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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
15/07/2020 |
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Data da última atualização: |
17/12/2020 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
VIEIRA, A. H.; BALTHAZAR, C. F.; ROCHA, R. S.; SILVA, R.; GUIMARÃES, J. T.; PAGANI, M. M.; PIMENTEL, T. C.; ESMERINO, E. A.; SILVA, M. C.; TONON, R. V.; CABRAL, L. M. C.; FREITAS, M. Q.; CRUZ, A. G. |
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Afiliação: |
Alexandre H. Vieira, UFF; Celso F. Balthazar, UFF; Ramos S. Rocha, UFF; Ramon Silva, UFF; Jonas T. Guimarães, UFF; Monica M. Pagani, UFRRJ; Tatiana C. Pimentel, IFP; Erick A. Esmerino, UFF; Marcia C. Silva, IFRJ; RENATA VALERIANO TONON, CTAA; LOURDES MARIA CORREA CABRAL, CTAA; Mônica Q. Freitas, UFF; Adriano G. Cruz, IFRJ. |
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Título: |
The free listing task for describing the sensory profiling of dairy foods: A case study with microfiltered goat whey orange juice beverage. |
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Ano de publicação: |
2020 |
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Fonte/Imprenta: |
Journal of Sensory Studies, e12594, 2020. P. 1-8. |
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DOI: |
https://doi.org/10.1111/joss.12594 |
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Idioma: |
Inglês |
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Conteúdo: |
The sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50 degrees C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30 degrees C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties. Practical application Our study indicates that the free listing task was a suitable methodology to discriminate GWOJ beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. Furthermore, it can be used to identify the most important attributes for consumers, which were liquid texture, orange color, fermented aroma, and orange flavor for GWOJ and should be considered in the manufacture of this type of product. Finally, it demonstrated that membrane technologies, as microfiltration, could be used in the manufacture of dairy foods, in particular GWOJ, with adequate sensory performance. These findings can be an incentive to the dairy industry to consider microfiltration as an adequate technology to be used in whey beverages processing and free listing task as an easy and fast sensory methodology for sensory description of dairy products. MenosThe sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50 degrees C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30 degrees C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties. Practical application Our study indicates that the free listing task was a suitable methodology to discriminate GWOJ beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. Furthermore, it can be used to identify the most important attributes for consumers, which were liquid texture, orange color, fermented aroma, and orange fl... Mostrar Tudo |
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Palavras-Chave: |
Check; Impact; Pivot profile; Protein; Skim. |
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Thesaurus Nal: |
Food technology; Functional properties; Microfiltration; Milk. |
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Categoria do assunto: |
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Marc: |
LEADER 03114naa a2200385 a 4500
001 2123845
005 2020-12-17
008 2020 bl uuuu u00u1 u #d
024 7 $ahttps://doi.org/10.1111/joss.12594$2DOI
100 1 $aVIEIRA, A. H.
245 $aThe free listing task for describing the sensory profiling of dairy foods$bA case study with microfiltered goat whey orange juice beverage.$h[electronic resource]
260 $c2020
520 $aThe sensory profiling using free listing task and consumer acceptance of a goat whey orange juice (GWOJ) beverage processed by microfiltration (20, 30, 40, and 50 degrees C) or conventional pasteurization were investigated. Free listing task allowed the discrimination of the beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. The pasteurized beverage had yellow color, orange aroma and flavor, and a more viscous texture, whereas the microfiltered beverages had green color, bitter taste, sweet taste, fermented flavor, and liquid texture. Lower microfiltration temperatures improved the orange color and fermented aroma, with similar consumer acceptance to the pasteurized product, whereas higher temperatures increased the acid, citric, and whey aromas and decreased the consumer acceptance. Overall, free listing task was a suitable methodology for discriminating beverages submitted to different processing, and microfiltration (20 or 30 degrees C) is an interesting option for GWOJ beverages, resulting in products with adequate sensory properties. Practical application Our study indicates that the free listing task was a suitable methodology to discriminate GWOJ beverages based on the type of processing (pasteurization or microfiltration) and microfiltration temperature. Furthermore, it can be used to identify the most important attributes for consumers, which were liquid texture, orange color, fermented aroma, and orange flavor for GWOJ and should be considered in the manufacture of this type of product. Finally, it demonstrated that membrane technologies, as microfiltration, could be used in the manufacture of dairy foods, in particular GWOJ, with adequate sensory performance. These findings can be an incentive to the dairy industry to consider microfiltration as an adequate technology to be used in whey beverages processing and free listing task as an easy and fast sensory methodology for sensory description of dairy products.
