Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria
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Data de Publicação: | 2013 |
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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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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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1797077560949997568 |