Maria Elisabeth Machado Pinto-e-Silva

Consumer acceptance and salty taste intensity of culinary preparations in a food service in the city of São Paulo

ABSTRACT Hypertension is a major public health issue directly associated with sodium intake. The purpose of this study was to evaluate sensory perception of salty taste intensity and acceptability of preparations in a food service in the city of São Paulo, Brazil. Ten dishes commonly served at the unit were sensorially evaluated through the Salt Intensity Perception and Overall Acceptability test by 1,616 customers. Seven-point mixed and hedonic scales were used, and mean values and distribution were evaluated. All preparations were considered “balanced” regarding salty taste intensity and were well accepted.

Impact of the use of Non-Caloric Sweeteners on the Development and Acceptibility of Sweet Preparations

The aim of this study was to substitute saccharose in culinary preparations—custard-filled profiteroles with chocolate topping, chocolate brownie, chocolate mousse, soft coconut candy, soft chocolate fudge, and diet condensed milk—using two types of sweetener, while observing the behavior and performance of these substances, highlighting the difficulties and other required modifications to ensure the acceptance of the final product. Recipes that produced satisfactory characteristics were analyzed by the affective acceptance test using the nine-point hedonic scale to rate specifics attributes. Preparations attaining 50% of scores greater than or equal to 7 were considered accepted. The preference test (Friedman) was applied to products in which both non-caloric sweeteners yielded satisfactory results. Results were analyzed using ANOVA and Tukey tests. The main differences observed in the modified recipes were reduced viscosity, lower yield, less creaminess, less rising, limited capacity to incorporate air, and lower intensity of color and sweetness. Nevertheless, these characteristics did not affect the acceptance of the preparations since the majority of preparations were well accepted by the tasters. No statistically significant difference in preference was detected. The substitution of saccharose by non-caloric sweeteners resulted in products with good acceptability.

Vitamin retention in vegetables submitted to heat treatment

Purpose – The purpose of this paper is to evaluate the retention rate of vitamin C and carotenoids in vegetables submitted to heat treatment.Design/methodology/approach – Samples of carrot and broccoli were submitted to conventional cooking, steaming, microwaving and autoclave. Ascorbic acid concentrations were determined according to the methodology of Zhang and Hamauzu. The extraction of carotenoids was done using the methodology of Niizu and Rodriguez‐Amaya. The formula of Murphy et al. was used to calculate the retention rate of vitamins.Findings – The highest retention percentage of ascorbic acid, α‐carotene, β‐carotene and lutein in carrots was obtained using microwave cooking. In the case of broccoli, the best retention for α‐ and β‐carotene was by steam cooking, whereas ascorbic acid was best preserved in the autoclave and lutein by conventional cooking.Practical implications – Ascorbic acid and carotenoids are compounds present in vegetables relevant mostly from a therapeutical point of view, as ...