Avaliação sensorial de maionese tradicional e maionese enriquecida com ervas aromáticas

Salgado, Jocelem Mastrodi; Carrer, Jean Carlos; Danieli, Flávia

doi:10.1590/s0101-20612006000400002

Cited by 6 publications

(7 citation statements)

References 5 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…For the adoption of a vehicle, for affective evaluations of a product, it is considered that the food must be the most frequently used for the consumption of the elaborated product. The sensory evaluation of acceptance of mayonnaise enriched with rosemary, without and with the use of a vehicle, showed higher values when using the vehicle, obtaining a higher score for the texture (7.25), followed by the flavor (6.78) ( Danieli, 2006). Campos et al (2009) used a vehicle for sensory evaluation of a soymilk creamy sauce and obtained attributes similar to the present work, whose grades attributed were 7.1 to the texture and 6.9 to the flavor.…”

Section: Sensory Acceptance Test Of the Creamy Sauce Of Cryoconcentramentioning

confidence: 99%

Characterization of creamy sauce made with cryoconcentrated soymilk

José

Paulo

Silva

et al. 2020

RSD

View full text Add to dashboard Cite

Creamy sauces are consumed worldwide and can be formulated using different ingredients, obtaining products with some specific characteristics. The objective of this work was to evaluate the physical-chemical characteristics and sensory acceptance and the hygienic-sanitary conditions of the creamy sauce made with cryoconcentrated soymilk. The cryoconcentrated soymilk, salt, sugar, citric acid, xanthan gum, phosphoric acid and potassium sorbate were homogenized; the soy oil was added slowly with stirring to form the emulsion. The creamy sauce, made without the addition of eggs, was evaluated for its physical-chemical characteristics, hygienic-sanitary conditions and sensory acceptance. The creamy sauce showed good nutritional characteristics with a higher protein content, lower lipid content and cholesterol free, comparing with commercial mayonnaise. The pH and acidity of the creamy sauce were low. The evaluation of the hygienic-sanitary conditions of the creamy sauce indicated that the product is safe for consumption and meet the specifications of legislation. The microstructure of the creamy sauce was dispersed with highly packaged oil droplets of different sizes and polydispersed. The color of the sauce was light and with a tendency towards green and yellow. Acceptance was satisfactory with 70% approval and the most accepted attributes were color and texture. The purchase intention was over 90%. The formulation of the creamy sauce using the cryoconcentrated soymilk and different ingredients can be modified to improve some characteristics and validity of the product.

show abstract

Section: Sensory Acceptance Test Of the Creamy Sauce Of Cryoconcentramentioning

confidence: 99%

Characterization of creamy sauce made with cryoconcentrated soymilk

José

Paulo

Silva

et al. 2020

RSD

View full text Add to dashboard Cite

show abstract

“…Industrialized food consumption has been significantly increasing in Brazil since the 1970s. Mayonnaise is among these products and has been calling the attention of the food industry (Salgado, Carrer, & Danieli, 2006). It is a stable oil-inwater emulsion (O/W) prepared from vegetal oils, water, and eggs that must be acidified and can be added with other ingredients, which cannot deprive the final product (Ma & Boye, 2013).…”

