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| Registros recuperados: 19 | |
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| Rocha,Juliana de Cássia Gomes; Mendonça,Adriana Corrêa; Viana,Kéllen Wanessa Coutinho; Maia,Mariza de Paiva; Carvalho,Antônio Fernandes de; Minim,Valéria Paula Rodrigues; Stringheta,Paulo César. |
| ABSTRACT: This study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Antioxidant activity; Lutein; Proteins; Protein drink; Sensory acceptance; Whey. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017000300752 |
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| QUISCA,Richard Pacheco; MORÁN,Jorge Vargas; GALLOZA,Gilberto García; ARIAS,Jonnatan Victor Bañon; MONTOYA,Enrique Neira; URQUIZO,Fanny Ludeña; RAMÍREZ,Miriam Elizabeth Ramos; YACCHI,Teresa Alvarado; CHÁVEZ,Tarsila Tuesta. |
| Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara gum Caesalpinia spinosa, for moisture retention increasing, without loss of sensory acceptance. Different formulations were prepared by modifying amounts of salt and tara gum to achieve the highest sensory acceptability, without loss of texture, water and weight. Microbiological tests were performed in agreement with Peruvian regulations, showing limits of mold, yeast, coliform, Salmonella sp and bacteria below the stablished limit. Cheese with addition of tara... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fresh cheese; Tara gum; Sensory acceptance; Microbiological analysis; Moisture retention. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000100210 |
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| Oliveira Filho,Paulo Roberto Campagnoli de; Maria Netto,Flavia; Ramos,Kazumi Kawazaki; Trindade,Marco Antônio; Viegas,Elisabete Maria Macedo. |
| The objective of this study was to evaluate the inclusion of minced fish (MF) (0, 20, 40, 60, 80 and 100%), obtained from Nile tilapia filleting waste, in sausage and determine their physicochemical, nutritional and sensory properties. The sausages showed a decrease in protein and increase in fat content with increasing inclusion of MF. The nutritional quality of the products was high, with digestibility over 85%. The parameters of texture instrumental and yellow color (b*) decreased with the increasing inclusion of MF. The sensory evaluation of the color showed that the maximum level of inclusion of MF was not well accepted by the panelists. The sausage with the best acceptance for the flavor attribute was those with 60% of MF. The results showed good... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; Sausage; Nutritional quality; Minced fish; Sensory acceptance; Texture. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132010000600015 |
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| Méndez-Zamora,Gerardo; García-Macías,José Arturo; Santellano-Estrada,Eduardo; Chávez-Martínez,América; Durán-Meléndez,Lorenzo Antonio; Silva-Vázquez,Ramón; Quintero-Ramos,Armando. |
| The aim of this study was to evaluate the influence of different concentrations of inulin and pectin as fat substitutes on the chemical composition, texture, and sensory acceptance of frankfurter sausages. Six treatments were evaluated to test fat replacement: control (T0); low fat control (T1); low fat with 15% inulin (T2); low fat with 30% inulin (T3); low fat with 7.5% inulin and 7.5% pectin (T4); and low fat with 15% inulin and 15% pectin (T5). The addition of fibers increased the yield (T3 and T5; 98.96%), and the color parameters were slightly reduced (T3). Moisture (61.14%) and ashes (6.96%) of sausages with inulin and pectin were higher (T5), while shear force, hardness, fracturability, gumminess, and chewiness (T3 and T5) were slightly lower than... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fibers; Texture; Sensory acceptance; Color; Fat substitutes. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612015000100025 |
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| COSTA,Eveline de Alencar; SOUSA,Paulo Henrique Machado de; SIQUEIRA,Adriana Camurça Pontes; FIGUEIREDO,Evânia Altina Teixeira de; GOUVEIA,Sandro Thomaz; FIGUEIREDO,Raimundo Wilane de; MAIA,Carla Soraya Costa; GOMES,Deysilene Soares. |
| Abstract Three paste formulations were developed for four fruits: caja, murici with mango and pitanga, with differentiated percentages of fruit pulp, organic honey and gellan gum. Pulps, honey and fruit paste formulations were analyzed by antioxidant capacity, vitamin C and in vitro bioaccessibility. All formulations showed a high content of vitamin C, antioxidant action and the bioaccessibility. All the formulations were accepted regarding the overall impression, except MM3 (murici pulp:mango pulp:honey 50:50:00 and 0.25% gellan gum) and PI1 (pitanga pulp: honey 90:10 and 0.6% gellan gum). Therefore, fruit pastes are options to encourage consumption of tropical fruits of agro-biodiversity in the Brazilian Northeast. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Structured fruit; Antioxidant activity; Sensory acceptance; Microbiological stability; Bioaccessibility. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000300667 |
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| Curi,Paula Nogueira; Bisi,Rayane Barcelos; Salgado,Derlyene Lucas; Barbosa,Caio Morais de Alcântara; Pio,Rafael; Souza,Vanessa Rios de. |
