Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro
Autor(a) principal: | |
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Data de Publicação: | 2008 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/2839 |
Resumo: | This research addresses the use of the whey protein concentrate (WPC) in yogurt diet. There was a market search of Minas Gerais, in the cities of Viçosa and Belo Horizonte, in order to obtain information about the potential of the market of the diet yoghurt product developed and the characteristics desired by consumers. The survey showed that the strawberry yogurt flavor is preferred by interviewed consumers. The quality, brand and price showed great importance in winning market and the three main attributes observed at the time of purchase of yogurt in the cities studied. The fact of do not like the product was named as one of the main reasons for not consume yogurt category of light / diet, demonstrating the need to develop research for improving the sensory characteristics of the product. Based on the outcome of the search market were developed and processed four formulations of yogurt diet strawberry flavor. The words differed among themselves by the concentration of WPC, being used 0% (control), 0.5%, 1.0% and 1.5% of PSC (F1, F2, F3, F4 respectively). The acceptance of the formulations was evaluated by 94 consumers and the results analysed by the technical map of Internal preference. The formulation F4 was the most accepted, showing that the use of the PSC encouraged the acceptance of the product. The formulations developed were characterized by means of sensorial methodologies Quantitative Descriptive Analysis (QDA) and Descriptive Analysis by Ordering (DAO). The description of the samples was composed of the attributes: pink, viscosity, characteristic aroma of yoghurt, strawberry, tastes sweet, acidic taste, flavor characteristic of strawberry yogurt, and consistency. There was a significant difference (p <0.05) among the samples for the attributes sweet taste and consistency for the DAO. For the QDA the samples differ among themselves only by the attribute consistency. In both approaches was detected increase in the consistency of the product with the addition of the WPC. It was evaluated the impact of information "Yogurt enriched with proteins bioativas" in sensory acceptance of yoghurt, assessing the difference in scores of acceptance within each session and between sessions of blind test and the test with the information through the analysis of variance (p <0.10) and frequency of responses in the tracks of acceptance of the scale hedônica (1 st Range: scores of 1 to 4, 2-Range: scores equal to 5, 3- Range: scores of 6 to 9). The results showed that the information influenced the sensory acceptance of yogurt, increasing the acceptance of two formulations of yoghurt studied. |
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Ribeiro, Milene Moreirahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4735861T6Minim, Luis Antoniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8Carvalho, Antônio Fernandes dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2Minim, Valéria Paula Rodrigueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6Silva, Neuza Maria dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783876Z0Laboissière, Lucia Helena Esteves dos Santoshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789705Z62015-03-26T13:13:10Z2009-03-172015-03-26T13:13:10Z2008-04-30RIBEIRO, Milene Moreira. Development and sensory characterization of diet yoghurt flavor strawberry enriched with whey protein concentrate. 2008. 93 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2008.http://locus.ufv.br/handle/123456789/2839This research addresses the use of the whey protein concentrate (WPC) in yogurt diet. There was a market search of Minas Gerais, in the cities of Viçosa and Belo Horizonte, in order to obtain information about the potential of the market of the diet yoghurt product developed and the characteristics desired by consumers. The survey showed that the strawberry yogurt flavor is preferred by interviewed consumers. The quality, brand and price showed great importance in winning market and the three main attributes observed at the time of purchase of yogurt in the cities studied. The fact of do not like the product was named as one of the main reasons for not consume yogurt category of light / diet, demonstrating the need to develop research for improving the sensory characteristics of the product. Based on the outcome of the search market were developed and processed four formulations of yogurt diet strawberry flavor. The words differed among themselves by the concentration of WPC, being used 0% (control), 0.5%, 1.0% and 1.5% of PSC (F1, F2, F3, F4 respectively). The acceptance of the formulations was evaluated by 94 consumers and the results analysed by the technical map of Internal preference. The formulation F4 was the most accepted, showing that the use of the PSC encouraged the acceptance of the product. The formulations developed were characterized by means of sensorial methodologies Quantitative Descriptive Analysis (QDA) and Descriptive Analysis by Ordering (DAO). The description of the samples was composed of the attributes: pink, viscosity, characteristic aroma of yoghurt, strawberry, tastes sweet, acidic taste, flavor characteristic of strawberry