| |
|
|
|
Registro Completo |
|
Biblioteca(s): |
Embrapa Milho e Sorgo. |
|
Data corrente: |
03/03/2020 |
|
Data da última atualização: |
20/04/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Autoria: |
AGUIAR, L. A. de; RODRIGUES, D. B.; QUEIROZ, V. A. V.; MELO, L.; PINELI, L. de L. de O. |
|
Afiliação: |
Lorena Andrade de Aguiar, Universidade de Brasília; Daniele Bobrowski Rodrigues, Universidade de Brasília; VALERIA APARECIDA VIEIRA QUEIROZ, CNPMS; Lauro Melo, Universidade Federal do Rio de Janeiro; Lívia de Lacerda de Oliveira Pineli, Universidade de Brasília. |
|
Título: |
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Food Research International, v. 131, article 108999, 2020. |
|
DOI: |
10.1016/j.foodres.2020.108999 |
|
Idioma: |
Inglês |
|
Conteúdo: |
Rapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads with higher consumer acceptance. Two rapid techniques, Check-All-That-Apply (CATA) and Optimized Descriptive Profile (ODP), were herein compared on their ability to describe, discriminate and identify the drivers of liking of sorghum breads. Gluten-free bread formulations were developed using flours from selected sorghum genotypes (CMSS005, BR 501, BRS 332, BRS 330, BRS 305 and 1167048), besides commercial sorghum and rice flours. A semi-trained panel (n = 18) evaluated the samples using the ODP method, whereas consumers (n = 124) completed the CATA questionnaire and rated the liking in a 9-point hedonic scale. A total of 24 and 11 sensory descriptors were perceived by assessors as different among samples for CATA and ODP, respectively, with color and appearance-related attributes critical to discriminate samples in CATA, whereas flavor and texture descriptors had also prominent contribution in ODP. A similar pattern of sample distribution was noticed for both methods, which were shown to be highly and positively correlated (RV = 0.92, p < 0.002). Genotypes influenced the consumer perception of sorghum breads, being the BRS 332 and the CMSS005 breads among the most and the least accepted samples for either consumer segment, respectively. While 10 drivers of liking were identified by CATA, including ?appearance of whole flour breads?, ?uniform alveoli?, ?neutral flavor? and ?soft aroma?, in ODP 'crumb color', 'crust color', 'spots' and traditional bread aroma? drove bread acceptance. In summary, both methods were successfully applied and provided similar pattern of sample discrimination, whereas the attributes used for sample characterization, as well as those identified as drivers of liking were generally different. The ODP offers a simpler option for a quantitative perspective, while CATA remains as an easy method considering qualitative aspects, being clearly faster than ODP. MenosRapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads with higher consumer acceptance. Two rapid techniques, Check-All-That-Apply (CATA) and Optimized Descriptive Profile (ODP), were herein compared on their ability to describe, discriminate and identify the drivers of liking of sorghum breads. Gluten-free bread formulations were developed using flours from selected sorghum genotypes (CMSS005, BR 501, BRS 332, BRS 330, BRS 305 and 1167048), besides commercial sorghum and rice flours. A semi-trained panel (n = 18) evaluated the samples using the ODP method, whereas consumers (n = 124) completed the CATA questionnaire and rated the liking in a 9-point hedonic scale. A total of 24 and 11 sensory descriptors were perceived by assessors as different among samples for CATA and ODP, respectively, with color and appearance-related attributes critical to discriminate samples in CATA, whereas flavor and texture descriptors had also prominent contribution in ODP. A similar pattern of sample distribution was noticed for both methods, which were shown to be highly and positively correlated (RV = 0.92, p < 0.002). Genotypes influenced the consumer perception of sorghum breads, being the BRS 332 and the CMSS005 breads among the most and the least accepted samples for either consumer segment, respe... Mostrar Tudo |
|
Palavras-Chave: |
Gluten-free bread. |
|
Thesagro: |
Genótipo; Glúten; Pão; Sorgo. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/211402/1/Comparison-two.pdf
