scholarly journals Characterization of creamy sauce made with cryoconcentrated soymilk

2020 ◽  
Vol 9 (11) ◽  
pp. e1969119528
Author(s):  
Ana Carolina Silva José ◽  
Ana Flávia Sampaio Paulo ◽  
Nadine Letícia Vieira da Silva ◽  
Elza Iouko Ida ◽  
Neusa Fátima Seibel
Keyword(s):  
Purchase Intention ◽  
Xanthan Gum ◽  
Potassium Sorbate ◽  
Chemical Characteristics ◽  
Soy Oil ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Nutritional Characteristics ◽  
Sanitary Conditions

Creamy sauces are consumed worldwide and can be formulated using different ingredients, obtaining products with some specific characteristics. The objective of this work was to evaluate the physical-chemical characteristics and sensory acceptance and the hygienic-sanitary conditions of the creamy sauce made with cryoconcentrated soymilk. The cryoconcentrated soymilk, salt, sugar, citric acid, xanthan gum, phosphoric acid and potassium sorbate were homogenized; the soy oil was added slowly with stirring to form the emulsion. The creamy sauce, made without the addition of eggs, was evaluated for its physical-chemical characteristics, hygienic-sanitary conditions and sensory acceptance. The creamy sauce showed good nutritional characteristics with a higher protein content, lower lipid content and cholesterol free, comparing with commercial mayonnaise. The pH and acidity of the creamy sauce were low. The evaluation of the hygienic-sanitary conditions of the creamy sauce indicated that the product is safe for consumption and meet the specifications of legislation. The microstructure of the creamy sauce was dispersed with highly packaged oil droplets of different sizes and polydispersed. The color of the sauce was light and with a tendency towards green and yellow. Acceptance was satisfactory with 70% approval and the most accepted attributes were color and texture. The purchase intention was over 90%. The formulation of the creamy sauce using the cryoconcentrated soymilk and different ingredients can be modified to improve some characteristics and validity of the product.

scholarly journals Butter oil with added vegetable extracts from oregano (Origanum vulgare L.) and basil (Ocimum basilium L.): development and physical, chemical and sensory characterization

2020 ◽  
Vol 9 (5) ◽  
pp. e85953205
Author(s):  
Daiane Sousa Peres ◽  
Adrielle Borges de Almeida ◽  
Thayanara Mayara de Lima ◽  
Yasmim de Lima Pereira ◽  
Lismaíra Gonçalves Caixeta Garcia ◽  
...  
Keyword(s):  
Plant Extracts ◽  
Purchase Intention ◽  
Quality Parameters ◽  
Origanum Vulgare ◽  
Butter Oil ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Vegetable Extract ◽  
Useful Life ◽  
Minimum Quality

The objective of this study was to develop butter oil with added oregano and basil plant extracts at different concentrations (0.2%, 0.4% and 0.6%) and to evaluate the chemical, physical and sensory characteristics. butter oil samples with plant extracts obtained good purchase intention for all treatments, with the addition of 0.2% basil vegetable extract being preferred. For the minimum quality parameters, all samples were within the allowable legislation. The humidity values ranged from 0.010 to 0.044 g 100 g-1 and acidity from 0.035 to 0.082 g 100 g-1; the peroxide index was 0 g 100 g-1 and the ether extract was 99.86 g 100 g-1. Thirty fatty acids were identified in the butter oil by gas chromatography. It was concluded that the development of butter oil with the addition of oregano and basil plant extracts had good sensory acceptance, meeting the minimum quality parameters throughout the analysed useful life.

scholarly journals Elaboration and physical-chemical, microbiological and sensorial characterization of sweet gluten-free cookies prepared with babassu mesocarp flour and rice flour

