RESUMO
The cocoa tree (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world. In Brazil, the state of Pará located in the Eastern Amazon is the main producer, accounting for more than 53% of the national production. Although the region is the largest producer, no studies are found in the literature containing data on the sensory quality of the beans. Thus, the purpose of this study is to establish the sensory profile of Amazonian cocoa from the main cocoa-producing regions of the Eastern Amazon (Lower Tocantins River, Northeast, West, Southeast and Trans-Amazon). The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. Physical, physicochemical and bioactive compound evaluations were carried out. Beans from different regions had a similar sensory profile; however, it was possible to observe some differences in certain descriptor terms. In the physical evaluation, the samples presented an acceptable commercial standard, and the humidity was within the values established by the legislation. It was found that the post-harvest and/or processing parameters had no influence on the quality attributes of cocoa beans.
RESUMO
We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (-10 and -20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and by 120 beef consumers for acceptance. Storage temperature and thawing methods showed little or no changes in the sensory quality of strip loin steaks, detected by either panelists or consumers. In the QDA®, apparent juiciness was lower in samples thawed in microwave, while the rancid flavor was lower for samples frozen at -20 °C and thawed in refrigeration ( p < 0.05). The consumer test showed that samples stored at -10 °C and microwave thawing was most accepted in terms of tenderness, juiciness, and overall impression. Fresh steaks (unfrozen) had low acceptance for overall impression in relation to frozen meat. This indicates that consumers could use a household freezer (-10 °C) and quicker thawing methods (microwave or room temperature) without compromising the sensory perception of steaks frozen up to one month.
Assuntos
Animais , Bovinos , Carne Vermelha/análise , Carne Vermelha/normas , Melhoria de Qualidade/economiaRESUMO
We evaluated the effect of frozen storage temperature and thawing methods on acceptance and sensory profile of steaks of Nellore beef strip loin under 30 days of frozen storage. Fresh strip loin (n = 13), collected two days after slaughter, were aged (2 °C) for 14 days and cut into seven steaks subjected to one of the treatments: control (unfrozen), combination of two freezing temperatures (-10 and -20 °C), and three thawing methods (microwave, ambient temperature, and refrigeration thawing). Steaks in the frozen/thawing treatment were frozen using an ultra-fast freezer until the desirable temperature was reached and were stored for 30 days. After cooking, steaks were analyzed by 11 panelists for the Quantitative Descriptive Analysis (QDA®) and by 120 beef consumers for acceptance. Storage temperature and thawing methods showed little or no changes in the sensory quality of strip loin steaks, detected by either panelists or consumers. In the QDA®, apparent juiciness was lower in samples thawed in microwave, while the rancid flavor was lower for samples frozen at -20 °C and thawed in refrigeration ( p < 0.05). The consumer test showed that samples stored at -10 °C and microwave thawing was most accepted in terms of tenderness, juiciness, and overall impression. Fresh steaks (unfrozen) had low acceptance for overall impression in relation to frozen meat. This indicates that consumers could use a household freezer (-10 °C) and quicker thawing methods (microwave or room temperature) without compromising the sensory perception of steaks frozen up to one month.(AU)
Assuntos
Animais , Bovinos , Carne Vermelha/análise , Carne Vermelha/normas , Melhoria de Qualidade/economiaRESUMO
Descriptive methods are traditionally performed with trained assessors to objectively analyze products, since consumers have long been considered incapable of performing such tests because they are influenced by hedonic evaluations. However, in the last decades, there have been alternative descriptive tests performed by consumers, due to other advantages, such as a rapid sensory profile assessment, reducing cost and time, and Check-all-that-apply (CATA) is an example. Thus, the objective of this work was to compare the performance of trained assessors (nâ¯=â¯15) and consumers using quantitative descriptive analysis (QDA) - traditional method and CATA - alternative method (nâ¯=â¯161 consumers, including acceptance test as well), for 5 samples of semi-sweet hard dough biscuit with different contents of specific ingredients: fructose (0.0 to 6.0%), vanilla aroma (0.0 to 1.2%) and water (9.0 to 13.8%). Results showed that the number of attributes in which trained assessors perceived significant differences was marginally higher (pâ¯<â¯.1) than consumers. For smaller formulation differences, trained assessors perceived more (pâ¯<â¯.01) attributes presenting significant differences (10) than consumers (2). The sample discrimination presented the same pattern, however trained assessors had greater discriminative power than consumers, i.e., they discriminated samples in more difference levels. The description of the samples was not similar between the methods. The QDA and CATA assessors used different attributes to describe the samples, which reflected in different drivers of liking and disliking if descriptive data come from trained assessors or from consumers. It is concluded that the choice of performing descriptive tests with trained assessors or consumers depends on the purpose of the study.
