Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation

Detalhes bibliográficos
Autor(a) principal: Guiné, Raquel
Data de Publicação: 2018
Outros Autores: Correia, Paula, Florença, Sofia
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.19/5109
Resumo: This work aimed to evaluate the colour and sensory properties of jelly gums made with fruits and herbs. The colour was measured by a colorimeter in the Hunter lab coordinates (L*, a* and b*). Sensory evaluation comprised preference tests and profile analysis. The results showed that the colour of gums with blueberry was considerably different than other fruits (strawberry and raspberry). The sensory preference test allowed choosing 4 from the 16 prototypes developed (Blueberry & Mint, Raspberry & Mint, Strawberry & Mint, Strawberry & Anise), which were then characterized in terms of colour and sensory properties. The sensorial profile showed that Blueberry & Mint gums had visual aspect indicators as well as a better aroma to herb. However, for most of the attributes evaluated, the gums made with Strawberry & Anise got higher scores, including global appreciation. The results of colour evaluation revealed that the Blueberry & Mint gums were substantially different from the others. Hence, the results indicated that two of the gums developed, Blueberry & Mint and Strawberry & Anise, might have success when launching on commercialization.
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spelling Development of Jelly Gums with Fruits and Herbs: Colour and Sensory EvaluationDevelopment of new foodConsumer acceptanceColourSensory analysisThis work aimed to evaluate the colour and sensory properties of jelly gums made with fruits and herbs. The colour was measured by a colorimeter in the Hunter lab coordinates (L*, a* and b*). Sensory evaluation comprised preference tests and profile analysis. The results showed that the colour of gums with blueberry was considerably different than other fruits (strawberry and raspberry). The sensory preference test allowed choosing 4 from the 16 prototypes developed (Blueberry & Mint, Raspberry & Mint, Strawberry & Mint, Strawberry & Anise), which were then characterized in terms of colour and sensory properties. The sensorial profile showed that Blueberry & Mint gums had visual aspect indicators as well as a better aroma to herb. However, for most of the attributes evaluated, the gums made with Strawberry & Anise got higher scores, including global appreciation. The results of colour evaluation revealed that the Blueberry & Mint gums were substantially different from the others. Hence, the results indicated that two of the gums developed, Blueberry & Mint and Strawberry & Anise, might have success when launching on commercialization.Science EventsRepositório Científico do Instituto Politécnico de ViseuGuiné, RaquelCorreia, PaulaFlorença, Sofia2018-10-12T14:42:16Z2018-092018-09-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/5109engGuiné, R.P.F., Correia, P.M.R., & Florença, S.G. (2018). Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation, Journal of International Scientific Publications: Agriculture & Food, 6, 340-349. Retrieved from https://www.scientific-publications.net/get/1000028/1536853747229892.pdf1314-8591info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-01-16T15:27:55ZPortal AgregadorONG
dc.title.none.fl_str_mv Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation
title Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation
spellingShingle Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation
Guiné, Raquel
Development of new food
Consumer acceptance
Colour
Sensory analysis
title_short Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation
title_full Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation
title_fullStr Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation
title_full_unstemmed Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation
title_sort Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation
author Guiné, Raquel
author_facet Guiné, Raquel
Correia, Paula
Florença, Sofia
author_role author
author2 Correia, Paula
Florença, Sofia
author2_role author
author
dc.contributor.none.fl_str_mv Repositório Científico do Instituto Politécnico de Viseu
dc.contributor.author.fl_str_mv Guiné, Raquel
Correia, Paula
Florença, Sofia
dc.subject.por.fl_str_mv Development of new food
Consumer acceptance
Colour
Sensory analysis
topic Development of new food
Consumer acceptance
Colour
Sensory analysis
description This work aimed to evaluate the colour and sensory properties of jelly gums made with fruits and herbs. The colour was measured by a colorimeter in the Hunter lab coordinates (L*, a* and b*). Sensory evaluation comprised preference tests and profile analysis. The results showed that the colour of gums with blueberry was considerably different than other fruits (strawberry and raspberry). The sensory preference test allowed choosing 4 from the 16 prototypes developed (Blueberry & Mint, Raspberry & Mint, Strawberry & Mint, Strawberry & Anise), which were then characterized in terms of colour and sensory properties. The sensorial profile showed that Blueberry & Mint gums had visual aspect indicators as well as a better aroma to herb. However, for most of the attributes evaluated, the gums made with Strawberry & Anise got higher scores, including global appreciation. The results of colour evaluation revealed that the Blueberry & Mint gums were substantially different from the others. Hence, the results indicated that two of the gums developed, Blueberry & Mint and Strawberry & Anise, might have success when launching on commercialization.
publishDate 2018
dc.date.none.fl_str_mv 2018-10-12T14:42:16Z
2018-09
2018-09-01T00:00:00Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.19/5109
url http://hdl.handle.net/10400.19/5109
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Guiné, R.P.F., Correia, P.M.R., & Florença, S.G. (2018). Development of Jelly Gums with Fruits and Herbs: Colour and Sensory Evaluation, Journal of International Scientific Publications: Agriculture & Food, 6, 340-349. Retrieved from https://www.scientific-publications.net/get/1000028/1536853747229892.pdf
1314-8591
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Science Events
publisher.none.fl_str_mv Science Events
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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repository.mail.fl_str_mv
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