|
|
Marc: |
LEADER 02901naa a2200241 a 4500
001 2120781
005 2020-04-20
008 2020 bl uuuu u00u1 u #d
024 7 $a10.1016/j.foodres.2020.108999$2DOI
100 1 $aAGUIAR, L. A. de
245 $aComparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads.$h[electronic resource]
260 $c2020
520 $aRapid descriptive methods have emerged as a relatively simple alternative for screening the sensory attributes of products that drive their liking, and may contribute to identify sorghum genotypes with potential for development of gluten-free breads with higher consumer acceptance. Two rapid techniques, Check-All-That-Apply (CATA) and Optimized Descriptive Profile (ODP), were herein compared on their ability to describe, discriminate and identify the drivers of liking of sorghum breads. Gluten-free bread formulations were developed using flours from selected sorghum genotypes (CMSS005, BR 501, BRS 332, BRS 330, BRS 305 and 1167048), besides commercial sorghum and rice flours. A semi-trained panel (n = 18) evaluated the samples using the ODP method, whereas consumers (n = 124) completed the CATA questionnaire and rated the liking in a 9-point hedonic scale. A total of 24 and 11 sensory descriptors were perceived by assessors as different among samples for CATA and ODP, respectively, with color and appearance-related attributes critical to discriminate samples in CATA, whereas flavor and texture descriptors had also prominent contribution in ODP. A similar pattern of sample distribution was noticed for both methods, which were shown to be highly and positively correlated (RV = 0.92, p < 0.002). Genotypes influenced the consumer perception of sorghum breads, being the BRS 332 and the CMSS005 breads among the most and the least accepted samples for either consumer segment, respectively. While 10 drivers of liking were identified by CATA, including ?appearance of whole flour breads?, ?uniform alveoli?, ?neutral flavor? and ?soft aroma?, in ODP 'crumb color', 'crust color', 'spots' and traditional bread aroma? drove bread acceptance. In summary, both methods were successfully applied and provided similar pattern of sample discrimination, whereas the attributes used for sample characterization, as well as those identified as drivers of liking were generally different. The ODP offers a simpler option for a quantitative perspective, while CATA remains as an easy method considering qualitative aspects, being clearly faster than ODP.
650 $aGenótipo
650 $aGlúten
650 $aPão
650 $aSorgo
653 $aGluten-free bread
700 1 $aRODRIGUES, D. B.
700 1 $aQUEIROZ, V. A. V.
700 1 $aMELO, L.
700 1 $aPINELI, L. de L. de O.
773 $tFood Research International$gv. 131, article 108999, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
URL |
Voltar
|
|
|
Registro Completo
|
Biblioteca(s): |
Embrapa Suínos e Aves. |
|
Data corrente: |
07/12/2020 |
|
Data da última atualização: |
07/12/2020 |
|
Tipo da produção científica: |
Artigo em Periódico Indexado |
|
Circulação/Nível: |
B - 2 |
|
Autoria: |
SILVA, S. N. da; FORGIARINI, J.; ALVES, D. A.; KRABBE, E. L.; AVILA, V. S. de; LOPES, D. C. N.; XAVIER, E. G. |
|
Afiliação: |
SUELEN NUNES DA SILVA, UFPel; JULIANA FORGIARINI, UFPel; DÉBORA ALINE ALVES, UFPel; EVERTON LUIS KRABBE, CNPSA; VALDIR SILVEIRA DE AVILA, CNPSA; DÉBORA CRISTINA NICHELLE LOPES, UFPel; EDUARDO GONÇALVES XAVIER, UFPel. |
|
Título: |
Performance and egg quality of Embrapa 051 laying hens subjected to different feeding programs. |
|
Ano de publicação: |
2020 |
|
Fonte/Imprenta: |
Medicina Veterinária (UFRPE), v. 14, n. 1, 2020. |
|
DOI: |
https://doi.org/10.26605/medvet-v14n1-3715 |
|
Idioma: |
Português |
|
Conteúdo: |
