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Registro Completo |
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Biblioteca(s): |
Embrapa Agroindústria Tropical; Embrapa Meio Ambiente. |
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Data corrente: |
20/12/2023 |
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Data da última atualização: |
20/12/2023 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Autoria: |
PALAZZO, A. B.; BIASOTO, A. C. T.; DIONISIO, A. P.; CADENA, R. S.; BOLINI, H. M. A. |
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Afiliação: |
ALESSANDRA BUGATTE PALAZZO, UNIVERSIDADE ESTADUAL DE CAMPINAS; ALINE TELLES BIASOTO MARQUES, CNPMA; ANA PAULA DIONISIO, CNPAT; RAFAEL SILVA CADENA, UNIVERSIDADE FEDERAL DO ESTADO DO RIO DE JANEIRO; HELENA MARIA ANDRÉ BOLINI, UNIVERSIDADE ESTADUAL DE CAMPINAS. |
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Título: |
Time-intensity profile and relationship with consumer acceptability of processed cheese spread. |
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Ano de publicação: |
2023 |
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Fonte/Imprenta: |
Research, Society and Development, v. 12, n. 7, e17612742672, 2023. |
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ISSN: |
2525-340 |
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DOI: |
http://dx.doi.org/10.33448/rsd-v12i7.42672 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. In the present study, three different commercial brands, leaders in the market, in their traditional and light versions, were subjected to sensory and instrumental evaluations. Time-intensity analyses and acceptance tests were carried out. After the statistical evaluation, applying ANOVA, the Tukey test (p. 0.05), Partial Least Square (PLS), it was concluded that the consumers preferred products with a more intense cheese flavor and higher adhesiveness, besides expressing a greater acceptance and purchase intention for the product in its traditional version. |
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Palavras-Chave: |
Acceptance; Cheese; Instrumental; PLS; Sensory. |
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Thesagro: |
Análise Organoléptica; Requeijão. |
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Thesaurus Nal: |
Consumer acceptance; Cream cheese; Food analysis. |
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Categoria do assunto: |
L Ciência Animal e Produtos de Origem Animal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/doc/1160079/1/Biasoto-Time-intensity-profile-2023.pdf
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Marc: |
LEADER 01794naa a2200313 a 4500
001 2160079
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008 2023 bl uuuu u00u1 u #d
022 $a2525-340
024 7 $ahttp://dx.doi.org/10.33448/rsd-v12i7.42672$2DOI
100 1 $aPALAZZO, A. B.
245 $aTime-intensity profile and relationship with consumer acceptability of processed cheese spread.$h[electronic resource]
260 $c2023
520 $aAbstract: Creamy “requeijão” is the commercially most prominent processed cheese spread in Brazil. The time intensity analysis is important to provide how the flavor behavior is for the consumers during the food ingestion and is used in order to obtain the temporal profile of an attribute in a certain product. In the present study, three different commercial brands, leaders in the market, in their traditional and light versions, were subjected to sensory and instrumental evaluations. Time-intensity analyses and acceptance tests were carried out. After the statistical evaluation, applying ANOVA, the Tukey test (p. 0.05), Partial Least Square (PLS), it was concluded that the consumers preferred products with a more intense cheese flavor and higher adhesiveness, besides expressing a greater acceptance and purchase intention for the product in its traditional version.
650 $aConsumer acceptance
650 $aCream cheese
650 $aFood analysis
650 $aAnálise Organoléptica
650 $aRequeijão
653 $aAcceptance
653 $aCheese
653 $aInstrumental
653 $aPLS
653 $aSensory
700 1 $aBIASOTO, A. C. T.
700 1 $aDIONISIO, A. P.
700 1 $aCADENA, R. S.
700 1 $aBOLINI, H. M. A.
773 $tResearch, Society and Development$gv. 12, n. 7, e17612742672, 2023.
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Registro original: |
Embrapa Meio Ambiente (CNPMA) |
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 | Acesso ao texto completo restrito à biblioteca da Embrapa Pecuária Sudeste. Para informações adicionais entre em contato com cppse.biblioteca@embrapa.br. |
Registro Completo
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Biblioteca(s): |
Embrapa Pecuária Sudeste. |
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Data corrente: |
12/05/2011 |
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Data da última atualização: |
08/01/2013 |
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Tipo da produção científica: |
Resumo em Anais de Congresso |
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Autoria: |
NOGUEIRA, A. R. de A.; SILVA, P. H. T.; SOUZA, G. B. de. |
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Afiliação: |
ANA RITA DE ARAUJO NOGUEIRA, CPPSE; PATRICIA H. TONIOLO SILVA, USFCar/SÃO CARLOS, SP; GILBERTO BATISTA DE SOUZA, CPPSE. |
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Título: |
Proficiency testing of inorganic elements as support to reference material production. |
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Ano de publicação: |
2011 |
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Fonte/Imprenta: |
In: INTERNATIONAL CIGR WORKSHOP ON FOOD SAFETY: ADVANCES AND TRENDS, 2011, Dijon. Abstracts... Dijon: AgroSupDijon, 2011. |
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Idioma: |
Português |
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Notas: |
V.1, p. 34. |
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Palavras-Chave: |
Inorganic elements; Material production; Testing proficiency. |
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Categoria do assunto: |
W Química e Física |
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Marc: |
LEADER 00599nam a2200169 a 4500
001 1888356
005 2013-01-08
008 2011 bl uuuu u00u1 u #d
100 1 $aNOGUEIRA, A. R. de A.
245 $aProficiency testing of inorganic elements as support to reference material production.
260 $aIn: INTERNATIONAL CIGR WORKSHOP ON FOOD SAFETY: ADVANCES AND TRENDS, 2011, Dijon. Abstracts... Dijon: AgroSupDijon$c2011
500 $aV.1, p. 34.
653 $aInorganic elements
653 $aMaterial production
653 $aTesting proficiency
700 1 $aSILVA, P. H. T.
700 1 $aSOUZA, G. B. de
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Registro original: |
Embrapa Pecuária Sudeste (CPPSE) |
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