Consulta: subjectFacets:"Sensory acceptance"
Registros recuperados: 9
Data/hora: 03/06/2024 08:13:04

Replacement of Animal Fat by Canola Oil in Chicken Meatball
Provedor de dados: 89
Autores: 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&gt;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

VEGETAL BURGERS OF CASHEW FIBER AND TEXTURIZED SOY PROTEIN
Provedor de dados: 94
Autores: LIMA,JANICE RIBEIRO; GARRUTI,DEBORAH DOS SANTOS; PINTO,GUSTAVO ADOLFO SAAVEDRA; MAGALHÃES,HILTON CÉSAR RODRIGUES; MACHADO,TEREZINHA FEITOSA.
ABSTRACT  This study evaluated the use of cashew fiber in combination with textured soybean protein for the preparation of vegetable burger. Two treatments were studied to reduce fiber size (mechanical pressing with or without enzymatic maceration) and its impact on physical chemical characteristics, sensory acceptance and stability of burgers stored at -18 °C for 180 days. Both burger formulations had high moisture and carbohydrate contents and low lipid contents. Enzymatic fiber maceration resulted in harder products with lower moisture content. During storage, reduction in pH and ascorbic acid and increase in acidity values were observed, with no tendencies for color values. Throughout the storage period, burgers were within microbiological standards of...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Sensory acceptance; Proximate composition; Microbiological quality; By-product; Shelf life.
Ano: 2017
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452017000300901

Physicochemical, microbiological and sensory assessments of Italian salami sausages with probiotic potential
Provedor de dados: 63
Autores: Ruiz,Juliana Nogueira; Villanueva,Nilda D. Montes; Favaro-Trindade,Carmen Silvia; Contreras-Castillo,Carmen J.
Probiotics are live microorganisms that confer a health benefit on the host by improving the intestinal microbial balance. We evaluated the viability of Lactobacillus acidophilus (La) and Bifidobacterium lactis (Bl) probiotics and their effects on the technology and sensorial characteristics of fermented sausage. The presence of probiotic cultures reduced water activity and promoted faster pH reduction in the salamis, which presented pH values between 4.71 and 5.23 and water activity between 0.84 and 0.89. Lactic acid content ranged between 0.19 and 0.29 g, and the samples lost up to 35 % of their weight during ripening. As regards color, no differences were found between the probiotic salamis and the control, presenting an overall mean of 40.85 for L*...
Tipo: Info:eu-repo/semantics/article
Palavras-chave: Lactobacillus acidophilus; Bifidobacterium lactis; Fermented meat sausage; Functional food; Sensory acceptance.
Ano: 2014
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162014000300005

Quality and sensorial characteristics of osmotically dehydrated mango with syrups of inverted sugar and sucrose
Provedor de dados: 63
Autores: 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

Elaboration of sausage using minced fish of Nile tilapia filleting waste
Provedor de dados: 52
Autores: 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

Potentiality of Using Mechanically Separated Meats of Nile Tilapia in Fishburgers: Chemical, Physical and Sensory Characterization
Provedor de dados: 52
Autores: 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

Refrigerated poultry breast fillets packed in modified atmosphere and irradiated: bacteriological evaluation, shelf life and sensory acceptance
Provedor de dados: 58
Autores: 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

Beverages formulated with whey protein and added lutein
Provedor de dados: 65
Autores: 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&lt;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&lt;0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p&gt;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

Hybrid cultivars of pear in subtropics regions: processing ability in the form of jelly
Provedor de dados: 65
Autores: 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