scholarly journals Bebida Gelada à Base de Café e Tangerina Desenvolvimento e Avaliação Sensorial

UNICIÊNCIAS ◽  
2018 ◽  
Vol 22 (1) ◽  
pp. 12
Author(s):  
Fernanda Menegon Rosário ◽  
Thainara Amanda Duarte Vendruscolo ◽  
Alexia Flávia França Vieira ◽  
Marjory Xavier Rodrigues
Keyword(s):  
New Product ◽  
Nutritional Composition ◽  
Coliform Bacteria ◽  
Purchase Intent ◽  
Sensorial Analysis ◽  
Sensory Acceptance ◽  
The Mean ◽  
Citrus Reticulate ◽  
Hedonic Scale ◽  
Mean Variance

Pesquisadores têm mostrado que os consumidores estão buscando produtos diferenciados, prontos para beber, produzidos à base de café. Assim, o objetivo deste trabalho foi elaborar uma bebida mista gelada de café e suco de tangerina e verificar sua aceitabilidade sensorial. Após testes preliminares, as formulações para análise sensorial foram determinadas; as formulações consistiam em 60% de café filtrado e 40% de suco de tangerina com variações nas concentrações de açúcar, 5%, 7,5% e 10%. Contagem de coliformes a 45 ºC e identificação de Salmonella sp. foram realizadas, sendo encontrados, respectivamente, <3,0 NMP/mL e ausência/25mL em todas as formulações. A análise sensorial foi realizada utilizando escala hedônica de nove pontos e escala de intenção de compra com cinco pontos, sessenta provadores não treinados avaliaram as bebidas apresentadas. Média, desvio-padrão, análise de variância (ANOVA) e teste de Tukey (p≤0,05) foram empregados para análise dos dados. Verificou-se que a formulação contendo 7,5% de açúcar adicionado foi a mais aceita entre os provadores, enquanto, a formulação com 10% apresentou médias inferiores às demais. Adicionalmente, foi estimada a composição da bebida, indicando o potencial nutritivo do produto ao combinar café e tangerina. Ressalta-se a boa aceitabilidade da bebida, embora café gelado não tenha tradição de consumo no país.Palavras-chave: Café. Suco de Fruta. Citrus reticulata. Novo Produto. AbstractResearchers have shown that consumers have been  looking for differenced products, ready-to-drink, based coffee. Thus, the aim of this paper was to develop an iced coffee and tangerine juice beverage and to verify its sensory acceptance. After preliminary tests, the formulations to sensorial analysis were determined; the formulations consisted of 60% of filter coffee, 40% of tangerine juice with different concentration of sugar, 5%, 7.5%, and 10%. Enumeration of coliform bacteria at 45 ºC and Salmonella sp. identification were carried out, <3.0 MPN/mL and absence/25mL, respectively, were detected in all formulations. Sensory analysis was performed using hedonic scale of nine points and purchase intent scale of five points; sixty untrained tasters evaluated the presented beverages. Mean, standard error of the mean, variance analysis (ANOVA) and Tukey test (p≤0.05) were applied to data analysis. It was verified that the formulation containing 7.5% of sugar  was the most accepted among tasters; meanwhile, the formulation with 10% of sugar  had inferior mean compared to the  others. Additionally, the beverage nutritional composition was estimated; it was indicated the nutritional potential of the product combining coffee and tangerine. It is highlighted the good acceptability of beverage although iced-coffee is not traditionally consumed in the country.Keywords: Coffee. Juice Fruit. Citrus reticulate. New Product.

scholarly journals Development of a cake rich in resistant starch with good sensory acceptance

2021 ◽  
Vol 42 (6supl2) ◽  
pp. 3741-3756
Author(s):  
Iohana Scarlet Almeida Guedes ◽  
◽  
Eliseth de Souza Viana ◽  
Ronielli Cardoso Reis ◽  
Fabrine Dias Santos ◽  
...  
Keyword(s):  
Resistant Starch ◽  
Purchase Intention ◽  
Starch Content ◽  
Calorific Value ◽  
Purchase Intent ◽  
Total Dietary Fiber ◽  
Mean Values ◽  
Sensory Acceptance ◽  
The Mean ◽  
Green Banana

