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| Souza,KMR de; Araujo,RB; Santos,AL dos; Rodrigues,CEC; Faria,DE de; Trindade,MA. |
| The aim of this study was to evaluate the viability of the use of spent laying hens' meat in the manufacturing of mortadella-type sausages with healthy appeal by using vegetable oil instead of animal fat. 120 Hy-line® layer hens were distributed in a completely randomized design into two treatments of six replicates with ten birds each. The treatments were birds from light Hy-line® W36 and semi-heavy Hy-line® Brown lines. Cold carcass, wing, breast and leg fillets yields were determined. Dry matter, protein, and lipid contents were determined in breast and leg fillets. The breast and legg fillets of three replicates per treatment were used to manufacture mortadella. After processing, sausages were evaluated for proximal composition, objective color,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Color; Microbiology testing; Sensory evaluation; Soybean oil; Spent layers. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-635X2011000100009 |
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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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| 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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| De Groote, Hugo; Tomlins, Keith; Haleegoah, Joyce; Awool, Manfred; Frimpong, Benedicta; Banerji, Abijit; Chowdury, Shyamal K.; Meenakshi, J.V.. |
| Deficiencies of micronutrients such as vitamin A are widespread, expecially in Africa. Biofortified crops such as maize, bred for high levels of provitamin A might offer a solution, but these crops are often bright orange, and African maize consumers prefer white. To estimate the consumers interest in orange biofortified maize, sensory evaluations were organized in rural Ghana with white, yellow and orange maize. The effect of information on willingness to pay for biofortification was estimated using a simulated radio message. Results indicate that color preferences are highly regional, wide variation exist within regions, and the provision of information is able to change these preferences. The color of biofortified maize should therefore not be seen as... |
| Tipo: Journal Article |
Palavras-chave: Maize; Biofortification; Consumers; Experimental auction; Sensory evaluation; Crop Production/Industries; Demand and Price Analysis. |
| Ano: 2010 |
URL: http://purl.umn.edu/96197 |
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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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| Arenas,Marian Guadalupe Hernández; Angel,Daniel Nieto; Damian,María Teresa Martínez; Ortiz,Daniel Teliz; Díaz,Cristian Nava; Martinez,Nestor Bautista. |
| Fruits of five regional selections of rambutan (Nephelium lappaceum L.) were characterized to identify those with international marketing quality to promote their propagation in Mexico, improvement and conservation in germoplasm bank. The fruits were harvested in June, July, and August 2008 and, after each harvest, were assessed for shape (length/diameter), firmness, fruit weight, number of fruits per kilogram, weight and percentage of pericarp, seed and aril, total soluble solids, total sugars, vitamin C content, pH, and titratable acidity. In addition, a sensorial evaluation was carried out with 31 panelists who graded each selection for color, sweetness, and acidity. Fruits of five selections were ovoid, and with the following characteristics: firmness... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Tropical fruit; Sapindaceae; Quality attributes; Sensory evaluation. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452010000400019 |
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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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| Buzin, Florence; Baudon, Violaine; Cardinal, Mireille; Barille, Laurent; Haure, Joel. |
| Due to the important economic activity of oyster production in France, microalgal toxic events represent a significant constraint for shellfish farmers who face closures of bivalve production-sites. The frequency of closures of 3 weeks or less represents half of the total closures along the French coasts. Cold storage could be a simple and affordable solution for temporary and short-term storage before commercialisation. A stock of marketable Pacific oyster Crassostrea gigas was therefore stored during 22 days in non-immersed conditions at 3 degrees C with 100% humidity. At the end of the experiment, the oyster mortality rate remained at a low level of less than 3.5%. The sensory attributes, odour, appearance, texture and flavour, did not show significant... |
| Tipo: Text |
Palavras-chave: Quality control; Refrigeration; Sensory evaluation; Shelf life; Shellfish. |
| Ano: 2011 |
URL: http://archimer.ifremer.fr/doc/00041/15245/12840.pdf |
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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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| 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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| De Francesco, M; Parisi, G; Perez Sanchez, J; Gomez Requeni, P; Medale, Francoise; Kaushik, Sadasivam; Mecatti, M; Poli, B. |