| ABSTRACT: The aim of this study was to characterize five different hybrid cultivars pears (‘Tenra’, ‘Centenária’, ‘Cascatence’, ‘Primorosa’ and ‘Seleta’) deployed in subtropical regions of Brazil regarding its physicochemical characteristics, bioactive compounds and antioxidant activity, as well as to evaluate the influence of these cultivars on the characteristics physicochemical, rheological properties and sensory acceptance of the obtained jelly, for identifying varieties with higher potential for industrial use. Regardingthe bioactive compounds and antioxidant activity it was observed that ‘Seleta’ cultivar was characterized by a higher phenolic content (57.68mg GAEs 100g-1), higher antioxidant activity (13.56% of DPPH sequestration and 1.25µM of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Pyrus communis x Pyrus pyrifolia; Quality; Sensory acceptance. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782017001100751 |
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| CURI,Paula Nogueira; ALMEIDA,Aline Botelho de; PIO,Rafael; LIMA,Luiz Carlos de Oliveira; NUNES,Cleiton Antônio; SOUZA,Vanessa Rios de. |
| Abstract Faced with the need to enhance the availability and add even more value to Brazilian native fruits, combined with the demand and the great importance of developing mixed fruit products, the objective of this work was to evaluate the processing potential of jabuticaba, pitanga and cambuci in the preparation of jellies, based on sensory and nutritional characteristics, through desirability-based mixture design. Given the high sensory and nutritional quality of the jellies obtained through this study we found that the development of mixed jelly containing the Brazilian Native fruits jabuticaba, pitanga and cambuci is perfectly feasible and of great interest. According to the sensory and nutritional characteristics the fruit mixed jelly should... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mixed fruit jelly; Nutritional quality; Sensory acceptance; Desirability function. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200388 |
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| Crizel,Tainara de Moraes; Araujo,Rubilene Ramos de; Rios,Alessandro de Oliveira; Rech,Rosane; Flôres,Simone Hickmann. |
| Orange fiber was used as a novel fat replacer in light lemon ice cream. Nine ice cream formulations were compared: standard control ice cream (IC); ice cream with fiber (F1) from the peel, bagasse, and orange seed (ICA and ICB); ice cream with fiber (F2) from the orange peel alone (ICC and ICD); ice cream with fiber (F3) from the peel, bagasse, and orange seed pretreated with hydro-distillation (ICE and ICF); and ice cream with fiber (F4) from the orange peel pretreated with hydro-distillation (ICG and ICH).The orange fiber reduced the ice cream fat content (50 %) and the overrun ratio and increased the fiber content and the hardness, gumminess, and springiness values, but it did not affect the adhesiveness and odor of the samples. The samples with 1.0 %... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Orange fiber; Fat replacer; Ice cream; Pre-treatment; By-products; Sensory acceptance. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000200017 |
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| Della Lucia,Suzana Maria; Minim,Valéria Paula Rodrigues; Silva,Carlos Henrique Osório; Minim,Luis Antonio; Cipriano,Paula De Aguiar. |
| Ordered probit regression was used to analyze data of sensory acceptance tests designed to study the effect of brand name on the acceptability of beer samples. Eight different brands of Pilsen beer were evaluated by 101 consumers in two sessions of acceptance tests: blind evaluation and brand information test. Ordered probit regression, although a relatively sophisticated technique compared to others used to analyze sensory data, was chosen to enable the observation of consumers' behavior using graphical interpretations of estimated probabilities plotted against hedonic scales. It can be concluded that brands B, C, and D had a positive effect on the sensory acceptance of the product, whereas brands A, F, G, and H had a negative influence on consumers'... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Non-sensory characteristics; Ordered probit regression; Sensory acceptance. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300030 |
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| FERNANDES,Eneide Taumaturgo Macambira Braga; MACIEL,Vlayrton Tomé; SOUZA,Maria Luzenira de; FURTADO,Cydia de Menezes; WADT,Lucia Helena de Oliveira; CUNHA,Clarissa Reschke da. |
| Abstract This study aimed to evaluate the physicochemical composition, color and sensory acceptance of low-fat açaí and cupuaçu nectar, as well as changes in these parameters during storage. Nectars were prepared with açaí pulp previously defatted by centrifugation on a pilot scale. The study consisted of two steps. In the first step, the physicochemical characteristics, instrumental color, and sensory acceptance of the nectar prepared with low-fat açaí pulp were evaluated and compared with those of nectar prepared with full-fat açaí pulp. In the second step, titratable acidity, pH, soluble solids, anthocyanin content, instrumental color, and sensory acceptance of the low-fat açaí and cupuaçu nectar were evaluated for 6 months of storage at 25°C in the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Euterpe precatoria; Nectar; Low fat; Sensory acceptance. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000300413 |
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| Costa,Denise Pinheiro Soncini da; Gonçalves,Tania Maria Vinturin; Conti-Silva,Ana Carolina. |
