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| 1. |  | SILVA, D. A. da; CHRISTO, E. R. de; BELHING, A.; MAYER, S. L. S.; PELANDA, K. A.; SIMETTI, R. Potencial e qualidade da madeira de desbaste de teca para produção de biocombustível. Pesquisa Florestal Brasileira, Colombo, v. 35, n. 83, p. 299-305, jul./set. 2015.| Biblioteca(s): Embrapa Florestas. |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Florestas. Para informações adicionais entre em contato com cnpf.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Florestas. |
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Data corrente: |
06/01/2021 |
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Data da última atualização: |
12/04/2021 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
GODOY, R. C. B. de; FRIZON, C. N. T.; HOFFMANN-RIBANI, R.; GARRUTI, D. dos S.; CHAMBERS, E. |
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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. |
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Título: |
Chewing gums with yerba mate and different flavors: an initial study with consumers. |
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Ano de publicação: |
2021 |
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Fonte/Imprenta: |
Journal of Food Processing and Preservation, v. 45, n. 2, e15175, Feb. 2021. 12 p. |
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DOI: |
https://doi.org/10.1111/jfpp.15175 |
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Idioma: |
Inglês |
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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. |
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Palavras-Chave: |
Análise sensorial; Chiclete; Consumers; Consumidores; Erva mate; Goma de mascar; Multivariate techniques; Sensory analysis. |
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Thesagro: |
Consumidor; Ilex Paraguariensis. |
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Thesaurus NAL: |
Chewing gum; Consumers (people); Yerba mate. |
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Categoria do assunto: |
-- |
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Marc: |
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001 2128999
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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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