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| Registros recuperados: 52 | |
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| Deamici,Kricelle Mosquera; Oliveira,Lucas Carvalho de; Rosa,Gabriela Silveira da; Zavareze,Elessandra da Rosa; Oliveira,Elizangela Gonçalves de. |
| Abstract The aim of this study was to evaluate the potential use of dry grape marc obtained of drying and milling operations with parboiled rice bran for cookies production. By-products were characterized with respect to moisture content, proteins, lipids, carbohydrates, fiber, and ashes, besides the analysis of absorption index, solubility in water and acidity. The proposed formulations were prepared by varying the amount of by-products to replace wheat flour. Elaborate cookies were subjected to microbiological and sensory analysis. The formulation with greater acceptance contained 5% of flour grape marc and 10% of parboiled rice bran. The physicochemical characterization of the cookies with greater acceptance was highlighted by the protein and fiber... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Drying; Grape marc; Rice bran; Sensory analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452018000200902 |
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| Croge,Camila Pereira; Cuquel,Francine Lorena; Biasi,Luis Antonio; Bona,Claudine de; Pintro,Paula Toshimi Matumoto. |
| Abstract Phenological studies with blackberry cultivars and the physical, chemical and sensory characterization of fruits are necessary to select the best cultivar adapted to local conditions and for the correct destination of fruits. The objective of this work was to evaluate the phenological stages of different blackberry cultivars, as well as to determine the quality of fruits, focusing on the recommendation of cultivars that are more adapted to local climate conditions. Moreover, the aim was to indicate the best destination of fruits produced, for either fresh consumption or as raw material for processing. The results indicated that the cultivars studied have adequate conditions for the expression of their productive potential, being Tupy cultivar the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rubus; Small fruits; Phenology; Sensory analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452019000200301 |
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| Melo Neto,Biano Alves de; Carvalho,Elck Almeida; Pontes,Karen Valverde; Barretto,Waldemar de Sousa; Sacramento,Célio Kersul do. |
| Four formulations of mixed açaí (Euterpe oleracea) (A) and cocoa´s honey (Theobroma cacao) (CH) jellies were prepared according to the following proportions: T1 (40% A:60% CH), T2 (50% A:50% CH), T3 (60% A: 40% CH) and T4 (100% A - control). All formulations were prepared using a rate 60:40 (w/w) of sucrose and pulp, plus 0.5% pectin and the products reached to average of 65% soluble solids content. The jellies were analyzed by chemical and physicochemical (titratable acidity, pH, soluble solid content, dry matter, total protein, lipids, vitamin C and calories) and sensory characteristics; also were evaluated levels of P, K, Ca, Mg, Fe, Zn, Cu and Mn. It was used a hedonic scale of 7 points to evaluate the attributes: overall impression, spreadability,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Sensory analysis; Minerals; Processing. |
| Ano: 2013 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0100-29452013000200030 |
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| Zeola,Nivea Maria Brancacci Lopes; Sobrinho,Américo Garcia da Silva; Hatsumura,Carla Tiemi; Borghi,Thiago Henrique; Viegas,Carlos Renato; Barbosa,José Carlos. |
| The objective of this study was to evaluate production, chemical composition, and estimates of total solids and fatty acid profile of milk from 1/2 Lacaune × 1/2 Ile de France ewes fed control and soybean seeds-supplemented diets. Additionally, Roquefort type cheese was also produced and subjected to sensory analysis. Twenty four 1/2 Lacaune × 1/2 Ile de France ewes were divided into three groups and fed a control diet and diets containing 70 and 140 g kg-1 soybean as fed, during the lactation period. The remainder milk was used to produce Roquefort cheese. The experimental design was completely randomized, with three treatments (0, 70, and 140 g of soybean kg-1 as fed) and eight repetitions. The diets did not affect significantly the performance (56.72 kg... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fatty acid profile; Milk secretion; Physicochemical parameters; Roquefort type cheese; Sensory analysis. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-35982015000400146 |
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| Ribeiro, Naassom Almeida Souza; Couto Júnior, Euro de Barros; Balian, Simone de Carvalho. |
| Seafood is the generic term that includes fish, crustaceans,mollusks, amphibians, aquatic reptiles, aquatic mammals used asfood for human beings. According to the Food and AgriculturalOrganization the fish and fish derivatives trade is at the forefrontof the food safety issue. This is the most internationally tradedcommodity. Any seafood quality impairment generates losses to allparticipants in the production chain: part of the production tendsto be dumped, the final price becomes less competitive in relationto other sources of animal protein, moreover, in terms of safety,the probability of biological and chemical hazards transmission toconsumers through the seafood increases. Right after its capture,the fish should be put on ice, on the boat, in order to... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Quantitative descriptive analysis; Acceptability test; Sensory analysis; Hake Análise descritiva quantitativa; Teste de aceitabilidade; Análises sensoriais; Pescada. |