The objective of this study was to develop a cake rich in resistant starch, with green banana flour (GBF), of good sensory acceptance. In step 1, four cake formulations were prepared with increasing concentrations of GBF and evaluated for acceptability and purchase intention. In step 2, four new formulations were made by modifying the most accepted formulation in step 1, in addition to the formulation without GBF (control). The resistant starch content, proximate composition, total calorific value, and sensory acceptance data were obtained. The formulation with cocoa powder and dried banana (E1F4) achieved 97.78% overall acceptance and higher purchase intent. In step 2, the formulations with 14% and 18% GBF were the most accepted for flavor, texture/softness, and overall acceptance. Adding the categories of “would certainly buy” and “would probably buy”, 53.33% of consumers would buy the cake with 14% GBF and 48.89% would buy the cake containing 18% GBF. The incorporation of GBF increased the resistant starch contents of the formulations as compared with the control. Ash content was highest in the formulation with 26% GBF (2.22%) and lipid content in the control formulation (11.58%). The treatments did not differ in terms of moisture content. Protein content decreased as the GBF content in the formulations was increased. The total dietary fiber content of the formulations was 9.30%. Carbohydrate content and calorific value also did not vary. The mean values of L*, a*, b*, C*, and h* showed that the cakes had an intense dark brown color. In conclusion, the addition of 14% and 18% GBF to the cake resulted in a product of high sensory acceptance, with high purchase intent, a resistant starch content 7.21 and 8.34 times higher than those in the control cake.

Beverage made from babassu nut kernels and grape fruit: physicochemical properties and sensory acceptance

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Euzedith Sousa Silva ◽  
Gislane Romano Mendonça ◽  
Rodrigo Anacleto Pinto ◽  
Tatiana de Oliveira Lemos ◽  
Virgínia Kelly Gonçalves Abreu ◽  
...  
Keyword(s):  
Sensory Evaluation ◽  
Titratable Acidity ◽  
Soluble Solids ◽  
Purchase Intent ◽  
Color Analysis ◽  
Content Type ◽  
Sensory Acceptance ◽  
Grape Fruit ◽  
Acid Ratio ◽  
Hedonic Scale

PurposeThe purpose of this study was to develop plant-based babassu milk flavored with grape fruit (GF).Design/methodology/approachA four mixed beverages formulations containing 15%, 25%, 35% and 45% GF were produced. The pH, titratable acidity (TA), soluble solids (SS), sugar: acid ratio and color analysis were performed. Sensory evaluation was measured by the hedonic scale, just-about-right (JAR) scale and purchase intent. Moreover, a check-all-that-apply (CATA) form was applied to obtain description data on the formulations.FindingsThe pH values of mixed beverages decreased (p < 0.05) when the concentration of GF increased, while the TA and the SS increased (p < 0.05). The GF addition provided the product with greater opaque and redness. Sensory evaluation revealed good consumer acceptance. For the hedonic scale, 35% and 45% GF contributed to the higher acceptance of color, appearance, flavor and overall liking attributes. For JAR data, the flavor grape term was highest in the JAR region (51%) with 45% GF. Based on the frequency of terms cited by consumers in the CATA test, the treatment with 15% GF was described by babassu flavor, strange and low astringency terms. For purchase intent, most consumers would buy the product with 35% and 45% GF.Originality/valueThis study demonstrates that babassu, an almond little used industrially, is an alternate to plant-based milk. The higher sensory acceptance occurs when 45% GF is used for its flavoring. The CATA indicated that ideal sweetness, striking, acid and ideal grape flavor described the better beverage.

