|
|
|
|
|
| BARBOSA,Alan Franco; SABAA-SRUR,Dilcilene Fagundes; MAIA,José Guilherme Soares; SABAA-SRUR,Armando Ubirajara Oliveira. |
| Abstract The aim of this study was to evaluate the microbiological and sensory quality of the Jambu (Acmella oleracea L.) in natura and dried by cold air, and the determination of its drying curve. The microbiological analysis were performed to Salmonella spp, the coagulase-positive Staphylococcus, and coliforms in the both Jambu samples, at 45 °C. Tacacá, the typical food dish of Pará state, Brazil, has showed good consumer global acceptance in the sensory evaluation of Jambu in natura (score of 8.00 ± 1.46) and dried (score of 8.67 ± 0.66). Both samples, Jambu in natura and dried by cold air, were by the current legislation regarding the microbiological aspects, this is the absence of Salmonella spp, coagulase-positive Staphylococcus <1×101 CFU/g, and... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Jambu; Acmella oleracea; Dehydration by cold air; Sensory acceptability. |
| Ano: 2016 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612016000100024 |
| |
|
|
| Granato,Daniel; Masson,Maria Lucia. |
| Response Surface Methodology (RSM) was applied to evaluate the chromatic features and sensory acceptance of emulsions that combine Soy Protein (SP) and red Guava Juice (GJ). The parameters analyzed were: instrumental color based on the coordinates a* (redness), b* (yellowness), L* (lightness), C* (chromaticity), h* (hue angle), visual color, acceptance, and appearance. The analyses of the results showed that GJ was responsible for the high measured values of red color, hue angle, chromaticity, acceptance, and visual color, whereas SP was the variable that increased the yellowness intensity of the assays. The redness (R²adj = 74.86%, p < 0.01) and hue angle (R²adj = 80.96%, p < 0.01) were related to the independent variables by linear models, while... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Colorimetry; Response surface methodology; Sensory acceptability; Functional foods; Glycine max. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612010000400039 |
| |
|
|
| IGNACIO,Eduardo Oliveira; SANTOS,João Marcos dos; SANTOS,Sylvio Eduardo Di Jacintho; SOUZA,Camila Vespúcio Bis; BARRETTO,Andrea Carla da Silva. |
| Abstract Rabbit meat has a low-fat content when compared to other meat traditionally used as raw material in the processing of fermented sausages. In addition, it has high levels of essential amino acids in its composition. Thus, the objective of this study was to evaluate the technological properties and sensorial acceptance of a fermented sausage produced with pork and rabbit meat. Three formulations were made: C1 (80% fresh lean pork + 20% pork back fat), T1 (40% fresh lean pork + 40% rabbit meat + 20% pork back fat) and T2 (80% rabbit meat + 20% pork back fat). Samples were evaluated for composition, texture profile, instrumental color, pH, weight loss, lipid oxidation and sensorial acceptance. The samples did not present significant differences... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Rabbit sausage; Fermented products; Texture profile analysis; Sensory acceptability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019005026101 |
| |
|
|
| Carvalho,Ana Vânia; Mattietto,Rafaella de Andrade; Bassinello,Priscila Zaczuk; Koakuzu,Selma Nakamoto; Rios,Alessandro de Oliveira; Maciel,Renan de Almeida; Carvalho,Rosangela Nunes. |
| The objective of this work was to develop an extruded breakfast product containing broken rice and split old beans and to verify the influence of the extrusion process on their physicochemical, technological, and sensory characteristic. The final product had a protein content of 9.9 g.100 g-1, and therefore it can be considered a good source of proteins for children and teenagers. The dietary fiber content of the final edible product was 3.71 g.100 g-1. Therefore, the breakfast meal may be considered as a source of dietary fiber according to Brazilian law . As for the technological properties, the extruded product presented an expansion index of 8.89 and apparent density of 0.25 g.cm-3. With regard to the sensory analysis, the acceptance average was ranked... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Phaseolus vulgaris; Oryza sativa L.; Thermoplastic extrusion; Technological properties; Nutritional characteristics; Sensory acceptability. |
| Ano: 2012 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612012000300014 |
| |
|
|
| Costa,Janaina de Paula da; Oliveira,Dalany Menezes; Marques,Diego Rodrigues; Monteiro,Antonio Roberto Giriboni; Costa,José Maria Correia da. |
| ABSTRACT The aim of this study was to evaluate the acceptability of corn snacks containing different concentrations of powdered shrimp. Five snack formulations were prepared: the control (with no powdered shrimp), F1, F2, F3 and F4, with the addition of 2%, 4%, 8% and 16% powdered shrimp respectively. The raw materials were subjected to a process of thermoplastic extrusion in a single-screw extruder with 3 mm radial die. The snacks produced were evaluated for their centesimal composition, the mineral content was quantified and qualified, and the snacks then submitted to sensory analysis. The sensory parameters under evaluation were: flavour, aroma, colour, texture, overall acceptance, ideal shrimp taste and purchase intention, carried out by a panel of 107... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Snack; Litopenaeus vannamei; Sensory acceptability. |
| Ano: 2019 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1806-66902019000300387 |
| |
|
|
| Oliveira Filho,Paulo Roberto Campagnoli de; Fávaro-Trindade,Carmen Sílvia; Trindade,Marco Antônio; Balieiro,Júlio Cesar de Carvalho; Viegas,Elisabete Maria Macedo. |
| Filleting yield of Nile tilapia Oreochromis niloticus (L.) is low (30%) and generates large amount of wastes that may turn into environmental and economic problem. However, these wastes can be used for the extraction of minced fish (MF) which can be used in the preparation of sausages. The objective of this study was to assess the quality of sausages prepared with 0, 20, 40, 60, 80 and 100% of MF from Nile tilapia filleting waste during storage at 0±0.3ºC. Alterations in the instrumental color (L*, a* and b*), lipid oxidation (TBARS), total volatile nitrogenous bases (TVB-N), pH, microbiological condition (pathogenic bacteria and aerobic psychrotrophic bacteria), and sensory attributes (color, odor, flavor, texture and overall acceptability) were evaluated... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Fish sausage; Lipid oxidation; Filleting waste; Shelf-life; Sensory acceptability. |
| Ano: 2010 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0103-90162010000200009 |
| |
|
|
|
