Mestrado em Ciência e Tecnologia de Alimentos
URI Permanente para esta coleção
Nível: Mestrado Acadêmico
Ano de início: 2011
Conceito atual na CAPES: 4
Ato normativo: Homologado pelo Parecer CES/CNE nº 487/2018 (Portaria MEC nº 609, de 14/03/2019) e Publicado DOU em 18/03/2019 (Seção 1, pág. 63).
Periodicidade de seleção: Semestral
Área(s) de concentração: Ciência e Tecnologia de Alimentos
Url do curso: https://cienciaetecnologiadealimentos.ufes.br/pt-br/pos-graduacao/PPGCTA/detalhes-do-curso?id=1076
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Navegando Mestrado em Ciência e Tecnologia de Alimentos por Assunto "Aceitação sensorial"
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- ItemAtividade antioxidante, oxidação lipídica e aceitação sensorial em salsichas de frango adicionadas de extrato de Juçara(Universidade Federal do Espírito Santo, 2017-02-17) Flores, Rafaela Venancio; Silva, Pollyanna Ibrahim; Roberto, Consuelo Domenici; Della Lucia, Suzana Maria; Giannotti, Juliana Di GiorgioThe lipid oxidation is promoted physicochemical and sensory undesirable in meat products. Chicken sausages presented levels of unsaturated fatty acids and, therefore, are more susceptible to lipid oxidation reactions. In order to evaluate the antioxidant activity of phenolic compounds extracted from natural sources for application in meat products and evaluating their influence on chemical, physical and sensorial properties, a concentrated extract of the fruit Jussara was used in chicken sausages. Four formulations were evaluated: ES (standard formulation); ESEJ50 and ESEJ60: (standard formulation added of 50 ppm and 60 ppm of total phenolic compounds of Jussara concentrate extract, respectively); And ESBHT (standard formula added with 0.01% butylhydroxytoluene). Centesimal composition (ash, protein, lipid and moisture content), emulsion stability and sensorial acceptance of sausages were evaluated soon after processing. The instrumental color, pH, residual nitrite content, antioxidant activity, lipid oxidation index (TBARS), texture profile and total phenolic compounds content were evaluated during 45 days in sausages stored at 4 oC. The addition of concentrated Jussara extract did not alter the ash, lipid, protein and moisture contents of the chicken sausages that presented mean values (%) of: 2,13 ± 0,10 (ES), 2,13 ± 0,11 (ESEJ50), 2,06 ± 0,14 (ESEJ60) and 2,23 ± 0,18 (ESBHT) for ash content; 12,80 ± 0,32 (ES), 12,03 ± 0,75 (ESEJ50), 12,99 ± 0,45 (ESEJ60) and 12,62 ± 1,16 (ESBHT) for lipid content; 15,34 ± 0,54 (ES), 15,63 ± 0,56 (ESEJ50), 15,90 ± 1,07(ESEJ60) and 15,70 ± 0,80 (ESBHT) for protein content; and 65,91 ± 2,37 (ES), 66,96 ± 1,82 (ESEJ50), 65,37 ± 1,64 (ESEJ60) and 66,06 ± 2,98 (ESBHT) for moisture. It was observed a decrease in the emulsion stability of sausages added with extract in relation to ES and ESBHT, attributed mainly to the low pH value of the extract (3,0 ± 0,0) incorporated during the crushing of the meat batter. In relation to the texture profile, it were decrease only ESEJ50 hardness (4,97 ± 2,02 N at 7,17 ± 3,02 N) and ESEJ60 (4,38 ± 1,94 N at 6,12 ± 2,98 N) in relation to the ES formulation (7,79 ± 2,81 N at 9,81 ± 2,66 N) and ESBHT formulation (6,68 ± 0,51 N at 10,70 ± 1,06 N), and reduction of chewability of ESEJ50 formulations (38,29 ± 19,16 N.cm at 65,36 ± 26,70 N.cm) and ESEJ60 (24,98 ± 18,28 N.cm at 43,13 ± 35,08 N.cm) in relation to the ES formulations (66,20 ± 28,55 N.cm at 78,22 ± 42,93 N.cm) and ESBHT (58,90 ± 5,46 N.cm at 85,19 ± 10,71 N.cm). The residual nitrite content of sausages added with Jussara concentrate extract (ESEJ50 = 35,33 ± 12,01 mg of sodium nitrite.kg-1 sausage; ESEJ60 = 30,79 ± 12,81 mg of sodium nitrite.kg -1 sausage) decreased when compared to ES formulations (43,83 ± 11,73 to 50,49 ± 14,29 mg of sodium nitrite.kg1 sausage) and ESBHT (48,36 ± 6,67 to 58,26 ± 4,57 mg of sodium nitrite.kg-1 sausage). As for the storage time, the residual nitrite content decreased significantly during the shelf life of the sausages. The color coordinates improved with the addition of the Jussara concentrate extract, and a* was stable for up to 20 days of storage at 4 °C. The b* coordinate presented lower values for samples containing concentrated extract of Jussara, indicating less pale samples and C* coordinate showed a linear increase during the storage at 4 °C, evidencing the increase in the saturation of the red color of the sausages. The value of L * was higher in sausages added with extract, indicating a darker coloration in relation to ES and ESBHT. There was an increase in the