Análise de consistência de iogurte: correlação entre medida sensorial e instrumental

Penna, A. L. B.; Oliveira, Maricê Nogueira de; Baruffaldi, R.

doi:10.1590/s0101-20611997000200006

Cited by 8 publications

(7 citation statements)

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“…(1998) reported that models with coefficient of determination higher than 0.78 are good predictors of sensory attributes; while Chang et al . (1998), studying an extruded snack using jatobá flour and cassava starch blends, obtained a coefficient of determination of 0.71 for the appearance fitted model, using 30 potential consumers of the product and a nine‐point hedonic scale; and Penna et al . (1997) obtained a coefficient of determination of 0.57 for sensory attributes studied from yogurt.…”

Section: Resultsmentioning

confidence: 99%

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The influence of additives on the rheological and sensory properties of nonfat yogurt

Teles

Flôres²

2007

Int J of Dairy Tech

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In this work, response surface methodology was applied to a study of the effects of the addition of skim milk powder and stabilizers on the apparent viscosity and sensory attributes of nonfat yogurt. The addition of stabilizers has been shown to produce a significant effect on sensory attributes, while high concentrations of xanthan and guar gum are seen to decrease the overall acceptability of the yogurt, with gelatin producing the higher apparent viscosity and consistency. The correlation among apparent viscosity, which is an instrumental measurement, and consistency, which is a sensory evaluation, was 0.72.

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Section: Resultsmentioning

confidence: 99%

“…The correlation between apparent viscosity, which is an instrumental measurement, and consistency, which is a sensory evaluation, was 0.72. Penna et al . (1997) also observed a correlation of 0.65 between instrumental measurements of consistency and sensory evaluation.…”

Section: Resultsmentioning

confidence: 99%

The influence of additives on the rheological and sensory properties of nonfat yogurt

Teles

Flôres²

2007

Int J of Dairy Tech

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“…Different researchers have reported studies concerning the sensory features of traditional cow's milk yoghurts (Penna et al. 1997; Ward et al.…”

Section: Introductionmentioning

confidence: 99%

“…Different researchers have reported studies concerning the sensory features of traditional cow's milk yoghurts (Penna et al 1997;Ward et al 1999;Sigman-Grant et al 2003;Fox et al 2004;Saint-Eve et al 2004;Santana et al 2006). However, Shelef et al (1998) stated that the soymilk yoghurt obtained using traditional starter cultures plus 4% sucrose had an improved aroma and flavor, and that the addition of 10% sucrose plus a flavoring agent enhanced preference by the tasters.…”

Section: Introductionmentioning

confidence: 99%

Optimization of Synbiotic Fermented Food From Hydrosoluble Soy Extract Applying Experimental Design and Sensory Analysis Techniques

Mondragón-Bernal

Rodrigues

Bolini

et al. 2010

Journal of Sensory Studies

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In this work, a synbiotic food from hydrosoluble soy extract was developed and tested. Food products made from soymilk have frequently been rejected because of their peculiar leguminous flavor. Although lactic fermentation promotes an improvement in final flavor, Bifidobacterium produces acetic acid, which renders off flavor in the product. To improve sensory features of soymilk's synbiotic beverage, 16 flavor compounds were evaluated by preliminary affective tests using hedonic scale. The ideal sweetness and flavor were optimized using experimental design and just‐about‐right scale. Sucrose concentration presented the highest significant effect (P ≤ 0.05). Products with higher sucrose contents (9.0–11.2 g/100 mL) and 0.08–0.16 g/100 mL of flavoring presented ideal sweetness. For ideal flavor, 11 g/100 mL sucrose content or higher with any amount of flavoring was considered ideal. In conclusion, predictive models for responses with respect to the ideal flavor and sweetness, overall acceptance and purchasing attitude of a soymilk symbiotic food were obtained and validated, with highly accepted and positive purchase intent (70%) by target public. PRACTICAL APPLICATIONS The use of the just‐about‐right scale in sensory test is employed to measure the ideal amount of a determined compound that should be added to promote greater acceptance and preference according to the taste panel. Given that the sensory tests for the choice of the ideal are carried out in a linear manner and with one variable at a time, the present study has innovated in the application of the just‐about‐right scale, simultaneously evaluating two aspects of the ideal (sweetness and flavor) with a central composite rotatable design experimental design, and using the response surface methodology applied in the optimization of soymilk's symbiotic food. Predictive models for responses could be obtained to different sensorial optimizations in food researches.

