Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process
Autor(a) principal: | |
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Data de Publicação: | 2021 |
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/15117 |
Resumo: | In search of industrial growth, the dairy market seeks innovations such as the combination of alternative foods, resulting in new products, which are currently gaining consumer acceptance. In this context, the objective was to produce a Minas Padrão cheese, where coffee was added to the surface of the cheeses during the maturation process. The cheese was subjected to four treatments with coffee and water (Q2: 180g w / 3L; Q3: 210g w / 3L; Q4: 240g w / 3L; Q5: Bludge 200g w / ½L) and a control (Q1), for one period of 4 days with controlled temperature (4 ° C ± 1). After the immersion period, the cheeses were removed from the treatments and the maturation was maintained until completing 20 days and, subsequently, they were sensorially analyzed by 80 consumers who evaluated the acceptance and buying attitude of the new products. Using a 9-point hedonic scale, cheeses showed good acceptance, with no significant difference (p <0.05) for the attributes of aroma, color, consistency, flavor and overall appearance, except for appearance, with acceptability indexes (IA%) greater than 70%, with Q2 with the highest acceptance. Using a 5-point attitude scale to assess purchase intention, there were no significant differences (p <0.05), with their values above the indifference point (Q2: 4.40; Q3: 3.68; Q4: 3.57; Q5: 4.11). Therefore, the study demonstrates relevance in the new maturation process for Minas Padrão cheese and indicates Q2 cheese as a differentiated possibility for the dairy market. |
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Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation processElaboración y caracterización sensorial del queso Minas Padrão utilizando café durante el proceso de maduraciónElaboração e caracterização sensorial de queijo Minas Padrão utilizando café durante o processo de maturaçãoAceitaçãoIntenção de CompraNovos Produtos.AceptaciónIntención de compraNuevos productos.AcceptanceBuy intentionNew products.In search of industrial growth, the dairy market seeks innovations such as the combination of alternative foods, resulting in new products, which are currently gaining consumer acceptance. In this context, the objective was to produce a Minas Padrão cheese, where coffee was added to the surface of the cheeses during the maturation process. The cheese was subjected to four treatments with coffee and water (Q2: 180g w / 3L; Q3: 210g w / 3L; Q4: 240g w / 3L; Q5: Bludge 200g w / ½L) and a control (Q1), for one period of 4 days with controlled temperature (4 ° C ± 1). After the immersion period, the cheeses were removed from the treatments and the maturation was maintained until completing 20 days and, subsequently, they were sensorially analyzed by 80 consumers who evaluated the acceptance and buying attitude of the new products. Using a 9-point hedonic scale, cheeses showed good acceptance, with no significant difference (p <0.05) for the attributes of aroma, color, consistency, flavor and overall appearance, except for appearance, with acceptability indexes (IA%) greater than 70%, with Q2 with the highest acceptance. Using a 5-point attitude scale to assess purchase intention, there were no significant differences (p <0.05), with their values above the indifference point (Q2: 4.40; Q3: 3.68; Q4: 3.57; Q5: 4.11). Therefore, the study demonstrates relevance in the new maturation process for Minas Padrão cheese and indicates Q2 cheese as a differentiated possibility for the dairy market.En busca del crecimiento industrial, el mercado lácteo busca innovaciones como la combinación de alimentos alternativos, dando como resultado nuevos productos, que actualmente están ganando aceptación por parte de los consumidores. En este contexto, el objetivo era producir un queso Minas Padrão, donde se agregaba café a la superficie de los quesos durante el proceso de maduración. El queso se sometió a cuatro tratamientos con café y agua (Q2: 180g w / 3L; Q3: 210g w / 3L; Q4: 240g w / 3L; Q5: Blurs 200g w / ½L) y un control (Q1), para una período de 4 días con temperatura controlada (4 ° C ± 1). Tras el periodo de inmersión, los quesos se retiraron de los tratamientos y se mantuvo la maduración hasta completar 20 días y, posteriormente, fueron analizados sensorialmente por 80 consumidores que evaluaron la aceptación y actitud de compra de los nuevos productos. Utilizando una escala hedónica de 9 puntos, los quesos mostraron buena aceptación, sin diferencia significativa (p <0.05) para los atributos de aroma, color, consistencia, sabor y apariencia general, excepto apariencia, con índices de aceptabilidad (IA%) mayores que 70%, siendo el segundo trimestre de mayor aceptación. Utilizando una escala de actitud de 5 puntos para evaluar la intención de compra, no hubo diferencias significativas (p <0.05), con sus valores por encima del punto de indiferencia (Q2: 4.40; Q3: 3.68; Q4: 3.57; Q5: 4.11). Por lo tanto, el estudio demuestra relevancia en el nuevo proceso de maduración del queso Minas Padrão e indica al queso Q2 como una posibilidad diferenciada para el mercado lácteo.Em busca de crescimento industrial, o mercado lácteo busca inovações como a combinação de alimentos alternativos, resultando em novos produtos, que atualmente conquistam a aceitação dos consumidores. Nesse contexto objetivou-se a elaboração de um queijo Minas Padrão, onde houve adição do café na superfície dos queijos, durante o processo de maturação. O queijo foi submetido a quatro tratamentos com café e água (Q2: 180g p/3L; Q3: 210g p/3L; Q4: 240g p/3L; Q5: Borra 200g p/½L) e um controle (Q1), por um período de 4 dias com temperatura controlada (4°C ± 1). Após o período de imersão os queijos foram retirados dos tratamentos e a