João de Deus Souza Carneiro

Mapa de preferência de couve minimamente processada

The acceptability of fresh-cut collard leaves chopped in different widths was determined by employing the preference mapping technique. Spatial separation of samples suggested the existence of three groups, according to their acceptability. Fresh-cut samples showing acceptability by a large number of consumers where 1 and 2 mm wide.

EFEITO DA CONCENTRAÇÃO DE GORDURA NAS PROPRIEDADES FÍSICAS, QUÍMICAS E SENSORIAIS DO QUEIJO PETIT SUISSE ELABORADO COM RETENÇÃO DE SORO

Faced with the need to increase the yield of the petit suisse and the need to reduce the fat content of the product, the objective was to evaluate the effect of the concentration of fat in the physical, chemical and sensory characteristics in petit suisse strawberry-flavored cheese prepared with retention of whey. Five formulations were prepared petit suisse cheese with different concentrations of fat. The data analyzed were: composition, texture characteristics, viscosity, water activity and sensory attributes in relation to appearance, taste, texture and overall impression The fat concentration was directly related to the decrease of water activity and increased caloric value of elasticity, chewiness, gumminess, hardness and viscosity.. Evaluating the acceptance based on attributes of appearance, taste, texture and overall impression, the ideal fat content of Petit suisse cheese was 4.73%, at that percentage, the level of calories was 166 kcal/100g. Comparing with different brands is possible to reduce fat petit suisse cheese prepared with retention of whey (100% yield).

POTENCIAL DE APLICAÇÃO DE MICROCÁPSULAS DE ÓLEO ESSENCIAL DE ORÉGANO EM QUEIJO QUARK

The objective was to evaluate the chemical composition and potential application of microcapsules of essential oil (EO) of oregano at different concentrations (0%, 0,25%, 0,50%, 0,75% and 1,0%) in cheese quark, in chemical composition and sensory acceptance and suitability of cheese Instruction no 53 and Ordinance no 146, to evaluate the potential application of these microcapsules inquark cheese. The five formulations differed significantly from each other in relation to moisture content and total solids, and as regression analysis, increasing the microcapsules concentration in the quark cheese will have the reduction of moisture and consequently increases the total solids content. In sensory evaluation of cheese quark formulations with up to 0,45% oregano essencial oil microcapsules showed a slight reduction in the acceptance and purchase intent by classifying between «like slightly / moderately liked» and «maybe buy / maybe not buy and probably buy it». Thus, the cheese produced is it according to the Instruction n. 53 and Ordinance n. 146 and the microcapsules show good potential for application in quark cheese.

Desempenho e Avaliação Sensorial de Duas Linhagens de Tilápia do Nilo

Foram avaliadas duas linhagens de tilapia do Nilo quanto as caracteristicas de desempenho e rendimento de carcaca. Alem disso, comparou-se a aceitacao sensorial do fi le de tilapia com dois outros fi les comerciais de peixes marinhos e estimaram-se as correlacoes de Pearson entre as caracteristicas de crescimento e de carcaca. O experimento foi dividido em duas etapas: desempenho aos 170 e aos 250 dias idade, sendo que as duas linhagens de tilapia foram avaliadas quanto as variaveis peso, altura e comprimento corporal aos 170 dias de idade. A linhagem com desempenho superior aos 170 dias foi acompanhada e avaliada aos 250 dias de idade quanto as caracteristicas de desempenho, de carcaca e aceitacao sensorial. Nesta linhagem foram medidas as variaveis: peso, altura do corpo, comprimento corporal, rendimento de carcaca e fi le. Os fi les desta linhagem foram avaliados juntamente com fi les de merluza e badejo quanto a aceitacao sensorial, utilizando-se uma escala hedonica de nove pontos. Observou-se que as caracteristicas peso, tamanho corporal, altura do corpo, peso do fi le e peso da carcaca foram signi fi cativamente correlacionadas. Quanto a avaliacao sensorial, nao houve diferencas na aceitabilidade dos fi les de tilapia, badejo e merluza, sendo todos aceitos por mais de 80% dos consumidores.

In vivo effects of prebiotic sugar free Brazilian cerrado fruits jam

Purpose The purpose of this research is to develop and characterize a sugar-free Brazilian mixed fruit jam, containing marolo, sweet passion fruit and soursop, enriched with polydextrose and fructooligosaccharides (FOS), and evaluate in vivo the effect of consumption of this product. Design/methodology/approach In total, 48 male rats were divided into six groups and fed a AIN-93M rodent diet supplemented with 10% jam enriched with different proportions of FOS and polydextrose. The effects on glycemic response, mineral utilization and fecal and histological characteristics were evaluated. Findings The addition of the jams enriched with the fibers in different levels based on current legislation, in the diet of the rats, for 30 days, did not affect significantly (p = 0.05) parameters such as daily mean consumption (DMC) and daily weight gain (DWG), fecal weight, mineral absorption, glycemic responses and glycemic index of the diets and histological parameters. Moisture and ether extract contents of the stool, however, were positively affect by these ingredients. These parameters were significantly higher (p < 0.05) in groups treated with FOS and polydextrose. Originality/value The sugar-free Brazilian mixed fruit jam besides to increase availability and add value to exotic Brazilian fruits could be an alimentary source of interest. However, more specific studies, aimed at questioning and confirming the optimal doses of prebiotics to normal and dysglycemic individuals and with longer duration, are needed.