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“…bulgaricus e Streptococcus salivarius ssp. thermophilus [7].Nos últimos 20 anos, a fabricação de iogurte no Brasil cresceu de maneira considerável, registrando atualmente P. 6121, CEP 13083-970, Campinas (SP) E-mail: lilicss@fea.unicamp.br 4 (DEPAN/FEA/UNICAMP) C. P. 6121, CEP 13083-970, Campinas (SP) E-mail: angelicanat@yahoo.com.br 5 (DEA/FEA/UNICAMP) C. P. 6121, CEP 13083-970, Campinas (SP) E-mail: olgalu@fea.unicamp.br * A quem a correspondência deve ser enviada uma produção média de 400 mil toneladas por ano, o que representa 76% do total de produtos lácteos. E dentro deste contexto, verifica-se que a produção de iogurte light vem crescendo de forma exponencial, ocupando importante fatia do mercado [2].…”

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Perfil sensorial de iogurte light, sabor pêssego

Santana¹,

Santos²,

Natalicio³

et al. 2006

Ciênc. Tecnol. Aliment.

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reSuMoFoi determinado o perfil sensorial descritivo de três amostras de iogurte light, sabor pêssego, pela metodologia fundamentada na Análise Descritiva Quantitativa (ADQ). A equipe sensorial definiu os termos descritores, os materiais de referência para o treinamento das qualidades e quantificações de cada um dos termos e a ficha de avaliação das amostras, de forma consensual. Dez provadores foram selecionados e rigorosamente treinados para compor a equipe definitiva, utilizando-se como critérios o poder discriminativo, reprodutibilidade e consenso dos provadores entre si. Foram gerados doze termos descritores pelo método de rede. A intensidade de cada descritor foi avaliada em cada amostra por escala não estruturada de nove centímetros, com termos de intensidade ancorados em seus extremos, sendo o mínimo à esquerda e o máximo à direita. Os dados foram analisados por ANOVA, Teste de Tukey e Análise de Componentes Principais (ACP). Os resultados indicaram que as amostras comerciais apresentaram grande variação em seus perfis sensoriais. Na ACP, ficou evidenciado que a amostra A foi caracterizada principalmente pelos atributos gosto doce, sabor pêssego e firmeza dos pedaços de fruta. A amostra B foi caracterizada pelos atributos brilho, cor pêssego e cremosidade, e a amostra C foi caracterizada pela maior intensidade dos atributos gosto ácido, adstringência, textura farinácea e aroma artificial de pêssego. De acordo com o teste de aceitação, todas as amostras apresentaram boa aceitação em todos os atributos avaliados. Desta maneira, a análise do perfil sensorial da amostra C, que contém proteína de soja na sua formulação, revelou que este ingrediente não foi percebido pelos provadores, e não interferiu na sua aceitação. Palavras-chave: iogurte light, análise sensorial, análise descritiva quantitativa, teste de aceitação. SuMMarYSENSORY PROFILE OF PEACH FLAVORED LIGHT YOGURT. The descriptive terminology and sensory profile of three samples of peach flavored light yogurt were determined using methodology based on the Quantitative Descriptive Analysis (QDA). A sensory panel consensually defined sensory descriptors, their respective reference materials and the descriptive evaluation ballot. Ten individuals were selected as judges and trained. They used the following as criteria: discriminant power, reproducibility and individual consensus. Twelve descriptors were devised showing similarities and differences among the light yogurt samples. Each descriptor was evaluated using a nine-centimeter non-structured scale with the intensity terms anchored at its ends. The data were analysed by ANOVA, the Tukey test and the Principal Component Analysis (PCA). The results showed a great difference in the sensory profile of light yogurts, where sample C showed more variation. The PCA showed sample A to be more distinguished by the sweetness, flavor of peach and firmness of fruit pieces. Sample B was characterized by the brightness, peach color and creamy aspect. Sample C had a higher intensity of sourness and astringency, a more...

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Análise de consistência de iogurte: correlação entre medida sensorial e instrumental

Cited by 8 publications

References 0 publications

The influence of additives on the rheological and sensory properties of nonfat yogurt

The influence of additives on the rheological and sensory properties of nonfat yogurt

Optimization of Synbiotic Fermented Food From Hydrosoluble Soy Extract Applying Experimental Design and Sensory Analysis Techniques

Perfil sensorial de iogurte light, sabor pêssego

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