yogurt, and consistency. There was a significant difference (p <0.05) among the samples for the attributes sweet taste and consistency for the DAO. For the QDA the samples differ among themselves only by the attribute consistency. In both approaches was detected increase in the consistency of the product with the addition of the WPC. It was evaluated the impact of information "Yogurt enriched with proteins bioativas" in sensory acceptance of yoghurt, assessing the difference in scores of acceptance within each session and between sessions of blind test and the test with the information through the analysis of variance (p <0.10) and frequency of responses in the tracks of acceptance of the scale hedônica (1 st Range: scores of 1 to 4, 2-Range: scores equal to 5, 3- Range: scores of 6 to 9). The results showed that the information influenced the sensory acceptance of yogurt, increasing the acceptance of two formulations of yoghurt studied.Esta pesquisa avaliou a utilização do concentrado protéico do soro (CPS) em iogurte diet. Realizou-se uma pesquisa de mercado em Minas Gerais, nas cidades de Viçosa e Belo Horizonte, a fim de se obter informações acerca do potencial de mercado do iogurte diet desenvolvido e das características do produto desejadas pelos consumidores. A pesquisa realizada demonstrou que o iogurte sabor morango é o preferido pelos consumidores entrevistados. A qualidade, a marca e o preço apresentaram grande importância na conquista de mercado sendo os três principais atributos observados no momento da compra de iogurtes nas cidades estudadas. O fato de não gostar do produto foi apontado como um dos principais motivos por não consumir iogurtes da categoria light/diet, demonstrando a necessidade de desenvolver pesquisas para a melhoria das características sensoriais desse produto. Com base no resultado da pesquisa de mercado foram desenvolvidas e processadas quatro formulações de iogurte diet sabor morango. As formulações diferiam entre si pela concentração de CPS, sendo utilizado 0% (controle), 0,5%, 1,0% e 1,5% de CPS (F1, F2, F3 e F4 respectivamente). A aceitação das formulações foi avaliada por 94 consumidores e os resultados analisados por meio da técnica Mapa de Preferência Interno. A formulação F4 foi a mais aceita, evidenciando que a utilização do CPS favoreceu a aceitação do produto. As formulações desenvolvidas foram caracterizadas sensorialmente por meio das metodologias Análise Descritiva Quantitativa (ADQ) e Análise Descritiva por Ordenação (ADO). A descrição das amostras foi composta pelos atributos: cor rosa, viscosidade, aroma característico de iogurte de morango, gosto doce, gosto ácido, sabor característico de iogurte de morango e consistência. Houve diferença significativa (p<0,05) entre as amostras para os atributos gosto doce e consistência pela ADO. Pela ADQ as amostras diferiram entre si somente pelo atributo consistência. Em ambas as metodologias foi detectado aumento na consistência do produto com o acréscimo do CPS. Avaliou-se o impacto da informação Iogurte enriquecido com proteínas bioativas na aceitação sensorial do iogurte, avaliando a diferença dos escores de aceitação dentro de cada sessão e entre as sessões do teste cego e do teste com a informação por meio da análise de variância (p<0,10) e freqüência das respostas nas faixas de aceitação da escala hedônica (1ª Faixa: escores de 1 a 4; 2ª Faixa: escores iguais a 5; 3ª Faixa: escores de 6 a 9). Os resultados demonstraram que a informação influenciou a aceitação sensorial do iogurte, aumentando a aceitação das duas formulações de iogurtes estudadas.Fundação de Amparo a Pesquisa do Estado de Minas Geraisapplication/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosIogurteProteínas do soroAnálise sensorialYoghurtWhey proteinSensory analysisCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSDesenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soroDevelopment and sensory characterization of diet yoghurt flavor strawberry enriched with whey protein concentrateinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf922325https://locus.ufv.br//bitstream/123456789/2839/1/texto%20completo.pdfb17cf7c29ca47e37df141f2730a5e3d7MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain143288https://locus.ufv.br//bitstream/123456789/2839/2/texto%20completo.pdf.txtc098abb14e7d9daa923749f5c9da6ad4MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3760https://locus.ufv.br//bitstream/123456789/2839/3/texto%20completo.pdf.jpg198f2d0d58e146d511a4a6a1dd1922efMD53123456789/28392016-04-08 23:14:08.672oai:locus.ufv.br:123456789/2839Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:14:08LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro |
dc.title.alternative.eng.fl_str_mv |
Development and sensory characterization of diet yoghurt flavor strawberry enriched with whey protein concentrate |
title |
Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro |
spellingShingle |
Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro Ribeiro, Milene Moreira Iogurte Proteínas do soro Análise sensorial Yoghurt Whey protein Sensory analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro |
title_full |
Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro |
title_fullStr |
Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro |
title_full_unstemmed |
Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro |
title_sort |
