Qualidade sensorial e fÃsico-quimica de mÃis de abelha melifera (Apis mellifera) produzidos a partir de diferents origens florais no Estado do Cearà / Physical-chemical and sensory quality of the honey bee bee(Apis mellifera) produced from different floral sources in the State of CearÃ

AUTOR(ES)
FONTE

IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia

DATA DE PUBLICAÇÃO

31/08/2007

RESUMO

The objective of this work was to evaluate the physical-chemical and sensory quality of the honey bee (Apis melifera) produced from different floral sources in the State of CearÃ. Five samples were used (A, B, C, D, E) that, after melissopalynological analysis showed up, respectively, with a predominance of: Bindens tinctoria, Borreria verticillata, Anacardium occidentale, Mimosa caesalpiniifolia and polifloral sample. The analyses of reducing sugars, moisture, ash, pH, water activity, color and viscosity were performed for the physical-chemical characterization. To verify the safety of honey, were conducted microbiological testing of the coliform 45Â, salmonella sp., yeasts and molds. In the development of sensory profiles, the method employed was the Quantitative Descriptive Analysis (QDA). By testing for recognition of odor, basic taste, triangle tests and Wald sequential analysis, judges were selected for the panel descriptive. The descriptive terminology was generated by the Repertory Grid Method. The discrimination, reproducibility and consensus with the sensory panel were used in the final selection of judges. The collected data were subjected to statistical analysis univariate (ANOVA), test averages of Tukey, multivariate analysis of Principal Components Analysis (ACP), and graphical representation of boxplot and spider graph. For the measure of acceptability 9-point hedonic scale, intent of consumption scales of 5-point purchase intent were used for 100 judges. The honey showed up safe can be used in the sensory analysis. For the physical-chemical parameters of humidity, water activity, color and viscosity, samples presented significant differences (p _<0,05). In the Descriptive analysis, the samples differed significantly in seven descriptors. A graphic representation showed distinct sensory profiles for samples A and C and similar profiles to the samples B, D and E. Some descriptors characterized and quantify sensory differences between the samples and established a sensory profile for the honey bee, produced from different floral sources in the State of CearÃ. The sample B (Borreria verticillata) showed greater acceptance hedonic and consumption and positive attitude for consumers. The honey, Anacardium occidentale (Sample C) obtained a lower acceptance in the major of attributes.

ASSUNTO(S)

ciencia e tecnologia de alimentos mel, anÃlise descritiva quantitativa, aceitaÃÃo. honey descriptive quantitative analysis acceptance

ACESSO AO ARTIGO

Documentos Relacionados