2020 ◽  
Vol 9 (8) ◽  
pp. e178985646
Author(s):  
Zaqueu Rocha Bandeira ◽  
Virlane Kelly Lima Hunaldo ◽  
Adriana Crispim de Freitas ◽  
Maria Alves Fontenele ◽  
Leonardo Hunaldo dos Santos ◽  
...  
Keyword(s):  
Purchase Intention ◽  
Nutritional Value ◽  
Microbiological Quality ◽  
Rice Flour ◽  
Partial Replacement ◽  
Gluten Free ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Acceptance Range

Cookies, in general, are well accepted by all audiences, and research and investments in this type of product are of great importance to meet market demands. There are few product options for people with gluten intolerance on the market, and rice flour and babassu fruit mesocarp flour are good options for the development of new products for this audience. The objective of the present work was to prepare a gluten-free sweet biscuit with high nutritional value, based on babassu mesocarp flour with partial replacement by rice flour, to carry out the physical-chemical, microbiological characterization, sensory acceptance, and purchase intention of consumers. Three different formulations were studied, with 50, 75 and 100% babassu fruit mesocarp flour. Physical-chemical analyzes of moisture, water activity, ash, lipids, proteins and carbohydrates (by difference) were carried out, the microbiological quality was also evaluated according to the legislation and sensory acceptability through a questionnaire with 80 untrained tasters, as for the appearance, color, aroma, texture, sweetness, flavor, global impression and purchase intention attributes. The results showed that the cookies with variations of babassu fruit mesocarp flour and rice flour are comparable to other studies found in the literature, in terms of physical-chemical and microbiological characteristics. In the sensory evaluation, the cookies received grades in the acceptance range for all formulations, demonstrating that the product has the potential to be in the market.

scholarly journals Sensory training and characterization of fish burger formulations made with filleting byproducts of tilapia (Oreochromis niloticus)

2016 ◽  
Vol 7 (2) ◽  
pp. 125 ◽  
Author(s):  
Camila Ramos Messias ◽  
Danieli Natali Konopka ◽  
Deise Caroline Biassi ◽  
Rubia Batista Vianna ◽  
Ernesto Quast ◽  
...  
Keyword(s):  
Oreochromis Niloticus ◽  
Purchase Intention ◽  
Acceptance Test ◽  
Sensory Panel ◽  
Sensory Acceptance ◽  
Good Repeatability ◽  
Fish Burger ◽  
Sensory Training ◽  
Descriptive Method

The objectives of the present study were to train a sensory panel and to conduct the sensory characterization of three fish burger formulations. They were made with filleting byproducts of tilapia (Oreochromis niloticus), for inclusion in school meals. Initially, training of the assessors was conducted using the descriptive method for five attributes of the product: fish odor, hardness, juiciness, fish flavor and condiment flavor. The assessors had good repeatability and were able to discriminate the samples.  After the training, the panelists evaluated the five attributes of the three developed formulations containing different condiments in the fish burger base formulation: C1) 0.3% oregano, C2) 0.05% basil and C3) 0.05% rosemary. This evaluation was followed by acceptance test and purchase intention. The three formulations had mild fish odor and flavor, in addition to a mild condiment flavor. Additionally, the products had good sensory acceptance and purchase intention. 

scholarly journals Characterization and Marmelade processing potential of quince cultivars cultivated in tropical regions

2018 ◽  
Vol 40 (2) ◽  
Author(s):  
Paula Nogueira Curi ◽  
Givago Coutinho ◽  
Mariana Matos ◽  
Rafael Pio ◽  
Francielly Corrêa Albergaria ◽  
...  
Keyword(s):  
Rheological Properties ◽  
Physicochemical Characteristics ◽  
Great Variability ◽  
Consumer Acceptance ◽  
Chemical Characteristics ◽  
Tropical Regions ◽  
Sensory Acceptance ◽  
Physical Chemical

