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Provedor de dados:  Ciênc. Tecnol. Aliment.
País:  Brazil
Título:  Sensory and physico-chemical characteristics of desserts prepared with egg products processed by freeze and spray drying
Autores:  Jesús,Marcelo Nunes de
Zanqui,Ana Beatriz
Valderrama,Patrícia
Tanamati,Augusto
Maruyama,Swami Arêa
Souza,Nilson Evelázio de
Matsushita,Makoto
Data:  2013-09-01
Ano:  2013
Palavras-chave:  Principal component analysis
Freeze-dried eggs
Confections
Sensory analysis
Egg products
Resumo:  In this work, three freeze-dried (FD) egg products (whole egg (WE), egg yolk (EY) and egg white (EW)) were obtained and the acceptability of confections prepared with each was evaluated. Sensory analyses for confections were performed by hedonic testing with fifty panelists in each evaluation. The studied confections were: Condensed Milk Pudding (P), Quindim (Q) and Meringue (M). The results obtained for confections made with FD egg products were compared with the achieved through other formulations of the same desserts made with fresh (F) or spray-dried (SD) egg products. The sensory analysis results for confections made with FD egg products showed good acceptance by panelists. A principal component analysis of the sensory evaluation data was carried out to identify similarities between the different egg products. The PCA supported the conclusion that FD egg products can substitute their fresh and SD counterparts in dessert formulations with good acceptability while keeping the advantages conferred by the freeze-drying method.
Tipo:  Info:eu-repo/semantics/article
Idioma:  Inglês
Identificador:  http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612013000300025
Editor:  Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Relação:  10.1590/S0101-20612013005000083
Formato:  text/html
Fonte:  Food Science and Technology v.33 n.3 2013
Direitos:  info:eu-repo/semantics/openAccess
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