Tecnologia de Alimentos
URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/11783
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Resultados da Pesquisa
Item Protein beverages containing anthocyanins of jabuticaba(Food Science and Technology, 2019-01) Rocha, Juliana de Cássia Gomes; Viana, Kéllen Wanessa Coutinho; Mendonça, Adriana Corrêa; Neves, Nathália de Andrade; Carvalho, Antônio Fernandes de; Minim, Valéria Paula Rodrigues; Barros, Frederico Augusto Ribeiro de; Stringheta, Paulo CésarThe objective of this study was to develop, characterize and evaluate the stability of whey protein beverages containing anthocyanins from jabuticaba skins. Beverage formulations containing 0.5% (F1), 2.0% (F2), 4.0% (F3) and 6.0% (F4) of whey proteins and 2.0 mL of the concentrated phenolic extract from jabuticaba skins were developed. Physicochemical parameters (pH, acidity, total soluble solids, protein content, viscosity, color), antioxidant capacity, total anthocyanins and total phenols of the beverages were determined. In addition, a sensory acceptance test and a stability study were performed. The physicochemical analyses indicated that the protein concentration significantly (p < 0.05) affected the values of acidity, total soluble solids, total phenols and antioxidant capacity. The protein content also influenced the total color difference (ΔE) between formulations. The greater differences were observed in the formulation pairs containing low and high protein contents. The formulations F1, F2 and F3 were equally accepted on overall impression and color attributes. The stability study demonstrated that there was no significant change (p > 0.05) in the total anthocyanins and in the physicochemical properties of F3 over storage time, which indicated a good stability and a great market potential of the whey protein beverages containing anthocyanins from jabuticaba skins.Item Preference mapping to assess the effect of information on the acceptability of snack bars(Food Science and Technology, 2018) Pinto, Vinícius Rodrigues Arruda; Araújo, Lucas Guimarães; Soares, Letícia dos Santos; Dantas, Maria Inês de Souza; Souza, Thiago Duarte de; Melo, Laura Fernandes; Minim, Valéria Paula Rodrigues; Bressan, Josefina; Lucia, Suzana Maria DellaSix Brazilian commercial brands of snack bars were chosen to evaluate the importance of packaging, highlighting the potential of health claims on the acceptability of them. One hundred and two consumers evaluated bars in three sessions of acceptance test, using a nine-point hedonic scale: the first with no information about the product, the second containing the packaging of the product and the last with information on health-related claims associated with the consumption of the bar. A Randomized Complete Block Design structured the experiment. The results were analyzed using frequency distribution, internal preference mapping, ANOVA and Tukey test (p ≤ 0.05). In the blind test, the lower mean acceptance of the seed and protein bars showed the need for sensorial improvement. In the packaging test, the difference between the means show that the packaging of the bars evaluated did not differ on acceptance, differing only from the protein bar. Test with the information showed that information of health claims, for the most part, can positively influence sensory acceptance, even if in some cases there is no sensory pleasure.Item Otimização da aceitabilidade sensorial de requeijão cremoso light(Ciência Rural, 2012-02) Silva, Rita de Cássia dos Santos Navarro da; Minim, Valéria Paula Rodrigues; Lima, Luiz Paulo de; Gomide, Aline Iamin; Moraes, Liliane Elen da Silva; Minim, Luis AntônioO requeijão cremoso é um tipo de queijo fundido originalmente brasileiro, fabricado em todo território nacional com algumas variações de tecnologia. Este é um dos principais tipos de queijos produzido e consumido no Brasil e apresenta como característica o elevado teor de gordura. Por outro lado, a gordura apresenta papel fundamental na aparência, sabor e textura de requeijão, portanto desenvolver um produto light com qualidade sensorial semelhante à versão tradicional é um grande desafio à indústria de alimentos. Nesse contexto, o objetivo deste trabalho foi avaliar a composição química e a aceitabilidade sensorial de requeijão cremoso light, com diferentes níveis de redução de gordura, em relação à textura e impressão global. O experimento seguiu um delineamento de superfície de resposta, o Delineamento Composto Central Rotacional (DCCR) com dois fatores (gordura e umidade). A aceitabilidade sensorial foi avaliada por 100 consumidores, utilizando a escala hedônica de nove pontos. Os resultados obtidos demonstraram que os requeijões com diferentes níveis de redução de gordura apresentaram aceitabilidade sensorial semelhante quando combinados a um aumento proporcional do teor de umidade. Os produtos que apresentaram extrato seco desengordurado (ESD) de aproximadamente 19,3%, originados de diferentes combinações entre gordura e umidade, foram os que apresentaram melhor aceitação por parte dos consumidores, demonstrando a importância do ESD na aceitabilidade sensorial.Item Foaming properties of suspensions composed by β-lactoglobulin and polysaccharides, in the presence of sucrose or polyols(Colloids