| Ano: 2016 |
URL: http://www.revistamvez-crmvsp.com.br/index.php/recmvz/article/view/34687 |
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| Goes,Elenice Souza dos Reis; Lara,Jorge Antônio Ferreira de; Gasparino,Eliane; Goes,Marcio Douglas; Zuanazzi,Jovana Silva Garbelini; Lopera-Barrero,Nelson Maurício; Rodriguez,Maria del Pilar Rodriguez; Castro,Pedro Luiz de; Ribeiro,Ricardo Pereira. |
| ABSTRACT: This study evaluated pre-slaughter stress and its influence on the stress indicators, quality characteristics and sensory characteristics of Nile tilapia fillets. To this end, two experiments were conducted: (1) two transportation times (60 and 240 min), with a density of 200 kg m−3, were compared to control treatment fish (in which the fish were removed from the net cage and immediately euthanized); and (2) two transportation densities (100 and 400 kg m−3), transported for 180 min, compared with control treatment fish. In experiment 1, the transportation time of 60 min resulted in higher levels of serum cortisol and plasma glucose compared to the transportation time of 240 min and the control. Fish fillets transported for 240 min had higher... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Oreochromis niloticus; PH; Colorimetry; Water holding capacity; Sensory analysis. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162018000400321 |
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| Jeronimo,Elisangela Marques; Oliveira,Evelyn de Souza; Souza,Elson Luíz Rocha; Silva,Marcelo de Almeida; Serra,Gil Eduardo. |
| Cachaça is the denomination of a typical and exclusive Brazilian spirit produced from the distillation of fermented sugarcane juice must. The objective of this study was to evaluate the effect of adding yeast extract to the sugarcane juice used for sugarcane liquor production, because for the artisanal process no studies are available on nitrogen addition nor beverage quality, involving nitrogen complementation. Results of previous studies in the laboratory scale showed that sugarcane juice complementation with proteic nitrogen can be a beneficial practice for yeast multiplication and cellular growth, and also for the improvement of fermentation yield and liquor productivity. In this pilot scale study, using recycled yeast, the addition of proteic nitrogen... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Yeast extract; Cell viability; Volatile compounds; Sensory analysis. |
| Ano: 2008 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162008000200009 |
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| Machado Cuellar,Leidy; Ordoñez Espinosa,Claudia Mercedes; Angel Sánchez,Yimi Katherine; Guaca Cruz,Lised; Suárez Salazar,Juan Carlos. |
| Abstract Cocoa is a food product with sensory and organoleptic attributes that depends on postharvest processes such as fermentation. This process affects not only the sensory profile, but also chemical reactions and therefore, the quality of the product. Hence, the aim of this study is to carry out a chemical and sensory characterization of cocoa (Theobroma cacao L.) samples from different cocoa farms in the department of Huila, Colombia. Moreover, a bromatological analysis was performed, secondary metabolites (caffeine and theobromine) and total polyphenols were determined, as well as volatile fraction compounds using gas chromatography by solid phase microextraction in the headspace mode (HS-SPME); finally, the samples were classified (acceptable,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Bromatological analysis; Secondary metabolites; Polyphenols; Volatile fraction compounds; Sensory analysis; Sensory attributes. |
| Ano: 2018 |
URL: http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0120-28122018000100046 |
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| PRAZERES,Isadora Cordeiro dos; DOMINGUES,Alessandra Ferraiolo Nogueira; CAMPOS,Ana Paula Rocha; CARVALHO,Ana Vânia. |
| ABSTRACT Snack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Amazon fruits; Brazil nut; Palm oil; Sensory analysis; Tapioca flour. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0044-59672017000200103 |
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| Loures, Neoraldo Thadeu Pacheco; UNIOESTE - Cascavel; Nóbrega, Lúcia Helena Pereira; UNIOESTE - Cascavel; Coelho, Silvia Renata Machado; UNIOESTE - Cascavel. |
| Avaliou-se a variedade precoce de lentilha (Lens esculenta), PRECOZ, desenvolvida e cultivada na Argentina, para uso como broto alimentício, em caixa térmica de poliuretano com dreno lateral para escoamento da água, com ausência de luz e temperatura controlada. A porcentagem de germinação era de 86% e iniciou-se a partir do segundo dia após a embebição, com desenvolvimento dos brotos até o sexto dia. Após 48h, para aumentar a síntese de etileno e melhorar a qualidade dos brotos produzidos, para criar estresse fisiológico, foram usados pesos sobre os brotos, os quais também foram submetidos a provas microbiológicas, cujos valores foram maiores que 1,1 x 104 NMP g-1 para coliformes fecais e com acidez de 2,64% e pH de 5,48 (pouco ácido). Não houve... |
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Palavras-chave: 5.01.03.04-0 Produção de Mudas sementes germinadas; Análise sensorial; Broto alimentício germinated seeds; Sensory analysis; Sprout. |
| Ano: 2009 |
URL: http://periodicos.uem.br/ojs/index.php/ActaSciAgron/article/view/317 |
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| LÔBO,RAIMUNDO N.B.; CHAPARRO-PINZÓN,ANDRÉS; MELO NETO,FRANCISCO V.O.; LIMA,LISIANE D.; BATISTA,ANA SANCHA M.; LÔBO,ANA MARIA B.O.. |
