Sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods

Ferreira, Larissa Oliveira; Pimenta, Carlos José; Pinheiro, Ana Carla Marques; Pereira, Patrícia Aparecida Pimenta; Santos, Gabriella

doi:10.1590/s0101-20612011000400028

Cited by 10 publications

(9 citation statements)

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“…In respect to color, Ferreira (2011) observed that the greater the percentage of substitution of milk by whey and the increase in addition of coffee to the formulation of the DL, the less intensity of yellow color and intensity of luminosity (L*).…”

Section: Resultsmentioning

confidence: 99%

“…For manufacture of the light DLs, the following ingredients were used: pasteurized skim milk (fat content: 0.2%) from the same batch, crystal type sugar and sucralose, sodium bicarbonate, polydextrose, sodium citrate and 1% instant coffee, suggested by Ferreira (2011) as the most acceptable concentration from the taste testers. For the traditional version of DL, whole pasteurized milk from the same batch, crystal sugar, sodium bicarbonate, sodium citrate and 1% instant coffee were used.…”

Section: Formulationsmentioning

confidence: 99%

“…The different formulations were cooked until reaching a soluble solids content of ± 71º Brix determined from preliminary tests by means of refractometer readings at 25° C. Upon reaching the desired point, the heat was turned off and instant coffee previously diluted in hot water at a ratio of 1:1 (coffee:water) was added until obtaining a homogeneous mixture by means of a mechanical mixing blade. Afterwards, the DLs were bottled in glass containers while still hot, cooled in cold water and stored at room temperature for performance of analyses, in accordance with Ferreira (2011).…”

Section: Preparation Of the Dlsmentioning

confidence: 99%

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Development and description of light functional dulce de leche with coffee

et al. 2012

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This study deals with development of a "dulce de leche" (DL) with coffee, with low caloric content and functional properties. Through rotational central composite design, eleven DLs were formulated with different polydextrose and sucralose levels. The results were analyzed by means of response surface and ANOVA. The addition of polydextrose led to the increase in moisture and water activity and reduction in the ash and soluble solids contents. In the formulations with greater levels of sucralose and polydextrose, there was an increase in the ash, acid and fiber content. Greater yield was achieved with greater concentrations of polydextrose and less substitution of sucrose by sucralose, allowing development of a new functional product with low caloric content.

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Section: Resultsmentioning

confidence: 99%

Section: Formulationsmentioning

confidence: 99%

Section: Preparation Of the Dlsmentioning

confidence: 99%

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Development and description of light functional dulce de leche with coffee

et al. 2012

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“…The main advantages of preference mapping include simplicity and ease of interpretation, but it requires a larger set of samples to yield precise model estimates (Endrizzi et al, 2014). Preference mapping (internal and external) approach has been successfully applied in the study of wide range of food and beverages including coffee beverages (Cristovam, Russell, Paterson, & Reid, 2000;Deliza, Martinelli, & Farah, 2009;Ferreira, Pimenta, & Pinheiro, 2011;Geel, Kinnear, & De Kock, 2005;Narain, Paterson, & Piggott, 2004;Varela et al, 2014;Wajrock, Antille, & Rytz, 2008). In the future, preference mapping techniques will remain popular in consumer research to identify the important sensory attributes or sensory profiles of a product, including coffee, linked with consumer liking.…”

Section: Preference Mapping Analysismentioning

confidence: 99%

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Mahmud

Shellie

Keast

2020

Comp Rev Food Sci Food Safe

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Sensory analysis is a key method to assess flavor quality and to characterize consumer preference and acceptance, whereas instrumental analysis helps to identify flavor compounds. The combination of sensory analysis and instrumental analysis provides a platform for revealing key flavor compounds associated with consumer liking. This review discusses sensory evaluation, aroma analysis, and separation techniques using coffee as a central theme where possible to explore the aforementioned techniques. Emerging statistical methodologies are discussed along with their role in tying together discrete studies to reveal important flavor compounds that are either positively or negatively associated with consumer liking. Coffee is very widely studied, a fact that may be partially ascribed to its immense popularity in modern society. To this end, more than 100 sensory lexicons have been developed and implemented to describe specific coffee characteristics and around 1,000 volatile compounds have been identified in coffee. As a remarkably complex sample coffee has provided substantial impetus for adoption of new analytical approaches such as multidimensional separation technologies. This review describes common and emerging analytical techniques that have been employed for coffee analysis, with a particular emphasis placed on those associated with determination of volatile compounds. A comprehensive list of volatile compounds reported in coffee from 1959–2014 is included herein.

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“…A fabricação de doce de leite com soro e café foi avaliada por Ferreira et al (2012) que determinaram o máximo de 37 % de soro de leite que pode ser usado sem afetar as características físico-químicas do produto dentro das condições de processamento e de estocagem empregadas no experimento, sendo a concentração de café o componente que mais afetou a aceitação sensorial do produto. Ferreira et al (2011) concluíram que as formulações testadas apresentaram diferença significativa quanto a adição de soro de leite e café, mas devido a porcentagem de café.…”

Section: Introductionunclassified

Utilização Do Experimento De Misturas De Vértices Extremos Para Avaliação De Doce De Leite Com Soro De Leite

2015

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Esse trabalho teve como objetivo usar experimento de misturas de vértices extremos para encontrar a melhor formulação de doce de leite com adição de soro de leite. Os ensaios experimentais foram realizados com três componentes açúcar, leite e soro de leite, com três repetições no ponto central, totalizando 11 ensaios. Os extremos para o leite e o soro de leite foram 0 e 0,86 em fração mássica e para o açúcar, os extremos foram 0,09 e 0,14. A análise de aceitação do doce de leite quanto à cor, consistência e sabor com a escala hedônica de 9 pontos foi realizada após 15 dias de fabricação. Os resultados mostraram que o aumento na proporção de soro reduziu a aceitação do produto para todos os atributos avaliados. O contrário ocorreu quando se aumentou a proporção de leite no doce de leite, proporcionalmente provocou um aumento de maior intensidade na aceitação para a consistência do doce de leite. A obtenção de uma nota maior que 7,0 na escala hedônica (gostei regularmente) é possível quando se utiliza 0,35 da fração em massa em relação aos componentes leite, soro de leite e açúcar para fabricação do doce de leite.

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Sensory evaluation of "dulce de leche" with coffee and whey using different affective data analysis methods

Cited by 10 publications

References 4 publications

Development and description of light functional dulce de leche with coffee

Development and description of light functional dulce de leche with coffee

Unravelling the relationship between aroma compounds and consumer acceptance: Coffee as an example

Utilização Do Experimento De Misturas De Vértices Extremos Para Avaliação De Doce De Leite Com Soro De Leite

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