Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks

Detalhes bibliográficos
Autor(a) principal: Melo, Catarina Melo e Castro de Sousa
Data de Publicação: 2011
Tipo de documento: Dissertação
Idioma: por
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10400.5/3908
Resumo: Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
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spelling Estudo da influência do sabor e da cor na percepção da textura estaladiça em snackssnackscolourcrispnesshardnessflavoursensory analysisMestrado em Engenharia Alimentar - Instituto Superior de AgronomiaCrispness is one of the most important sensory attributes related with the quality of low moisture solid food products. It can be defined as the perceived force through which the products are separated into two or more distinct pieces during a single bite with the incisors, emitting a characteristic noise. Most of the commercialized snacks have different colors, tastes and smells. The taste and smell have been shown to interact and the texture impact on taste has been studied. It is well known that the color greatly impacts the ability of people to identify food. The aim of this work was to create healthier snacks (non-fried), and to evaluate the influence of the color, taste and smell in the perception of crispness, sensory hardness and consumers’ acceptance. There are several ways to obtain crispness in snacks, but the more relevant are dehydration, extrusion and microwave expansion. In the present study, the method used to prepare snacks was to mix Tapioca flour with water, to cook and then dehydrate this mix in a food dehydrator and in a microwave. The colorants used were, blue, green, orange and red, and the tastes were the four basic ones - sweet, acid, bitter, salty - and the umami. The colorants were added to the dough before cooking and the tastes by submersion in a water solution containing each taste. After many attempts, it was not possible to fix the aromas to the snacks. The snacks were analyzed physically with Kramer-shear tests with a texturometer, and sensory by mostly an untrained consumers’ panel using descriptive scales with discontinuous structure in the analytical testing. The water content of the snacks was also evaluated. Statistical analysis of the results (moisture content, Kramer-shear tests and sensory analysis) was carried out with the SPSS program (one-way analysis of variance), and Statistica, version 5, was used to handle multivariate analysis of data. The moisture content data indicated that, after exposure to the microwave, the snacks presented significantly different water amounts, which indicates that they dehydrate in different ways, maybe because of their structure or different shapes. The Kramer-shear tests results showed that only the colored snacks had different peak numbers indicating that they were slightly different according to crispness. The sensory analysis results indicated that the colors affected only the acceptance while the tastes influenced the hardness perception and also the acceptance by the consumers. The hardness measured by instrumental texture analysis showed to be related with the sensory hardness detected by the consumers. Some of the panelists were influenced by the snack color, feeling tastes related with the colors but absent in the samples. For example, the red color was related to the perception of strawberry taste and the green color to mint taste. The multivariate analysis (principal component analysis and cluster analysis) of data, including Kramer-shear tests and sensory analysis results, showed two distinct groups: one containing the snacks of different tastes, except the bitter sample, and the other with the snacks of different colors plus the bitter snack. The snacks preferred by the consumers were those with the orange color and the salty or sweet snacks. The panelists identified the samples with the bitter taste, with the green color and non-colored snacks as the hardest. Therefore, these samples were rejected by the consumers. The colored snacks were considered crispier and the flavored snacks as less hard, except the bitter ones.ISA/UTLDias, Suzana FerreiraCarrascal, Jorge RuízRepositório da Universidade de LisboaMelo, Catarina Melo e Castro de Sousa2012-03-05T16:50:57Z20112011-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10400.5/3908porMelo, Catarina Melo e Castro de Sousa - Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks. Lisboa: ISA, 2011info: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:RCAAP2023-03-06T14:34:58Zoai:www.repository.utl.pt:10400.5/3908Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:51:42.012612Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks
title Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks
spellingShingle Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks
Melo, Catarina Melo e Castro de Sousa
snacks
colour
crispness
hardness
flavour
sensory analysis
title_short Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks
title_full Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks
title_fullStr Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks
title_full_unstemmed Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks
title_sort Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks
author Melo, Catarina Melo e Castro de Sousa
author_facet Melo, Catarina Melo e Castro de Sousa
author_role author
dc.contributor.none.fl_str_mv Dias, Suzana Ferreira
Carrascal, Jorge Ruíz
Repositório da Universidade de Lisboa
dc.contributor.author.fl_str_mv Melo, Catarina Melo e Castro de Sousa
dc.subject.por.fl_str_mv snacks
colour
crispness
hardness
flavour
sensory analysis
topic snacks
colour
crispness
hardness
flavour
sensory analysis
description Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia
publishDate 2011
dc.date.none.fl_str_mv 2011
2011-01-01T00:00:00Z
2012-03-05T16:50:57Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10400.5/3908
url http://hdl.handle.net/10400.5/3908
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv Melo, Catarina Melo e Castro de Sousa - Estudo da influência do sabor e da cor na percepção da textura estaladiça em snacks. Lisboa: ISA, 2011
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 ISA/UTL
publisher.none.fl_str_mv ISA/UTL
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)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv
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