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Registro Completo |
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Biblioteca(s): |
Embrapa Pesca e Aquicultura. |
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Data corrente: |
21/06/2018 |
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Data da última atualização: |
21/06/2018 |
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Tipo da produção científica: |
Artigo em Anais de Congresso |
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Autoria: |
MACIEL, S. M.; DIOGO, M. F. S.; PIEROZAN JUNIOR, C.; FAVARIN, J. L.; ALMEIDA, R. E. M. |
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Afiliação: |
S. M. MACIEL, ESALQ; M. F. S. DIOGO, UNIFEOB, São João da Boa Vista-SP; C. PIEROZAN JUNIOR, INSTITUTO FEDERAL DO PARANÁ; J. L. FAVARIN, ESALQ; RODRIGO ESTEVAM MUNHOZ DE ALMEIDA, CNPASA. |
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Título: |
Absorção e alocação de baixas doses de 15N aplicado nas folhas de soja. |
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Ano de publicação: |
2018 |
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Fonte/Imprenta: |
In: CONGRESSO BRASILEIRO DE SOJA, 8., 2018, Goiânia. Inovação, tecnologias digitais e sustentabilidade da soja: anais. Brasília, DF: Embrapa, 2018. |
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Páginas: |
p. 801-803. |
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ISBN: |
978-85-7035-808-0 |
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Idioma: |
Português |
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Conteúdo: |
O objetivo desse trabalho foi avaliar a eficiência de absorção, e a alocação na planta do N aplicado em baixas doses nas folhas de soja. |
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Thesagro: |
Absorção de Nutrientes; Glycine Max; Nitrogênio; Soja. |
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Categoria do assunto: |
E Economia e Indústria Agrícola |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/178871/1/CNPASA-2018-cbsoj-255.pdf
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Marc: |
LEADER 00905nam a2200229 a 4500
001 2092671
005 2018-06-21
008 2018 bl uuuu u00u1 u #d
020 $a978-85-7035-808-0
100 1 $aMACIEL, S. M.
245 $aAbsorção e alocação de baixas doses de 15N aplicado nas folhas de soja.$h[electronic resource]
260 $aIn: CONGRESSO BRASILEIRO DE SOJA, 8., 2018, Goiânia. Inovação, tecnologias digitais e sustentabilidade da soja: anais. Brasília, DF: Embrapa$c2018
300 $ap. 801-803.
520 $aO objetivo desse trabalho foi avaliar a eficiência de absorção, e a alocação na planta do N aplicado em baixas doses nas folhas de soja.
650 $aAbsorção de Nutrientes
650 $aGlycine Max
650 $aNitrogênio
650 $aSoja
700 1 $aDIOGO, M. F. S.
700 1 $aPIEROZAN JUNIOR, C.
700 1 $aFAVARIN, J. L.
700 1 $aALMEIDA, R. E. M.
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Registro original: |
Embrapa Pesca e Aquicultura (CNPASA) |
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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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Circulação/Nível: |
A - 1 |
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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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Embrapa Milho e Sorgo (CNPMS) |
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