NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS
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Publication Date: | 2013 |
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Format: | Article |
Language: | por |
Source: | Revista do Instituto de Laticínios Cândido Tostes |
Download full: | https://www.revistadoilct.com.br/rilct/article/view/189 |
Summary: | It is understood as fermented milk products resulting from fermentation of milk pasteurized or sterilized, for ferments lactic present in the milk. In this paper we studied three commercial brands of fermented milks, with specification of "skim milk fermented sweetened." The objective was to evaluate the brands and the physical and chemical properties, comparing the labels, adherence to the legislation, as well as evaluating the sensory attributes more relevant to the product acceptance. Were performed to analyze moisture, carbohydrates, protein, ash, fat, calcium, sodium, L *, b *, acidity and pH of the brands A, B and C, which were then correlated with the nutrition information presented in the label and with specific legislation. The results were taken from analysis of variance (ANOVA) and Tukey test at 5% probability. The sensory performance of the fermented milks was assessed by cluster analysis, conducted with 60 judges, untrained, of varying ages. The brands of fermented milk had been evaluated according to the legislation in relation to fat content and acidity, getting the values on the protein below the required. Cluster analysis indicated that the largest share of evaluated consumers preferred fermented milk with low acidity, taste sweeter and suggested a low influence of the color attribute in the choice of different fermented milks. The intention to buy the brand C had the highest acceptance, representing 78.3% of consumers with scores corresponding to the term "probably buy". |
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NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKSINFORMAÇÃO NUTRICIONAL E INFLUÊNCIA DE ATRIBUTOS SENSORIAIS NA ACEITAÇÃO DE LEITES FERMENTADOS COMERCIAISchemical composition, labeling, grouping; legislationcomposição centesimal; rotulagem; agrupamento; legislação.It is understood as fermented milk products resulting from fermentation of milk pasteurized or sterilized, for ferments lactic present in the milk. In this paper we studied three commercial brands of fermented milks, with specification of "skim milk fermented sweetened." The objective was to evaluate the brands and the physical and chemical properties, comparing the labels, adherence to the legislation, as well as evaluating the sensory attributes more relevant to the product acceptance. Were performed to analyze moisture, carbohydrates, protein, ash, fat, calcium, sodium, L *, b *, acidity and pH of the brands A, B and C, which were then correlated with the nutrition information presented in the label and with specific legislation. The results were taken from analysis of variance (ANOVA) and Tukey test at 5% probability. The sensory performance of the fermented milks was assessed by cluster analysis, conducted with 60 judges, untrained, of varying ages. The brands of fermented milk had been evaluated according to the legislation in relation to fat content and acidity, getting the values on the protein below the required. Cluster analysis indicated that the largest share of evaluated consumers preferred fermented milk with low acidity, taste sweeter and suggested a low influence of the color attribute in the choice of different fermented milks. The intention to buy the brand C had the highest acceptance, representing 78.3% of consumers with scores corresponding to the term "probably buy".Entende-se por leites fermentados os produtos resultantes da fermentação do leite pasteurizado ou esterilizado, por fermentos lácticos próprios. Neste trabalho foram estudadas três marcas comerciais de leites fermentados, com especificação de "Leite fermentado desnatado adoçado". Objetivou-se avaliar as marcas quanto às propriedades físicas e químicas, comparar com os rótulos, adequação à legislação, além de avaliar os atributos sensoriais mais relevantes na aceitação do produto. Foram realizadas análises de umidade, carboidratos, proteína, cinzas, gordura, cálcio, sódio, L*, b*, acidez e pH das marcas A, B e C, que posteriormente foram correlacionadas com a informação nutricional presente no rótulo e legislação específica. A partir dos resultados foram realizadas análise de variância (ANOVA) e teste de Tukey a 5% de probabilidade. O desempenho sensorial dos leites fermentados foi avaliado através de análise de cluster, realizado com 60 julgadores, não treinados, de idades variadas. As marcas de leite fermentado avaliadas apresentaram conformidade com a legislação em relação ao teor de gordura e acidez, obtendo valores abaixo dos exigidos quanto à proteína somente para a amostra A. A análise de cluster indicou que a maior parcela