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| COSTA,Telma dos Santos; CARMO,Juliana Rodrigues do; PENA,Rosinelson da Silva. |
| Abstract Tucupi is a fermented liquid obtained from cassava (Manihot esculenta Crantz), very much appreciated by the traditional cuisine of Northern Brazil. However, there are no scientific reports on its use in the formulation of products. Thus, the present study aimed to elaborate a powdered condiment with tucupi, as well as to assess the product’s sensory acceptability and its hygroscopic behavior. The powdered tucupi used in the formulation of the condiment was obtained by drying in a spray dryer. The product underwent sensory evaluation for its acceptability regarding the attributes of color, aroma, flavor, and overall impression and a purchase intention test was applied by hedonic scale. The acceptability index was 80% for overall impression and the... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Cassava wastewater; Innovation; Acceptability test. |
| Ano: 2018 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018000100033 |
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| BATISTA,Nádia Nara; RAMOS,Cíntia Lacerda; PIRES,Josiane Ferreira; DIAS,Disney Ribeiro; SCHWAN,Rosane Freitas. |
| Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acceptability test; CATA; Health benefits; Sensory analysis. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005031128 |
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| BATISTA,Nádia Nara; RAMOS,Cíntia Lacerda; PIRES,Josiane Ferreira; DIAS,Disney Ribeiro; SCHWAN,Rosane Freitas. |
| Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream preparation. Additional information about the healthy contribution of the product was provided to the consumers in the second session. In the acceptance test, significant differences between the sessions were observed (p < 0.05) for the flavor attribute. Information on health benefits contributed by a reduction of “dislike moderately” and “dislike very much” classes (mainly 50-80%), and an increase of... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Acceptability test; CATA; Health benefits; Sensory analysis. |
| Ano: 2020 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612020000200296 |
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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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