Quantitative Descriptive Analysis Qda
Mostrando 1-12 de 22 artigos, teses e dissertações.
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1. Probiotic salami with fat and curing salts reduction: physicochemical, textural and sensory characteristics
Abstract This work was evaluated the physicochemical, textural and the sensory properties of meat products fermented with traditional or probiotic cultures with lower fat and curing salt content. Chemical composition was evaluated in T30 and instrumental texture was determined during the experimental protocol. A sensory profile evaluation was carried out us
Food Sci. Technol. Publicado em: 05/04/2018
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2. Red wine produced from the Isabella and Ives cultivar (Vitis Labrusca): profile of volatiles and aroma descriptors
Abstract Considering the potential consumption and economic the importance that Isabella and Ives wines represent in the Brazilian consumer market as well as the scarcity of scientific data examining their quality, the objective of this study was to investigate the sensory quality and the volatiles profile of these wines. The volatile compounds were extracte
Food Sci. Technol. Publicado em: 22/03/2018
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3. Sensory profile and drivers of liking for grape nectar among smoker and nonsmoker consumers
Decreased gustatory and olfactory capacity is one of the problems caused by tobacco use. The objectives of this study were to determine the sensory profile of six grape nectar samples sweetened with different sweeteners and to verify the drivers of liking in two distinct consumer groups: smokers and nonsmokers. The sensory profile was constructed by twelve t
Food Sci. Technol. Publicado em: 2014-03
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4. Seleção de atributos em avaliações sensoriais descritivas
A seleção dos atributos a serem avaliados em uma análise sensorial é fundamental no planejamento de painéis sensoriais. O processo de seleção visa reduzir a lista de atributos a serem apresentados aos julgadores, evitando assim fadiga aos membros do painel, porém mantendo atributos significativos na caracterização das amostras avaliadas. Este artig
Prod.. Publicado em: 29/05/2012
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5. Desenvolvimento de bolo de cenoura sem glúten com sacarose e diet e estudo do impacto do edulcorante no perfil sensorial e na aceitação do consumidor / Development of gluten-free carrot cake with sucrose and diet and study on the impact of sweeteners and sensory profile consumer
t: Changes in food process and the higher demand for foods that have health benefits, besides high sensory and nutritional quality, make new-products development necessary. This study aimed to develop different formulas of glutenfree carrot cake with maize oil and traditional carrot cakes with wheat flour and maize oil or palm oil. Acceptance by consumers, t
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/07/2011
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6. Bebidas de Kefir com e sem inulina em versões integral e desnatada : elaboração e caracterização química, física, microbiológica e sensorial
The beverage Kefir is a result of fermentation of milk by lactic acid bacteria, aceticacid bacteria and yeasts contained in Kefir grains or in lyophilized starter culture. Besides bacteria and yeasts, the beverage contains minerals, vitamins B and essential amino acids, important for the maintenance of the vital functions of the organism. The beverage consum
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 01/09/2010
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7. Caracterização sensorial e reológica de requeijão light adicionado de concentrado protéico de soro / Sensory and rheological characterization of light cheese curd with whey protein concentrate
Water and fat content are the main factors influencing texture of cheese curd, so, the relationship between them must be considered in developing a product with reduced fat content. In this context, this work aimed at evaluating the effect of variation of these components on sensory and rheological properties of light cheese curd with Whey Protein Concentrat
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/07/2010
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8. Efeito do tempo de armazenamento do leite de cabra in natura sobre a qualidade e a estabilidade do leite de cabra em pó. / Effect of storage time of in natura goat milk on the quality and stability of goat milk powder.
Este trabalho avaliou os efeitos de diferentes períodos de armazenamento do leite de cabra in natura sobre a qualidade do produto em pó. Foram avaliadas as alterações microbiológicas, físico-químicas e bioquímicas do leite cru e a influência nas características microbiológicas, físicas, bioquímicas e sensoriais do leite em pó durante o armazena
Publicado em: 2010
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9. Processed Yellow Mombin (Spondias mombin L.) pulp using high hydrostatic pressure. / Polpa de Cajá (Spondias mombin L.) Processada por Alta Pressão Hidrostática.
High pressure processing (HPP) can generally inactivate microorganisms and enzymes responsible for food deterioration. The food material is submitted to elevated pressures (from 100 MPa up to 1000 MPa). One of the key advantages of this technology is that it enables food processing at ambient temperature, maintaining the quality of fresh foods, with minimal
Publicado em: 2009
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10. Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro / Development and sensory characterization of diet yoghurt flavor strawberry enriched with whey protein concentrate
This research addresses the use of the whey protein concentrate (WPC) in yogurt diet. There was a market search of Minas Gerais, in the cities of Viçosa and Belo Horizonte, in order to obtain information about the potential of the market of the diet yoghurt product developed and the characteristics desired by consumers. The survey showed that the strawberry
Publicado em: 2008
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11. Características físico-químicas, nutricionais e sensoriais de pão de forma com adição de grãos de linhaça (Linum usitatissimum) / Physico-chemical, nutritional and sensory characteristics of flax seed wheat bread (Linum usitatissimum)
Food industries offer to consumer several types of breads options which vary from whole wheat to enrich with multigrain such with flax seed. Flax seed is considered a functional food that has important content of omega 3 fat acids, soluble fiber and protein, however it intakes is very low in our diet. The aim of the research was to prepare a wheat bread enri
Publicado em: 2008
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12. CaracterizaÃÃo e propriedades funcionais de bolos de chocolate formulados com raÃzes tuberosas de yacon(smallanthus sonchifolius)
The yacon (Smallanthus sonchifolius) has been the subject of numerous studies due to its functional properties, related to high levels of bioactive compounds, inulin and fructooligosaccharides (FOS). Studies have shown that diets with high intake of bioactive are directly related to the prevention of various diseases, so a viable alternative is the addition
Publicado em: 2008