and Surfaces A: Physicochemical and Engineering Aspects, 2018-08-05) Vidigal, Márcia Cristina Teixeira Ribeiro; Fidelis, Priscila Cardoso; Minim, Valéria Paula Rodrigues; Minim, Luis Antonio; Faria, Janaína Teles de; Neves, Isabelle Cristina OliveiraThis study compares the effect of different combinations between β-lactoglobulin (β-lact, 1.0–1.5% w/v), a polysaccharide (carrageenan gum, CG, or locust bean gum, LBG, 0.0–0.5% w/v) and a sweetener (sucrose, maltitol or sorbitol, 0.0–0.5% w/v) on the foaming capacity and half-life time. The experimental design was defined according to a simplex centroid mixture design with a restriction of at least 1.0% w/v of β-lact in each mixture. Measurements of particle size, zeta potential, surface tension, flow curve, foaming capacity and foam half-life time were obtained. All mixtures evaluated showed a wide particle size distribution with diameters between 5.35 and 4494 nm. Mixtures containing CG presented higher values for apparent viscosity and average particle size than mixtures containing LBG, according to the gum concentration in solution. All mixtures showed negative zeta potential values (−14.27 to −40.42 mV) due to the presence of negatively charged β-lact at the pH 7. However, CG exerted a dominant effect on the zeta potential when present in the mixtures. The surface tension and foaming capacity were affected by the combined effect of the gums and sweeteners used. These molecules seemed to concentrate the protein at the interface due to the exclusion volume effect. The foam half-life time was mainly improved by the CG due to the higher bulk apparent viscosity, regardless of the sweetener used. Replacing sucrose with maltitol or sorbitol lead to comparable foam characteristics, mainly the foam capacity and foam half-life time, which confirms the potential of these polyols for sucrose replacement in model foams.Item Consumer attitude regarding products containing probiotics(Ciência Rural, 2014-07) Carvalho, Naiara Barbosa; Costa, Thiago de Melo Teixeira da; Ferreira, Marco Aurélio Marques; Simiqueli, Andréa Alves; Minim, Valéria Paula RodriguesThis study sought to determine the attitude of consumers in the city of Viçosa-MG, Brazil in relation to products containing probiotics using a validated questionnaire. A total of 352 individuals responded to questionnaires which, in addition to the items of attitude, also assessed the health of consumers and acceptance and frequency of consumption of these products. Internal validation utilized the Cronbach coefficient to measure the reliability of the attitude scale. To analyze the profile of these consumers, descriptive statistics was utilized. The results indicated a low consumption of products containing probiotics by respondents. A reliable attitude scale was obtained (alpha = 0.70). In general, the attitude of respondents was positive however it was verified that there is a need to develop more explanatory labels, clearly stating the information allowed by Brazilian legislation, as well as strengthen campaigns to promote the benefits of consuming probiotic to the consumer.Item Bebida eletrolítica a base de permeado da ultrafiltração de leite: avaliação física, química e microbiológica durante o armazenamento(Ciência Rural, 2015-02) Fontes, Edimar Aparecida Filomeno; Alves, Yara Pereira Cerceau; Fontes, Paulo Rogério; Minim, Valéria Paula RodriguesEste trabalho teve como objetivo a elaboração de uma bebida eletrolítica a base de permeado da ultrafiltração de leite e avaliação de suas características físicas, químicas e microbiológicas, durante o período de armazenamento por 30 dias, nas temperaturas de 7°C e 25°C. A bebida apresentou-se clara, com coloração amarelo-esverdeada, osmolalidade de 311,6mOsmol.L-1 e carboidratos totais de 6,48% m/v. Não foram observadas alterações significativas de pH, acidez titulável e sólidos solúveis durante o tempo e temperatura de armazenamento (P>0,05). A osmolalidade e o teor de açúcares totais foram afetados pelo tempo (P<0,05), enquanto que o aumento de açúcares redutores foi afetado pelo tempo e pela temperatura de armazenamento (P<0,05). Observou-se correlação positiva (P<0,05) entre o teor de açúcares redutores e totais com a osmolalidade,porém a bebida manteve-se dentro da faixa de osmolalidade(entre 290mOsm L-1 e 330mOsm L-1). As coordenadas L*, a*, b* e C* foram afetadas somente pelo tempo de armazenamento (P<0,05). No estudo de vida útil, a bebida mostrou-se estável microbiologicamente. Assim, o permeado pode ser aproveitado como coproduto industrial na elaboração de bebidas eletrolíticas, em vista dos critérios de osmolalidade, além de conter minerais naturais.Item Beverages formulated with whey protein and added lutein(Ciência Rural, 2017) Rocha, Juliana de Cássia Gomes; Mendonça, Adriana Corrêa; Viana, Kéllen Wanessa Coutinho; Maia, Mariza de Paiva; Carvalho, Antônio Fernandes de; Minim, Valéria Paula Rodrigues; Stringheta, Paulo CésarThis study aimed to develop and characterize beverages formulated with whey protein and added lutein. Beverages formulated with 0.5 (F1), 2.0 (F2), 4.0 (F3) and 6.0% w/v (F4) whey protein were physicochemically and microbiologically characterized, and sensory evaluated. The physicochemical analyses indicated that the