Japanese-Lusitanian cakes: origin, tradition and contemporaneity

Detalhes bibliográficos
Autor(a) principal: Castro, Gabriela de Macêdo
Data de Publicação: 2023
Outros Autores: Lacerda, João Pedro Correia, Veloso, Rodrigo Rossetti, Silva, Neyvan Renato Rodrigues da, Shinohara, Neide Kazue Sakugawa
Tipo de documento: Artigo
Idioma: por
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/40469
Resumo: The reconversion of an original recipe is a natural practice in cultures where any ingredient or recipe comes into contact, mainly in the eating habits of the Portuguese sugarcane colonies. An example of this cultural practice is the sponge cake, which has been reinterpreted in Japan as “Castell Cake” and “Japanese Cheesecake”. In this research, the traditional Lusitanian version and the two reconverted versions of the sponge cake in Japan were made, later a sensory test was carried out consisting of an acceptability and purchase intention test, among the 3 versions of cakes. The 40 test participants completed an evaluation form containing a test of acceptability and purchase intention, using a response form with a 9-point structured hedonic scale and a 5-point structured attitude scale. The acceptability test showed that the three cake samples had different sensory profiles in texture, aroma, flavor and color attributes, and in most of these attributes the reconverted cakes did not differ statistically from each other, but from the lusitano cake. Regarding the attitude scale, it can be seen that in the sensory test, Japanese Cheesecake and Bolo Castella were the ones of choice as purchase intention, with 45% and 30%, respectively, followed by Bolo de Pão de Ló with only 10 %. This information confirms how the gastronomic reconversion in consumption practice is a cultural action in the search for approximation of values and symbols of belonging.
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spelling Japanese-Lusitanian cakes: origin, tradition and contemporaneityTortas japonesas-portuguesas: origen, tradición y contemporaneidadeBolos Nipo-Lusitano: origem, tradição e contemporaneidadeProductos de panaderíaPasteles dulcesReconversiónTest sensorial.Bakery productsSweet cakesReconversionSensory test.Produtos de panificaçãoBolos docesReconversãoEnsaio sensorial.The reconversion of an original recipe is a natural practice in cultures where any ingredient or recipe comes into contact, mainly in the eating habits of the Portuguese sugarcane colonies. An example of this cultural practice is the sponge cake, which has been reinterpreted in Japan as “Castell Cake” and “Japanese Cheesecake”. In this research, the traditional Lusitanian version and the two reconverted versions of the sponge cake in Japan were made, later a sensory test was carried out consisting of an acceptability and purchase intention test, among the 3 versions of cakes. The 40 test participants completed an evaluation form containing a test of acceptability and purchase intention, using a response form with a 9-point structured hedonic scale and a 5-point structured attitude scale. The acceptability test showed that the three cake samples had different sensory profiles in texture, aroma, flavor and color attributes, and in most of these attributes the reconverted cakes did not differ statistically from each other, but from the lusitano cake. Regarding the attitude scale, it can be seen that in the sensory test, Japanese Cheesecake and Bolo Castella were the ones of choice as purchase intention, with 45% and 30%, respectively, followed by Bolo de Pão de Ló with only 10 %. This information confirms how the gastronomic reconversion in consumption practice is a cultural action in the search for approximation of values and symbols of belonging.La reconversión de una receta original es una práctica natural en culturas donde cualquier ingrediente o receta entra en contacto, principalmente en los hábitos alimentarios de las colonias cañeras portuguesas. Un ejemplo de esta práctica cultural es el bizcocho, que ha sido reinterpretado en Japón como “Pastel Castell” y “Pastel de Queso Japonés”. En esta investigación se elaboró la versión tradicional lusitana y las dos versiones reconvertidas del bizcocho en Japón, posteriormente se realizó una prueba sensorial consistente en un test de aceptabilidad e intención de compra, entre las 3 versiones de bizcochos. Los 40 participantes de la prueba completaron un formulario de evaluación que contenía una prueba de aceptabilidad e intención de compra, utilizando un formulario de respuesta con una escala hedónica estructurada de 9 puntos y una escala de actitud estructurada de 5 puntos. La prueba de aceptabilidad mostró que las tres muestras de tortas tenían diferentes perfiles sensoriales en los atributos de textura, aroma, sabor y color, y en la mayoría de estos atributos las tortas reconvertidas no diferían estadísticamente entre sí, pero sí de la torta lusitana. En cuanto a la escala de actitudes, se puede observar que en la prueba sensorial, el Cheesecake Japonés y el Bolo Castella fueron los de elección como intención de compra, con 45% y 30%, respectivamente, seguidos del Bolo de Pão de Ló con solo 10 %. Esta información confirma cómo la reconversión gastronómica en la práctica del consumo es una acción cultural en la búsqueda de aproximación de valores y símbolos de pertenencia.A reconversão de uma receita original é uma prática natural nas culturas em que qualquer ingrediente ou receita entra em contato, principalmente nos hábitos alimentares das colônias canavieiras portuguesas. Um exemplo dessa prática cultural, é o bolo pão de ló, sendo ressignificado no Japão para as versões de “Bolo Castella” e “Cheesecake Japonês”. Nessa pesquisa foram confeccionadas a versão tradicional lusitana e as duas versões reconvertidas do bolo pão de ló no Japão, posteriormente foi realizado ensaio sensorial constituído por um teste de aceitabilidade