Desenvolvimento e caracterização sensorial de iogurte diet sabor morango enriquecido com concentrado protéico de soro |
author |
Ribeiro, Milene Moreira |
author_facet |
Ribeiro, Milene Moreira |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4735861T6 |
dc.contributor.author.fl_str_mv |
Ribeiro, Milene Moreira |
dc.contributor.advisor-co1.fl_str_mv |
Minim, Luis Antonio |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8 |
dc.contributor.advisor-co2.fl_str_mv |
Carvalho, Antônio Fernandes de |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2 |
dc.contributor.advisor1.fl_str_mv |
Minim, Valéria Paula Rodrigues |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6 |
dc.contributor.referee1.fl_str_mv |
Silva, Neuza Maria da |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783876Z0 |
dc.contributor.referee2.fl_str_mv |
Laboissière, Lucia Helena Esteves dos Santos |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789705Z6 |
contributor_str_mv |
Minim, Luis Antonio Carvalho, Antônio Fernandes de Minim, Valéria Paula Rodrigues Silva, Neuza Maria da Laboissière, Lucia Helena Esteves dos Santos |
dc.subject.por.fl_str_mv |
Iogurte Proteínas do soro Análise sensorial |
topic |
Iogurte Proteínas do soro Análise sensorial Yoghurt Whey protein Sensory analysis CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Yoghurt Whey protein Sensory analysis |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
This research addresses the use of the whey protein concentrate (WPC) in yogurt diet. There was a market search of Minas Gerais, in the cities of Viçosa and Belo Horizonte, in order to obtain information about the potential of the market of the diet yoghurt product developed and the characteristics desired by consumers. The survey showed that the strawberry yogurt flavor is preferred by interviewed consumers. The quality, brand and price showed great importance in winning market and the three main attributes observed at the time of purchase of yogurt in the cities studied. The fact of do not like the product was named as one of the main reasons for not consume yogurt category of light / diet, demonstrating the need to develop research for improving the sensory characteristics of the product. Based on the outcome of the search market were developed and processed four formulations of yogurt diet strawberry flavor. The words differed among themselves by the concentration of WPC, being used 0% (control), 0.5%, 1.0% and 1.5% of PSC (F1, F2, F3, F4 respectively). The acceptance of the formulations was evaluated by 94 consumers and the results analysed by the technical map of Internal preference. The formulation F4 was the most accepted, showing that the use of the PSC encouraged the acceptance of the product. The formulations developed were characterized by means of sensorial methodologies Quantitative Descriptive Analysis (QDA) and Descriptive Analysis by Ordering (DAO). The description of the samples was composed of the attributes: pink, viscosity, characteristic aroma of yoghurt, strawberry, tastes sweet, acidic taste, flavor characteristic of strawberry yogurt, and consistency. There was a significant difference (p <0.05) among the samples for the attributes sweet taste and consistency for the DAO. For the QDA the samples differ among themselves only by the attribute consistency. In both approaches was detected increase in the consistency of the product with the addition of the WPC. It was evaluated the impact of information "Yogurt enriched with proteins bioativas" in sensory acceptance of yoghurt, assessing the difference in scores of acceptance within each session and between sessions of blind test and the test with the information through the analysis of variance (p <0.10) and frequency of responses in the tracks of acceptance of the scale hedônica (1 st Range: scores of 1 to 4, 2-Range: scores equal to 5, 3- Range: scores of 6 to 9). The results showed that the information influenced the sensory acceptance of yogurt, increasing the acceptance of two formulations of yoghurt studied. |
publishDate |
2008 |
dc.date.issued.fl_str_mv |
2008-04-30 |
dc.date.available.fl_str_mv |
2009-03-17 2015-03-26T13:13:10Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:13:10Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
RIBEIRO, Milene Moreira. Development and sensory characterization of diet yoghurt flavor strawberry enriched with whey protein concentrate. 2008. 93 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2008. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2839 |
identifier_str_mv |
RIBEIRO, Milene Moreira. Development and sensory characterization of diet yoghurt flavor strawberry enriched with whey protein concentrate. 2008. 93 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2008. |
url |
http://locus.ufv.br/handle/123456789/2839 |
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por |
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openAccess |
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Universidade Federal de Viçosa |
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Mestrado em Ciência e Tecnologia de Alimentos |
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UFV |
dc.publisher.country.fl_str_mv |
BR |
dc.publisher.department.fl_str_mv |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
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