SensoMaker: a tool for sensorial characterization of food products

Faced with the need for greater knowledge of the different physalis species, the aim of this study was to characterize different Native American physalis species (Physalis peruviana L., Physalis pubescens L., Physalis angulata L., Physalis mínimos L. and Physalis ixocarpa Brot) as to their physicochemical characteristics, bioactive compounds and antioxidant activity. Besides that, in order to increase their use and add even more value to this fruit, we also evaluate the influence of these different species on the physicochemical, rheological and sensory characteristics of physalis jelly. In addition, this study evaluated the sensory acceptance of the combination of physalis jellies obtained from different species with brie-type cheese. The Peruviana, Pubences and Angulata, are highlighted for being the nutritionally richest species, with the highest levels of phenolic compounds, vitamin C and antioxidant. Moreover, they stand out for originating the most widely sensory accepted jellies, either in pure form or in combination with brie-type cheese.Keywords: Physalis L.; different species; characterization; jelly processing; harmonization. Practical Aplications: It was possible to verify which physalis are the nutritionally richest species and which species are more suitable for jelly processing.

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“…The SensoMaker software version 1.6 was used for data analysis (Pinheiro et al, 2013) 3 Results and discussion…”

Section: Discussionmentioning

confidence: 99%

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

et al. 2017

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“…Data analysis was performed with SensoMaker software version 1.6 (Pinheiro et al 2013). PAULA N. CURI et al…”

Section: Discussionmentioning

confidence: 99%

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Curi

Tavares

Almeida

et al. 2017

An. Acad. Bras. Ciênc.

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To increase the availability to consumers and add more value to persimmon (Diospyros kaki L.), which is a very perishable and seasonal fruit and in order to identify which cultivars grown in subtropical regions are more suitable for processing in the form of juice and jelly, as well as understand what the consumer profile is for these products, the objective of this study was to evaluate the influence of different persimmon cultivars (Rama Forte, Mel, Guiombo and Taubaté) grown in subtropical regions of Brazil on the physicochemical characteristics, rheological properties and sensory acceptance of the resulting juice and jelly in order to identify cultivars with the greatest potential for industrial use. The different studied persimmon cultivars had different physical and physicochemical characteristics which resulted in juices and jellies with different physicochemical, rheological and sensory characteristics. Based on sensory acceptance and productivity/ adaptability of persimmon crop in Brazil, the most suitable persimmon cultivars for processing are Rama Forte and Guiombo. In this study it was found that the consumer prefers a more acidic persimmon juice and a less firm or softer, less sweet, clearer and more intense yellow color persimmon jelly.

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“…Sensory data were statistically analyzed by a three-way internal preference mapping (Nunes et al 2011). The calculations were performed using the SensoMaker software (Pinheiro et al 2013).…”

Section: Sensory Analysismentioning

confidence: 99%

Alternative fat substitutes for beef burger: technological and sensory characteristics

Bastos

Pimenta

et al. 2014

J Food Sci Technol

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This study aimed to develop a type of hamburger meat product and evaluate the physical features and sensory formulations of oatmeal flour, flour of green banana pulp, flour of green banana peel, flour of apple peel and pulp of Green Banana as fat substitutes. Regarding color, the formulations containing fat substitutes based on green banana presented lower values for b* and L*. Hamburgers with added oatmeal and apple peel flour obtained high values of a* and low values of L*, producing the reddest burgers. Substitutes based on green banana differed from others, resulting in a higher yield of burgers and water-holding capacity during cooking, besides having lower toughness and less shrinkage. The sensory acceptance test for untrained consumers suggests that the flour of peel and pulp of green banana, and oatmeal flour are excellent choices for fat-substitution in beef burger. Although fat contributes to a series of physical and sensory attributes such as softness, juiciness and yield, it is possible to reduce the lipid content in beef burgers without depreciating the quality of food through the use of the following fat substitutes: oat flour, apple peel flour, green banana pulp flour, green banana peel flour and green banana pulp.

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SensoMaker: a tool for sensorial characterization of food products

Cited by 119 publications

References 6 publications

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

Characterization of different native american physalis species and evaluation of their processing potential as jelly in combination with brie-type cheese

Characterization and Influence of Subtropical Persimmon Cultivars on Juice and Jelly Characteristics

Alternative fat substitutes for beef burger: technological and sensory characteristics

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