Assuntos
Comportamento de Escolha , Comportamento do Consumidor , Preferências Alimentares , Paladar , Adolescente , Adulto , Bases de Dados Factuais , Feminino , Dureza , Conhecimentos, Atitudes e Prática em Saúde , Humanos , Masculino , Pessoa de Meia-Idade , Odorantes/análise , Açúcares/análise , Vanilla/química , Adulto JovemRESUMO
Prato cheese, a typical ripened Brazilian cheese, contains high levels of sodium, and the excess intake of this micronutrient is associated with hypertension and cardiovascular diseases. A technological alternative to reduce the sodium content in foods is to replace NaCl with KCl and the addition of flavor enhancers. The present study aimed to combine quantitative descriptive analysis (QDA) and temporal dominance of sensations (TDS) to assess the sensory profile of reduced-sodium probiotic prato cheese with the addition of flavor enhancers. Five formulations of probiotic prato cheese were manufactured using 1% (wt/wt) salt as follows: C1 (100% NaCl), C2 (50:50 NaCl:KCl), C3 (50:50 NaCl:KCl + 1% arginine), C4 (50:50 NaCl:KCl + 1% yeast extract), and C5 (50:50 NaCl:KCl + 1% oregano extract). Both methods indicated that the addition of flavor enhancers modified the sensory profile of the reduced-sodium probiotic prato cheese. The QDA revealed that flavor enhancers-in particular, yeast and oregano extract-increased the saltiness of samples C4 and C5, respectively, and that the other flavor enhancer, arginine (sample C3), most modified the attributes of prato cheese. The TDS dominance curves revealed that the addition of yeast extract (sample C4) had a positive effect on cheese flavor because it minimized the bitter taste perception resulting from the addition of potassium chloride. Overall, QDA and TDS used together provided interesting insights for establishing the sensory profile of reduced-sodium probiotic prato cheese.
Assuntos
Queijo , Análise de Alimentos/métodos , Probióticos , Sódio/administração & dosagem , Paladar , Animais , Brasil , Aromatizantes , SensaçãoRESUMO
BACKGROUND: Tofu from aged soybeans is of poor quality, mainly with respect to texture. Texture defects described in the literature are contradictory. No study has investigated all sensory properties simultaneously. The objective of the present study was to evaluate the effect of soybean aging conditions [natural: ambient temperature and RH, 18 months, and accelerated: 30 °C, 84% relative humidity (RH), 6 months] on all of the sensory characteristics and the acceptance of tofu. Texture and color were also evaluated via an instrumental method. The control condition was -20 °C and 47% RH. Coodetec 214 and BRS 267 cultivars were studied. RESULTS: The effect of soybean accelerated aging on tofu sensory characteristics and acceptance was more pronounced compared to the natural condition. The two cultivars had a similar behavior. Tofu control exhibited a light, uniform and bright color, cohesive appearance, sweet aroma and flavor, as well as a firm and elastic texture. Tofu made from both aged cultivars showed a gray color with dark spots, a rough appearance, fermented aroma, rancid flavor, an astringent and bitter taste, a fracturable texture and adherence to the oral cavity after chewing. These characteristics of tofu from aged soybeans implied a low acceptance by consumers. CONCLUSION: Tofu from natural and accelerated aged soybeans has sensory attributes of appearance, as well as aroma, flavor and damaged texture, that are unacceptable by consumers. © 2017 Society of Chemical Industry.