How label and nutritional claims affect consumers’ acceptance, buying intention and quality perception toward a beverage made from cashew nut

2019 ◽  
Vol 49 (6) ◽  
pp. 1243-1251 ◽  
Author(s):  
Marina Cabral Rebouças ◽  
Maria do Carmo Passos Rodrigues ◽  
Silvia Maria de Freitas
Keyword(s):  
New Product ◽  
Quality Attributes ◽  
Attitude Scale ◽  
Content Type ◽  
Cashew Nut ◽  
Significant Difference ◽  
Perception Of Quality ◽  
Two Phases ◽  
Mango Juice ◽  
Hedonic Scale

Purpose The purpose of this paper is to evaluate the influence of the front of a package label and the nutritional claims linked to it over consumers’ expectations as to acceptance, purchase attitude and perception of quality characteristics of a new functional beverage made from cashew nut milk and added with mango juice and prebiotic substances. Design/methodology/approach Three versions of the front label were developed, which differed just by the type of nutritional claim presented (“0 per cent lactose and 0 per cent cholesterol; 0 per cent lactose, 0 per cent cholesterol and source of fibers, 0 per cent lactose, 0 per cent cholesterol and antioxidants”) and were evaluated in two phases, expectation and informed. For the evaluation, consumers used a multi-attribute scale, the nine-point hedonic scale and a nine-point semi-structured buying attitude scale. Findings The labels created a positive expectation on the consumers regarding the quality attributes, overall impression (mean = 6.0 “Like slightly”) and buying attitude (mean = 6.0 “Would probably buy”). After tasting the beverage associated with labels (informed phase), consumers kept a positive evaluation. The t-test performed between the pair of means of both phases showed that there has not been a significant difference regarding the quality attributes (p > 0.05), special, attractive, nutritive, healthy and buying attitude (Label 1, p = 0.26; Label 2, p = 0.18; Label 3, p = 0.26) in all labels. Originality/value The authors evaluated how the influence of label and nutritional claims in regards to a new product, a beverage made from cashew nut, affects its acceptance, buying attitude and characteristics of quality. Until this moment, there are no studies that evaluate how external attributes affect the acceptance of this beverage totally unique in the Brazilian market.

Comparison Between the Mean-Variance Optimal and the Mean-Quadratic-Variation Optimal Trading Strategies

2013 ◽  
Vol 20 (5) ◽  
pp. 415-449 ◽  
Author(s):  
S. T. Tse ◽  
P. A. Forsyth ◽  
J. S. Kennedy ◽  
H. Windcliff
Keyword(s):  
Quadratic Variation ◽  
Trading Strategies ◽  
Optimal Trading ◽  
The Mean ◽  
Mean Variance

scholarly journals Analysis of stimulus-related activity in rat auditory cortex using complex spectral coefficients

2013 ◽  
Vol 110 (3) ◽  
pp. 621-639 ◽  
Author(s):  
Bryan M. Krause ◽  
Matthew I. Banks
Keyword(s):  
Low Frequency ◽  
Phase Changes ◽  
Induced Response ◽  
Top Down ◽  
Time Frequency ◽  
State Dependent ◽  
Spectral Coefficients ◽  
The Mean ◽  
Sensory Responses ◽  
Mean Variance

The neural mechanisms of sensory responses recorded from the scalp or cortical surface remain controversial. Evoked vs. induced response components (i.e., changes in mean vs. variance) are associated with bottom-up vs. top-down processing, but trial-by-trial response variability can confound this interpretation. Phase reset of ongoing oscillations has also been postulated to contribute to sensory responses. In this article, we present evidence that responses under passive listening conditions are dominated by variable evoked response components. We measured the mean, variance, and phase of complex time-frequency coefficients of epidurally recorded responses to acoustic stimuli in rats. During the stimulus, changes in mean, variance, and phase tended to co-occur. After the stimulus, there was a small, low-frequency offset response in the mean and modest, prolonged desynchronization in the alpha band. Simulations showed that trial-by-trial variability in the mean can account for most of the variance and phase changes observed during the stimulus. This variability was state dependent, with smallest variability during periods of greatest arousal. Our data suggest that cortical responses to auditory stimuli reflect variable inputs to the cortical network. These analyses suggest that caution should be exercised when interpreting variance and phase changes in terms of top-down cortical processing.

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