Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/15772 |
Resumo: | The acceptability of the processed cheese is related to the texture which, among other factors, is influenced by the fat content. The aim of this study was to analyze the sensory acceptability of two commercial brands of traditional and light processed cheese (TA, TB, LA, LB) and perform the correlation with instrumental measurements of texture. The sensory evaluation was performed with 121 untrained panelists, using the acceptance tests by hedonic scale of 9 points for attributes overall impression, appearance, smell, texture and flavor and Check-All-That-Apply (CATA) with 12 descriptive terms. To evaluate the Instrumental Texture Profile (TPA), three tests were performed in triplicate on a texture analyzer. The four samples obtained acceptance with mean scores between 6.45 and 7.74 and an Acceptability Index greater than 70% for all attributes. The sensory assessors identified a significant difference between the processed cheese for each sensory term covered in the CATA. For TPA, the only parameter that showed no difference (p≥0.05) was elasticity. Correspondence Analysis explained 98.82% of the variation. The correlation of sensory and instrumental measurements indicated that the texture of brand B, regardless of the process has the same characteristics. In the A brand, the influence of the fat content in the processing was noticeable, as the evaluators distinguished the processed cheese LA from the TA, showing that the manufacturing process allowed the differentiation in terms of texture and sensory attributes. |
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Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measuresQueso procesado tradicional y ligero: Aceptabilidad y correlación de medidas sensoriales e instrumentalesRequeijão cremoso tradicional e light: Aceitabilidade e correlação das medidas sensoriais e instrumentaisCATAConsumoDerivados LácteosEscala HedônicaTPA.CATAConsumptionDairy DerivativesHedonic ScaleTPA.CATAConsumoDerivados lácteosEscala hedónicaTPA.The acceptability of the processed cheese is related to the texture which, among other factors, is influenced by the fat content. The aim of this study was to analyze the sensory acceptability of two commercial brands of traditional and light processed cheese (TA, TB, LA, LB) and perform the correlation with instrumental measurements of texture. The sensory evaluation was performed with 121 untrained panelists, using the acceptance tests by hedonic scale of 9 points for attributes overall impression, appearance, smell, texture and flavor and Check-All-That-Apply (CATA) with 12 descriptive terms. To evaluate the Instrumental Texture Profile (TPA), three tests were performed in triplicate on a texture analyzer. The four samples obtained acceptance with mean scores between 6.45 and 7.74 and an Acceptability Index greater than 70% for all attributes. The sensory assessors identified a significant difference between the processed cheese for each sensory term covered in the CATA. For TPA, the only parameter that showed no difference (p≥0.05) was elasticity. Correspondence Analysis explained 98.82% of the variation. The correlation of sensory and instrumental measurements indicated that the texture of brand B, regardless of the process has the same characteristics. In the A brand, the influence of the fat content in the processing was noticeable, as the evaluators distinguished the processed cheese LA from the TA, showing that the manufacturing process allowed the differentiation in terms of texture and sensory attributes.La aceptabilidad del queso procesado está relacionada con la textura que, entre otros factores, es influenciada por el contenido de grasa. El objetivo de este estudio fue analizar la aceptabilidad sensorial de dos marcas comerciales de queso procesado tradicional y ligero (TA, TB, LA, LB) y realizar la correlación con medidas instrumentales de textura. La evaluación sensorial se realizó con 121 jueces no capacitados, utilizando las pruebas de aceptación por escala hedónica de 9 puntos para los atributos impresión global, apariencia, olor, textura y sabor y por Check-All-That-Apply (CATA) con 12 términos descriptivos. Para evaluar el Perfil de Textura Instrumental (TPA), se realizaron tres pruebas por triplicado en un analizador de textura. Las cuatro muestras obtuvieron aceptación con puntuaciones medias entre 6,45 y 7,74 y un índice de aceptabilidad superior al 70% para todos los atributos. Los catadores identificaron una diferencia significativa entre el queso procesado para cada término sensorial cubierto en la CATA. Para el TPA, el único parámetro que no mostró diferencia (p≥0,05) fue la elasticidad. El Análisis de Correspondencia explicó el 98,82% de la variación. La correlación de medidas sensoriales e instrumentales indicó que la textura de la marca B, independientemente del proceso, tiene las mismas características. En la marca A se notó la influencia del contenido de grasa en el procesamiento, ya que los evaluadores distinguieron el queso procesado LA del TA, mostrando que el proceso de elaboración permitió la diferenciación en cuanto a textura y atributos sensoriales.A aceitabilidade do requeijão está relacionada com a textura que entre outros fatores, recebe influência do teor de gordura. O objetivo desse estudo foi analisar a aceitabilidade sensorial de duas marcas comerciais de requeijão cremoso tradicional e light (TA, TB, LA, LB) e realizar a correlação com medidas instrumentais da textura. A avaliação sensorial foi realizada com 121 avaliadores não treinados, utilizando os testes de aceitação por escala hedônica estruturada de 9 pontos para os atributos impressão global, aparência, odor, textura e sabor, e por Check-All-That-Apply (CATA) com 12 termos descritores. Para avaliação do Perfil de Textura Instrumental (TPA) realizou-se três ensaios em triplicata em analisador de textura. As quatro amostras obtiveram aceitação com médias dos escores entre 6,45 e 7,74 e Índice de Aceitabilidade superior a 70% para todos os atributos. Os avaliadores identificaram diferença significativa entre os requeijões para cada termo sensorial abordado no CATA. Para TPA, o único parâmetro que não apresentou diferença (p≥0,05) foi a elasticidade. A Análise de Correspondência explicou 98,82% da variação. A correlação das medidas sensoriais e instrumentais da textura indicou que a marca B, independente do processo, apresenta as mesmas características. Na marca A, foi perceptível a influência do teor de gordura no processamento, pois os avaliadores distinguiram o requeijão LA do TA, evidenciando que o processo de fabricação permitiu a diferenciação quanto à textura e os atributos sensoriais.Research, Society and Development2021-05-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1577210.33448/rsd-v10i6.15772Research, Society and Development; Vol. 10 No. 6; e30910615772Research, Society and Development; Vol. 10 Núm. 6; e30910615772Research, Society and Development; v. 10 n. 6; e309106157722525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/15772/14118Copyright (c) 2021 Felipe Sousa da Silva; Sheyla Maria Barreto Amaral; Ana Paula Ferreira de Almeida; Renata Chastinet Braga; Marlene Nunes Damacenohttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Felipe Sousa da Amaral, Sheyla Maria BarretoAlmeida, Ana Paula Ferreira deBraga, Renata ChastinetDamaceno, Marlene Nunes2021-06-10T22:51:46Zoai:ojs.pkp.sfu.ca:article/15772Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:31.860889Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures Queso procesado tradicional y ligero: Aceptabilidad y correlación de medidas sensoriales e instrumentales Requeijão cremoso tradicional e light: Aceitabilidade e correlação das medidas sensoriais e instrumentais |
title |
Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures |
spellingShingle |
Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures Silva, Felipe Sousa da CATA Consumo Derivados Lácteos Escala Hedônica TPA. CATA Consumption Dairy Derivatives Hedonic Scale TPA. CATA Consumo Derivados lácteos Escala hedónica TPA. |
title_short |
Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures |
title_full |
Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures |
title_fullStr |
Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures |
title_full_unstemmed |
Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures |
title_sort |
Traditional and light processed cheese: Acceptability and correlation of sensory and instrumental measures |
author |
Silva, Felipe Sousa da |
author_facet |
Silva, Felipe Sousa da Amaral, Sheyla Maria Barreto Almeida, Ana Paula Ferreira de Braga, Renata Chastinet Damaceno, Marlene Nunes |
author_role |
author |
author2 |
Amaral, Sheyla Maria Barreto Almeida, Ana Paula Ferreira de Braga, Renata Chastinet Damaceno, Marlene Nunes |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Silva, Felipe Sousa da Amaral, Sheyla Maria Barreto Almeida, Ana Paula Ferreira de Braga, Renata Chastinet Damaceno, Marlene Nunes |
dc.subject.por.fl_str_mv |
CATA Consumo Derivados Lácteos Escala Hedônica TPA. CATA Consumption Dairy Derivatives Hedonic Scale TPA. CATA Consumo Derivados lácteos Escala hedónica TPA. |
topic |
CATA Consumo Derivados Lácteos Escala Hedônica TPA. CATA Consumption Dairy Derivatives Hedonic Scale TPA. CATA Consumo Derivados lácteos Escala hedónica TPA. |
description |
The acceptability of the processed cheese is related to the texture which, among other factors, is influenced by the fat content. The aim of this study was to analyze the sensory acceptability of two commercial brands of traditional and light processed cheese (TA, TB, LA, LB) and perform the correlation with instrumental measurements of texture. The sensory evaluation was performed with 121 untrained panelists, using the acceptance tests by hedonic scale of 9 points for attributes overall impression, appearance, smell, texture and flavor and Check-All-That-Apply (CATA) with 12 descriptive terms. To evaluate the Instrumental Texture Profile (TPA), three tests were performed in triplicate on a texture analyzer. The four samples obtained acceptance with mean scores between 6.45 and 7.74 and an Acceptability Index greater than 70% for all attributes. The sensory assessors identified a significant difference between the processed cheese for each sensory term covered in the CATA. For TPA, the only parameter that showed no difference (p≥0.05) was elasticity. Correspondence Analysis explained 98.82% of the variation. The correlation of sensory and instrumental measurements indicated that the texture of brand B, regardless of the process has the same characteristics. In the A brand, the influence of the fat content in the processing was noticeable, as the evaluators distinguished the processed cheese LA from the TA, showing that the manufacturing process allowed the differentiation in terms of texture and sensory attributes. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-05-30 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/15772 10.33448/rsd-v10i6.15772 |
url |
https://rsdjournal.org/index.php/rsd/article/view/15772 |
identifier_str_mv |
10.33448/rsd-v10i6.15772 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/15772/14118 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 6; e30910615772 Research, Society and Development; Vol. 10 Núm. 6; e30910615772 Research, Society and Development; v. 10 n. 6; e30910615772 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
_version_ |
1797052786024644608 |