Assuntos
Glycine max/química , Alimentos de Soja/análise , Adolescente , Adulto , Idoso , Comportamento do Consumidor , Feminino , Humanos , Masculino , Pessoa de Meia-Idade , Paladar , Adulto JovemRESUMO
Abstract The aim of this work was to study the impact of the roasting temperature (80, 120 and 160 °C) and time (20, 40 and 60 min) of cocoa beans on the sensory acceptability of chocolate using response surface methodology. The results revealed that there was higher impact of roasting temperature and no influence of roasting time (in the studied levels). Lower score of consumers' sensory acceptability was found at higher roasting temperature of cocoa beans (160 °C). The chocolate samples presented undesirable burnt odor and flavor. Roasting temperatures range 90 to 110 °C were found optimum for higher consumer's acceptability scores (appearance, aroma, flavor, texture and overall quality attributes). Ten trained assessors consensually defined fifteen descriptors showing similarities and differences among the chocolate samples, using the methodology based on Quantitative Descriptive Analysis. The Principal Component Analysis showed that A, B and C treatments (80 °C) were characterized primarily by the brown color, sweet aroma and flavor attributes. The treatments D, E and F (120 °C) were characterized by reddish brown color, bitterness, burnt aroma and flavor, astringency attributes.
RESUMO
BACKGROUND: Little has been reported about the effects of gamma radiation on the physical and sensory characteristics of rice. Samples were irradiated with 60 Co in doses 0, 1, 2 and 5 kGy, on a rate of 0.4 kGy h-1 . RESULTS: The evaluation of instrumental color showed that increasing doses promoted the yellowing (higher b* value) of the rice grains. Hardness was decreased and stickiness was increased in cooked rice with increasing doses. Sensory evaluation using quantitative descriptive analysis showed that increasing doses promoted higher occurrence of yellowish appearance, emergence of burnt aroma, and an increase of bitter and burnt taste. The sensory acceptance test by 9-point hedonic scale showed alteration of the samples irradiated with 5 kGy in all evaluated attributes (appearance, color, aroma, taste and texture). The lowest dose (1 kGy), however, had good acceptability by the panelists. CONCLUSION: Rice may be subjected to 1 kGy dose of gamma radiation without changes or with small changes in physical properties and with good overall acceptability. © 2016 Society of Chemical Industry.
Assuntos
Oryza/química , Oryza/efeitos da radiação , Brasil , Cor , Irradiação de Alimentos , Raios gama , Humanos , Oryza/classificação , PaladarRESUMO
The objective of this study was to evaluate the sensory properties and acceptability of pitanga nectar samples prepared with sucrose and different sweeteners (sucralose, aspartame, stevia with 40% rebaudioside A, stevia with 95% rebaudioside A, neotame, and a 2:1 cyclamate/saccharin blend). A total of 13 assessors participated in a quantitative descriptive analysis and evaluated the samples in relation to the descriptor terms. The acceptability test was carried out by 120 fruit juice consumers. The results of the quantitative descriptive analysis of pitanga nectar showed that samples prepared with sucralose, aspartame, and the 2:1 cyclamate/saccharin blend had sensory profiles similar to that of the sample prepared with sucrose. Consumers' most accepted samples were prepared with sucrose, sucralose, aspartame, and neotame. The sweeteners that have the greatest potential to replace sucrose in pitanga nectar are sucralose and aspartame.
Assuntos
Comportamento do Consumidor , Eugenia/química , Frutas/química , Adoçantes Calóricos/análise , Paladar , Adulto , Aspartame/análise , Cor , Dipeptídeos/análise , Diterpenos do Tipo Caurano/análise , Feminino , Aditivos Alimentares/análise , Humanos , Masculino , Stevia/química , Sacarose/análogos & derivados , Sacarose/análise , Adulto JovemRESUMO
