Factors that influence the acceptability and preferences of consumers have been perceived as sensory attributes, such as color, appearance, flavor, and texture. Understanding which attributes are most important for overall liking would be helpful to establish meaningful criteria for product grading. Thus, in addition to the overall chemical and sensory qualities, it is important to appreciate which sensory attributes make a product pleasant or unpleasant to a consumer. In this context, the aim of this study was to evaluate the sensory attribute that contributes most to the overall liking by a gamma regression model using different formulations of mixed fruit jams made with Brazilian Cerrado fruits. Based on the proposed model, we concluded that appearance was the most important predictor of the overall liking of the assessors.
Considerando os benefícios proporcionados pelo gengibre e pelo abacaxi, esse trabalho teve como objetivo desenvolver e otimizar néctares mistos de abacaxi e gengibre, além de determinar suas características sensoriais, físico-químicas e nutricionais. Foram avaliados os efeitos de dois fatores (abacaxi e gengibre), considerando delineamento central composto rotacional (DCCR) (22 + 4 pontos axiais + 3 pontos centrais). As formulações foram submetidas ao teste de aceitação avaliando os atributos cor, aparência, aroma, consistência, sabor, impressão global, utilizando-se a escala hedônica estruturada de 9 pontos e intenção de compra mediante escala de atitude. Foram realizadas análises de pH, sólidos solúveis totais, compostos fenólicos totais, atividade antioxidante pela metodologia de captura do radical DPPH e vitamina C. Observou-se que a elaboração de néctares mistos de abacaxi e gengibre apresentou grande aceitabilidade quanto aos atributos de sabor e impressão global, sendo que as formulações mais aceitas foram aquelas contendo 31,45% a 38,55% de abacaxi e 0,4% a 1,0% de gengibre. Em relação aos compostos fenólicos totais, observou que o abacaxi em concentrações de 30% a 31,45% e o gengibre, na concentração de 0,7%, contribuíram para aumentar seu teor. Já para a atividade antioxidante, constatou-se que a interação entre o abacaxi e o gengibre não exerceu influência positiva sobre a sua atividade. Assim, para se obter néctares mistos de abacaxi e gengibre com elevados teores de compostos fenólicos, e consequentemente, mais nutritivos, além de aceitos pelo consumidor deve-se utilizar de 30% a 31,45% de polpa de abacaxi e de 0,49 a 0,7% de gengibre.
Motivated by the lack of studies that standardize and optimize the parameters of texture tests, this study aimed to determine the operating conditions for TPA to maximize the discrimination among samples of fruit preserves. The texture of the commercial guava preserves was evaluated using a texturometer. The Design Central Composite Rotational (DCCR) method was applied with four independent variables: speed test, sample volume, time between compression cycles and compression percentage. Only the compression percentage and test speed were significantly influenced by the texture parameters evaluated. The optimum operating region of TPA to better discriminate differences in texture parameters depended on the variable to be optimized, and for adhesiveness a compression of 75% and a compression speed of 0.23 mm•s are recommended. To detect differences among the samples for the parameters of cohesiveness, gumminess and resilience, the use of 15% compression and 2.59 mm•s speed is suggested. In both cases, one must employ the shortest time between two cycles and use a smaller sample size to save both the time of analysis and of the sample, respectively. For the parameters of hardness, elasticity and chewiness, optimal regions were not identified.
This study aimed to use the raw extract of jambolão (Syzygium cumini L.) and potassium sorbate as antimicrobial components in cellulose acetate films and evaluate their potential for application as active packaging forsugar-free banana preserve. The films were prepared using the casting method and evaluated for thickness and inhibition potential. The efficiency of the films as active packaging, in situ, was evaluated through the enumeration of aerobic mesophiles and mold and yeast over 36 days of storage of banana preserves.
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