Sensory Evaluation Techniques

Meilgaard, Morten; Civille, Gail Vance; Carr, B. Thomas

doi:10.1201/b16452

Cited by 1,541 publications

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“…With regard to the sensory analysis, the rank orders for each consumer were summed to produce the rank sums for each meat sample. The preference ranking data were analysed by using Friedman's test (Meilgaard et al, 1991). The significant level of the test was P < 0.05.…”

Section: Statistical Analysesmentioning

confidence: 99%

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Dabbou

Gasco

Gai

et al. 2014

Animal

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In this study, the effects of the inclusion of artichoke bracts (AB) in rabbit diets on the carcass characteristics and rabbit meat quality were studied. A total of 120 rabbits aged 38 days were used and divided into three groups that were fed with different isonitrogenous and isocaloric diets supplemented with AB at 0%, 5% and 10%. The animals were single housed in wire cages at a temperature of 22 ± 2°C and had free access to clean drinking water. At 96 days of age, 12 rabbits/group were slaughtered in an experimental slaughterhouse without fasting. The carcass was weighed and the weights of the skin and full gastrointestinal tract were recorded. Carcasses were chilled at + 4°C for 24 h in a refrigerated room. The chilled carcass weight (CCW), dressing out percentage (CCW as percentage of slaughter weight), and the ratio of the head and liver were determined as a percentage of CCW. The reference carcass weight was also calculated. Carcasses were halved and the two longissimus dorsi (LD) muscles were excised. The left LD muscle was divided into two parts. The fore part was used to measure pH, colour and cooking losses. The hind part of the left LD was vacuum-packed, frozen at -20°C and then freeze-dried. Proximate composition, fatty-acid profile and thiobarbituric acid-reactive substances values were determined on freezedried samples. Results showed that carcass characteristics, LD muscle traits and its oxidative status were not affected by the AB supplementation, except for the meat ether extract content that increased from 0.68% to 0.94% on fresh matter basis with the increase of the AB supplementation (P < 0.01). The α-linolenic acid proportion decreased with the increase of the AB supplementation from 3.58% to 2.59% in the LD muscle and from 4.74% to 3.62% in the perirenal fat, whereas the n-6/n-3 ratio increased significantly with increasing AB inclusion from 7.15 to 10.20 in the LD muscle and from 6.68 to 9.35 in the perirenal fat (P < 0.01). Furthermore, no significant difference was found in preference among meat samples from each group. The enrichment of the rabbit's diet with AB allows the production of rabbit meat with a good degree of unsaturation and low saturation, even if the n-6/n-3 ratio was slightly worse.

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Section: Statistical Analysesmentioning

confidence: 99%

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Dabbou

Gasco

Gai

et al. 2014

Animal

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“…The ideal sweetness was previously determined by groups of smoking (n = 49) and nonsmoking consumers (n = 49) using the just-about-right scale (Vivckers, 1988;Meilgaard et al, 2004). The optimum sucrose concentration was 6.7% for smokers and 5.6% for nonsmokers.…”

Section: Sample Preparationmentioning

confidence: 99%

“…The optimal concentration of whole juice nectar was predetermined with 60 consumers of fruit juice using the justabout-right scale (Vivckers, 1988;Meilgaard et al, 2004) as 1:1 (whole grape juice 14°Brix:water).…”

Section: Sample Preparationmentioning

confidence: 99%

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Voorpostel

Dutra

Bolini

2014

Food Sci. Technol (Campinas)

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“…Foi realizada no Laboratório de Análise Sensorial da Embrapa Agroindústria Tropical, em Fortaleza -CE, com consumidores potenciais do produto e não treinados, recrutados dentre funcionários e estagiários da referida instituição, conforme especificado por Meilgaard et al (2006) A degustação dos biscoitos foi realizada em cabines individuais climatizadas (24 ºC), sob iluminação controlada (luz branca tipo "luz do dia", fluorescente). Um cookie de cada formulação foi servido de forma monádica e balanceada (MACFIE et al, 1989), codificado com números aleatórios de três dígitos (WALKELING; MACFIE, 1995).…”

Section: Análise Sensorialunclassified

Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos

Queiroz

Rocha

Garruti

et al. 2017

Braz. J. Food Technol.

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Este é um artigo publicado em acesso aberto (Open Access) sob a licença Creative Commons Attribution, que permite uso, distribuição e reprodução em qualquer meio, sem restrições desde que o trabalho original seja corretamente citado. Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos Preparation and characterization of gluten-free cookies enriched with coconut flour: an alternative for celiacs ResumoOs celíacos encontram dificuldades na adoção de uma dieta totalmente isenta de glúten e com qualidade nutricional. Para tanto, objetivou-se desenvolver e avaliar cookies sem glúten enriquecidos com farinha de coco. A farinha de coco com elevado teor de cinzas, proteínas e lipídios pode ser utilizada para enriquecer produtos alimentícios. Foram elaborados cookies com base na composição de uma mistura da Federação Nacional das Associações de Celíacos do Brasil -Fenacelbra ("mix de farinha preparada II") para cookies sem glúten: Padrão FP (formulação semelhante à composição do "mix de farinha preparada II" da Fenacelbra), F1 (modificação de FP com substituição da fécula de batata por 10% de farinha de coco), F2 (modificação de FP com adição de 5% de farinha de coco), F3 (modificação de FP com substituição do polvilho doce por 5% de farinha de coco). Os cookies foram avaliados quanto às características físicas (peso pós-cocção, diâmetro e espessura pós-cocção, fator de expansão, rendimento, Aw, dureza e cor -L*a*b*), físico-químicas (umidade, cinzas, proteínas, lipídios, carboidratos e valor calórico), aceitabilidade quanto aos atributos sensoriais (aceitação global, aparência, cor, aroma, sabor e textura) e atitude de compra. A adição de farinha de coco às formulações melhorou as propriedades nutricionais dos cookies sem glúten, aumentando o teor de lipídios e proteínas, e reduzindo o teor de carboidratos. Os cookies desenvolvidos apresentaram boa aceitação sensorial e intenção de compra satisfatória. A adição de 10% de farinha de coco em substituição da fécula de batata na formulação F1 não alterou as características sensoriais do produto, porém proporcionou propriedades físicas e físico-químicas superiores. Dessa forma, cookies sem glúten enriquecidos com farinha de coco constituem uma alternativa viável de alimentos destinados para pessoas portadoras de doença celíaca, mas também para quem busca produtos diferenciados e saudáveis no mercado. Palavras-chave: Doença celíaca; Produto funcional; Propriedade físico-química; Composição nutricional; Aceitação sensorial. AbstractPeople suffering from celiac disease find it difficult to adopt a diet completely free of gluten but with nutritional quality. Thus this study aimed to develop and evaluate gluten-free cookies enriched with coconut flour. Coconut flour with high ash, protein and lipid contents can be used to enrich food products. The following cookies were prepared based on the composition of a mixture ("prepared flour mix II") of the National Federation of Celiac Associations of Brazil -Fenacelbra for co...

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Sensory Evaluation Techniques

Cited by 1,541 publications

References 0 publications

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Dried artichoke bracts in rabbits nutrition: effects on the carcass characteristics, meat quality and fatty-acid composition

Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers

Elaboração e caracterização de cookies sem glúten enriquecidos com farinha de coco: uma alternativa para celíacos

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