Navegando por Assunto "Sensory analysis"
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Item Acesso aberto (Open Access) Avaliação do efeito da combinação de pectina, gelatina e alginato de sódio sobre as características de gel de fruta estruturada a partir de "mix" de polpa de cajá e mamão, por meio da metodologia de superfície de resposta(Instituto Nacional de Pesquisas da Amazônia, 2011) CARVALHO, Ana Vânia; MATTIETTO, Rafaella de Andrade; ASSIS, Glaucy Takeda; LOURENÇO, Lúcia de Fátima HenriquesThe objective of this work was to establish a technological procedure for producing a structured fruit product from yellow mobin and papaya purees, as an attempt to combine the sensory properties of both fruits and potentialize the functional properties of the final product. The effect of different combinations of pectin, gelatin and sodium alginate on the fruit gel properties was evaluated by response surface methodology. Papaya and yellow mobin purees and the structured products were characterized in terms of functional compounds (total tannin and carotenoid contents), as well as centesimal composition, pH, titratable acidity, soluble solids, sugars, water activity, carbohydrates and total energetic value. The results obtained from the experimental design indicated that only the gelatin concentration affected the product firmness. The developed fruit structured products presented good acceptance for all evaluated attributes. The data concerning purchase intent indicated that 70% of the panelists would probably or certainly purchase the mixed yellow mobin and papaya structured product if they found it for sale.Item Acesso aberto (Open Access) Elaboration and characterization of snack bars made with ingredients from the Amazon(Instituto Nacional de Pesquisas da Amazônia, 2017-06) PRAZERES, Isadora Cordeiro dos; DOMINGUES, Alessandra Ferraiolo Nogueira; CAMPOS, Ana Paula Rocha; CARVALHO, Ana VâniaSnack bars were launched on the market as an alternative for people seeking healthier food options. They are popular portable snacks commonly eaten between meals. This study aimed to develop snack bars made with tapioca flour, Brazil nut and native fruit pulps (açaí, cupuaçu, muruci and taperebá) as well as to assess their physical, physicochemical, microbiological and sensory attributes. The preferred concentration of fruit pulp was 10% in the açaí bar, and 15% in the cupuaçu, muruci and taperebá bars. The acceptance rate of the açaí bars was greater than 70% for the attributes appearance, color, texture, and overall impression, but was lower for flavour. This result may be related to the eating habits of some panelists, who eat açaí pulp without adding any other ingredients that can impart the unique flavour of the fruit. The cupuaçu and muruci snack bars had higher sensory acceptance than the açaí and taperebá bars; therefore, they are more likely to have better market prospects.