| ABSTRACT This study aimed to characterize a commercial lamb finishing system using animals of undefined breed from production to slaughter by analyzing performance, carcass traits, yield of commercial cuts, and the quality and meat acceptance of different slaughter groups, as to evaluate whether this system provides the market with a standardized product. The lots were not homogeneous for yield of commercial cuts and performance and morphometric traits evaluated in vivo. The groups were heterogeneous to 75% of the 13 carcass traits evaluated, among them, hot and cold carcass weights, hot and cold carcass yields, carcass grade finishing and biological yield. There was also no uniformity for the proportion of non-carcass components, morphometry of carcass,... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Carcass morphology; Carcass yields; Fatty acid; Sensory analysis; Slaughter weight. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000401671 |
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| ROLL,ALINE A.P.; FORGIARINI,JULIANA; XAVIER,EDUARDO G.; LOPES,DÉBORA C.N.; ROLL,VICTOR F.B.; RUTZ,FERNANDO. |
| ABSTRACT The effects of increasing levels of soybean acid oil in diets of quails on the quality of eggs were evaluated over a period of 56 days. A completely randomized design with five treatment levels of soybean acid oil (0, 2, 4, 6, and 8%) as a replacer for soybean oil and eight replicates of two quails each were used. A total of 240 fresh eggs were used for quality analysis, and 400 eggs were stored at 23ºC over a period of 0, 7, 14, 21, and 28 days for analysis of shelf-life. Polynomial regression and ANOVA with repeated measurements and Tukey´s tests were used. Soybean acid oil linearly increased the intensity of red (a* = -5.26 + 0.14 x, R2 = 0.89, P = 0.01) and yellow (b* = 42.32 + 0.44 x, R2 = 0.88 P = 0.01). All other variables of egg quality... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Alternative ingredient; Free fatty acids; Poultry; Sensory analysis; Shelf life. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0001-37652018000100529 |
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| Nóbrega,C.C.; Mendes,P.P.; Mendes,E.S.. |
| Tuna are highly prized in Oriental cuisine, and the bigeye tuna (Thunnus obesus) is of great commercial importance. Quality is assessed by the tuna meat quality, freshness, texture and fat, which can be altered by factors inherent to capture, such as days of onboard storage, months of the year, whether the catch was living or dead, fish weight and year. These factors were correlated to identify those that affect quality. We obtained data from nine vessels, from January 2007 to April 2010, creating an information bank of 21,908 bigeye tuna. Fish quality and parameters were related using multiple linear regression analysis, in which the variables were included in the model by a stepwise procedure (F>4). We found that live catch, heavier fish and fewer... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fishing; Thunnus obesus; Tuna; Sensory analysis. |
| Ano: 2014 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-09352014000300949 |
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| Granato,Daniel; Castro,Inar Alves de; Piekarski,Flávia Vilas Boas Wiecheteck; Benincá,Cristina; Masson,Maria Lucia. |
| This work was aimed at studying the influence of PFJ and/or sodium disulphite on Yacon pulp colour, and evaluating the sensory attributes of Yacon non-sugar pastes. A colour kinetic evaluation of browning in 11 treatments containing Yacon tubers, yellow passion fruit juice (PFJ) and/or sodium disulphite, over the course of 240 minutes was studied to inactivate the PPOs activity. The evaluation of the colour alterations of Yacon tuber by the addition of variable amounts of PFJ and sodium disulphite enabled identification of efficient treatments for the inhibition of browning: T7 (300 g kg -1 PFJ), T8 (400 g kg -1 PFJ), and T10 (150 g kg -1 PFJ + 0.25 g kg -1 sodium disulphite). These treatments presented high colour intensity (C*) and an insignificant (P... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Smallanthus sonchifolius; Diabetes; Passion fruit; Sensory analysis; Kinetics; Polyphenol oxidases. |
| Ano: 2011 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132011000100020 |
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| Fregonezi-Nery,Marlene Maria; Prudencio-Ferreira,Sandra Helena; Kedor,Érika Maria Rosa; Baracat,Marcela Maria; Brinholi,Francis Fregonezi. |
| Sensory analysis was used in the albendazole suspension stability study. Three formulations were prepared and stored for 1, 3, and 6 months at 4 ±1, 26 ±1, 37, 50 and 65 ºC. Samples were evaluated through the difference from control sensory test using 24 trained judges in individual cabins. Although albendazole content was not altered in the conditions studied, sensory test showed differences between control and stored samples, except for one of the formulations stored under refrigeration for one month. These results have shown that the sensory evaluation is an important tool for quality control of pharmaceutical preparations, in association with chemical, physicochemical and microbiological tests. |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Albendazole; Sensory analysis; High performance liquid chromatography. |
| Ano: 2002 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132002000600009 |
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| Registros recuperados: 52 | |
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