|
|
|
|
|
MAZON,Suelen; MENIN,Daiana; CELLA,Bruna Marina; LISE,Carla Cristina; VARGAS,Thiago de Oliveira; DALTOÉ,Marina Leite Mitterer. |
Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate the holistic perception of an ice cream prepared with the UFP ora-pro-nóbis, a plant that is gaining attention in recent years We applied a questionnaire to assess knowledge of several UFPs; check-all-that-apply questions to evaluate the knowledge, habits and perceptions regarding UFPs; and word association (WA) and acceptance tests for holistic and hedonic evaluation of the ice cream. The results... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Check-all-that-apply; Correspondence analysis; Ora-pro-nóbis; Word association. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100215 |
| |
|
|
MARQUES,Caroline; LISE,Carla Cristina; LIMA,Vanderlei Aparecido de; DALTOÉ,Marina Leite Mitterer. |
Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Storage; Grass carp; Rancid flavor; Sensory; Lipid oxidation. |
Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000100171 |
| |
|
|
MARQUES,Caroline; LISE,Carla Cristina; LIMA,Vanderlei Aparecido de; DALTOÉ,Marina Leite Mitterer. |
Abstract The consumption of fish in Brazil is below the world average. In order to change this scenario, considering the high nutritional value of this meat, one of the strategies is to turn fish into a convenient product, such as burgers. Since fish burgers are not yet established in the market, it requires investigation of the shelf life. To that end, survival analysis and cut-off point (COP) methodologies access the perception of consumers and trained panels. Thus, the objective of this study was to estimate the shelf life of grass carp burgers, by means of the survival analysis and cut-off point. A trained sensory panel and consumers evaluated the burgers during a refrigerated storage of 30 days. Simultaneously, the pH and the reactive substances of... |
Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Storage; Grass carp; Rancid flavor; Sensory; Lipid oxidation. |
Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005028110 |
| |
|
|
|