Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

Granato, Daniel; Masson, Maria Lúcia

doi:10.1590/s0101-20612010000400039

Cited by 77 publications

(44 citation statements)

References 11 publications

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“…At 72 days of storage and at 21°C and 60% of relative humidity, it showed the higher chroma value (17.20) and at 108 days of storage under the conditions of 27°C and 75% of relative humidity the lower value for the chroma parameter (13.15). According to GRANATTO & MASSON (2010), the higher the C* value is the more noticeable the product will be to human vision. SCHOENINGER et al (2014a) found values for the grains chromaticity of 15.18 for those from the conventional system and of 18.06 for the grains from the production in organic system, this parameter indicates the intensity of the grain color, the bigger its value is, the greater will be the perception of color for the human eye.…”

Section: Resultsmentioning

confidence: 99%

Chemical Changes in Bean Grains During Storage in Controlled Conditions

et al. 2017

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Bean (Phaseolus vulgaris L.) is a traditional food in the diet of Brazilians, due to its low fat content and it is rich in vitamins, protein, fiber, carbohydrates and minerals. One of the major problems related to this product is storage without temperature and humidity control, causing quality reduction of this legume. This study aimed to evaluate the effects suffered by cooking time parameters, seed coat color, phytate and minerals (P, Ca, Mg and Mn) content during storage. The grain varieties: BRS Madrepérola, BRS Estilo, BRS Pontal and CNFC 10467, from the pinto group, were stored in hermetic acrylic containers with humidity and temperature controlled for a period of 108 days. All varieties had better results of the parameters studied when they were stored under the condition of 15°C and 45% of RH. The grain stored in the condition of 27°C and 75% of humidity for 108 days showed Hard-to-cook characteristic effect. All minerals studied showed a strong correlation with the cooking time. CNFC 10467 and Madrepérola varieties are more similar, as the parameters examined.

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Section: Resultsmentioning

confidence: 99%

Chemical Changes in Bean Grains During Storage in Controlled Conditions

et al. 2017

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“…The colour of aged alcoholic beverages is very complex, and diffi cult to describe and compare. The CIElab method was used for more specifi c and objective determination of colour, measuring two colour coordinates, a* and b*, as well as a psychometric index of lightness, L* (34). The data of CIELab chromatic parameters and results of two-way ANOVA are shown in Table 2.…”

Section: Cielab Chromatic Parameters Of Aged Plum Distillate Samplesmentioning

confidence: 99%

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

Balcerek¹,

Pielech‐Przybylska²,

Dziekońska‐Kubczak³

et al. 2017

Food Technol. Biotechnol.

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“…The parameter a* represents the variation of the color from red (positive values) to green (negative values), the parameter b* represents the variation of the color from yellow (positive values) to blue (negative values), and the parameter L* represents luminosity, which varies from black to white (Granato & Masson, 2010;Pathare et al, 2013). All the ice creams tested had positive values of a* and b*, which decreased over the 45 days of storage.…”

Section: Physicochemical Characterization Of the Ice Creamsmentioning

confidence: 99%

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

2016

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The feasibility of incorporating beta-carotene-loaded solid lipid microparticles (BCSLM) into vanilla ice creams was investigated, through the physico-chemical characterization and evaluation of sensory acceptability of the products products. The BCSLM were produced with palm stearin as the lipid phase, hydrolyzed soy protein isolate as the surfactant, and xanthan gum as the thickener. The results showed similar values of proximate composition, total soluble solids, pH, and overrun for all formulations. On the other hand, colorimetric evaluations showed that the ice cream produced with partial substitution of artificial additives by BCSLM containing alpha-tocopherol presented a more intense color, while in the product with non-encapsulated beta-carotene, a fast degradation of carotenoid was confirmed, highlighting the importance of the encapsulation techniques. The results of the sensorial analysis of the products were highly satisfactory and showed that the panelists preferred the ice creams produced with BCSLM containing alpha-tocopherol and with partial substitution of artificial additives by BCSLM containing alpha-tocopherol, confirming the feasibility of incorporating BCSLM into ice creams to reduce the application of artificial dyes to the product.

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Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

Cited by 77 publications

References 11 publications

Chemical Changes in Bean Grains During Storage in Controlled Conditions

Chemical Changes in Bean Grains During Storage in Controlled Conditions

Changes in Chemical Composition of Plum Distillate during Maturation in the Presence of Oak Chips under Different Conditions

Characterization and evaluation of sensory acceptability of ice creams incorporated with beta-carotene encapsulated in solid lipid microparticles

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