Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria

Detalhes bibliográficos
Autor(a) principal: Vilar, Juliana dos Santos
Data de Publicação: 2013
Outros Autores: Castro, Talita Cabral Maia
Tipo de documento: Artigo
Idioma: por
Título da fonte: Vértices (Campos dos Goitacazes. Online)
Texto Completo: https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20130007
Resumo: The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the most appreciated attribute by 66% of tasters. The cake had a mean of 7,0 corresponding to "liked moderately" in the hedonic scale and 94% of purchase intent. Therefore, the cake was accepted and would be purchased by the majority of participants.
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spelling Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuriaAnálise sensorial de bolo de maracujá com chocolate para fenilcetonúricosPhenylketonuriaFoodNutritionFenilcetonúriaAlimentosNutriçãoThe aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the most appreciated attribute by 66% of tasters. The cake had a mean of 7,0 corresponding to "liked moderately" in the hedonic scale and 94% of purchase intent. Therefore, the cake was accepted and would be purchased by the majority of participants.O objetivo deste trabalho foi desenvolver uma receita de bolo de maracujá com calda de chocolate destinado aos portadores de fenilcetonúria e avaliar sua aceitação. As amostras foram oferecidas a 50 provadores não treinados e avaliadas pelo teste de aceitabilidade por meio da escala hedônica, estruturada em nove pontos. O sabor foi o atributo mais apreciado por 66% dos provadores. O bolo apresentou média de 7,0 de aceitação global, correspondente a “gostei moderadamente” na escala hedônica e 94% de intenção de compra. Portanto, o bolo foi aceito e seria comprado pela maioria dos participantes.Instituto Federal de Educação, Ciência e Tecnologia Fluminense2013-07-24info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.2013000710.5935/1809-2667.20130007Revista Vértices; Vol. 15 No. 1 (2013); 69-76Revista Vértices; Vol. 15 Núm. 1 (2013); 69-76Revista Vértices; v. 15 n. 1 (2013); 69-761809-26671415-2843reponame:Vértices (Campos dos Goitacazes. Online)instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazesinstacron:IFFluminenseporhttps://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20130007/2739Vilar, Juliana dos SantosCastro, Talita Cabral Maiainfo:eu-repo/semantics/openAccess2022-02-14T14:55:09Zoai:ojs.editoraessentia.iff.edu.br:article/2565Revistahttps://essentiaeditora.iff.edu.br/index.php/vertices/PUBhttps://essentiaeditora.iff.edu.br/index.php/vertices/oaiessentia@iff.edu.br1809-26671415-2843opendoar:2022-02-14T14:55:09Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazesfalse
dc.title.none.fl_str_mv Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
Análise sensorial de bolo de maracujá com chocolate para fenilcetonúricos
title Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
spellingShingle Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
Vilar, Juliana dos Santos
Phenylketonuria
Food
Nutrition
Fenilcetonúria
Alimentos
Nutrição
title_short Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
title_full Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
title_fullStr Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
title_full_unstemmed Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
title_sort Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
author Vilar, Juliana dos Santos
author_facet Vilar, Juliana dos Santos
Castro, Talita Cabral Maia
author_role author
author2 Castro, Talita Cabral Maia
author2_role author
dc.contributor.author.fl_str_mv Vilar, Juliana dos Santos
Castro, Talita Cabral Maia
dc.subject.por.fl_str_mv Phenylketonuria
Food
Nutrition
Fenilcetonúria
Alimentos
Nutrição
topic Phenylketonuria
Food
Nutrition
Fenilcetonúria
Alimentos
Nutrição
description The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the most appreciated attribute by 66% of tasters. The cake had a mean of 7,0 corresponding to "liked moderately" in the hedonic scale and 94% of purchase intent. Therefore, the cake was accepted and would be purchased by the majority of participants.
publishDate 2013
dc.date.none.fl_str_mv 2013-07-24
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://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20130007
10.5935/1809-2667.20130007
url https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20130007
identifier_str_mv 10.5935/1809-2667.20130007
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://editoraessentia.iff.edu.br/index.php/vertices/article/view/1809-2667.20130007/2739
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 Instituto Federal de Educação, Ciência e Tecnologia Fluminense
publisher.none.fl_str_mv Instituto Federal de Educação, Ciência e Tecnologia Fluminense
dc.source.none.fl_str_mv Revista Vértices; Vol. 15 No. 1 (2013); 69-76
Revista Vértices; Vol. 15 Núm. 1 (2013); 69-76
Revista Vértices; v. 15 n. 1 (2013); 69-76
1809-2667
1415-2843
reponame:Vértices (Campos dos Goitacazes. Online)
instname:Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron:IFFluminense
instname_str Centro Federal de Educação Tecnológica de Campos dos Goytacazes
instacron_str IFFluminense
institution IFFluminense
reponame_str Vértices (Campos dos Goitacazes. Online)
collection Vértices (Campos dos Goitacazes. Online)
repository.name.fl_str_mv Vértices (Campos dos Goitacazes. Online) - Centro Federal de Educação Tecnológica de Campos dos Goytacazes
repository.mail.fl_str_mv essentia@iff.edu.br
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