650 $aFood technology
650 $aFunctional properties
650 $aMicrofiltration
650 $aMilk
653 $aCheck
653 $aImpact
653 $aPivot profile
653 $aProtein
653 $aSkim
700 1 $aBALTHAZAR, C. F.
700 1 $aROCHA, R. S.
700 1 $aSILVA, R.
700 1 $aGUIMARÃES, J. T.
700 1 $aPAGANI, M. M.
700 1 $aPIMENTEL, T. C.
700 1 $aESMERINO, E. A.
700 1 $aSILVA, M. C.
700 1 $aTONON, R. V.
700 1 $aCABRAL, L. M. C.
700 1 $aFREITAS, M. Q.
700 1 $aCRUZ, A. G.
773 $tJournal of Sensory Studies, e12594, 2020. P. 1-8.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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Biblioteca |
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Registro |
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URL |
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Registro Completo
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Biblioteca(s): |
Embrapa Amazônia Oriental. |
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Data corrente: |
17/11/2009 |
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Data da última atualização: |
31/07/2013 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
AGUIAR, O. J. R. de; GOMES, J. I.; FIGUEIREDO, M. F. de; MARÇAL, A. S. |
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Afiliação: |
OSMAR JOSÉ ROMEIRO DE AGUIAR, CPATU; JOAQUIM IVANIR GOMES, CPATU. |
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Título: |
Utilização de um polidor rotativo como acessório para a identificação macroscopica de madeiras. |
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Ano de publicação: |
2003 |
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Fonte/Imprenta: |
In: CONGRESSO NACIONAL DE BOTÂNICA, 54.; REUNIÃO AMAZÔNICA DE BOTÂNICA, 3., 2003, Belém, PA. Botânica: desafios da botânica brasileira no novo milênio: inventário, sistematização, conservação e uso da diversidade vegetal: resumos. Belém, PA: Sociedade Botânica do Brasil: UFRA: Museu Paraense Emílio Goeldi: Embrapa Amazônia Oriental, 2003. |
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Descrição Física: |
1 CD-ROM. |
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Idioma: |
Português |
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Thesagro: |
Identificação; Madeira. |
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Categoria do assunto: |
-- |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/45045/1/592.pdf
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Marc: |
LEADER 00827nam a2200169 a 4500
001 1575027
005 2013-07-31
008 2003 bl uuuu u00u1 u #d
100 1 $aAGUIAR, O. J. R. de
245 $aUtilização de um polidor rotativo como acessório para a identificação macroscopica de madeiras.
260 $aIn: CONGRESSO NACIONAL DE BOTÂNICA, 54.; REUNIÃO AMAZÔNICA DE BOTÂNICA, 3., 2003, Belém, PA. Botânica: desafios da botânica brasileira no novo milênio: inventário, sistematização, conservação e uso da diversidade vegetal: resumos. Belém, PA: Sociedade Botânica do Brasil: UFRA: Museu Paraense Emílio Goeldi: Embrapa Amazônia Oriental$c2003
300 $c1 CD-ROM.
650 $aIdentificação
650 $aMadeira
700 1 $aGOMES, J. I.
700 1 $aFIGUEIREDO, M. F. de
700 1 $aMARÇAL, A. S.
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Embrapa Amazônia Oriental (CPATU) |
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