000200026 |
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| MAHMOOD,Talat; MASUD,Tariq; QAYYUM,Abdul; MEHMOOD,Ayaz; AHMED,Waseem; LIAQUAT,Muhammad; TAREEN,Muhammad Javed; KHAN,Sami Ullah; ALI,Sartaj. |
| Abstract In the present investigation functional, technological, and rheological attributes of probiotic yoghurt were studied during refrigerated storage (4 °C) for 28 days. The different preparations of probiotic yoghurts were made from dahi microflora which was documented as probiotics. Three strains of lactic acid bacteria (LAB) i.e. S. thermophilus (S02FT), L. bulgaricus (TLB06FT) and L. acidophilus (LA06FT) were selected for formulations of probiotic yoghurt. Three sets of probiotic yoghurt including Y1: S02FT and TLB06FT (1:1ratio), Y2: S02FT and TLB06FT (1:2ratio) and Y3: S02FT, TLB06FT and LA06FT (1:1:1 ratio) along with Y0 as a control (non-probiotic strains) were prepared and stored at 4 °C for 28 days. The results showed that technological... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yoghurt; Probiotics; Antibacterial activity; Cold storage; Sensory evaluation; Syneresis; Viscosity. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200267 |
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| BEZERRA,Erick dos Anjos; SANTOS,Edilayane da Nóbrega; FARIAS,Natália Silva de; CAVALCANTI,Mônica Tejo. |
| Abstract Polysaccharide-based coatings are an alternative to synthetic coatings for fruit conservation. In this study, we aim to evaluate the physical and chemical characteristics of breadfruit starch for coating using glycerol, sorbitol, and mannitol as plasticizers. We applied coatings composed of 7% starch and 2% plasticizers to cherry tomatoes, and evaluated the storage during 12 days at a temperature of 18 °C. The breadfruit starch had an amylose content of 27.17%, granular size of 0.85-0.87, a gelatinization temperature of 75.10 °C, characteristics of standard starch type B and low syneresis. Coatings composed of glycerol and sorbitol showed a reduction in mass loss and delayed ripening. Glycerol and sorbitol are recommended for preparing coatings... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: CATA; Cherry tomato; Post-harvest; Sensory evaluation. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000600398 |
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| Beinner,Mark Anthony; Soares,Anne Danieli Nascimento; Barros,Ana Laura Antunes; Monteiro,Marlene Azevedo Magalhães. |
| The objective of this study was to examine sensory differences between conventional rice and iron-fortified Ultra Rice rice (UR) and determine consumer acceptance. Differences between both types of rice were analyzed using the Duo-Trio Test on 37 non-trained judges. The Acceptance Test evaluated general rice appearance, color, aroma and taste by 43 non-trained judges, using a 7-point hedonic scale with extremes ranging from "really disliked" and "really liked." There were no significant differences between the analyzed samples of conventional rice and UR rice using Duo-Trio Test. Mean values from the Acceptance Test for the evaluated attributes (general appearance, color, aroma e taste) were 5.6 and 5.9, corresponding to "liked" and "really liked"... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rice; Fortification with iron; Sensory evaluation. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000200034 |
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| Netto,João De Paula Cortez; Oliveira Filho,Paulo Roberto Campagnoli de; Lapa-Guimarães,Judite; Viegas,Elisabete Maria Macedo. |
| Nile tilapia is one of the major fish species cultivated worldwide and in Brazil. The tilapia fillet yield is between 30-35%, thus around 70% of waste is generated. A portion of this waste can be used to obtain minced fish, and the resulting product can be used as meat raw material to prepare fish snacks. The aim of this study was to produce fish snacks containing different inclusion levels (20, 30, and 40%) of minced fish obtained from Nile tilapia processing waste and evaluate their physicochemical characteristics and sensory acceptance. Protein content, ash, water activity, and hardness increased with increasing inclusion of minced fish. The scores obtained in the sensory evaluation were: flavor acceptance (from 7.2 to 5.7), texture (from 7.4 to 5.3),... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; Waste recovery; Fish processing; Sensory evaluation. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300023 |
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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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| MOURA,Sílvia Cristina Sobottka Rolim de; VISSOTTO,Fernanda Zaratini; BERBARI,Shirley Aparecida Garcia; SOUZA,Elaine de Cássia Guerreiro; TOTI,Fabíola Guirau Parra; ALVES JÚNIOR,Paulo. |