protein content significantly changed (P<0.05) the acidity values, soluble solids and the colorimetric coordinates, making possible to adjust mathematical models for all these variables. Microbiological analyses showed no significant contamination (P<0.05) during processing that would compromise drinks quality of the drinks. Carotenoid content and the antioxidant activity did not change significantly (p>0.05) with increased protein content. The F2 formulation showed the highest sensory acceptance. Beverages offer a promising alternative to whey use and enhance the value of the product by the addition of lutein.Item Optimized Descriptive Profile: A rapid methodology for sensory description(Food Quality and Preference, 2012-04) Silva, Rita de Cássia dos Santos Navarro da; Minim, Valéria Paula Rodrigues; Simiqueli, Andréa Alves; Moraes, Liliane Elen da Silva; Gomide, Aline Iamin; Minim, Luis AntônioThe objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p < 0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements.Item Balanced incomplete block design: an alternative for data collection in the optimized descriptive profile(Food Research International, 2014-10) Silva, Rita de Cássia dos Santos Navarro da; Minim, Valéria Paula Rodrigues; Silva, Alexandre Navarro da; Simiqueli, Andréa Alves; Lucia, Suzana Maria Della; Minim, Luis AntonioThe optimized descriptive profile (ODP) is a new descriptive methodology which proposes an optimized sample evaluation by no trained assessors. To permit that assessors with a low degree of training quantitatively evaluate samples consistently, this method proposes the presentation of reference materials ("weak" and "strong") together with all set of samples at the time of evaluation. The attribute-by-attribute protocol is recommended on the ODP technique to allow for comparison among the samples and avoid fatigue, since only one attribute is evaluated at a time. Simultaneous presentation of the samples, together with the reference materials, is the "key point" of the ODP, and therefore the number of samples may be a limiting factor in this technique. The purpose of the present study is to determine if the balanced incomplete block design (BIBD), used in descriptive techniques traditionally, may be an alternative for data collection on this specific methodology, the optimized descriptive profile (ODP). The BIB design does not allow for comparison among all samples together, but only among a fraction of them. Therefore an assessment of the data quality obtained through this design is necessary to increase the applicability of the ODP. In this experiment a specific set of grape juice formulations was used, which presented variations in pulp and sugar contents. Sensory evaluation was conducted with two independent panels, where each panel evaluated the samples using the ODP protocol in a specific design. Thus, one panel evaluated the samples using the balanced complete blocks design (BCBD) and the other panel the balanced incomplete blocks design (BIBD). The data obtained by the two designs were compared in relation to analysis of variation, F-test power and regression models. Data obtained by the ODP conducted in the BIBD was very similar to that of the ODP in the BCBD. In the ANOVA, the formulations differed (p < 0.05) in relation to all attributes, showing a test power (1 - β) greater than 0.95. The regression models obtained in the different designs indicated overlapping of the confidence intervals (CI 95%). Therefore, the BIBD presents itself as an alternative for data collection in the ODP without loss in quality of the results.Item Methodology for determination of two new sensory thresholds: Compromised acceptance threshold and rejection threshold(Food Research International, 2015-07-28) Lima Filho, Tarcísio; Minim, Valéria Paula Rodrigues; Silva, Rita de Cássia dos Santos Navarro da; Lucia, Suzana Maria Della; Minim, Luis AntônioThe existing methodologies for determining thresholds generate unreliable estimates of the point at which the intensity of a stimulus begins to compromise acceptance or result in sensory rejection of a product. Thus, a new methodology was proposed for determination of two new sensory thresholds: the compromised acceptance threshold (CAT) and the rejection threshold (RT). In this new methodology, increasing or decreasing series of stimulus intensity are measured together with a standard stimulus (control sample) by means of acceptance tests. In the present study, the CAT and RT were determined for sucrose concentrations in grape nectar, demonstrating that when reducing the sucrose concentration of grape nectar form 9.00% (w/v) to 6.87% there begins to occur impairment of product acceptance (CAT), and when reducing the sucrose concentration from 9.00% to 3.83% there begins to occur sensory rejection (RT) of the product. When compared to existing threshold determination methodologies, the proposed methodology permitted for calculating, with greater reliability, the points at which compromise of acceptance (CAT) and sensory rejection (RT) of the product begin to occur. In addition to the case study presented, the proposed methodology has a wide range of applications in science and in the food, cosmetic and pharmaceutical industries.