Análise Sensorial De Alimentos: Aplicações Recentes

Lucas, Bruna Nichelle; Nora, Flávia Michelon Dalla

doi:10.4322/mp.978-65-994457-0-5.c5

Cited by 12 publications

(15 citation statements)

References 11 publications

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“…However, the bread with 75% and 100% fat replacement by chia mucilage dried at 50°C achieved higher scores about 89.5 and 93.79 respectively. Thus, these higher scores further confirmed their industrial applicability as defined by Dutcosky (1996) who said that the bread with scores between 61-80 against quality could be regarded as regular and with scores between 81-100 as good quality bread. Moreover, the low water activity of these low-fat bread significantly reduces microbial growth due to water absorption by chia mucilage.…”

Section: Low Saturated Fat Breadsupporting

confidence: 70%

Chia Seeds as Potential Nutritional and Functional Ingredients: A Review of their Applications for Various Food Industries

2022

JNFST

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Chia seeds, being the golden seeds of the 21st century, have a great potential for the food industries, because of their exceptional nutritional composition and functional properties, have been successively incorporating in the formulating of nutritious products, thus, classifying them as novel food ingredients. The current demand of producing nutritionally enriched and specially designed food products for gluten intolerant, celiac, diabetic, obese and cardiac patients, have taken a greater speed toward exploring the utilization of chia seeds. Therefore, a review about the industrial potential of chia seeds has been performed by focusing research studies belonging to various industries, such as, baking, dairy, oil, meat, extrusion and packaging industry. The studies were mostly conducted with the proportions ranging from 2.5-20% of either intact chia seeds, chia flour, chia mucilage or chia seed oil separately or in combinations. In all the studies, the resultant product has increased nutritional content, particularly PUFAs but may face some technical limitations as the chia seed content increases. However, among all studies it was observed that the 2.5% incorporations of either intact chia seeds, chia flour, chia mucilage or combinations, apart from meeting EU allowance limits, tend to produce products without any detrimental effect on quality parameters and resulted in developed product with high purchase intent

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Section: Low Saturated Fat Breadsupporting

confidence: 70%

Chia Seeds as Potential Nutritional and Functional Ingredients: A Review of their Applications for Various Food Industries

2022

JNFST

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“…A 5-point hedonic scale was used to evaluate dried SP samples’ Appearance, Color, Texture (Firmness), Flavor and Overall Acceptability, with anchor 1 corresponding to “disliked a lot” and anchor 5 to “liked a lot”. In accordance with the Dutcosky-described methodology [ 24 ], the panelists were additionally asked to comment on their perceptions and “purchase intent” for the samples. The acceptability index of the different dried SP was calculated as AI = A/B × 100, where “A” is the average grade obtained for the product and “B” is the maximum grade given to the product.…”

Section: Methodsmentioning

confidence: 99%

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Gonçalves

Pereira

Silva

et al. 2023

Foods

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The drying process is an essential thermal process for preserving vegetables and can be used in developing dried products as healthy alternative snacks. The effects of air-drying conditions using a convection dryer with hot air at different temperatures (60°, 65°, 70°, 75°, and 80 °C, in the range 5–200 min, at a fixed air speed of 2.3 m/s) were tested on the quality of slices (2.0 ± 0.1 mm) of dried sweet potato (Bellevue PBR). For each time and temperature, drying condition, physicochemical parameters (moisture content, CIELab color, texture parameters, total phenolic and carotenoid contents) and a sensory evaluation by a panel at the last drying period (200 min) were assessed. Drying time was shown to have a more significant effect than temperature on the quality of dried sweet potato as a snack, except for carotenoid content. Given the raw tuber content, thermal degradation (p < 0.05) of total phenolic compounds (about 70%), regardless of tested conditions, contrasted with the higher stability of total carotenoids (<30%). The dried product, under optimal conditions (≥75 °C for 200 min), achieved a moisture content (≤10%) suitable for preservation, providing a crispy texture with favourable sensory acceptance and providing a carotenoid content similar to the raw product.

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“…No índice de Aceitabilidade Geral do iogurte para os dois turnos, verifica-se que nos dois turnos a aceitação do produto foi superior a 80%. Segundo Dutcosky (2013) e Gularte (2009) para um produto ser considerado aceito sensorialmente e com bom perfil mercadológico deve apresentar no mínimo 70% no Índice de Aceitabilidade em termos de suas propriedades sensoriais para ser lançado no mercado. Desta forma, infere-se boa aceitação sensorial dos iogurtes.…”

Section: Atributosunclassified

Avaliação Físico-Química E Sensorial De Iogurte Fornecido a Escolares

Cardoso

Oliveira

Feitosa

et al. 2022

HOLOS

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Uma alimentação saudável e equilibrada é essencial para garantir o indivíduo uma vida ativa na fase escolar. Tendo em vista essa importância, o presente trabalho objetivou padronizar e caracterizar o iogurte produzido e fornecido no Instituto Federal de Educação, Ciência e Tecnologia do Rio Grande do Norte - campus Pau dos Ferros quanto suas características físico-químicas e sensoriais. Foram elaboradas quatro formulações mais desenvolvidas pela instituição com variações na sua constituição (açúcar, polpa de morango e leite em pó). Os iogurtes foram avaliados quanto aos características físico-químicas e o iogurte com composição mais equilibrada e dentro dos padrões legislativos foi avaliado sensorialmente pelos alunos nos turnos matutino e vespertino. Quanto maior a concentração de leite em pó nos iogurtes maiores foram os valores de proteínas, cinzas, carboidratos e calorias encontrados. Os iogurtes foram classificados como parcialmente desnatados e atenderam a todos os padrões legislativos brasileiros para a composição nutricional. O iogurte obteve excelente aceitação sensorial pelos escolares tanto do turno matutino como vespertino, com Índice de Aceitabilidade Geral superior a 80%. A produção de iogurte pela instituição é um meio mais barato e nutritivo para complementar a alimentação dos seus escolares.

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Análise Sensorial De Alimentos: Aplicações Recentes

Cited by 12 publications

References 11 publications

Chia Seeds as Potential Nutritional and Functional Ingredients: A Review of their Applications for Various Food Industries

Chia Seeds as Potential Nutritional and Functional Ingredients: A Review of their Applications for Various Food Industries

Influence of Air-Drying Conditions on Quality, Bioactive Composition and Sensorial Attributes of Sweet Potato Chips

Avaliação Físico-Química E Sensorial De Iogurte Fornecido a Escolares

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