Avaliação de iogurtes liquidos comerciais sabor morango : estudo de consumidor e perfil sensorial. / Commercial liquid yoghurt evaluation flavor strawberry : study of consumer and sensorial profile.

AUTOR(ES)
DATA DE PUBLICAÇÃO

2004

RESUMO

The present work had the purpose to determine the sensory profile of commercial marks of traditional yogurts and yogurts that had been sweetened with sucrose substitutes, using the following sensory methods: Acceptance Analysis, Quantitative Descriptive Analysis (QDA) and Time Intensity Analysis (TIA). The acceptance analysis was evaluated by 97 consumers of yogurt and the results were analyzed (evaluated) by Analysis of Variance (ANOVA), TUKEY s comparison of means test and by Internal Preference Mapping. About the acceptance analysis, the samples sweetened with sucrise showed greater average whem compared to the "light" version in most of the characteristics evaluated, however this difference was not always meaningful. The QDA was conduted by a panel of 10 pre-selected panelists, that had been trained and selected based on their power of discrimination between the samples, the capacity of repeating the results and the agreement with the rest of the staff. The terms that had been generated by QDA were; for appearance: pink color, viscosity, presence of pulp and presence of bubbles; for aroma: strawberry, sweet, acid and artificial; for flavor: sweet, acid, residual sweet, residual bitter, strawberry, artificial and astringency; for texture: homogeneity and consistency. The averages generated by QDA show that for the major part of the characteristics evaluated there was a meaningful difference between the traditional and ?light? versions. The PCA the Spider grafic where done. It was done Time Intensity Analysis for the attribute sweetness of the yogurts samples. For this analysis it had been used a staff of 8 panelists which had registered the sensory stimulus by using the program Data Catch System for Time Intensity. For QDA like as for TIA, the samples had been presented to the panelists in a monadic way, using 3 repetitions, and the results had been evaluated by ANOVA, Tukey test and Principal Components Analysis. Chemical-physics determinations have also been done: pH, titratable acidity, oBrix, reducer and no-reducer sugar and determination of color and viscosity. Correlations between the sensorial and instrumental means where ascertained for: strawberry flavor and reducer sugar, acid aroma and titratable acidity, sweetness and reducer sugar, consistency and viscosity.

ASSUNTO(S)

alimentos - avaliação sensorial yoghurt foods iogurte

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