Goat milk yogurt has a less consistent coagulum compared with cow milk yogurt; furthermore, the presence of goat milk in foodstuffs imparts a characteristic flavor that can restrict its acceptance by consumers. This study aimed to assess and compare the physicochemical and sensory characteristics of fat-free goat milk yogurts with added stabilizers or bovine skim milk powder to improve the final product. Four treatment additions were evaluated: (1) a mixture of 0.1% (wt/vol) carrageenan and 0.1% (wt/vol) pectin (treatment CR); (2) 0.5% (wt/vol) pectin (treatment PE); (3) 4.65% (wt/vol) bovine skim milk powder (treatment BM); and (4) control (no stabilizer; treatment CT). The physicochemical parameters were investigated at on d 1 and 5 of storage. The BM treatment presented higher pH and titratable acidity values, resulting in a buffering capacity effect. The total crude protein (CP) and solids-not-fat (SNF) contents were also higher in BM compared with the other evaluated treatments because of the addition of bovine skim milk powder. We detected a reduction in pH values for all treatments. Lower SNF contents were present in the CR and CT treatments, which might be related to a syneresis process during storage; moreover, an increase in total CP was observed for all treatments due to the proteolytic action of the starter culture. Sensory attributes, including appearance (color, consistency, and presence of lumps), texture (consistency, viscosity, and presence of lumps), flavor (bitter, sweet, and characteristic of commercial plain nonfat yogurt), and overall impression were evaluated by quantitative descriptive analysis. The addition of 0.5% (wt/vol) of pectin (PE treatment) strengthened the curd; however, the visual and oral presence of lumps and a higher bitterness score were noted by trained panelists, which resulted in the lowest overall impression score for the PE treatment. In several sensory attributes, the CR treatment was considered similar to the control; the mixture of 0.1% (wt/vol) carrageenan and 0.1% (wt/vol) pectin was not as effective as expected. Goat milk yogurt containing added bovine skim milk powder (BM) had improved consistency, viscosity, and flavor due to its higher SNF and total CP contents, which are particularly important for the desirable texture of plain nonfat yogurt. In addition, the BM yogurt was considered to have characteristics most similar to that of available commercial brands and achieved the best score for overall impression.
Assuntos
Leite/química , Iogurte , Animais , Bovinos , Feminino , Manipulação de Alimentos , Cabras/metabolismo , Proteínas do LeiteRESUMO
Pineapple byproduct and canola oil were evaluated as fat replacers on physicochemical and sensory characteristics of low-fat burgers. Five treatments were performed: conventional (CN, 20% fat) and four low-fat formulations (10% fat): control (CT), pineapple byproduct (PA), canola oil (CO), pineapple byproduct and canola oil (PC). Higher water and fat retention and lower cooking loss and diameter reduction were found in burgers with byproduct addition. In raw burgers, byproduct incorporation reduced L*, a*, and C* values, but these alterations were masked after cooking, leading to products similar to CN. Low-fat treatments were harder, chewier, and more cohesive than full-fat burgers. However, in Warner Bratzler shear measurements, PA and PC were as tender as CN. In QDA, no difference was found between CN and PC. Pineapple byproducts along with canola oil are promising fat replacers in beef burgers. In order to increase the feasibility of use of pineapple byproduct in the meat industry, alternative processes of byproduct preparation should be evaluated in future studies.
Assuntos
Ananas/química , Dieta com Restrição de Gorduras , Gorduras na Dieta/análise , Substitutos da Gordura/química , Ácidos Graxos Monoinsaturados/química , Qualidade dos Alimentos , Produtos da Carne/análise , Animais , Brasil , Bovinos , Fenômenos Químicos , Culinária , Substitutos da Gordura/economia , Substitutos da Gordura/isolamento & purificação , Indústria de Processamento de Alimentos/economia , Liofilização , Frutas/química , Frutas/economia , Humanos , Resíduos Industriais/análise , Resíduos Industriais/economia , Produtos da Carne/economia , Produtos da Carne/microbiologia , Fenômenos Mecânicos , Pigmentos Biológicos/análise , Óleos de Plantas/química , Óleo de Brassica napus , Sensação , Água/análiseRESUMO
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 preserve it.The necessity to improve food products provided the developmentand improvement of sensory analysis, which was able to assess thecharacteristics identified by human senses. In relation to seafood,the sensory analysis is used as a routine technique for inspectionsin seafood warehouses and seafood processing industries. It is the most used resource for assesses the freshness degree ofaquatic products during the marketing process. According tothe considerations above, the present study aims to explore therelevance of sensory attributes in fish freshness assessment hakeMacrodon ancylodon (BLOCH & SCHNEIDER, 1801)