Abstract With the purpose of adding value to the final product and aiming to identify which cultivars implanted in tropical regions are more appropriate for the processing of marmelade, the objective of this study was to characterize and evaluate the influence of different cultivars of quince (‘Fuller’, ‘Smyrna’, ‘Portugal’, ‘Provence’, ‘Mendonza Inta-37’, ‘Alaranjado’, ‘Lajeado’, ‘CTS 207’, ‘D’Angers’ and ‘Bereczy’) grown in tropical Brazilian regions, on the physical-chemical characteristics, rheological properties and the consumer acceptance of the obtained marmelade. The different quince cultivars presented great variability among themselves in relation to physical and physicochemical characteristics. However, the cultivars studied gave rise to marmelades that were similar to each other, which had a high sensory acceptance, except for the cultivar Mendonza Inta-37, which resulted in a less accepted marmelade.

scholarly journals Production and characterization of lyophilized powder of yellow mombin (Spondias mombin L.) and umbu (Spondias tuberosa)

2021 ◽  
pp. 669-675
Author(s):  
Polyana Barbosa da Silva ◽  
Francisco de Assis Cardoso Almeida ◽  
Josivanda Palmeira Gomes ◽  
Semirames do Nascimento Silva ◽  
Antonio Jackson Ribeiro Barroso ◽  
...  
Keyword(s):  
Ascorbic Acid ◽  
Water Content ◽  
Water Activity ◽  
Chemical Characterization ◽  
Titratable Acidity ◽  
Added Value ◽  
Economic Potential ◽  
Physical Chemical ◽  
Nutritional Characteristics

Yellow mombin and umbu are appreciable fruits with growing demand in the Northeast region of Brazil, used mainly in the form of pulps, juices, and ice cream, having great economic potential. Lyophilized products have high added value for maintaining a good part of their nutritional characteristics. The objective was to produce and characterize yellow mombin and umbu powders by lyophilization, using different concentrations of maltodextrin. The pulps were prepared in five formulations considering the addition of maltodextrin, with 0, 10, 20, 25 and 30% for yellow mombin and 0, 10, 15, 20, and 30% for umbu. Then they were frozen and lyophilized in a model L101 lyophilizer at a pressure at a final pressure of 170 mmHg and a temperature of (-50 ºC +/- 3 ºC). The physical-chemical characterization of the whole pulps and of the yellow mombin and umbu powders was carried out and were determined: water content (%), aw (water activity), protein (%), lipids (%), ash (%), ascorbic acid (mg of ascorbic acid.100g-1), SS (ºBrix), pH, titratable acidity (%), SS/AT ratio, color (L*, a * and b*), solubility (%) and hygroscopicity (%). Only in the formulation with 30% maltodextrin the water content of the powders was less than 5%, as recommended by the legislation for lyophilized fruits. The lower water activity (aw) was also obtained in this formulation, in addition to increased solubility and reduced hygroscopicity, which are factors that favor the quality and conservation of powders, which are more suitable for the production of food products

scholarly journals Effect of the storage period on physical-chemical characteristics, microbiological composition and sensory acceptance of two varieties of frozen sweet cassava

2021 ◽  
Vol 24 ◽  
Author(s):  
Luciana Alves de Oliveira ◽  
Ronielli Cardoso Reis ◽  
Eliseth de Souza Viana ◽  
Josemara Ferreira dos Santos ◽  
Vivian dos Santos Souza ◽  
...  
Keyword(s):  
Starch Content ◽  
Sugar Content ◽  
Frozen Storage ◽  
Storage Period ◽  
Cooking Time ◽  
Pulp Yield ◽  
Chemical Characteristics ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Sweet Cassava

