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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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| COSTA,Telma dos Santos; CARMO,Juliana Rodrigues do; BRAGA,Adriano Cesar Calandrini; PENA,Rosinelson da Silva. |
| Abstract Tucupi, a fermented product obtained from cassava (Manihot esculenta Crantz) is widely employed in the cuisine of the Northern region of Brazil, however, its industrial application is incipient. This study used tucupi to prepare a creamy paste, which underwent sensory and rheological evaluation. Paste formulations with 5 to 20% concentrated tucupi were obtained. An acceptance test was used to assess the product’s acceptability regarding the attributes of color, aroma, flavor, texture, and overall impression. A purchase intention test of the product was also applied. The product’s rheology was studied at 25, 40, and 60 °C and the activation energy (Ea) was estimated. The internal preference mapping indicated that the paste formulation with 5% and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Manihot esculenta; Cassava wastewater; Β-carotene; Preference mapping; Rheology. |
| Ano: 2017 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612017000500115 |
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| Semenou, Michel; Courcoux, Philippe; Cardinal, Mireille; Nicod, Huguette; Ouisse, Alexandra. |
| We present in this paper the advantages of the latent class vector model approach in the analysis of preference ratings. We illustrate the practical application of this methodology on the basis of a preference study of smoked salmons in European countries. A set of 30 samples was selected spanning the characteristic variability of cold-smoked salmon available in six European countries (Belgium, Denmark, France, Germany, Italy and the United Kingdom). Consumers from the main countries of consumption (Belgium, France, Italy, Germany and the United Kingdom) were asked to rate the acceptability of each product. A quantitative descriptive analysis with a trained panel and physical and chemical measurements of smoked salmons were also conducted. Using a latent... |
| Tipo: Text |
Palavras-chave: Latent class vector model; Segmentation; Preference mapping; Smoked salmon; Consumer preferences; Sensory analysis. |
| Ano: 2007 |
URL: http://archimer.ifremer.fr/doc/2007/publication-2677.pdf |
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