Avaliação sensorial de pudins de chocolate com açúcar e dietéticos por perfil livre

Abstract

Perfil Livre, uma técnica sensorial descritiva, foi utilizada na caracterização de três amostras de pudins com açúcar e cinco de pudins dietéticos comerciais. Quatorze provadores realizaram o levantamento de atributos pelo método Rede. Foram elaborados para cada provador, as listas de definições de atributos e as fichas de avaliação, empregando escala não estruturada. Utilizou-se a Análise Procrustes Generalizada para tratamento dos dados. Foram ainda determinados o perfil de textura instrumental e a cor. Foi obtida boa discriminação e os pudins foram caracterizados com base, principalmente, nos atributos cor marrom, sinérese, aroma e sabor de chocolate, sabor residual, firmeza e cremosidade. A técnica de Perfil livre mostrou-se eficiente para discriminação sensorial das amostras estudadas considerando-se atributos de aparência, sabor, odor e textura.

Caracterização sensorial de cafés solúveis comerciais por Perfil Flash

“…Em trabalhos de Perfil Livre, em geral, se descreve variância para os julgadores de 0,6 % até 3,5 % (BENASSI; DAMÁSIO, CECCHI, 1998;CALEGUER;MINIM;FERREIRA et al, 2009;KITZBERGER et al, 2011;OLIVEIRA;RICHTER et al, 2010). A menor variância no uso de Perfil Flash pode ser atribuída ao à facilidade do uso de escalas ordinais em comparação com o uso de escalas de intervalo.…”

Proposing a ranking descriptive sensory method

“…The formulations, based on Iop, Beleia, and Silva (1999), were developed to present differences in the characteristics of color, texture, aroma, and flavor. In preliminary tests was also considered that the formulations should reflect commercial products that were studied in previous researches (Oliveira & Benassi, 2010;Oliveira, Frasson, Almeida, & Benassi, 2004). The puddings were prepared with water (1 L) and cooked under constant agitation until boiling ($12 min).…”

“…The criterion adopted was 100% correct answers. For hardness, four samples of puddings were used, formulated as described for the sample A (Table 1) but with different starch concentrations: 40, 50, 70, and 90 g. The samples were evaluated by Instrumental Texture Profile and presented the following values of hardness: 0.69, 1.32, 4.2, and 6.7 N, similar to observed in commercial products (Oliveira & Benassi, 2010). For color, the samples were standardised with skimmed milk and brown food colourants.…”

Application of multi‐block analysis and mixture design with process variable for development of chocolate cake containing yacon (Smallanthus sonchifolius) and maca (Lepidium meyenii)

“…The assessors were selected through triangular test in two sessions, on consecutive days, using three of the optimized formulations. In order to be selected, the candidates needed to hit at least 75% of the samples offered in the triangular test . Finally, 12 assessors were selected in this stage.…”

“…Free‐choice profiling (FCP) is a descriptive sensory technique based on the principle that people perceive the same characteristics even if they express them in different ways. Consequently, there is a decrease in the time necessary to carry out the analysis because there is no need for consensus, thus eliminating long training stages . However, FCP generates multi‐block data, namely a set of matrices with different variables for the same samples.…”