Abstract Sweet cassava can be sold frozen, i.e., frozen food, to facilitate preparation and consumption. This study aimed to evaluate physical-chemical characteristics, cooking time, microbiological quality and sensory attributes regarding the varieties BRS Aipim Brasil and Eucalipto in frozen storage. The roots were washed in water, sanitized, cut into cylinders, peeled, sanitized, drained, packed in nylon/ low density polyethylene packages and stored at -18 °C, being evaluated every 30 days, approximately. The Eucalipto variety showed the lowest moisture (61.98%) and the highest pulp yield (71.41%) and starch content (33.45%). However, the BRS Aipim Brasil variety had lower color intensity (11.48) and greater color angle (97.45°) than Eucalipto. The two cassava genotypes showed no difference in terms of acidity, luminosity, soluble solids, total sugar content and pH. The Eucalipto variety showed the shortest cooking time (25 minutes) and moisture (62.92%) concerning the five storage times that were evaluated. This variety also had the highest starch content during storage, except at 31 days. The Eucalipto variety was more accepted for the color, aroma and overall impression attributes. Regarding flavor and texture, the two varieties were considered similar and were classified between the hedonic terms “like slightly” and “like moderately”. The sensory acceptance of the roots was not altered during storage and the grades attributed were above 6.0, which represents the minimum acceptance limit, for all evaluated attributes. Cassava frozen at -18 °C can be marketed for 120 days without microbiological risk, and without significant changes in its physical-chemical and sensory characteristics.

scholarly journals Microbiological and chemical characterization of Cabacinha cheese marketed in three municipalities in Vale do Jequitinhonha

2020 ◽  
Vol 9 (9) ◽  
pp. e979998049
Author(s):  
Adair Da Silva Santos Filho ◽  
Christiano Vieira Pires ◽  
Andreia Marçal da Silva ◽  
Luana Sousa Silva ◽  
Maximiliano Soares Pinto ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Chemical Characterization ◽  
Chemical Characteristics ◽  
Salmonella Spp ◽  
The Third ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Colony Forming Units ◽  
Microbiological Parameters

Cabacinha cheese from Vale do Jequitinhonha is similar mozzarella, but in this milk is crude, being the product is stored at ambient without packaging. Besides it contributes to local income, customers may be food-poisoned. The objective of this study was to verify the physical-chemical and microbiological characteristics of samples of Cabacinha cheese produced and marketed in Vale do Jequitinhonha-MG. Samples were bought in tents (n=25), restaurants (n=4) and bakeries (n=2) located by BR 251 and BR 116 highways in the towns of Medina, Cachoeira de Pajeú and Pedra Azul. Cheeses from 17 marketplaces were purchased from the first town, 10 from the second and 4 from the third, respectively. The coliforms at 35ºC, Escherichia coli, coagulase positive Staphylococcus, lactic acid bacteria, filamentous fungi and yeasts were 1.8 x 103; 1 x 101; 4.6 x 103; 6.3 x 107 and 4.9 x 106 Colony Forming Units per gram, respectively, and Salmonella spp. are absent. The chemical characteristics mean was 26.47% of protein, 27.69% of fat, 4.34% of minerals, 36.23% of moisture, 843.66 mg/100g of sodium and pH of 5.14. This is the first paper that describes microbiological and chemical characteristics of Cabacinha cheese from Vale do Jequitinhonha. The absence of regulations for microbiological parameters may put the health of consumers at risk.

scholarly journals Measurements of physical-chemical characteristics of dairy plant waste waters

2008 ◽  
Vol 62 (5-6) ◽  
pp. 395-402
Author(s):  
Dragoslav Stefanovic ◽  
Mirjana Vojnovic-Miloradov ◽  
Jovan Lemic ◽  
Milorad Kurajica ◽  
Dragana Kovacevic
Keyword(s):  
Food Industry ◽  
Dairy Industry ◽  
Chemical Characteristics ◽  
Waste Waters ◽  
Physical Chemical ◽  
Plant Waste ◽  
Different Seasons ◽  
Dairy Plant ◽  
Sanitary Conditions ◽  
The City

Characteristics of waste waters of the dairy industry are specific and differ essentially from waste waters of other branches of the food industry. The complexity of production in dairy plants with several units for different products render the problem of waste waters of this industry particularly complex. Waste waters of the AD Imlek dairy plant were sampled and their chemical characteristics were determined at different seasons of the year and at different times of the day in the years 2001 and 2007. The obtained concentrations were compared with the maximum permitted concentrations listed under the Regulations on technical and sanitary conditions for releasing waste waters into the City Sewers of the City of Belgrade.