Section: Introductionmentioning

confidence: 99%

Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

Carmo¹,

Costa

Pena

2019

CyTA - Journal of Food

View full text Add to dashboard Cite

The aim of this work was to elaborate a tucupi-added mayonnaise and to assess the physicochemical characteristics, as well the rheological behavior at temperatures from 20°C to 70°C of the product with greater sensorial acceptance. For this purpose, three mayonnaise formulations (10%, 12.5% and 15% of the concentrated tucupi) were developed and submitted to sensorial acceptance and purchase intention tests. Based on the results of acceptance test by Tukey's test (p ≤ 0.05) and internal preference mapping by principal component analysis (PCA), the formulation with 10% of the tucupi was chosen. The purchase intention test showed that 95% of the judges would buy this product, which presented 41.52% moisture, 2.06% ashes, 43.95% lipids, 4.56% proteins, 3.12% total sugars, 1.51% starch, 1.29% chlorides, 9.40 µg/g β-carotene and energy value of 432 kcal/100 g. According to rheological analysis, the mayonnaise with 10% of the tucupi presented pseudoplastic fluid-like behavior and evidenced hysteresis (showing thixotropic characteristic) between the up-ramp and downramp flow curves from 60°C. The Herschel-Bulkley model was efficient in predicting product flow curve and an Arrhenius-like equation estimated activation energy value for the product (8.29 kJ/mol). Thus, the tucupi-added mayonnaise can be considered an excellent and promising alternative for the food industry.Mayonesa adicionada con tucupí: caracterización, evaluación sensorial y comportamiento reológico RESUMEN El presente estudio se propuso elaborar una mayonesa adicionada con tucupí y evaluar las características fisicoquímicas y el comportamiento reológico a temperaturas de 20 a 70°C del producto que obtuviera mayor aceptación sensorial. Con este propósito se elaboraron tres formulaciones de mayonesa (conteniendo 10%, 12.5% y 15% de concentrado de tucupí) y se las sometió a pruebas de aceptación sensorial e intención de compra. A partir de los resultados de la prueba de aceptación, que se llevó a cabo mediante la prueba de Tukey (p ≤ 0.05) y el mapeo de preferencias interno efectuado por análisis de componentes principales (PCA), se eligió la formulación elaborada con 10% de tucupí. La prueba de intención de compra mostró que 95% de los jueces compraría este producto, en el que se identificaron las siguientes características: 41.52% de humedad, 2.06% de cenizas, 43.95% de lípidos, 4.56% de proteínas, 3.12% de azúcares totales, 1.51% de almidón, 1.29% de cloruros, 9.40 µg/G β-caroteno y un valor energético de 432 kcal/100 g. A través del análisis reológico se constató que la mayonesa que contenía 10% de tucupí presentó un comportamiento similar al de un líquido seudoplástico, además de una histéresis evidente (que muestra la característica tixotrópica) entre las curvas de flujo de la rampa ascendente y la rampa descendente de 60°C. El modelo de Herschel-Bulkley resultó eficiente para predecir la curva de flujo del producto, estimándose el valor de la energía de activación para el producto (8.29 kJ/mol) mediante una ecuación similar a la de Arrhenius. Por lo ...

show abstract

“…Para a pesquisa, foram selecionadas duas categorias de produtos sendo uma maionese nas versões tradicional e light. Segundo, Salgado et al, (2006), a maionese é caracterizada como uma emulsão composta de óleo, ovos e vinagre, sendo considerada um alimento com alto teor lipídico. De acordo com a legislação brasileira, este produto deve apresentar um mínimo de 65 g de óleo vegetal comestível/100 g do produto.…”

Section: Introductionunclassified

A Comparação da Quantidade de Sódio e Gordura Trans em Alimentos Convencionais, Light e Diet pelos Dados Informados em Rotulagem de Produtos

Uyeda¹,

Junqueira²

2016

Saúde em Foco

View full text Add to dashboard Cite

RESUMOApesar do crescente aumento do consumo de produtos diet e light pela população, muitas das pessoas acabam consumindo os produtos sem conhecer o conceito e qual a correta finalidade. O objetivo da presente pesquisa foi de avaliar o grau de conhecimento, compreensão e dúvidas mais freqüentes, dos alunos do Núcleo Básico de Saúde do Centro Universitário Amparense -UNIFIA, em relação aos produtos diet, light e convencionais, e suas respectivas quantidades de sódio e gordura trans de acordo com a rotulagem. No total 64 alunos participaram da pesquisa, respondendo a um questionário com 19 questões. Apesar de os entrevistados demonstrarem o consumo destes produtos como hábito, e procurarem visualizar a rotulagem, (78,13%), principalmente a tabela nutricional (39,06%), como fator que influencia o ato da compra e realizarem a comparação com os produtos convencionais, por acreditarem que os componentes variem de uma marca para outra (71,88%), principalmente em relação às quantidades de sódio e gorduras trans (56,25%), que são considerados pelos entrevistados fatores preocupantes, por estarem relacionadas à DCNT mesmo assim, ainda apresentam dificuldade para relacionar os conceitos e sua devida compreensão. É de extrema importância o esclarecimento de todas as dúvidas para que o consumo destes produtos se torne um aliado à população, desde que saibam em que situação utilizar.Palavras-chave: Diet. Light. Sódio. Gordura trans. Rotulagem. Professor Orientador do Centro Universitário Amparense  Graduando do Curso Superior em Nutrição.

show abstract

Avaliação sensorial de maionese tradicional e maionese enriquecida com ervas aromáticas

Cited by 6 publications

References 5 publications

Characterization of creamy sauce made with cryoconcentrated soymilk

Characterization of creamy sauce made with cryoconcentrated soymilk

Tucupi-added mayonnaise: Characterization, sensorial evaluation, and rheological behavior

A Comparação da Quantidade de Sódio e Gordura Trans em Alimentos Convencionais, Light e Diet pelos Dados Informados em Rotulagem de Produtos

Contact Info

Product

Resources

About