|
|
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 Amazônia Oriental. |
Data corrente: |
31/05/2013 |
Data da última atualização: |
09/07/2019 |
Tipo da produção científica: |
Resumo em Anais de Congresso |
Autoria: |
AGUIAR, M. V.; CONCEICAO, H. E. O. da; DUARTE, M. de L. R.; ISHIZUKA, Y.; PEREIRA, E. O. L. |
Afiliação: |
MARCELO VINHOTE AGUIAR, BOLSISTA PIBIC/CNPQ/FCAP; HERACLITO EUGENIO O DA CONCEICAO, CPATU; MARIA DE LOURDES REIS DUARTE, CPATU; YUKIHISA ISHIZUKA, JICA; ELKA ODILA LEITÃO PEREIRA, BOLSISTA PIBIC/CNPQ/FCAP. |
Título: |
Seleção de tutores vivos para uso em sistema de cultivo semi-intensivo de pimenteiras-do-reino. |
Ano de publicação: |
2002 |
Fonte/Imprenta: |
In: SEMINÁRIO DE INICIAÇÃO CIENTÍFICA DA FCAP, 12.; SEMINÁRIO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA AMAZÔNIA ORIENTAL, 6., 2002, Belém, PA. A contribuição do profissional de Ciências Agrárias no uso e conservação da biodiversidade: anais. Belém, PA: FCAP: Embrapa Amazônia Oriental, 2002. |
Idioma: |
Português |
Palavras-Chave: |
Cultivo; Pimenta-do-reino. |
Categoria do assunto: |
-- |
URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/83656/1/FaltaTutores.pdf
|
Marc: |
LEADER 00780nam a2200169 a 4500 001 1959149 005 2019-07-09 008 2002 bl uuuu u00u1 u #d 100 1 $aAGUIAR, M. V. 245 $aSeleção de tutores vivos para uso em sistema de cultivo semi-intensivo de pimenteiras-do-reino. 260 $aIn: SEMINÁRIO DE INICIAÇÃO CIENTÍFICA DA FCAP, 12.; SEMINÁRIO DE INICIAÇÃO CIENTÍFICA DA EMBRAPA AMAZÔNIA ORIENTAL, 6., 2002, Belém, PA. A contribuição do profissional de Ciências Agrárias no uso e conservação da biodiversidade: anais. Belém, PA: FCAP: Embrapa Amazônia Oriental$c2002 653 $aCultivo 653 $aPimenta-do-reino 700 1 $aCONCEICAO, H. E. O. da 700 1 $aDUARTE, M. de L. R. 700 1 $aISHIZUKA, Y. 700 1 $aPEREIRA, E. O. L.
Download
Esconder MarcMostrar Marc Completo |
Registro original: |
Embrapa Amazônia Oriental (CPATU) |
|
Biblioteca |
ID |
Origem |
Tipo/Formato |
Classificação |
Cutter |
Registro |
Volume |
Status |
Fechar
|
Nenhum registro encontrado para a expressão de busca informada. |
|
|