Por definição, pescado é o termo genérico que compreendeorganismos aquáticos como peixes, crustáceos, moluscos, anfíbios,quelônios, mamíferos de água doce e salgada e algasque são utilizados na alimentação humana. De acordo coma Food and Agricultural Organization, o comércio de peixese derivados está na linha de frente na questão de segurançaalimentar. Trata-se da commodity mais comercializada internacionalmente.Quaisquer comprometimentos da qualidadedo pescado geram prejuízos a todos os componentes participantesda cadeia produtiva. Parte da produção acaba sendodescartada; o preço final passa a não ser competitivo comoutras fontes de proteína animal e, em termos de inocuidade,aumentam-se os riscos de transmissão de perigos biológicose químicos ao consumidor. Imediatamente após a captura,o pescado no barco deve ser submetido à conservação pelogelo. A necessidade de aperfeiçoamento de técnicas e a capacitaçãodos funcionários que lidam com produtos alimentícioslevaram ao desenvolvimento e ao aprimoramento daschamadas análises sensoriais, capazes de avaliar o pescado de acordo com suas características, identificáveis com os sentidoshumanos. Esses procedimentos são empregados como técnicasde rotina para a inspeção do pescado em entrepostos eindústrias de processamento para julgar o grau de frescor dosprodutos aquáticos durante o processo de comercialização.Sob as considerações acima
Assuntos
Animais , Caça/análise , Caça/métodos , Caça/políticas , Estudos de Avaliação como Assunto , Indústria Pesqueira , Perciformes/crescimento & desenvolvimentoRESUMO
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 preserve it.The necessity to improve food products provided the developmentand improvement of sensory analysis, which was able to assess thecharacteristics identified by human senses. In relation to seafood,the sensory analysis is used as a routine technique for inspectionsin seafood warehouses and seafood processing industries. It is the most used resource for assesses the freshness degree ofaquatic products during the marketing process. According tothe considerations above, the present study aims to explore therelevance of sensory attributes in fish freshness assessment hakeMacrodon ancylodon (BLOCH & SCHNEIDER, 1801)(AU)
Por definição, pescado é o termo genérico que compreendeorganismos aquáticos como peixes, crustáceos, moluscos, anfíbios,quelônios, mamíferos de água doce e salgada e algasque são utilizados na alimentação humana. De acordo coma Food and Agricultural Organization, o comércio de peixese derivados está na linha de frente na questão de segurançaalimentar. Trata-se da commodity mais comercializada internacionalmente.Quaisquer comprometimentos da qualidadedo pescado geram prejuízos a todos os componentes participantesda cadeia produtiva. Parte da produção acaba sendodescartada; o preço final passa a não ser competitivo comoutras fontes de proteína animal e, em termos de inocuidade,aumentam-se os riscos de transmissão de perigos biológicose químicos ao consumidor. Imediatamente após a captura,o pescado no barco deve ser submetido à conservação pelogelo. A necessidade de aperfeiçoamento de técnicas e a capacitaçãodos funcionários que lidam com produtos alimentícioslevaram ao desenvolvimento e ao aprimoramento daschamadas análises sensoriais, capazes de avaliar o pescado de acordo com suas características, identificáveis com os sentidoshumanos. Esses procedimentos são empregados como técnicasde rotina para a inspeção do pescado em entrepostos eindústrias de processamento para julgar o grau de frescor dosprodutos aquáticos durante o processo de comercialização.Sob as considerações acima(AU)
Assuntos
Animais , Estudos de Avaliação como Assunto , Indústria Pesqueira , Perciformes/crescimento & desenvolvimento , Caça/análise , Caça/métodos , Caça/políticasRESUMO
No desenvolvimento de produtos, é de suma importância o conhecimento da influência das modificações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja com e sem adição de mucilagem de chia, utilizada como espessante alimentar. As formulações foram caracterizadas quanto as suas propriedades reológicas, °Brix, pH e cor. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ), utilizando-se uma equipe de 10 julgadores treinados. Os resultados mostraram que as amostras não diferiram quanto aos valores de pH, °Brix e coordenada cromática a*. Quanto aos outros parâmetros de cor e reológicos, foram detectadas diferenças significativas entre as amostras, o que mostra a influência do tipo de espessante nestas características. Os resultados da ADQ mostraram que as amostras não apresentaram diferenças estatísticas quanto aos atributos, cor rosa, sabor de goiaba, sabor de soja e cremosidade, porém diferiram quanto à consistência. Com isso, conclui-se que a adição da mucilagem de chia pode ser feita sem causar grandes modificações ao produto.(AU)
