Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10362/117146 |
Resumo: | This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this. |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methodsHydrocolloidsSensory evaluationStructured fruitBiotechnologyFood ScienceThis work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this.LAQV@REQUIMTEDQ - Departamento de QuímicaRUNda Costa, Juliana NascimentoBrito, Samuel AlmeidaLeal, Amanda RodriguesRodrigues, Delane da CostaNascimento, Luís Gustavo LimaFigueiredo, Raimundo WilaneMata, Paulinade Sousa, Paulo Henrique Machado2021-05-05T23:26:02Z2020-122020-12-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article7application/pdfhttp://hdl.handle.net/10362/117146eng1678-457XPURE: 27084823https://doi.org/10.1590/fst.25819info: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:RCAAP2024-03-11T05:00:12Zoai:run.unl.pt:10362/117146Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:43:29.960365Repositório 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 |
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods |
title |
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods |
spellingShingle |
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods da Costa, Juliana Nascimento Hydrocolloids Sensory evaluation Structured fruit Biotechnology Food Science |
title_short |
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods |
title_full |
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods |
title_fullStr |
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods |
title_full_unstemmed |
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods |
title_sort |
Sensory characteristics of structured guava (Psidium guajava): Comparison of optimized descriptive profile, cata and sensory acceptance methods |
author |
da Costa, Juliana Nascimento |
author_facet |
da Costa, Juliana Nascimento Brito, Samuel Almeida Leal, Amanda Rodrigues Rodrigues, Delane da Costa Nascimento, Luís Gustavo Lima Figueiredo, Raimundo Wilane Mata, Paulina de Sousa, Paulo Henrique Machado |
author_role |
author |
author2 |
Brito, Samuel Almeida Leal, Amanda Rodrigues Rodrigues, Delane da Costa Nascimento, Luís Gustavo Lima Figueiredo, Raimundo Wilane Mata, Paulina de Sousa, Paulo Henrique Machado |
author2_role |
author author author author author author author |
dc.contributor.none.fl_str_mv |
LAQV@REQUIMTE DQ - Departamento de Química RUN |
dc.contributor.author.fl_str_mv |
da Costa, Juliana Nascimento Brito, Samuel Almeida Leal, Amanda Rodrigues Rodrigues, Delane da Costa Nascimento, Luís Gustavo Lima Figueiredo, Raimundo Wilane Mata, Paulina de Sousa, Paulo Henrique Machado |
dc.subject.por.fl_str_mv |
Hydrocolloids Sensory evaluation Structured fruit Biotechnology Food Science |
topic |
Hydrocolloids Sensory evaluation Structured fruit Biotechnology Food Science |
description |
This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attributes and evaluated the samples using 9 cm unstructured scales. Sensory acceptance and CATA tests were performed by 100 untrained panelists. Sensory tests expressed medium acceptability indexes and similar results for all samples. The highest frequency CATA attributes were Homogeneous, Brightness, Pinkish red color, Guava aroma and Sour taste. The characteristics from ODP were Brightness, Sweet taste, Sour taste, Guava flavor, Firm and Sandy texture. Comparing the three methods, in the CATA and sensory acceptance, tasters did not identify differences between the samples in relation to the type of hydrocolloid, but with the ODP method they could achieve this. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020-12 2020-12-01T00:00:00Z 2021-05-05T23:26:02Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10362/117146 |
url |
http://hdl.handle.net/10362/117146 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
1678-457X PURE: 27084823 https://doi.org/10.1590/fst.25819 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
7 application/pdf |
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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1799138044588064768 |