Check All That Apply
Mostrando 1-12 de 21 artigos, teses e dissertações.
-
1. Study on the sensory acceptance and check all that apply of mixed juices in distinct Brazilian regions
Abstract Fruit juices are on the rise, due to the search new mixes, flavors and nutritional value. This research investigated the acceptance and sensory profile of mixed juices. Sixteen (16) mixed juices with caja, umbu, cocoa and mango flavors were studied, using acceptance and check-all-that-apply (CATA) tests in different cities (n = 226). Juices A1 and D
Food Sci. Technol. Publicado em: 2020-12
-
2. Optimization of beef patties produced with vegetable oils: a mixture design approach and sensory evaluation
Abstract The exaggerated consumption of fast food and ready to eat products is a common practice which results in an unbalanced intake of saturated fats. In order to improve the fat composition of beef patties, mixture design was used to optimize the inclusion of pomace olive oil (POO) and canola oil (CO). Cooking yield, moisture retention, diameter reductio
Food Sci. Technol. Publicado em: 2020-06
-
3. Information as a determinant criterion in the acceptance of fermented yam-based ice cream
Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream p
Food Sci. Technol. Publicado em: 2020-06
-
4. Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate
Food Sci. Technol. Publicado em: 2020-03
-
5. Information as a determinant criterion in the acceptance of fermented yam-based ice cream
Abstract The aim of this study was to evaluate the influence of information on the acceptability of fermented yam-based ice cream, as well as its sensorial profile. For this, the acceptance and check all that apply (CATA) tests were performed in two sessions by 102 tasters. In the first session, consumers received only brief information about the ice cream p
Food Sci. Technol. Publicado em: 20/12/2019
-
6. Exploring consumers’ knowledge and perceptions of unconventional food plants: case study of addition of Pereskia aculeata Miller to ice cream
Abstract Unconventional food plants (UFPs) are by definition little known and infrequently consumed by population, although are recognized as having high nutritional value and economic potential. The objective was to assess the knowledge about UFPs by the population in the southwestern region of the state of Paraná, Brazil; and more particularly to evaluate
Food Sci. Technol. Publicado em: 11/11/2019
-
7. Packagings for the transportation of persimmon and their effects on sensory characteristics
Resumo: O objetivo deste trabalho foi avaliar o efeito de diferentes embalagens utilizadas no transporte da cultivar Rama Forte de caqui (Diospyros kaki) sobre as características sensoriais e a aceitação do consumidor do produto durante seu armazenamento. Foram avaliados três tipos de embalagem: caixa de madeira tipo K; caixa de papelão ondulado; e nova
Pesq. agropec. bras.. Publicado em: 11/04/2019
-
8. Mapa de preferência externo para avaliar aceitação de iogurte light e diet elaborados com edulcorantes naturais
RESUMO: Devido à grande procura por alimentos mais saudáveis, as indústrias alimentícias vêm introduzindo no mercado os iogurtes diet e light. O presente estudo teve como finalidade avaliar sensorialmente iogurtes produzidos com edulcorantes naturais através de delineamento de mistura centroide simples com três repetições no ponto central pela meto
Cienc. Rural. Publicado em: 28/06/2018
-
9. Metodologias sensoriais descritivas mais rápidas e versáteis – uma atualidade na ciência sensorial
Resumo Os métodos sensoriais descritivos permitem a detecção, a descrição e a quantificação dos atributos sensoriais presentes em um alimento. Estes métodos são utilizados pela indústria de alimentos no desenvolvimento de novos produtos, no controle de qualidade, nas alterações de ingredientes e/ou formulações e na avaliação de produtos duran
Braz. J. Food Technol.. Publicado em: 22/01/2018
-
10. Check all that apply (CATA) as an instrument for the development of fish products
Abstract The objective of this paper is to develop a fish-based product. Through the innovative sensorial check all that apply (CATA) technique, employed in two stages of the development of the product – market research and the sensorial and hedonistic characterization of the final product – the aim was to develop a fish by-product that could respond to
Food Sci. Technol. Publicado em: 20/05/2016
-
11. Effects of micronized sodium chloride on the sensory profile and consumer acceptance of turkey ham with reduced sodium content
The impact of sodium chloride reduction and its substitution for micronized salt on consumer acceptance of turkey ham was investigated. Five formulations - F1 (control - 2.0% NaCl), F2 (1.7% NaCl), F3 (1.4% NaCl), F4 (1.7% micronized NaCl), and F5 (1.4% micronized NaCl) - were evaluated with respect to sodium chloride content and by consumers using a nine-po
Food Sci. Technol. Publicado em: 11/03/2014
-
12. Perfil de voláteis e qualidade sensorial de novas variedades de pimentas Capsicum chinense
O objetivo deste estudo foi comparar a qualidade sensorial e o perfil de compostos voláteis de novas variedades de pimenta Capsicum (CNPH 4080, uma linhagem de cumari-do-pará, e BRS Seriema), com uma variedade comercial (Biquinho). Voláteis foram isolados do headspace dos frutos in natura por SPME e identificados por CG-EM. Conservas das pimentas foram pr
Food Sci. Technol. Publicado em: 2013-02