| Juvenile gilthead sea bream (initial body weight ca. 100 g) were reared in an indoor flow through marine water system for 1 year. Fish were fed two isoenergetic [19.2 kJ g−1 dry matter (DM)] and isoproteic (426 g kg−1 DM) diets either based on fish meal (diet FM) or on a mixture of plant protein sources (diet PP), replacing 75% of fish meal protein. The growth trial was conducted in duplicate, two tanks for each dietary treatment. Growth performance and feed utilization were registered. Fillet quality parameters were evaluated and sensory analyses on cooked fillet were performed. Both groups had similar weight gain and specific growth rates. Feed intake was higher in sea bream fed diet FM (0.48 versus 0.44), while feed efficiency and... |
| Tipo: Text |
Palavras-chave: Sparus aurata; Sensory evaluation; Quality traits; Plant protein; Gilthead sea bream; Chemical composition. |
| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/publication-6256.pdf |
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| De Francesco, Matilde; Parisi, Giuliana; Medale, Francoise; Lupi, Paola; Kaushik, Sadasivam; Poli, Bianca. |
| Two diets based oil fish meal (FM) or oil a mixture of plant protein sources supplemented with free amino acids (PP) were fed to rainbow trout having a mean initial body weight of 162.5 g reared at 17 +/- 1 degreesC for 24 weeks to evaluate the effect of plant protein sources oil fish growth, morphological and body quality traits. At the end of the growth study, samples were withdrawn for chemical analyses as well as measurements of different parameters of quality. Compared to the FM group, the trout fed diet PP had lower growth rates (mean final body weight 663 vs. 800 g), feed efficiency (0.95 vs. 1.07) and protein efficiency ratio (1.96 vs. 2.13). Trout fed diet PP were also characterised by a lower dressed weight (89.45% vs. 91.07%), hepato-somatic... |
| Tipo: Text |
Palavras-chave: Sensory evaluation; Chemical composition quality; Flesh; Body traits; Plant protein; Oncorhynchus mykiss. |
| Ano: 2004 |
URL: http://archimer.ifremer.fr/doc/2004/publication-391.pdf |
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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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| Cardinal, Mireille; Cornet, Josiane; Serot, Thierry; Baron, Regis. |
| The relationship between smoking parameters and odour characteristics, evaluated by a trained sensory panel.. were studied on smoked herring. In addition, a possible correlation between the content of 10 phenolic compounds and sensory perceptions was investigated. Five smoking techniques were applied, combining smoke production conditions, performed by pyrolysis of beech wood sawdust or by friction of beech wood log, with smoke deposition, either in a controlled kiln (traditional smoking) or by an electrostatic process. In the fifth smoking technique, a purified condensate of beech smokes was vaporised on fish fillets in the smokehouse. The time of smoking was 3 It for traditional smoking and the liquid smoke atomisation process and 12 min for the... |
| Tipo: Text |
Palavras-chave: Odour characteristics; Sensory evaluation; Phenolic compounds; Smoking; Herring. |
| Ano: 2006 |
URL: http://archimer.ifremer.fr/doc/2006/publication-827.pdf |
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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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| 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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| Spada,Fernanda Papa; Selani,Miriam Mabel; Coelho,Antonio Augusto Domingos; Savino,Vicente José Maria; Rodella,Arnaldo Antônio; Souza,Miriam Coelho; Fischer,Flavia Salgado; Lemes,Dayane Elizabethe Aokui; Canniatti-Brazaca,Solange Guidolin. |
| ABSTRACT Carotenoids are incorporated into the diet of laying hens in order to modify the yolk color. A natural source of carotenoids in tropical countries is annatto, which could be used in the diets of hens. This study aimed to evaluate the addition of natural (annatto) and synthetic carotenoids to the diet of laying hens (commercial and alternative) and their effects on yolk color and consumer sensory perception of fresh and stored eggs obtained from two different preparations (boiled and fried). Physicochemical analysis of proximate composition, thiobarbituric acid reactive substances (TBARS), emulsion activity and instrumental color were performed. Cooking caused significant alterations to the moisture in the preparations and this may have directly... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bixa orellana; Prepared foods; Sensory evaluation; Genetic diversity. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162016000300234 |
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| Santos,Helena Caminha; Brandelli,Adriano; Ayub,Marco Antônio Záchia. |
| In this work, analysis of chicken breast fillets was performed for shear values and sensory evaluation after different times of aging. Aging process was carried out by holding carcasses in covered plastic boxes, in a cold room, at 3 +/- 1ºC; groups of 5 carcasses were stored and classified according to the period of storage in cold room as 0 (control), 2, 4, 8, 12 and 24 hours. The variation in pH of chicken carcasses during rigor decreased from 6.4 to 5.9. However, during the process of aging, the pH values increased up to 6.2 in the first 12h, probably as the result of proteolysis. The Warner-Bratzler shear values decreased as aging time increases, resulting in a first order kinetic. The carcasses presented a more accentuated decline in shear values in... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Chicken breasts; Meat tenderization; Sensory evaluation. |
| Ano: 2004 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-84782004000300038 |
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