Japanese-Lusitanian cakes: origin, tradition and contemporaneity
Autor(a) principal: | |
---|---|
Data de Publicação: | 2023 |
Outros Autores: | , , , |
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. |
id |
UNIFEI_3a8bf2e1c7de789bee67e58985f963f8 |
---|---|
oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/40469 |
network_acronym_str |
UNIFEI |
network_name_str |
Research, Society and Development |
repository_id_str |
|
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 |
_version_ |
1797052619188862976 |