Navegando por Assunto "Sensory Analysis"

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Estudo dos atributos sensoriais das amêndoas de cacau (theobroma cacao l.) produzidas no estado do Pará
(Universidade Federal do Pará, 2022-02-11) SANTOS, Renato Meireles dos; SOUZA, Jesus Nazareno Silva de; http://lattes.cnpq.br/3640438725903079; https://orcid.org/0000-0002-0288-2321; LIMA, Consuelo Lúcia Sousa de; http://lattes.cnpq.br/2971385954203459; https://orcid.org/0000-0001-9432-8637
Cocoa (Theobroma cacao L.) has seeds that after processing become a valuable agricultural commodity in the world, in Brazil, the state of Pará is the main producer, accounting for more than 53% of national production. Although Pará is the largest producer, studies containing data on the sensory quality of almonds are not found in the literature, adding value and identity due to the characteristics of their origin. Thus, the aim of this study is to establish the sensory profile of almonds (nibs) from the main cocoa producing regions in the State of Pará (Lower Tocantins, Northeast, West, Southeast and Transamazônica). A questionnaire was applied to producers for fermentation and drying practices, followed by physical, physicochemical and bioactive compounds evaluation. The sensory profile was established from the Quantitative Descriptive Analysis (QDA), in addition to using an affective test to verify consumer preference for the chocolates produced. In the physical evaluation, the samples showed an acceptable commercial standard, however, with room for improvement in relation to seed fermentation. Among the physicochemical parameters (humidity, pH, acidity and water activity), moisture is within the established by legislation, the samples showed differences only in pH and acidity. The almonds from the Amazon mesoregions presented a very similar sensorial profile, it was possible to observe some differences in certain descriptors terms. It was verified that the post-harvest and/or processing parameters had no influence on the quality attributes of the cocoa beans.