Tecnologia de Alimentos
URI permanente desta comunidadehttps://locus.ufv.br/handle/123456789/11783
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Resultados da Pesquisa
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 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 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.Item Ordered probit regression analysis of the effect of brand name on beer acceptance by consumers(Food Science and Technology, 2013-06-22) Minim, Valéria Paula Rodrigues; Minim, Luis Antonio; Cipriano, Paula De Aguiar; Silva, Carlos Henrique Osório; Lucia, Suzana Maria DellaOrdered probit regression was used to analyze data of sensory acceptance tests designed to study the effect of brand name on the acceptability of beer samples. Eight different brands of Pilsen beer were evaluated by 101 consumers in two sessions of acceptance tests: blind evaluation and brand information test. Ordered probit regression, although a relatively sophisticated technique compared to others used to analyze sensory data, was chosen to enable the observation of consumers' behavior using graphical interpretations of estimated probabilities plotted against hedonic scales. It can be concluded that brands B, C, and D had a positive effect on the sensory acceptance of the product, whereas brands A, F, G, and H had a negative influence on consumers' evaluation of the samples. On the other hand, brand E had little influence on consumers' assessment.