In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characterized for their rheological properties, °Brix, pH and color. The sensory profile was determined by Quantitative Descriptive Analysis (QDA) using 10 trained judges. The results regarding to pH, ° Brix and color coordinate a* did not differ. Unlike these parameters, the other chromaticity coordinates and the rheological properties presented significant statistical differences between the samples. The QDA results showed that the samples did not differ as to the attributes, color, pink guava flavor, creaminess and flavor of soy, but differed in consistency. Thus, it is concluded that the addition of mucilage chia can be made without causing major changes to the product.(AU)
Assuntos
Alimentos de Soja/análise , Doces , Mucilagem Vegetal , SalviaRESUMO
No desenvolvimento de produtos, é de suma importância o conhecimento da influência das modificações da formulação nas propriedades sensoriais, físicas e químicas destes. O objetivo deste trabalho foi caracterizar sobremesas à base de soja com e sem adição de mucilagem de chia, utilizada como espessante alimentar. As formulações foram caracterizadas quanto as suas propriedades reológicas, °Brix, pH e cor. O perfil sensorial foi determinado por Análise Descritiva Quantitativa (ADQ), utilizando-se uma equipe de 10 julgadores treinados. Os resultados mostraram que as amostras não diferiram quanto aos valores de pH, °Brix e coordenada cromática a*. Quanto aos outros parâmetros de cor e reológicos, foram detectadas diferenças significativas entre as amostras, o que mostra a influência do tipo de espessante nestas características. Os resultados da ADQ mostraram que as amostras não apresentaram diferenças estatísticas quanto aos atributos, cor rosa, sabor de goiaba, sabor de soja e cremosidade, porém diferiram quanto à consistência. Com isso, conclui-se que a adição da mucilagem de chia pode ser feita sem causar grandes modificações ao produto.
In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characterized for their rheological properties, °Brix, pH and color. The sensory profile was determined by Quantitative Descriptive Analysis (QDA) using 10 trained judges. The results regarding to pH, ° Brix and color coordinate a* did not differ. Unlike these parameters, the other chromaticity coordinates and the rheological properties presented significant statistical differences between the samples. The QDA results showed that the samples did not differ as to the attributes, color, pink guava flavor, creaminess and flavor of soy, but differed in consistency. Thus, it is concluded that the addition of mucilage chia can be made without causing major changes to the product.
RESUMO
Hambúrgueres foram elaborados manualmente com carne mecanicamente separada (CMS) de tilápia, em um planejamento fatorial 22 completo, visando determinar o efeito da fibra de trigo e óleo de milho no encolhimento e na capacidade de retenção de água. A melhor formulação obtida foi a interação de 1% de óleo de milho e 2,5% de fibra de trigo e como resposta 4,3% de encolhimento e 87% de capacidade de retenção de água. Na segunda etapa, a melhor formulação de CMS foi elaborada manualmente em quatro bateladas e submetidas às análises microbiológicas, físico- químicas e sensorial, em triplicata. Os hambúrgueres encontravam-se dentro dos padrões permitidos pela legislação brasileira. A fibra de trigo e o óleo vegetal de milho podem ser utilizados na elaboração de fishbúrguer de CMS de tilápia, com excelente aceitação sensorial.
Fish burgers were made manually using mechanically recovered meat (MRM) from tilapia in a 22 full factorial design to determine the effect of wheat fibre and corn oil shrinkage on the water retention capacity of fish burgers. The best formulation was obtained using 1% corn oil and 2.5% wheat fibre, which resulted in a 4.3% shrinkage rate and 87% water retention capacity. In the second step, the best formulation was again prepared manually in four batches and subjected to bacteriological, physico-chemical and sensory tests in triplicate. The fish burgers were found to be within the standard microbiological and physical chemical parameters required by Brazilian law. Fibre from wheat and vegetable oil corn can be used to prepare fish burgers from MRM tilapia with excellent sensory acceptance.
