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Registro Completo |
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
03/03/2020 |
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Data da última atualização: |
20/04/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
AGUIAR, L. A. de; RODRIGUES, D. B.; QUEIROZ, V. A. V.; MELO, L.; PINELI, L. de L. de O. |
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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. |
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Título: |
Comparison of two rapid descriptive sensory techniques for profiling and screening of drivers of liking of sorghum breads. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Food Research International, v. 131, article 108999, 2020. |
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DOI: |
10.1016/j.foodres.2020.108999 |
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Idioma: |
Inglês |
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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 |
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Palavras-Chave: |
Gluten-free bread. |
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Thesagro: |
Genótipo; Glúten; Pão; Sorgo. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/211402/1/Comparison-two.pdf
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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.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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Biblioteca |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Milho e Sorgo. Para informações adicionais entre em contato com cnpms.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Milho e Sorgo. |
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Data corrente: |
29/10/1998 |
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Data da última atualização: |
21/07/2018 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
MAGALHAES, J. V. de; ALVES, V. M. C.; NOVAIS, R. F. de; MOSQUIM, P. R.; MAGALHAES, J. R.; BAHIA FILHO, A. F. C.; HUBER, D. M. |
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Afiliação: |
JURANDIR VIEIRA DE MAGALHAES, CNPMS; VERA MARIA CARVALHO ALVES, CNPMS. |
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Título: |
Nitrate uptake by corn under increasing periods of phosphorus starvation. |
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Ano de publicação: |
1998 |
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Fonte/Imprenta: |
Journal of Plant Nutrition, New York, v.21, n.8, p. 1753-1763, 1998. |
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Idioma: |
Inglês |
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Conteúdo: |
Single cross seedlings of the male progenitor of the double cross hybrid, BR 201, were grown for seven days in a complete nutrient solution prior in evaluating the kinetics of nitrate uptake under varying periods of phosphorus deficiency. Nitrate uptake decreased 60% after a short period of phosphorus starvation (2 days) and ceased when phosphorus was withheld longer than six days. Nitrate uptake resumed after phosphorus (P) was re-supplied, but the time required and extent of recovery depended on the length of phosphorus starvation. |
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Palavras-Chave: |
Maize; Nitrate. |
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Thesagro: |
Fósforo; Milho; Nitrato; Zea Mays. |
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Thesaurus NAL: |
phosphorus; starvation. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 01325naa a2200289 a 4500
001 1480738
005 2018-07-21
008 1998 bl uuuu u00u1 u #d
100 1 $aMAGALHAES, J. V. de
245 $aNitrate uptake by corn under increasing periods of phosphorus starvation.$h[electronic resource]
260 $c1998
520 $aSingle cross seedlings of the male progenitor of the double cross hybrid, BR 201, were grown for seven days in a complete nutrient solution prior in evaluating the kinetics of nitrate uptake under varying periods of phosphorus deficiency. Nitrate uptake decreased 60% after a short period of phosphorus starvation (2 days) and ceased when phosphorus was withheld longer than six days. Nitrate uptake resumed after phosphorus (P) was re-supplied, but the time required and extent of recovery depended on the length of phosphorus starvation.
650 $aphosphorus
650 $astarvation
650 $aFósforo
650 $aMilho
650 $aNitrato
650 $aZea Mays
653 $aMaize
653 $aNitrate
700 1 $aALVES, V. M. C.
700 1 $aNOVAIS, R. F. de
700 1 $aMOSQUIM, P. R.
700 1 $aMAGALHAES, J. R.
700 1 $aBAHIA FILHO, A. F. C.
700 1 $aHUBER, D. M.
773 $tJournal of Plant Nutrition, New York$gv.21, n.8, p. 1753-1763, 1998.
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Registro original: |
Embrapa Milho e Sorgo (CNPMS) |
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