Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup
Autor(a) principal: | |
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Data de Publicação: | 2010 |
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/10400.19/1389 |
Resumo: | The potential beneficial effects of strawberry allied to those of chilly in many aspects of human health lead to the development of a spicy strawberry syrup. The work included the development of the product, including formulation, processing and industrialization aspects, chemical and sensorial analyses as well as a consumer study, of which some will be analysed in the present manuscript. The sensorial evaluation was performed with a panel of 25 tasters, of which 17 were women and 8 men. The parameters evaluated using a hedonic scale were: visual aspect, colour, consistence, brightness, sweetness, strawberry taste, spicy taste, global appreciation. To characterization of the product a brief chemical analysis was made. The mineral content was determined by calcination at 550 ºC, the total soluble solids (mainly sugars) were determined by refractometry and the moisture by a halogen moisture analyser. In all characteristics evaluated in the sensorial analysis the medium punctuation was 4 (in a scale from 0 to 5), corresponding to Good. Despite the product being considered quite spicy, its acceptance was very good. |
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Consumer study and sensorial evaluation of a newly developed spicy strawberry syrupfood product developmentstrawberry syrupconsumer studysensorial analysisThe potential beneficial effects of strawberry allied to those of chilly in many aspects of human health lead to the development of a spicy strawberry syrup. The work included the development of the product, including formulation, processing and industrialization aspects, chemical and sensorial analyses as well as a consumer study, of which some will be analysed in the present manuscript. The sensorial evaluation was performed with a panel of 25 tasters, of which 17 were women and 8 men. The parameters evaluated using a hedonic scale were: visual aspect, colour, consistence, brightness, sweetness, strawberry taste, spicy taste, global appreciation. To characterization of the product a brief chemical analysis was made. The mineral content was determined by calcination at 550 ºC, the total soluble solids (mainly sugars) were determined by refractometry and the moisture by a halogen moisture analyser. In all characteristics evaluated in the sensorial analysis the medium punctuation was 4 (in a scale from 0 to 5), corresponding to Good. Despite the product being considered quite spicy, its acceptance was very good.Repositório Científico do Instituto Politécnico de ViseuGuiné, RaquelLima, Maria JoãoPato, LúciaCorreia, Ana CristinaGonçalves, FernandoCosta, ElisaSantos, Sandra2013-01-07T11:20:45Z20102010-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.19/1389engGuiné RPF, Lima MJ, Pato L, Correia AC, Gonçalves F, Costa E, Santos S (2010) Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup. International Journal of Academic Research, 2(3), 173-178.info: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:RCAAP2023-01-16T15:24:48Zoai:repositorio.ipv.pt:10400.19/1389Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:40:41.414136Repositório 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 |
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup |
title |
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup |
spellingShingle |
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup Guiné, Raquel food product development strawberry syrup consumer study sensorial analysis |
title_short |
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup |
title_full |
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup |
title_fullStr |
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup |
title_full_unstemmed |
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup |
title_sort |
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup |
author |
Guiné, Raquel |
author_facet |
Guiné, Raquel Lima, Maria João Pato, Lúcia Correia, Ana Cristina Gonçalves, Fernando Costa, Elisa Santos, Sandra |
author_role |
author |
author2 |
Lima, Maria João Pato, Lúcia Correia, Ana Cristina Gonçalves, Fernando Costa, Elisa Santos, Sandra |
author2_role |
author author author author author author |
dc.contributor.none.fl_str_mv |
Repositório Científico do Instituto Politécnico de Viseu |
dc.contributor.author.fl_str_mv |
Guiné, Raquel Lima, Maria João Pato, Lúcia Correia, Ana Cristina Gonçalves, Fernando Costa, Elisa Santos, Sandra |
dc.subject.por.fl_str_mv |
food product development strawberry syrup consumer study sensorial analysis |
topic |
food product development strawberry syrup consumer study sensorial analysis |
description |
The potential beneficial effects of strawberry allied to those of chilly in many aspects of human health lead to the development of a spicy strawberry syrup. The work included the development of the product, including formulation, processing and industrialization aspects, chemical and sensorial analyses as well as a consumer study, of which some will be analysed in the present manuscript. The sensorial evaluation was performed with a panel of 25 tasters, of which 17 were women and 8 men. The parameters evaluated using a hedonic scale were: visual aspect, colour, consistence, brightness, sweetness, strawberry taste, spicy taste, global appreciation. To characterization of the product a brief chemical analysis was made. The mineral content was determined by calcination at 550 ºC, the total soluble solids (mainly sugars) were determined by refractometry and the moisture by a halogen moisture analyser. In all characteristics evaluated in the sensorial analysis the medium punctuation was 4 (in a scale from 0 to 5), corresponding to Good. Despite the product being considered quite spicy, its acceptance was very good. |
publishDate |
2010 |
dc.date.none.fl_str_mv |
2010 2010-01-01T00:00:00Z 2013-01-07T11:20:45Z |
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/10400.19/1389 |
url |
http://hdl.handle.net/10400.19/1389 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Guiné RPF, Lima MJ, Pato L, Correia AC, Gonçalves F, Costa E, Santos S (2010) Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup. International Journal of Academic Research, 2(3), 173-178. |
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.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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799130872031477760 |