dos consumidores avaliados preferiram leite fermentado com baixa acidez, sabor mais doce e sugeriu uma baixa influência do atributo cor na escolha de diferentes leites fermentados. Quanto à intenção de compra a marca C obteve maior aceitação, representando 78,3% dos consumidores com escore correspondendo ao termo "provavelmente compraria".ILCTAzevedo, Viviane M.Pereira, Cristina G.Santos, GabriellaCarneiro, João de Deus S.Pinto, Sandra M.Abreu, Luiz Ronaldo de2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/189Journal of Candido Tostes Dairy Institute; v. 66, n. 383 (2011); 49-56Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 383 (2011); 49-562238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/189/197Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T22:51:57Zoai:oai.rilct.emnuvens.com.br:article/189Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T22:51:57Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS INFORMAÇÃO NUTRICIONAL E INFLUÊNCIA DE ATRIBUTOS SENSORIAIS NA ACEITAÇÃO DE LEITES FERMENTADOS COMERCIAIS |
title |
NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS |
spellingShingle |
NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS Azevedo, Viviane M. chemical composition, labeling, grouping; legislation composição centesimal; rotulagem; agrupamento; legislação. |
title_short |
NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS |
title_full |
NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS |
title_fullStr |
NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS |
title_full_unstemmed |
NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS |
title_sort |
NUTRITIONAL INFORMATION AND SENSORY ATTRIBUTES OF INFLUENCE ON ACCEPTANCE OF COMMERCIAL FERMENTED MILKS |
author |
Azevedo, Viviane M. |
author_facet |
Azevedo, Viviane M. Pereira, Cristina G. Santos, Gabriella Carneiro, João de Deus S. Pinto, Sandra M. Abreu, Luiz Ronaldo de |
author_role |
author |
author2 |
Pereira, Cristina G. Santos, Gabriella Carneiro, João de Deus S. Pinto, Sandra M. Abreu, Luiz Ronaldo de |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Azevedo, Viviane M. Pereira, Cristina G. Santos, Gabriella Carneiro, João de Deus S. Pinto, Sandra M. Abreu, Luiz Ronaldo de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
chemical composition, labeling, grouping; legislation composição centesimal; rotulagem; agrupamento; legislação. |
topic |
chemical composition, labeling, grouping; legislation composição centesimal; rotulagem; agrupamento; legislação. |
description |
It is understood as fermented milk products resulting from fermentation of milk pasteurized or sterilized, for ferments lactic present in the milk. In this paper we studied three commercial brands of fermented milks, with specification of "skim milk fermented sweetened." The objective was to evaluate the brands and the physical and chemical properties, comparing the labels, adherence to the legislation, as well as evaluating the sensory attributes more relevant to the product acceptance. Were performed to analyze moisture, carbohydrates, protein, ash, fat, calcium, sodium, L *, b *, acidity and pH of the brands A, B and C, which were then correlated with the nutrition information presented in the label and with specific legislation. The results were taken from analysis of variance (ANOVA) and Tukey test at 5% probability. The sensory performance of the fermented milks was assessed by cluster analysis, conducted with 60 judges, untrained, of varying ages. The brands of fermented milk had been evaluated according to the legislation in relation to fat content and acidity, getting the values on the protein below the required. Cluster analysis indicated that the largest share of evaluated consumers preferred fermented milk with low acidity, taste sweeter and suggested a low influence of the color attribute in the choice of different fermented milks. The intention to buy the brand C had the highest acceptance, representing 78.3% of consumers with scores corresponding to the term "probably buy". |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-22 |
dc.type.none.fl_str_mv |
|
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://www.revistadoilct.com.br/rilct/article/view/189 |
url |
https://www.revistadoilct.com.br/rilct/article/view/189 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/189/197 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 66, n. 383 (2011); 49-56 Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 383 (2011); 49-56 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
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EPAMIG |
institution |
EPAMIG |
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Revista do Instituto de Laticínios Cândido Tostes |
collection |
Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
repository.mail.fl_str_mv |
||revistadoilct@epamig.br|| revistadoilct@oi.com.br |
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