Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps

Detalhes bibliográficos
Autor(a) principal: Pereira, Patrícia Aparecida Pimenta
Data de Publicação: 2020
Outros Autores: Souza, Vanessa Rios de, Carneiro, João de Deus Souza
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/46434
Resumo: This paper aims to study the sensory perception of Brazilian petit suisse cheese. Physicohemical (total sugar, total acidity, moisture, L*, a*, b* and soluble solids) physical (texture profile analysis- hardness, cohesiveness and gumminess) and sensory (color, appearance, taste, consistency and overall liking) analyses were performed. Three-way internal and external preference maps were used to evaluate the sensory profile of five different brands of strawberry flavor petit suisse (the only differences between them were the hydrocolloid bulking agents added) correlating with physical and physicochemical parameters. For this, the sisvar and sensoMaker software were used. According to the results, there is variation in the formulations of the petit suisse cheeses that are currently marketed in Brazil, with the exception of total acidity, moisture, and luminosity. Furtherore, Brazilian consumers prefer petit suisse cheese that has intermediate sweetness (7.67 °Bx to 11.67 °Bx) and reject those that are very sweet. In addition, products made with gelatin, pectin and locust bean and guar gums are more accepted.
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spelling Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference mapsPetit suisse cheese - Sensory analysisMultivariate analysisConsumer profileGumsThis paper aims to study the sensory perception of Brazilian petit suisse cheese. Physicohemical (total sugar, total acidity, moisture, L*, a*, b* and soluble solids) physical (texture profile analysis- hardness, cohesiveness and gumminess) and sensory (color, appearance, taste, consistency and overall liking) analyses were performed. Three-way internal and external preference maps were used to evaluate the sensory profile of five different brands of strawberry flavor petit suisse (the only differences between them were the hydrocolloid bulking agents added) correlating with physical and physicochemical parameters. For this, the sisvar and sensoMaker software were used. According to the results, there is variation in the formulations of the petit suisse cheeses that are currently marketed in Brazil, with the exception of total acidity, moisture, and luminosity. Furtherore, Brazilian consumers prefer petit suisse cheese that has intermediate sweetness (7.67 °Bx to 11.67 °Bx) and reject those that are very sweet. In addition, products made with gelatin, pectin and locust bean and guar gums are more accepted.MedCrave2021-05-31T14:01:11Z2021-05-31T14:01:11Z2020info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfPEREIRA, P. A. P.; SOUZA, V. R. de; CARNEIRO, J. de D. S. Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps. MOJ Food Processing & Technology, [S. l.], v. 8, n. 3, p. 109-112, 2020.http://repositorio.ufla.br/jspui/handle/1/46434MOJ Food Processing & Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessPereira, Patrícia Aparecida PimentaSouza, Vanessa Rios deCarneiro, João de Deus Souzaeng2021-05-31T14:01:12Zoai:localhost:1/46434Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-05-31T14:01:12Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps
title Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps
spellingShingle Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps
Pereira, Patrícia Aparecida Pimenta
Petit suisse cheese - Sensory analysis
Multivariate analysis
Consumer profile
Gums
title_short Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps
title_full Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps
title_fullStr Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps
title_full_unstemmed Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps
title_sort Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps
author Pereira, Patrícia Aparecida Pimenta
author_facet Pereira, Patrícia Aparecida Pimenta
Souza, Vanessa Rios de
Carneiro, João de Deus Souza
author_role author
author2 Souza, Vanessa Rios de
Carneiro, João de Deus Souza
author2_role author
author
dc.contributor.author.fl_str_mv Pereira, Patrícia Aparecida Pimenta
Souza, Vanessa Rios de
Carneiro, João de Deus Souza
dc.subject.por.fl_str_mv Petit suisse cheese - Sensory analysis
Multivariate analysis
Consumer profile
Gums
topic Petit suisse cheese - Sensory analysis
Multivariate analysis
Consumer profile
Gums
description This paper aims to study the sensory perception of Brazilian petit suisse cheese. Physicohemical (total sugar, total acidity, moisture, L*, a*, b* and soluble solids) physical (texture profile analysis- hardness, cohesiveness and gumminess) and sensory (color, appearance, taste, consistency and overall liking) analyses were performed. Three-way internal and external preference maps were used to evaluate the sensory profile of five different brands of strawberry flavor petit suisse (the only differences between them were the hydrocolloid bulking agents added) correlating with physical and physicochemical parameters. For this, the sisvar and sensoMaker software were used. According to the results, there is variation in the formulations of the petit suisse cheeses that are currently marketed in Brazil, with the exception of total acidity, moisture, and luminosity. Furtherore, Brazilian consumers prefer petit suisse cheese that has intermediate sweetness (7.67 °Bx to 11.67 °Bx) and reject those that are very sweet. In addition, products made with gelatin, pectin and locust bean and guar gums are more accepted.
publishDate 2020
dc.date.none.fl_str_mv 2020
2021-05-31T14:01:11Z
2021-05-31T14:01:11Z
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 PEREIRA, P. A. P.; SOUZA, V. R. de; CARNEIRO, J. de D. S. Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps. MOJ Food Processing & Technology, [S. l.], v. 8, n. 3, p. 109-112, 2020.
http://repositorio.ufla.br/jspui/handle/1/46434
identifier_str_mv PEREIRA, P. A. P.; SOUZA, V. R. de; CARNEIRO, J. de D. S. Sensory perception of Brazilian petit suisse cheese by a consumer panel using three-way internal and external preference maps. MOJ Food Processing & Technology, [S. l.], v. 8, n. 3, p. 109-112, 2020.
url http://repositorio.ufla.br/jspui/handle/1/46434
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv Attribution-NonCommercial 4.0 International
http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Attribution-NonCommercial 4.0 International
http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv MedCrave
publisher.none.fl_str_mv MedCrave
dc.source.none.fl_str_mv MOJ Food Processing & Technology
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
_version_ 1823242200167743488

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