Effect of whey protein isolate films incorporated with montmorillonite and citric acid on the preservation of fresh-cut apples

The objective of this paper was to evaluate the effect of bioactive whey protein isolate/montmorillonite films containing citric acid on the inhibition of enzymatic browning and physicochemical properties in minimally processed apples. Whey protein isolate films incorporated with montmorillonite (3 g/100 g) and citric acid (5 and 10 g/100 g) were applied to the apples slices. All samples were packaged in polypropylene trays (14.6 cm × 11.4 cm × 6.5 cm) and stored at 5 ± 2 °C and 85 ± 3% RH for eight days. Every two days, the apples samples were evaluated for color, acidity, pH, soluble solids, water activity and polyphenol oxidase and peroxidase enzyme activity. The enzymatic browning of the apples slices was reduced for all films during storage. However, the films containing citric acid maintained the color characteristics, reducing the loss of quality associated the maintenance of acidity, soluble solids, water activity, reduction of polyphenol oxidase and peroxidase activity, thus prolonging the shelf life of the apples.

Consumer preferences for Cerrado fruit preserves: a study using conjoint analysis

Purpose One way to increase the availability and to add more value to exotic Brazilian fruits is to develop new products. However, prior to product development, there is a need to know consumer’s preferences and target audience. The purpose of this paper is to investigate the influence of different characteristics of Cerrado fruit preserves on the intention to purchase using conjoint analysis. Design/methodology/approach Conjoint analysis evaluated three factors with three levels each, defined by focus group technique. The attributes and levels evaluated were: flavor (marolo, marolo and soursoup, marolo, soursoup and sweet passion fruit), nutritional information (light, diet and absent) and health claims (aids reduction of cardiovascular disease risk; aids reduction of blood cholesterol; aids activation and regulation of the gastrointestinal system). Findings The results of conjoint analysis led to three consumers’ groups. Group 1 (majority) were more influenced by flavor (IR=26.5 percent) and nutritional information (IR=59.3 percent). Groups 2 and 3 were greatly influenced by flavor and nutritional information, respectively. Health claims influenced weakly on the intention to purchase regardless the groups. Thus, the concept of Cerrado fruit preserves for each group was different. Originality/value This research contributes to future studies, supporting the development of products based on Cerrado fruits and the variety of products on the market. There are few research works using conjoint analysis to evaluate consumer preferences in the early stages of new product development, which makes this paper even more relevant.

Influence of storage time and packaging on the sensory profile of functional diet guava preserve

Purpose People are increasingly concerned about food and health and seek for functional and sugar-free products. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, the purpose of this paper is to evaluate the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics, supporting the development of functional and sugar-free products and contributing to the product variety in the market. Design/methodology/approach A two-factor full factorial design was conducted in triplications that evaluated transparent and opaque packaging vs storage time (six months). The products were stored in packages with different light permeability (transparent and opaque). Quantitative descriptive analysis (QDA) and acceptance tests were performed. Findings The packaging material did not affect the sensory changes of functional diet guava preserve during the six months of storage. QDA test showed that from three months of storage the original characteristics of the product were lost and a slight decrease in overall acceptance was observed after four and six months. However, during the six months the products had good acceptance; consequently, it was not possible to establish their rejection before this period. Research limitations/implications More detailed studies regarding a longer storage period, including the physical and chemical measurements must be done to clarify other points about the influence of packaging and storage time on the sensory profile of functional diet guava preserve added with prebiotics. Therefore, researchers are encouraged to test the proposed propositions further. Practical implications The development of a functional and sugar-free preserve is a good alternative to provide a product that meets the actual consumer desires and adds value to the product. However, there are technological challenges when adding functional components and substituting sugar in foods. Thus, this study provides important information for the development of sugar-free and functional products, and to prolong their shelf life. Originality/value There are few studies with respect to the sensory aspects during the storage of functional preserves. Thus, this work will aid future studies, supporting the development of functional and sugar-free products and contributing to the product variety in the market.

INFLUÊNCIA DA MARCA E DA EMBALAGEM DE REQUEIJÃO CREMOSO NO COMPORTAMENTO DOS CONSUMIDORES

It was first carried out a survey of small and medium companies (dairy) located in the southern region of Minas Gerais which produce creamy. Then the creamy curd, produced by these companies and that are available in the market of the town Lavras - MG (5 brands: A, B, C, D and E) were acquired, which were subjects of study in this research. Following the acquisition of products, we performed a test with 62 consumers of creamy. The test was divided into 3 (three) sections: the 1st section, consumers evaluated the coded sample without information about the brand and product packaging (blind test ); in the 2nd section, the consumers evaluated only the product packaging and finally in the 3rd section, consumers evaluated the samples, along with their packaging. We conducted a t test to analyze the results, verifying a significant difference (p? 0.06) for samples B, C, D and E when judged in the blind test and the test with information, and the acceptance, when informed the brand and the packaging, was lower in all four samples. This shows a negative influence of brands and packages to the consumer in this study.