Abstract: This study aimed to evaluate the productive performance and egg quality of Embrapa 051 lineage laying hens compared to a commercial line (Lohmann Brown) when subjected to different feeding programs. Trial consisted of a randomized complete block design, with four treatments: T1 - Lohmann Brown Line receiving 100% basal diet; T2 - Embrapa 051 Line receiving 93% basal diet; T3 - Embrapa 051 line receiving 100% basal diet; and T4 - Embrapa 051 lineage receiving 107% basal diet. The treatments had five replicates each. The basal diet was that recommended by the Lohmann Brown line manual. Variables of bird performance (egg weight, egg production rate, feed conversion per dozen eggs, energy conversion and egg mass) were analyzed, as well as internal egg quality (Haugh unit, yolk color, yolk percentage, and albumen percentage) and external egg quality (specific gravity, shell percentage, and shell thickness). All performance variables presented significant differences (P <0.05) in the three evaluated cycles, comparing lineages. Egg produced by the Embrapa 051 line had the highest percentages of yolk and those of the Lohmann Brown line had the highest percentage of albumen. In conclusion, Embrapa 051 lineage has the potential to produce good quality eggs, as long as it receives the same feeding program of the genetically established lineage. Resumo: O objetivo deste estudo foi avaliar o desempenho produtivo e a qualidade dos ovos da poedeira Embrapa 051, em comparação com uma linhagem comercial (Lohmann Brown), sujeita a diferentes programas alimentares. O delineamento experimental utilizado foi o de blocos completamente casualizados, e os tratamentos foram: T1 ? Linhagem Lohmann Brown recebendo 100% da dieta base; T2 ? Linhagem Embrapa 051 recebendo 93% da dieta base; T3 ? Linhagem Embrapa 051 recebendo 100% da dieta base; e T4 - Linhagem Embrapa 051 recebendo 107% da dieta base. Os tratamentos tiveram cinco repetições cada. A dieta base foi a recomendada pelo manual da linhagem Lohmann Brown. Foram analisadas variáveis de desempenho zootécnico (peso dos ovos, taxa de produção de ovos, conversão alimentar por dúzia de ovo, conversão energética e massa de ovo); qualidade interna (unidade Haugh, coloração da gema, porcentagem de gema e porcentagem de albúmen) e qualidade externa de ovos (gravidade específica, porcentagem de casca e espessura de casca). Todas as variáveis de desempenho apresentaram diferenças significativas (P<0,05) nos três ciclos avaliados, sendo que as aves da linhagem Lohmann Brown apresentaram os maiores valores para essas variáveis. Em relação às variáveis de qualidade interna e externa dos ovos, apenas as porcentagens de gema e de albúmen apresentaram diferença significativa (P<0,05) entre os tratamentos nos três ciclos avaliados. Os ovos produzidos pela linhagem Embrapa 051 apresentaram as maiores porcentagens de gema e os da linhagem Lohmann Brown a maior porcentagem de albúmen. Com o presente trabalho pode-se concluir que a linhagem Embrapa 051 tem potencial para produzir ovos de boa qualidade, desde que receba o mesmo programa alimentar da linhagem geneticamente estabelecida. MenosAbstract: This study aimed to evaluate the productive performance and egg quality of Embrapa 051 lineage laying hens compared to a commercial line (Lohmann Brown) when subjected to different feeding programs. Trial consisted of a randomized complete block design, with four treatments: T1 - Lohmann Brown Line receiving 100% basal diet; T2 - Embrapa 051 Line receiving 93% basal diet; T3 - Embrapa 051 line receiving 100% basal diet; and T4 - Embrapa 051 lineage receiving 107% basal diet. The treatments had five replicates each. The basal diet was that recommended by the Lohmann Brown line manual. Variables of bird performance (egg weight, egg production rate, feed conversion per dozen eggs, energy conversion and egg mass) were analyzed, as well as internal egg quality (Haugh unit, yolk color, yolk percentage, and albumen percentage) and external egg quality (specific gravity, shell percentage, and shell thickness). All performance variables presented significant differences (P <0.05) in the three evaluated cycles, comparing lineages. Egg produced by the Embrapa 051 line had the highest percentages of yolk and those of the Lohmann Brown line had the highest percentage of albumen. In conclusion, Embrapa 051 lineage has the potential to produce good quality eggs, as long as it receives the same feeding program of the genetically established lineage. Resumo: O objetivo deste estudo foi avaliar o desempenho produtivo e a qualidade dos ovos da poedeira Embrapa 051, em comparação com ... Mostrar Tudo |
|
Palavras-Chave: |
Desempenho zootécnico; Lohmann Brown; Poedeira Embrapa 051; Qualidade do ovo. |