e de intenção de compra, dentre as 3 versões de bolos. Os 40 participantes do ensaio preencheram uma ficha de avaliação contendo um teste de aceitabilidade e intenção de compra, através de ficha resposta com escala hedônica estruturada em 9 pontos e uma escala atitude estruturada de 5 pontos. No teste de aceitabilidade mostrou que as três amostras de bolo apresentaram perfis sensoriais diferentes nos atributos de textura, aroma, sabor e cor, sendo que na maioria desses atributos os bolos reconvertidos não diferiram estatisticamente entre si, com o bolo lusitano. Em relação à escala de atitude, pode-se aferir que no ensaio sensorial, o Cheesecake Japonês e Bolo Castella foram os de escolha como intenção de compra, com 45% e 30%, respectivamente; seguido do Bolo de Pão de Ló com apenas 10%. Essa informação confirma como a reconversão gastronômica na prática de consumo, é uma ação cultural na busca pela aproximação de valores e símbolos de pertencimento.Research, Society and Development2023-03-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/4046910.33448/rsd-v12i3.40469Research, Society and Development; Vol. 12 No. 3; e17312340469Research, Society and Development; Vol. 12 Núm. 3; e17312340469Research, Society and Development; v. 12 n. 3; e173123404692525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/40469/33164Copyright (c) 2023 Gabriela de Macêdo Castro; João Pedro Correia Lacerda; Rodrigo Rossetti Veloso; Neyvan Renato Rodrigues da Silva; Neide Kazue Sakugawa Shinoharahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessCastro, Gabriela de Macêdo Lacerda, João Pedro Correia Veloso, Rodrigo RossettiSilva, Neyvan Renato Rodrigues da Shinohara, Neide Kazue Sakugawa 2023-03-23T08:33:38Zoai:ojs.pkp.sfu.ca:article/40469Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2023-03-23T08:33:38Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Japanese-Lusitanian cakes: origin, tradition and contemporaneity
Tortas japonesas-portuguesas: origen, tradición y contemporaneidade
Bolos Nipo-Lusitano: origem, tradição e contemporaneidade
title Japanese-Lusitanian cakes: origin, tradition and contemporaneity
spellingShingle Japanese-Lusitanian cakes: origin, tradition and contemporaneity
Castro, Gabriela de Macêdo
Productos de panadería
Pasteles dulces
Reconversión
Test sensorial.
Bakery products
Sweet cakes
Reconversion
Sensory test.
Produtos de panificação
Bolos doces
Reconversão
Ensaio sensorial.
title_short Japanese-Lusitanian cakes: origin, tradition and contemporaneity
title_full Japanese-Lusitanian cakes: origin, tradition and contemporaneity
title_fullStr Japanese-Lusitanian cakes: origin, tradition and contemporaneity
title_full_unstemmed Japanese-Lusitanian cakes: origin, tradition and contemporaneity
title_sort Japanese-Lusitanian cakes: origin, tradition and contemporaneity
author Castro, Gabriela de Macêdo
author_facet Castro, Gabriela de Macêdo
Lacerda, João Pedro Correia
Veloso, Rodrigo Rossetti
Silva, Neyvan Renato Rodrigues da
Shinohara, Neide Kazue Sakugawa
author_role author
author2 Lacerda, João Pedro Correia
Veloso, Rodrigo Rossetti
Silva, Neyvan Renato Rodrigues da
Shinohara, Neide Kazue Sakugawa
author2_role author
author
author
author
dc.contributor.author.fl_str_mv Castro, Gabriela de Macêdo
Lacerda, João Pedro Correia
Veloso, Rodrigo Rossetti
Silva, Neyvan Renato Rodrigues da
Shinohara, Neide Kazue Sakugawa
dc.subject.por.fl_str_mv Productos de panadería
Pasteles dulces
Reconversión
Test sensorial.
Bakery products
Sweet cakes
Reconversion
Sensory test.
Produtos de panificação
Bolos doces
Reconversão
Ensaio sensorial.
topic Productos de panadería
Pasteles dulces
Reconversión
Test sensorial.
Bakery products
Sweet cakes
Reconversion
Sensory test.
Produtos de panificação
Bolos doces
Reconversão
Ensaio sensorial.
description The reconversion of an original recipe is a natural practice in cultures where any ingredient or recipe comes into contact, mainly in the eating habits of the Portuguese sugarcane colonies. An example of this cultural practice is the sponge cake, which has been reinterpreted in Japan as “Castell Cake” and “Japanese Cheesecake”. In this research, the traditional Lusitanian version and the two reconverted versions of the sponge cake in Japan were made, later a sensory test was carried out consisting of an acceptability and purchase intention test, among the 3 versions of cakes. The 40 test participants completed an evaluation form containing a test of acceptability and purchase intention, using a response form with a 9-point structured hedonic scale and a 5-point structured attitude scale. The acceptability test showed that the three cake samples had different sensory profiles in texture, aroma, flavor and color attributes, and in most of these attributes the reconverted cakes did not differ statistically from each other, but from the lusitano cake. Regarding the attitude scale, it can be seen that in the sensory test, Japanese Cheesecake and Bolo Castella were the ones of choice as purchase intention, with 45% and 30%, respectively, followed by Bolo de Pão de Ló with only 10 %. This information confirms how the gastronomic reconversion in consumption practice is a cultural action in the search for approximation of values and symbols of belonging.
publishDate 2023
dc.date.none.fl_str_mv 2023-03-06
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://rsdjournal.org/index.php/rsd/article/view/40469
10.33448/rsd-v12i3.40469
url https://rsdjournal.org/index.php/rsd/article/view/40469
identifier_str_mv 10.33448/rsd-v12i3.40469
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/40469/33164
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 12 No. 3; e17312340469
Research, Society and Development; Vol. 12 Núm. 3; e17312340469
Research, Society and Development; v. 12 n. 3; e17312340469
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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