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Registro Completo |
Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Florestas. |
Data corrente: |
06/01/2021 |
Data da última atualização: |
12/04/2021 |
Tipo da produção científica: |
Artigo em Periódico Indexado |
Autoria: |
GODOY, R. C. B. de; FRIZON, C. N. T.; HOFFMANN-RIBANI, R.; GARRUTI, D. dos S.; CHAMBERS, E. |
Afiliação: |
ROSSANA CATIE BUENO DE GODOY, CNPF; Cátia Nara Tobaldini Frizon, UFPR, Programa de Pós Graduação em Eng. de Alimentos; Rosemary Hoffmann-Ribani, UFPR, Programa de Pós Graduação em Eng. de Alimentos; DEBORAH DOS SANTOS GARRUTI, CNPAT; Edgar Chambers, Kansas State University. |
Título: |
Chewing gums with yerba mate and different flavors: an initial study with consumers. |
Ano de publicação: |
2021 |
Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, n. 2, e15175, Feb. 2021. 12 p. |
DOI: |
https://doi.org/10.1111/jfpp.15175 |
Idioma: |
Inglês |
Conteúdo: |
Innovative flavors are trends in the chewing gums market. Nine formulation on gums made with different kinds of yerba mate and flavors were evaluated. A time?intensity test was carried out to estimate how long the taste lasted. The MDPREF PCA graph showed that de first two dimensions explained 45.42% of the total variance. Three groups were noted: samples elaborated with chamomile (forced and aged yerba mate); samples with toasted/chamomile and natural/green apple; and all the samples flavored with orange and flavored with green apple (forced aged and toasted). Yerba mate forced aged with orange and green apple flavors were preferred by the consumers. The total duration of the stimulus was just over 5 min. This study suggests that the combination of yerba mate with other flavors has potential for use in chewing gums, however, it needs to be optimized to improve the acceptance and the duration of the flavor. |
Palavras-Chave: |
Análise sensorial; Chiclete; Consumers; Consumidores; Erva mate; Goma de mascar; Multivariate techniques; Sensory analysis. |
Thesagro: |
Consumidor; Ilex Paraguariensis. |
Thesaurus Nal: |
Chewing gum; Consumers (people); Yerba mate. |
Categoria do assunto: |
-- |
Marc: |
LEADER 01925naa a2200337 a 4500 001 2128999 005 2021-04-12 008 2021 bl uuuu u00u1 u #d 024 7 $ahttps://doi.org/10.1111/jfpp.15175$2DOI 100 1 $aGODOY, R. C. B. de 245 $aChewing gums with yerba mate and different flavors$ban initial study with consumers.$h[electronic resource] 260 $c2021 520 $aInnovative flavors are trends in the chewing gums market. Nine formulation on gums made with different kinds of yerba mate and flavors were evaluated. A time?intensity test was carried out to estimate how long the taste lasted. The MDPREF PCA graph showed that de first two dimensions explained 45.42% of the total variance. Three groups were noted: samples elaborated with chamomile (forced and aged yerba mate); samples with toasted/chamomile and natural/green apple; and all the samples flavored with orange and flavored with green apple (forced aged and toasted). Yerba mate forced aged with orange and green apple flavors were preferred by the consumers. The total duration of the stimulus was just over 5 min. This study suggests that the combination of yerba mate with other flavors has potential for use in chewing gums, however, it needs to be optimized to improve the acceptance and the duration of the flavor. 650 $aChewing gum 650 $aConsumers (people) 650 $aYerba mate 650 $aConsumidor 650 $aIlex Paraguariensis 653 $aAnálise sensorial 653 $aChiclete 653 $aConsumers 653 $aConsumidores 653 $aErva mate 653 $aGoma de mascar 653 $aMultivariate techniques 653 $aSensory analysis 700 1 $aFRIZON, C. N. T. 700 1 $aHOFFMANN-RIBANI, R. 700 1 $aGARRUTI, D. dos S. 700 1 $aCHAMBERS, E. 773 $tJournal of Food Processing and Preservation$gv. 45, n. 2, e15175, Feb. 2021. 12 p.
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39. | | FERREIRA, F. R.; PINTO, A. C. de Q. Survey of mango germplasm collections in Brazil. In: INTERNATIONAL MANGO SYMPOSIUM, 7., 2002, Recife. Program and abstracts. Fortaleza: Embrapa Agroindustria Tropical; Planaltina: Embrapa Cerrados; Cruz das Almas: Embrapa Mandioca e Fruticultura; Teresina: Embrapa Meio Norte; Petrolina: Embrapa Semi-Arido; Recife: IPA, 2002. p. 211. (Embrapa Agroindustria Tropical. Dcumentos, 46).Biblioteca(s): Embrapa Cerrados. |
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