|
Thesagro: |
Albumina; Gema de Ovo; Poedeira Comercial. |
|
Categoria do assunto: |
-- |
|
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/218879/1/final9607.pdf
|
|
Marc: |
LEADER 04062naa a2200289 a 4500
001 2127756
005 2020-12-07
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.26605/medvet-v14n1-3715$2DOI
100 1 $aSILVA, S. N. da
245 $aPerformance and egg quality of Embrapa 051 laying hens subjected to different feeding programs.$h[electronic resource]
260 $c2020
520 $aAbstract: This study aimed to evaluate the productive performance and egg quality of Embrapa 051 lineage laying hens compared to a commercial line (Lohmann Brown) when subjected to different feeding programs. Trial consisted of a randomized complete block design, with four treatments: T1 - Lohmann Brown Line receiving 100% basal diet; T2 - Embrapa 051 Line receiving 93% basal diet; T3 - Embrapa 051 line receiving 100% basal diet; and T4 - Embrapa 051 lineage receiving 107% basal diet. The treatments had five replicates each. The basal diet was that recommended by the Lohmann Brown line manual. Variables of bird performance (egg weight, egg production rate, feed conversion per dozen eggs, energy conversion and egg mass) were analyzed, as well as internal egg quality (Haugh unit, yolk color, yolk percentage, and albumen percentage) and external egg quality (specific gravity, shell percentage, and shell thickness). All performance variables presented significant differences (P <0.05) in the three evaluated cycles, comparing lineages. Egg produced by the Embrapa 051 line had the highest percentages of yolk and those of the Lohmann Brown line had the highest percentage of albumen. In conclusion, Embrapa 051 lineage has the potential to produce good quality eggs, as long as it receives the same feeding program of the genetically established lineage. Resumo: O objetivo deste estudo foi avaliar o desempenho produtivo e a qualidade dos ovos da poedeira Embrapa 051, em comparação com uma linhagem comercial (Lohmann Brown), sujeita a diferentes programas alimentares. O delineamento experimental utilizado foi o de blocos completamente casualizados, e os tratamentos foram: T1 ? Linhagem Lohmann Brown recebendo 100% da dieta base; T2 ? Linhagem Embrapa 051 recebendo 93% da dieta base; T3 ? Linhagem Embrapa 051 recebendo 100% da dieta base; e T4 - Linhagem Embrapa 051 recebendo 107% da dieta base. Os tratamentos tiveram cinco repetições cada. A dieta base foi a recomendada pelo manual da linhagem Lohmann Brown. Foram analisadas variáveis de desempenho zootécnico (peso dos ovos, taxa de produção de ovos, conversão alimentar por dúzia de ovo, conversão energética e massa de ovo); qualidade interna (unidade Haugh, coloração da gema, porcentagem de gema e porcentagem de albúmen) e qualidade externa de ovos (gravidade específica, porcentagem de casca e espessura de casca). Todas as variáveis de desempenho apresentaram diferenças significativas (P<0,05) nos três ciclos avaliados, sendo que as aves da linhagem Lohmann Brown apresentaram os maiores valores para essas variáveis. Em relação às variáveis de qualidade interna e externa dos ovos, apenas as porcentagens de gema e de albúmen apresentaram diferença significativa (P<0,05) entre os tratamentos nos três ciclos avaliados. Os ovos produzidos pela linhagem Embrapa 051 apresentaram as maiores porcentagens de gema e os da linhagem Lohmann Brown a maior porcentagem de albúmen. Com o presente trabalho pode-se concluir que a linhagem Embrapa 051 tem potencial para produzir ovos de boa qualidade, desde que receba o mesmo programa alimentar da linhagem geneticamente estabelecida.
650 $aAlbumina
650 $aGema de Ovo
650 $aPoedeira Comercial
653 $aDesempenho zootécnico
653 $aLohmann Brown
653 $aPoedeira Embrapa 051
653 $aQualidade do ovo
700 1 $aFORGIARINI, J.
700 1 $aALVES, D. A.
700 1 $aKRABBE, E. L.
700 1 $aAVILA, V. S. de
700 1 $aLOPES, D. C. N.
700 1 $aXAVIER, E. G.
773 $tMedicina Veterinária (UFRPE)$gv. 14, n. 1, 2020.
Download
Esconder MarcMostrar Marc Completo |
|
Registro original: |
Embrapa Suínos e Aves (CNPSA) |
|
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
| Expressão de busca inválida. Verifique!!! |
|
|