scholarly journals Candies in mixed mass of guava and mango type mariola: development and characterization

2021 ◽  
Vol 8 (2) ◽  
pp. 76-82
Author(s):  
Antônia Maria Luiza de Oliveira Germano ◽  
Emanuel Neto Alves de Oliveira ◽  
Bruno Fonsêca Feitosa ◽  
Wisla Kívia de Araújo Soares ◽  
Francisco Lucas Chaves Almeida
Keyword(s):  
Chemical Characteristics ◽  
Sensory Acceptance ◽  
Tukey Test ◽  
Brazilian Legislation ◽  
Physical Chemical ◽  
Randomized Design ◽  
Fruit Waste ◽  
Different Types ◽  
Completely Randomized Design ◽  
Mango Pulp

Fruit waste is minimized by making different types of candies. The mass bulk candies can be nutritionally enriched by mixing fruits such as guava and mango. Thus, the objective was to develop candies in a mixed mass of guava and mango type mariola, as well as to evaluate the physical-chemical characteristics and sensory acceptance. Three mass candies were made, differentiated by the concentrations of guava and mango pulp. The physical-chemical characteristics, sensory acceptance, Acceptability Index, General Acceptability and buy intention were analyzed. The data obtained were treated with Analysis of Variance, in a completely randomized design, comparing the means by the Tukey test at 5% significance. The candies met the standards of identity and quality recommended by Brazilian legislation. Only the pH readings did not differ significantly, varying between 3.92 and 3.97. The candies presented a variation of terms in the consistency attribute between “I liked it a lot” and “I liked it a very much”. The formulation with 30% guava and 20% mango stood out as the best accepted. The preparation of guava and mango type candies can be feasible and are well-accepted sensorially.

scholarly journals Physical, chemical, sensory and mineral characterization of salty muffins enriched with Tetragonia tetragonoides

2021 ◽  
Vol 24 ◽  
Author(s):  
Thales Henrique Barreto Ferreira ◽  
Angélica Pimenta de Lima dos Reis ◽  
Leticia da Silva Souza ◽  
Hygor de Oliveira Rodrigues ◽  
Rita de Cássia Avellaneda Guimarães ◽  
...  
Keyword(s):  
Reducing Sugars ◽  
Chemical Characterization ◽  
Bakery Products ◽  
Sensory Acceptance ◽  
Physical Chemical ◽  
Physical And Chemical Characterization ◽  
Total Reducing Sugars ◽  
Physical And Chemical ◽  
Spinach Leaves

Abstract The preparation of bakery products is expanding, mainly due to the possibility of adding other ingredients, in order to enrich them nutritionally. Spinach (Tetragonia tetragonoides) is a vegetable widely used, although its stem that has great potential for use, is still considered a waste and discarded. Based on the aforementioned information, this work aims to elaborate and characterize physical, chemical, sensory and minerals of salty muffins enriched with T. tetragonoides. Four formulations of salty muffins were prepared as following: Standard Formulation (F1); Formulation with addition of spinach leaves (F2); Formulation with addition of spinach stems (F3); Formulation with addition of spinach leaves and stems (F4). The physical and chemical characterization of the leaves and stems of T. tetragonoides was done by quantifying the moisture, residue mineral fixed, proteins, color and minerals. Muffins were characterized by analyzing moisture, fixed mineral residue, protein, total reducing sugars and instrumental analysis of color and texture; sensory and minerals. The muffins showed a predominant green color, due to the addition of spinach. However, stems, leaves and muffins have a high content of minerals, especially calcium and iron. The incorporation of vegetables in the formulations provided an increase in protein content, in addition to expressive sensory acceptance. Feasibility is observed in the production of savory muffins with the addition of leaves and stems, thus using the entire vegetable and avoiding food waste.

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