| Abstract Smoothies are drinks composed of a mixture of vegetables (fruits, vegetables), which can be added or not by milk or yogurt, being a high creamy, healthy beverage and a good source of energy, vitamins, and minerals. Samples of three commercial smoothies: Yellow Fruits (YF), Red Fruits (RF), and Green Vegetables (GV) stored in a glass packaging (260 mL) were characterized for pH, soluble solids (°Brix), water activity (aw), density, rheology and thermal properties, and stored at controlled temperatures of 10 °C and 25 °C in the absence of light. During the period of 180 days, the samples were evaluated for color, polyphenol and anthocyanin contents, and sensorially monitored by odor, taste, overall quality and color characteristics. The smoothies... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Smoothie; Rheology; Phenolic compounds; Shelf-life; Sensory evaluation. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000200216 |
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| Santos,Luiz Eduardo dos; Silva,Teófilo José Pimentel da; Freitas,Mônica Queiroz de; Cunha,Eduardo Antonio da; Haguiwara,Márcia Mayumi Harada. |
| The effects of body condition recovery (BC), carcass electrical stimulation (ES), aging time (AT 7 - 14 days), and calcium chloride injection on the meat characteristics of Santa Inês ewes (±5 years old) slaughtered immediately after weaning or after the body condition recovery period were studied. The carcass temperature, pH, shear force (SF), cooking loss (CL), meat color (L*, a*, b*), and meat tenderness were evaluated. A completely randomized design in a 2 × 2 × 2 × 3 (BC × ES × CaCl2 × AT) factorial arrangement was used, and the sensory tenderness data were analyzed using the table of Minimum Number of Correct Answers for the Duo-Trio test. The body condition recovery reduces the shear force in 8%, increasing their tenderness. Electrical stimulation... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ewes; Slaughter; Tenderness; Cooking loss; Color; Sensory evaluation. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300006 |
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| LUCAS,Bárbara Franco; ROSA,Ana Priscila Centeno da; CARVALHO,Lisiane Fernandes de; MORAIS,Michele Greque de; SANTOS,Thaisa Duarte; COSTA,Jorge Alberto Vieira. |
| Abstract The aim of this study was to develop snack bars nutritionally enriched with Spirulina and evaluate if there was acceptance of the sensorial attributes by schoolchildren. Snack bars enriched with Spirulina (2% and 6%) and a control formulation (0% Spirulina) were prepared. The samples were evaluated regarding nutritional content, microstructure, and sensorial characteristics. Furthermore, the study of stability during storage (30 days) was carried out. The addition of 2% and 6% of Spirulina provided a protein increase of 11.7% and 29.9%, respectively. The physicochemical and microbiological parameters remained stable during the storage of 30 days. Sensory evaluation showed that snack bars enriched with 6% Spirulina presented no significant... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Cereal bars; Microalga; Ready-to-eat food; Sensory evaluation; Stability during storage. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031104 |
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| RIBEIRO,Leilson de Oliveira; BARBOSA,Isadora de Carvalho; SÁ,Daniela de Grandi Castro Freitas de; SILVA,Janine Passos Lima da; MATTA,Virgínia Martins da; FREITAS,Suely Pereira. |
| Abstract The objective of this work was to evaluate the effect of storage time and temperature on main characteristics of a juçara (20%), banana (40%) and strawberry (40%) pasteurized smoothie. The pasteurized smoothie was stored at 7 °C and 25 °C for 90 days. At both temperatures there was degradation of the smoothie anthocyanins, which, as expected, was more drastic in storage at room temperature, impacting also the instrumental color of the product. The microbiological quality of the product was assured at both storage temperatures, showing absence of Salmonella spp. and counting for thermotolerant coliforms <3 MPN.g-1, which is in accordance to Brazilian legislation. Under refrigeration, the smoothie had good sensory acceptance with scores higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Euterpe edulis; Shelf life; Bioactive compounds; Instrumental color; Sensory evaluation. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200387 |
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