maturação mantida até completar 20 dias e, posteriormente, foram analisados sensorialmente por 80 consumidores que avaliaram a aceitação e a atitude de compra dos novos produtos. Fazendo uso de uma escala hedônica de 9 pontos os queijos apresentaram boa aceitação, sem diferença significativa (p< 0,05) para os atributos aroma, cor, consistência, sabor e aspecto global, exceto pela aparência, com índices de aceitabilidade (IA%) superior a 70 %, sendo o Q2 com as maiores aceitações. Utilizado uma escala de atitude de 5 pontos para avaliar a intenção de compra, não verificou-se diferenças significativas (p<0,05), sendo seus valores acima do ponto indiferença (Q2: 4,40; Q3: 3,68; Q4: 3,57; Q5: 4,11). Portanto, o estudo demonstra relevância no novo processo de maturação para queijo Minas Padrão e indica o queijo Q2 como uma possibilidade diferenciada para o mercado lácteo.Research, Society and Development2021-04-27info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1511710.33448/rsd-v10i5.15117Research, Society and Development; Vol. 10 No. 5; e38210515117Research, Society and Development; Vol. 10 Núm. 5; e38210515117Research, Society and Development; v. 10 n. 5; e382105151172525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/15117/13132Copyright (c) 2021 Luíz Guilherme Malaquias da Silva; Grazielle Pereira Reis de Souza ; Ana Carolina Braga Lahmann; Alex Uzeda de Magalhães; Júlio Cesar de Carvalho ; Michelle Silva Ramos https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessSilva, Luíz Guilherme Malaquias da Souza , Grazielle Pereira Reis de Lahmann, Ana Carolina Braga Magalhães, Alex Uzeda de Carvalho , Júlio Cesar de Ramos , Michelle Silva 2021-05-17T18:20:49Zoai:ojs.pkp.sfu.ca:article/15117Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:36:01.439680Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process Elaboración y caracterización sensorial del queso Minas Padrão utilizando café durante el proceso de maduración Elaboração e caracterização sensorial de queijo Minas Padrão utilizando café durante o processo de maturação |
title |
Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process |
spellingShingle |
Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process Silva, Luíz Guilherme Malaquias da Aceitação Intenção de Compra Novos Produtos. Aceptación Intención de compra Nuevos productos. Acceptance Buy intention New products. |
title_short |
Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process |
title_full |
Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process |
title_fullStr |
Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process |
title_full_unstemmed |
Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process |
title_sort |
Elaboration and sensorial characterization of Minas Padrão cheese using coffee during the maturation process |
author |
Silva, Luíz Guilherme Malaquias da |
author_facet |
Silva, Luíz Guilherme Malaquias da Souza , Grazielle Pereira Reis de Lahmann, Ana Carolina Braga Magalhães, Alex Uzeda de Carvalho , Júlio Cesar de Ramos , Michelle Silva |
author_role |
author |
author2 |
Souza , Grazielle Pereira Reis de Lahmann, Ana Carolina Braga Magalhães, Alex Uzeda de Carvalho , Júlio Cesar de Ramos , Michelle Silva |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Silva, Luíz Guilherme Malaquias da Souza , Grazielle Pereira Reis de Lahmann, Ana Carolina Braga Magalhães, Alex Uzeda de Carvalho , Júlio Cesar de Ramos , Michelle Silva |
dc.subject.por.fl_str_mv |
Aceitação Intenção de Compra Novos Produtos. Aceptación Intención de compra Nuevos productos. Acceptance Buy intention New products. |
topic |
Aceitação Intenção de Compra Novos Produtos. Aceptación Intención de compra Nuevos productos. Acceptance Buy intention New products. |
description |
In search of industrial growth, the dairy market seeks innovations such as the combination of alternative foods, resulting in new products, which are currently gaining consumer acceptance. In this context, the objective was to produce a Minas Padrão cheese, where coffee was added to the surface of the cheeses during the maturation process. The cheese was subjected to four treatments with coffee and water (Q2: 180g w / 3L; Q3: 210g w / 3L; Q4: 240g w / 3L; Q5: Bludge 200g w / ½L) and a control (Q1), for one period of 4 days with controlled temperature (4 ° C ± 1). After the immersion period, the cheeses were removed from the treatments and the maturation was maintained until completing 20 days and, subsequently, they were sensorially analyzed by 80 consumers who evaluated the acceptance and buying attitude of the new products. Using a 9-point hedonic scale, cheeses showed good acceptance, with no significant difference (p <0.05) for the attributes of aroma, color, consistency, flavor and overall appearance, except for appearance, with acceptability indexes (IA%) greater than 70%, with Q2 with the highest acceptance. Using a 5-point attitude scale to assess purchase intention, there were no significant differences (p <0.05), with their values above the indifference point (Q2: 4.40; Q3: 3.68; Q4: 3.57; Q5: 4.11). Therefore, the study demonstrates relevance in the new maturation process for Minas Padrão cheese and indicates Q2 cheese as a differentiated possibility for the dairy market. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-27 |
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/15117 10.33448/rsd-v10i5.15117 |
url |
https://rsdjournal.org/index.php/rsd/article/view/15117 |
identifier_str_mv |
10.33448/rsd-v10i5.15117 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/15117/13132 |
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. 10 No. 5; e38210515117 Research, Society and Development; Vol. 10 Núm. 5; e38210515117 Research, Society and Development; v. 10 n. 5; e38210515117 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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1797052676771414016 |