APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER
Autor(a) principal: | |
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Data de Publicação: | 2017 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Brasileira de Tecnologia Agroindustrial |
Texto Completo: | https://periodicos.utfpr.edu.br/rbta/article/view/3301 |
Resumo: | The development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensory analysis. The ordering and acceptability test and quantitative descriptive analysis (QDA) were performed in this work. The QDA was performed with 13 selected and trained testers. 16 aspects of product were evaluated: color, foam, turbidity, brightness, bubbles, the fruity, alcoholic, acetic, and fermented aromas, sweetness, astringency, acidity, alcohol, apple flavor and viscosity. The alcoholic degree was standardized in 4.5 oGL. The ordering test showed 50.0 g L-1 and 0.75 g 100mL-1 of residual sugar and acidity, respectively. The foam characteristics were obtained with 4.0 g hL-1 of propylene glycol alginate. The residual sugar was standardized with cryoconcentrated apple juice, which provided striking fruity aroma. The product was classified as sweet, low viscosity, cloudy however yellow as beer, with pleasant and persistent foam and bubbles. The acceptance rate was 81.6%, with purchase intent of circa 85.0%. The results indicate a high quality sparkling beverage with good marketing perspectives. |
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APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDERThe development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensory analysis. The ordering and acceptability test and quantitative descriptive analysis (QDA) were performed in this work. The QDA was performed with 13 selected and trained testers. 16 aspects of product were evaluated: color, foam, turbidity, brightness, bubbles, the fruity, alcoholic, acetic, and fermented aromas, sweetness, astringency, acidity, alcohol, apple flavor and viscosity. The alcoholic degree was standardized in 4.5 oGL. The ordering test showed 50.0 g L-1 and 0.75 g 100mL-1 of residual sugar and acidity, respectively. The foam characteristics were obtained with 4.0 g hL-1 of propylene glycol alginate. The residual sugar was standardized with cryoconcentrated apple juice, which provided striking fruity aroma. The product was classified as sweet, low viscosity, cloudy however yellow as beer, with pleasant and persistent foam and bubbles. The acceptance rate was 81.6%, with purchase intent of circa 85.0%. The results indicate a high quality sparkling beverage with good marketing perspectives.Universidade Tecnológica Federal do Paraná (UTFPR)CAPES, CNPQ, Fundação AraucáriaLos, Paulo RicardoBraga, Cíntia MaiaCarvalho, José RicardoSimões, Deise Rosana SilvaNogueira, Alessandro2017-05-21info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://periodicos.utfpr.edu.br/rbta/article/view/330110.3895/rbta.v11n1.3301Revista Brasileira de Tecnologia Agroindustrial; v. 11, n. 1 (2017)1981-368610.3895/rbta.v11n1reponame:Revista Brasileira de Tecnologia Agroindustrialinstname:Universidade Tecnológica Federal do Paraná (UTFPR)instacron:UTFPRporhttps://periodicos.utfpr.edu.br/rbta/article/view/3301/3695Direitos autorais 2017 CC-BYhttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2017-05-28T02:50:46Zoai:periodicos.utfpr:article/3301Revistahttps://periodicos.utfpr.edu.br/rbtaPUBhttps://periodicos.utfpr.edu.br/rbta/oai||rbta-pg@utfpr.edu.br1981-36861981-3686opendoar:2017-05-28T02:50:46Revista Brasileira de Tecnologia Agroindustrial - Universidade Tecnológica Federal do Paraná (UTFPR)false |
dc.title.none.fl_str_mv |
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER |
title |
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER |
spellingShingle |
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER Los, Paulo Ricardo |
title_short |
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER |
title_full |
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER |
title_fullStr |
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER |
title_full_unstemmed |
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER |
title_sort |
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER |
author |
Los, Paulo Ricardo |
author_facet |
Los, Paulo Ricardo Braga, Cíntia Maia Carvalho, José Ricardo Simões, Deise Rosana Silva Nogueira, Alessandro |
author_role |
author |
author2 |
Braga, Cíntia Maia Carvalho, José Ricardo Simões, Deise Rosana Silva Nogueira, Alessandro |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
CAPES, CNPQ, Fundação Araucária |
dc.contributor.author.fl_str_mv |
Los, Paulo Ricardo Braga, Cíntia Maia Carvalho, José Ricardo Simões, Deise Rosana Silva Nogueira, Alessandro |
dc.subject.none.fl_str_mv |
|
description |
The development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensory analysis. The ordering and acceptability test and quantitative descriptive analysis (QDA) were performed in this work. The QDA was performed with 13 selected and trained testers. 16 aspects of product were evaluated: color, foam, turbidity, brightness, bubbles, the fruity, alcoholic, acetic, and fermented aromas, sweetness, astringency, acidity, alcohol, apple flavor and viscosity. The alcoholic degree was standardized in 4.5 oGL. The ordering test showed 50.0 g L-1 and 0.75 g 100mL-1 of residual sugar and acidity, respectively. The foam characteristics were obtained with 4.0 g hL-1 of propylene glycol alginate. The residual sugar was standardized with cryoconcentrated apple juice, which provided striking fruity aroma. The product was classified as sweet, low viscosity, cloudy however yellow as beer, with pleasant and persistent foam and bubbles. The acceptance rate was 81.6%, with purchase intent of circa 85.0%. The results indicate a high quality sparkling beverage with good marketing perspectives. |
publishDate |
2017 |
dc.date.none.fl_str_mv |
2017-05-21 |
dc.type.none.fl_str_mv |
|
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://periodicos.utfpr.edu.br/rbta/article/view/3301 10.3895/rbta.v11n1.3301 |
url |
https://periodicos.utfpr.edu.br/rbta/article/view/3301 |
identifier_str_mv |
10.3895/rbta.v11n1.3301 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://periodicos.utfpr.edu.br/rbta/article/view/3301/3695 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2017 CC-BY http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2017 CC-BY http://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 |
Universidade Tecnológica Federal do Paraná (UTFPR) |
publisher.none.fl_str_mv |
Universidade Tecnológica Federal do Paraná (UTFPR) |
dc.source.none.fl_str_mv |
Revista Brasileira de Tecnologia Agroindustrial; v. 11, n. 1 (2017) 1981-3686 10.3895/rbta.v11n1 reponame:Revista Brasileira de Tecnologia Agroindustrial instname:Universidade Tecnológica Federal do Paraná (UTFPR) instacron:UTFPR |
instname_str |
Universidade Tecnológica Federal do Paraná (UTFPR) |
instacron_str |
UTFPR |
institution |
UTFPR |
reponame_str |
Revista Brasileira de Tecnologia Agroindustrial |
collection |
Revista Brasileira de Tecnologia Agroindustrial |
repository.name.fl_str_mv |
Revista Brasileira de Tecnologia Agroindustrial - Universidade Tecnológica Federal do Paraná (UTFPR) |
repository.mail.fl_str_mv |
||rbta-pg@utfpr.edu.br |
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1809282204167045120 |