Analysis of Brazilian consumer preference of filled chocolate

Miquelim, Joice Natali; Behrens, Jorge Herman; Lannes, Suzana Caetano da Silva

doi:10.1590/s0101-20612008000200034

Cited by 14 publications

(11 citation statements)

References 13 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The number of dimensions derived in the analysis depends on the extent to which each variable can be explained, so that new dimensions are derived until 100 per cent of the whole variability in liking can be represented. As the first two dimensions account for most of the explanation, they were used to build the biplots (Miquelim et al 2008). Figure 1 shows a graphical representation of the principal component analysis performed for the sensory evaluations rates obtained in this study.…”

Section: Sensory Evaluation Of Chicken Burgersmentioning

confidence: 99%

Characterization of vegetable fiber and its use in chicken burger formulation

et al. 2016

View full text Add to dashboard Cite

Vegetable fibers have been used lately as ingredients in popular meat products in order to increase its nutritional value. The objective of this study was the physical-chemical characterization of six vegetable fibers in order to apply them in chicken burger formulations as animal fat substitutes. The studied fibers showed moisture content below 14 %, low content of fat, protein and ash, and high levels of carbohydrates. The oat, wheat and bamboo fibers showed the highest content of total dietary fiber. All fibers presented good results of technological characterization, but bamboo, pea and wheat fibers showed the best hygroscopic property results, good emulsifying stability, and color compatible for application in meat products. The use of vegetable fibers in chicken burgers resulted in lower or equal hardness values when the experiments were compared to the control sample. Most samples showed elasticity, adhesiveness, cohesiveness and chewiness values significantly equal to the control sample. The sensory analysis results indicated that all samples had good acceptability. The use of vegetable fibers in chicken burgers proved to be a promising alternative for food manufacturers to combine products deemed unhealthy with functional ingredients that are more appealing for consumers. Graphical Abstract

show abstract

Section: Sensory Evaluation Of Chicken Burgersmentioning

confidence: 99%

Characterization of vegetable fiber and its use in chicken burger formulation

et al. 2016

View full text Add to dashboard Cite

show abstract

“…The crystallized sugar (bigger particle size than that of the refined sugar) used for the preparation of fondant sugar could have influenced this behavior (MINIFIe, 1983;MIquelIM;BeHReNS;lANNeS, 2008;BARNeS;CAReW, 2001). …”

Section: Rheologymentioning

confidence: 99%

“…The use of inverted sugar and corn syrup prevent crystallization, regarding the sucrose hydrophilic characteristic, helping the formation of a homogeneous phase (ASHuRST, 1999;OuRIeV;uRIeV, 2005;MIquelIM;BeHReNS;lANNeS, 2008). Fondant sugar can be added to the jelly base providing creaminess (NeBeSNY et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Stability of fruit bases and chocolate fillings

Miquelim¹,

Alcântara²,

Lannes³

2011

Ciênc. Tecnol. Aliment.

Self Cite

View full text Add to dashboard Cite

“…[10] The procedure requires an objective characterisation of product sensory attributes, which is achieved by descriptive analysis, and then related to product preference ratings obtained from a representative sample of consumers. [12] Internal and external preference mapping techniques have been implemented in the study of a wide variety of products such as beer, [13] tomatoes, [2] cheeses, [7,14] chocolate milks, [15] filled chocolates, [16] hot dogs, [17] soybean paste, [18] soy-coffee beverages, [3] tropical juice, [19] and cookies enriched with medicinal herbs. [20] The objectives of the present work were: (1) to assess the sensory acceptance of four new strawberry vinegars and also to obtain their sensory profile; (2) to determine which sensory properties drive consumer liking for these products by external preference mapping techniques.…”

Section: Introductionmentioning

confidence: 99%

Consumer acceptance of new strawberry vinegars by preference mapping

Úbeda

Callejón

Troncoso

et al. 2017

International Journal of Food Properties

View full text Add to dashboard Cite

Consumers' acceptance of new strawberry vinegars was evaluated, and trained panellists described their sensory profiles. Four strawberry vinegars, three produced from puree and one from cooked must, were evaluated jointly. Due to obtaining the highest percentage of consumer acceptance, cooked strawberry must vinegar was considered to be the best. This vinegar stood out in general impression, raisin, and liqueur attributes. Internal preference maps confirmed a higher acceptance level for the strawberry vinegars over commercial vinegar. External preference mapping, obtained by PLS2 analysis, revealed that the main sensory attributes driving consumers' preferences are raisin, toasted caramel, spicy, and liqueur aroma. ARTICLE HISTORY

show abstract

Analysis of Brazilian consumer preference of filled chocolate

Cited by 14 publications

References 13 publications

Characterization of vegetable fiber and its use in chicken burger formulation

Characterization of vegetable fiber and its use in chicken burger formulation

Stability of fruit bases and chocolate fillings

Consumer acceptance of new strawberry vinegars by preference mapping

Contact Info

Product

Resources

About