&lt;b&gt;Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat&lt;/b&gt; - doi: 10.4025/actascitechnol.v35i4.20158

Corradini, Silvana Aparecida da Silva; Madrona, Grasiele Scaramal; Souza, Nilson Evelázio de; Bonafé, Elton Guntendorfer; Carvalho, Camila Barbosa; Prado, Ivanor Nunes do

doi:10.4025/actascitechnol.v35i4.20158

Cited by 6 publications

(5 citation statements)

References 13 publications

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“…Statistical data analysis was carried out using ANO-VA and average calculus by Bonferroni test at a 5% significance level through Statistics 7.0 software (Vince Stat Software). First, each parameter was compared for the different samples and second, each parameter was compared in 2 different periods (period 1 and period 2; Corradini et al, 2013).…”

Section: Discussionmentioning

confidence: 99%

“…The experiment was realized at Marques' Farm (a commercial farm in Mirador, Paraná State, Brazil; (23°15 22 S, 52°46 28 W) during December (summer season). Three different diets were fed to cows according to Corradini et al (2013).…”

Section: Animals Experimental Design Dietary Treatments Milk Sampling and Analysismentioning

confidence: 99%

“…The consumers received a glass of water to be consumed between samples (Meilgaard et al, 1991). The acceptability index was performed according to the overall acceptance attribute (Stone and Sidel, 1985;Corradini et al, 2013). The product's acceptability index was calculated using the following equation:…”

Section: Consumer Testmentioning

confidence: 99%

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Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat

Corradini¹,

Madrona²,

Visentainer

et al. 2014

Journal of Dairy Science

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This work was carried out to study the nutritional quality of milk of cows fed palm oil (PAL) or coconut fat (COC), and the use of that milk as raw material for ice cream production. Three treatments were tested with 23 healthy cows: control (CON), PAL, and COC. The milk was collected at d 21 and 36 of the experimental diet. Proximate composition (moisture, ash, fat, protein, and carbohydrates) and fatty acid composition were evaluated on milk and ice cream, and sensorial analysis, color (lightness, green/red, and blue/yellow), overrun, and texture were evaluated on the ice cream. Fatty acids present in milk and ice cream were determined by gas chromatography. Sensory analysis results showed that the ice cream acceptability index was above 70%. No difference was observed for proximate composition in milk and ice cream. Chromatographic analysis showed an increase in saturated fatty acid concentration in CON and lower levels in PAL; polyunsaturated fatty acid concentration was higher in PAL and lower in CON, in milk and ice cream; monounsaturated fatty acid concentration in milk was higher in PAL and lower in CON but no difference was found in ice cream. Comparing n-3 content in milk and ice cream, we observed that PAL had higher levels than CON and COC. The results indicate that it is feasible to add sources of fat to the animal feed for fatty acid composition modulation of milk and ice cream.

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Section: Discussionmentioning

confidence: 99%

Section: Animals Experimental Design Dietary Treatments Milk Sampling and Analysismentioning

confidence: 99%

See 1 more Smart Citation

Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat

Corradini¹,

Madrona²,

Visentainer

et al. 2014

Journal of Dairy Science

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show abstract

“…A triplicate analysis of texture was also performed on days 0 and 30 using a Texturometer model Stable Micro Systems Texture Analyser TAXT Plus (Texture Technologies Corp, England). The characteristics of the test were as follows: Warner-Bratzler probe, test velocity 3.0 mm s -1 , post-test velocity 7.0 mm s -1 , and distance of 10 mm (Corradine et al, 2013).…”

Section: Percentage Of Composition Sodium Ph Mass Loss and Instrummentioning

confidence: 99%

Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese

et al. 2019

Self Cite

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This study focuses on an alginate edible coating with oregano and rosemary essential oils (EO) as well as its application in a Fresh cheese. The practical application was carried out by analyzing microbial contents, centesimal composition, texture (shear force) and instrumental color, sensory acceptance and mass loss. The coatings containing rosemary EO retained minimal numbers of Coliforms (35ºC) during storage; thus, a positive effect of the coatings on improving the microbiological cheese quality was observed. Sensorial results were satisfactory for all edible coating samples (Acceptance Index > 77%) highlighting the one with oregano essential oil, proving that this coating can be an alternative to improve technological parameters of Fresh Cheese quality.

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“…Despite the importance of performing sensory analysis (Braga & Andrade Junior, 2015;Corradini et al, 2013;Guimarães et al, 2019;, the consumer decision to accept and purchase a food product requires not only the identification of sensory properties, but also several external features (Dantas et al, 2004;. Attributes such as color, package material, shape, size, information on the labels, devices to facilitate handling package, etc., are important in the evaluation process of a food product packaging and should be combined to attract consumers (McNeal & Ji 2003).…”

Section: Introductionmentioning

confidence: 99%

Evaluating the soybean oil packaging characteristics in Brazilian Midwest region

Soares

Silva

Porto

et al. 2022

RSD

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The main goal of this study is to evaluate the influence of soybean oil packaging attributes on consumer preferences in Brazilian Midwest region using Multivariate Data Analysis. Four packaging attributes were evaluated: the presence of additional information on label of packaging, brand (popular and non-popular), type of soybean (genetically modified and non-genetically modified) and shape of the packaging (conventional and innovative). Eight images were evaluated by 400 consumers in Midwest region of Brazil. We used the Conjoint Analysis to analyze and measure the impact of each product attribute in consumer preference. The results show that, in general, the consumers were influenced positively by the presence of additional information, innovative package, popular brand and non-transgenic soybeans. Some groups of individuals could not distinguish or did not care about genetically modified soy. Further studies are recommended to evaluate if consumers have difficulties to interpret the symbols on the packaging label (transgenic or organic, for example), as well as it is necessary to extend this survey to other Brazilian states. The food industry will be able to develop packaging and marketing strategies using consumer profiles. The study is useful for the definition, modification and adaptation of soybean oil products.

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<b>Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat</b> - doi: 10.4025/actascitechnol.v35i4.20158

Cited by 6 publications

References 13 publications

Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat

Sensorial and fatty acid profile of ice cream manufactured with milk of crossbred cows fed palm oil and coconut fat

Effect of an edible alginate coating with essential oil to improve the quality of a Fresh cheese

Evaluating the soybean oil packaging characteristics in Brazilian Midwest region

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