Assuntos
Carne , Carne/análise , CiclídeosRESUMO
Hambúrgueres foram elaborados manualmente com carne mecanicamente separada (CMS) de tilápia, em um planejamento fatorial 22 completo, visando determinar o efeito da fibra de trigo e óleo de milho no encolhimento e na capacidade de retenção de água. A melhor formulação obtida foi a interação de 1% de óleo de milho e 2,5% de fibra de trigo e como resposta 4,3% de encolhimento e 87% de capacidade de retenção de água. Na segunda etapa, a melhor formulação de CMS foi elaborada manualmente em quatro bateladas e submetidas às análises microbiológicas, físico- químicas e sensorial, em triplicata. Os hambúrgueres encontravam-se dentro dos padrões permitidos pela legislação brasileira. A fibra de trigo e o óleo vegetal de milho podem ser utilizados na elaboração de fishbúrguer de CMS de tilápia, com excelente aceitação sensorial.(AU)
Fish burgers were made manually using mechanically recovered meat (MRM) from tilapia in a 22 full factorial design to determine the effect of wheat fibre and corn oil shrinkage on the water retention capacity of fish burgers. The best formulation was obtained using 1% corn oil and 2.5% wheat fibre, which resulted in a 4.3% shrinkage rate and 87% water retention capacity. In the second step, the best formulation was again prepared manually in four batches and subjected to bacteriological, physico-chemical and sensory tests in triplicate. The fish burgers were found to be within the standard microbiological and physical chemical parameters required by Brazilian law. Fibre from wheat and vegetable oil corn can be used to prepare fish burgers from MRM tilapia with excellent sensory acceptance.(AU)
Assuntos
Carne/análise , Carne , CiclídeosRESUMO
A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento, otimização, controle de qualidade e análise do potencial mercadológico de novos produtos. A alta pressão hidrostática (APH) é uma tecnologia inovadora que permite manter a qualidade dos alimentos em termos nutricionais e sensoriais, bem como o frescor natural e aumentar a sua vida útil. A APH não afeta ligações covalentes, portanto são mínimos os efeitos nos constituintes químicos responsáveis pela cor, sabor e conteúdo nutricional. Este estudo teve como objetivo investigar o efeito da APH aplicada à polpa de mamão nos atributos sensoriais do néctar. Para tal, polpa controle (sem tratamento), pasteurizada (92°C 40s-1) e pressurizada (300MPa 5min-1 25°C-1) e quatro marcas comerciais de polpa de mamão congeladas foram utilizadas para preparar os sete respectivos néctares. Estudos iniciais foram realizados para determinação da quantidade de água e açúcar “ideal” a serem adicionadas à polpa para o preparo do néctar, de acordo com a resposta dos consumidores. As sete amostras foram analisadas por 12 provadores selecionados e treinados, utilizando a Análise Descritiva Quantitativa (ADQ). Os resultados mostraram que os néctares das amostras controle e pressurizada foram similares quanto aos atributos sensoriais, tendo sido caracterizadas pela presença de grumos, sabor característico de mamão, consistência e aroma característico de mamão.
The food industry uses the sensory evaluation as an essential tool in the development, optimization, quality control and the analysis of new product potential market. High hydrostatic pressure (HHP) is an innovative technology that allows retaining the nutritional and sensory food quality, as well as the natural freshness, and extends product shelf life. The HHP does not affect covalent bonds; therefore, it has little effect on chemical constituents responsible for the color, flavor and nutritional content. This study aimed at evaluating the effect of HHP applied to the papaya pulp on sensory attributes of papaya nectar. Control (without treatment), pasteurized (92°C 40s-1) and pressurized papaya purée (300MPa 5min-1 25°C-1) and four commercial papaya frozen purées available in the market were used to prepare the seven respective papaya nectars. Preliminary studies were carried out to determine the amount of water and sugar to be added to the purée, according to the consumer preference. The seven samples were evaluated by 12 selected and trained panelists using the Quantitative Descriptive Analysis (QDA). The results showed that the nectars of control and pressurized samples were similar regarding sensory attributes having been characterized by the presence of lumps, characteristic flavor of papaya, consistency and characteristic aroma of papaya.
RESUMO
The food industry uses the sensory evaluation as an essential tool in the development, optimization, quality control and the analysis of new product potential market. High hydrostatic pressure (HHP) is an innovative technology that allows retaining the nutritional and sensory food quality, as well as the natural freshness, and extends product shelf life. The HHP does not affect covalent bonds; therefore, it has little effect on chemical constituents responsible for the color, flavor and nutritional content. This study aimed at evaluating the effect of HHP applied to the papaya pulp on sensory attributes of papaya nectar. Control (without treatment), pasteurized (92°C 40s-1) and pressurized papaya purée (300MPa 5min-1 25°C-1) and four commercial papaya frozen purées available in the market were used to prepare the seven respective papaya nectars. Preliminary studies were carried out to determine the amount of water and sugar to be added to the purée, according to the consumer preference. The seven samples were evaluated by 12 selected and trained panelists using the Quantitative Descriptive Analysis (QDA). The results showed that the nectars of control and pressurized samples were similar regarding sensory attributes having been characterized by the presence of lumps, characteristic flavor of papaya, consistency and characteristic aroma of papaya.
