In recent years, changes in lifestyle have caused great concern concerning the incidence of diseases associated with poor eating habits such as the consumption of high-calorie and high-fat foods (Ali & Hasnain, 2014). Consequently, the demand for low-fat products has increased. However, as a major food component, fat contributes to the sensory and physical properties of foods (Bajaj et al., 2019). Furthermore, the development of such products is a challenge as the stability, and organoleptic properties, like appearance, taste, texture, and mouthfeel are compromised in the absence of fat (Bajaj et al., 2019).
Food presents sensory attributes that can be identified, described and quantified using descriptive sensory methods. These methods have been used to developing of new products, quality control, formulation changes and to the evaluation of shelf life in the food industry. Traditional descriptive techniques have as limitations the requirement of trained evaluators since they present high degree of difficulty/complexity of these evaluations. Another disadvantage is the time needed to conduct the training, making the method very expensive. To reduce the time analysis and costs of traditional descriptive techniques, recent research is seeking to develop and validate methodologies that make possible to describe foods through the use of consumers, avoiding the need of trained judges. The objective was to describe the advances of the descriptive methodology named Check-All-That-Apply (CATA) and their variations, as well as their advantages and limitations.
Wheat kernel hardness is influenced by starch and protein association into the wheat grain. Therefore, starch properties may differ and result in different properties after physical modification. Starches isolated from hard, medium-hard, and soft Brazilian wheat are modified by annealing and evaluated by physicochemical, pasting and thermal properties, and crystallinity. Soft and hard wheat starches have the highest amylose content and are not influenced by annealing treatment. Relative crystallinity is higher in medium-hard wheat starch due to the lowest amylose content. However, it is not influenced by annealing treatment. In contrast, soft and hard wheat starches increase the relative crystallinity after annealing. Moreover, annealing reduces the pasting properties profile of all starches by decreasing viscosity (peak and final), breakdown, and setback; consequently, gel texture is also reduced. A decrease in swelling power is also noticed after annealing treatment. Wheat kernel hardness has influenced into properties of both native and annealed starches.
Com a crescente demanda por produtos naturais com benefícios a saúde, destaca-se a necessidade de inovações e desenvolvimento em produtos de panificação. O pão produzido por um tipo de fermentação, chamada sourdough, oferece benefícios, já que essa fermentação é conhecida por ter um impacto mais expressivo no aumento da disponibilidade dos compostos fitoquímicos. A fermentação natural sourdough é bastante viável para produção de pães com maior qualidade nutritiva. Além disso o sourdough ajuda na digestão e na biodisponibilidade de alguns nutrientes. Neste estudo, analisou-se os pães produzidos através de três misturas de sourdough (controle, sourdough + 2% de kombuchá e sourdough + 8% de kombuchá), além da fermentação padrão. Para produção do sourdough realizou-se determinações analíticas de volume específico, cor, atividade de água, perfil de textura e teste de reofermentômetro. Avaliou-se parâmetros de textura (firmeza e elasticidade) e o volume específico das quatro formulações desenvolvidas. Verificando os resultados das análises realizadas, pode-se dizer que os pães das quatro misturas com formulações padronizadas com sourdough e kombuchá, obtiveram bons resultados. Palavras-chave: atividade de água, perfil de textura, reofermentômetro, sourdough.
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