| Abstract Fishburgers were made with washed mechanically separated meat (MSM) from carcass and filleting by-product (both washed and unwashed) of the Nile tilapia. The proximal composition of fishburgers was different and varied according to the raw material used, as well the color parameters. Fishburgers with MSM from filleting by-product had lower hardness and springiness, and fishburger with MSM from unwashed filleting by-product had higher yield and lower reduction in thickness. The fishburgers containing MSM from filleting by-product had better sensory acceptance, due to higher color intensities (sensory), fish odor, tenderness, succulence, cohesiveness and fish flavor. The fishburger with MSM from washed carcass was the least acceptable, because of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass; Filleting by-product; Sensory profile; Sensory acceptance. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132019000100517 |
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| Bernardi,Sabrina; Bodini,Renata B.; Marcatti,Bruna; Petrus,Rodrigo Rodrigues; Favaro-Trindade,Carmen Sílvia. |
| Osmotic dehydration is becoming more popular as a complementary treatment in the processing of dehydrated foods, since it presents some advantages such as minimising heat damage to the colour and flavour, inhibiting enzymatic browning and thus dispensing the addition of sulphite and, mainly, reducing energy costs. The objective of the present study was to evaluate the effect of using inverted sugar and sucrose syrups as osmotic agents in the dehydration of mango. The conditions used in the dehydration process were: syrup/fruit ratio of 3:1 (v/w); temperature of 45ºC and constant stirring. The in natura and osmo-dehydrated fruits were evaluated in relation to pH, moisture content, water activity (a w) and soluble solids (ºBrix). Solids incorporation and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Mangifera indica; Sensory acceptance; Loss in mass; Solids incorporation. |
| Ano: 2009 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162009000100005 |
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| Mantilla,Samira Pirola Santos; Santos,Érica Barbosa; Freitas,Mônica Queiroz de; Vital,Helio de Carvalho; Mano,Sérgio Borges; Franco,Robson Maia. |
| In the present study the effects on shelf life and sensory acceptance of gamma-irradiated refrigerated poultry breast fillets subjected to modified atmosphere packaging (80% CO2/20% N2 or vacuum) were investigated. After irradiation with 2 kGy, sensory acceptance tests and monitoring of bacterial growth were performed in order to determine the sanitary quality of the samples. It has been found that irradiation, used in combination with modified atmosphere packaging, can double the shelf life of refrigerated poultry breast fillets by reducing the populations of aerobic mesophilic and psychrotrophic bacteria, enterobacteria, coliforms, Listeria spp. and Aeromonas spp., without significantly modifying its color or its overall appearance, the lactic acid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Irradiation; Poultry breast; Modified atmosphere; Sensory acceptance. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822012000400020 |
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| Vieira,ASP; Souza,XR; Rodrigues,EC; Sousa,DC. |
| ABSTRACT This work aimed to develop chicken meatballs with five levels of animal fat replacement by canola oil and to evaluate the product’s behavior during 120 days of storage. For that, analyzes were performed in the centesimal composition, fatty acid profile, shelf life and sensory parameters. The centesimal composition of the product did not present significant difference (p>0.05) between the treatments. However, canola oil addition improved the lipid profile, atherogenic and thrombogenic indexes, and the ratios of PUFAs/SFAs (0.91 to 1.61) and n6/n3 (12.63 to 3.74) in the products. Animal fat replacement and storage time also reduced meatballs Aw and pH. No differences in texture between treatments were detected after 30 days of storage. The lipid... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken product; Centesimal composition; Shelf life; Sensory acceptance; Vegetable oil. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2019000300305 |
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| Cunha,Clarissa Reschke Da; Santos,Stephanie Lima Dos; Maciel,Vlayrton Tomé; Souza,Maria Luzenira De; Furtado,Cydia De Menezes; Carvalho,Ana Vania. |
| The mixture of Brazil nut flour and green banana flour can improve the nutritional value of school meals, allowing for the use of regional ingredients derived from family agriculture. This study aimed to assess the stability of porridge pre-mixtures made with Brazil nut flour and green banana flour during six months of storage. Two types of pre-mixture were evaluated: with and without milk powder. These mixtures were packed in polyethylene/metallized polyester film, vacuum-sealed, and stored at room temperature. The products were evaluated for physicochemical composition, and every 30 days for moisture content, water activity, titratable acidity, pH, peroxide value and acidity of the lipid phase, total and thermotolerant coliforms, yeasts and molds, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bertholletia excels; Musa sp; Porridge; Shelf-life; Sensory acceptance. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612014000300022 |
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| Registros recuperados: 19 | |
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