A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento, otimização, controle de qualidade e análise do potencial mercadológico de novos produtos. A alta pressão hidrostática (APH) é uma tecnologia inovadora que permite manter a qualidade dos alimentos em termos nutricionais e sensoriais, bem como o frescor natural e aumentar a sua vida útil. A APH não afeta ligações covalentes, portanto são mínimos os efeitos nos constituintes químicos responsáveis pela cor, sabor e conteúdo nutricional. Este estudo teve como objetivo investigar o efeito da APH aplicada à polpa de mamão nos atributos sensoriais do néctar. Para tal, polpa controle (sem tratamento), pasteurizada (92°C 40s-1) e pressurizada (300MPa 5min-1 25°C-1) e quatro marcas comerciais de polpa de mamão congeladas foram utilizadas para preparar os sete respectivos néctares. Estudos iniciais foram realizados para determinação da quantidade de água e açúcar ideal a serem adicionadas à polpa para o preparo do néctar, de acordo com a resposta dos consumidores. As sete amostras foram analisadas por 12 provadores selecionados e treinados, utilizando a Análise Descritiva Quantitativa (ADQ). Os resultados mostraram que os néctares das amostras controle e pressurizada foram similares quanto aos atributos sensoriais, tendo sido caracterizadas pela presença de grumos, sabor característico de mamão, consistência e aroma característico de mamão.
RESUMO
The food industry uses the sensory evaluation as an essential tool in the development, optimization, quality control and the analysis of new product potential market. High hydrostatic pressure (HHP) is an innovative technology that allows retaining the nutritional and sensory food quality, as well as the natural freshness, and extends product shelf life. The HHP does not affect covalent bonds; therefore, it has little effect on chemical constituents responsible for the color, flavor and nutritional content. This study aimed at evaluating the effect of HHP applied to the papaya pulp on sensory attributes of papaya nectar. Control (without treatment), pasteurized (92°C 40s-1) and pressurized papaya purée (300MPa 5min-1 25°C-1) and four commercial papaya frozen purées available in the market were used to prepare the seven respective papaya nectars. Preliminary studies were carried out to determine the amount of water and sugar to be added to the purée, according to the consumer preference. The seven samples were evaluated by 12 selected and trained panelists using the Quantitative Descriptive Analysis (QDA). The results showed that the nectars of control and pressurized samples were similar regarding sensory attributes having been characterized by the presence of lumps, characteristic flavor of papaya, consistency and characteristic aroma of papaya.
A indústria de alimentos utiliza a análise sensorial como ferramenta essencial no desenvolvimento, otimização, controle de qualidade e análise do potencial mercadológico de novos produtos. A alta pressão hidrostática (APH) é uma tecnologia inovadora que permite manter a qualidade dos alimentos em termos nutricionais e sensoriais, bem como o frescor natural e aumentar a sua vida útil. A APH não afeta ligações covalentes, portanto são mínimos os efeitos nos constituintes químicos responsáveis pela cor, sabor e conteúdo nutricional. Este estudo teve como objetivo investigar o efeito da APH aplicada à polpa de mamão nos atributos sensoriais do néctar. Para tal, polpa controle (sem tratamento), pasteurizada (92°C 40s-1) e pressurizada (300MPa 5min-1 25°C-1) e quatro marcas comerciais de polpa de mamão congeladas foram utilizadas para preparar os sete respectivos néctares. Estudos iniciais foram realizados para determinação da quantidade de água e açúcar ideal a serem adicionadas à polpa para o preparo do néctar, de acordo com a resposta dos consumidores. As sete amostras foram analisadas por 12 provadores selecionados e treinados, utilizando a Análise Descritiva Quantitativa (ADQ). Os resultados mostraram que os néctares das amostras controle e pressurizada foram similares quanto aos atributos sensoriais, tendo sido caracterizadas pela presença de grumos, sabor característico de mamão, consistência e aroma característico de mamão.