phenolic compound content of ESEJ50 (191,74 ± 13,45 mg gallic acid equivalent.100 g-1 dry sausage) and ESEJ60 (190,95 ± 15,96 mg gallic acid equivalent.100 g -1 Dry sausage) relative to ES (169,90 ± 20,66 mg gallic acid equivalent.100g-1 dry sausage) during storage. Among the formulations ESEJ50 and ESEJ60 there was no significant difference (P=0,05), as well as with the ESBHT formulation (183,92 ± 17,76 mg gallic acid equivalent.100 g-1 sausage). In relation to antioxidant activity by means of the DPPH radical assay, the ESEJ60 formulation, with inhibition percentage between 55,09 ± 1,36 and 60,60 ± 4,73%, was superior to the ES formulation (49,61 ± 5,81% and 52,98 ± 1,32%) and as efficient as the ESBHT formulation (54,70 ± 3,39% at 60,63 ± 5,76%). In relation to the lipid oxidation index, the addition of 60 ppm of phenolic compounds from Jussara concentrate extract was shown to be as effective (0.3 ± 0.18 mg malonaldehyde.kg-1 sausage) as BHT addition (0, 18 ± 0.07 mg malonaldehyde kg-1 sausage). In the sensory acceptance test, all formulations showed good sensory acceptance for color, appearance, texture, taste and overall impression attributes, with hedonic grades between 6 ("slightly liked") and 7.0 ("moderately liked") for color And appearance and between 6 ("I liked it slightly") and 8.0 ("I liked it a lot") for texture, flavor and overall impression. In this context, considering that incorporation of Jussara concentrate extract was effective for reduce the lipid oxidation index and the good acceptability of chicken sausages, it is concluded that, technologically, it is feasible to apply the phenolic compounds extracted from the Jussara fruit under concentrated extract form in meat products as a natural antioxidant.
- ItemCaracterização físico química, perfil sensorial e aceitação de morangos submetidos à irradiação(Universidade Federal do Espírito Santo, 2014-07-15) Scolforo, Carmelita Zacchi; Silva, Pollyanna Ibrahim; Della Lucia, Suzana Maria; Saraiva, Sergio Henriques; Pinheiro, Christiano Jorge GomesIrradiation is a non-thermal preservation method used in different foods and at different dosages. Changes in the physico-chemical characteristics and in food quality depend on the applied dosage of radiation. Therefore, the aim of this study was to analyze the effect of radiation in the physico-chemical characteristics of irradiated strawberries. The irradiation of the samples was taken one day after harvest and was performed at the Laboratory of Gama Radiation of the Development Center of Nuclear Technology (CDTN) in Belo Horizonte-MG. The radiation doses used were 1 kGy, 2 kGy, 3 kGy and 4 kGy and the control sample (0 kGy). We evaluated the pH, titratable acidity (ATT), soluble solids (SS), the ratio (SS/ATT), total sugars, reducing and non-reducing sugars, pectin, ascorbic acid, firmness, color, anthocyanins (by three different methods of analysis), phenolics and antioxidant capacity. For the sensory characterization of the samples, it was used the Optimized Descriptive Profile (PDO). Fifteen selected judges participated of the analyses. The attributes evaluated were characteristic color, sweetness, sour taste, firmness and juiciness. Sensory acceptance was performed with 60 consumers of strawberry in two sessions. Irradiation did not significantly change most of the analyzed characteristics; only the firmness showed statistically different values: by increasing the dose, the firmness of the strawberry decreased. In PDO, the samples differed in color, sweetness, firmness and juiciness, and the control sample and the sample irradiated at 1 kGy had higher values of firmness and lower juiciness and sweetness. Regarding acceptance, the control sample and the sample irradiated at 1 kGy did not differ by Tukey test at 5%, but they differed from samples irradiated at doses of 3 kGy and 4 kGy; the sample with a dose of 2 kGy did not differ from any other sample. In this study we tested correlations between pH, titratable acidity (ATT), soluble solids (SS), total sugars and non-reducing sugars, anthocyanins (pH differential), pectin, instrumental firmness, relation SS/ATT (ratio), the color parameters “a”, “b”, “c” and “L”, and the sensory descriptive data, which were firmness, juiciness, sweetness and sour taste. Significantly positive correlation were found between pH and ratio, SS and pectin, anthocyanins and “a”, “c” values, sugars and “b”, “c” values, sensory firmness and instrumental firmness, juiciness and sweetness, sensory firmness and sour taste. Significantly negative correlation were found between ATT and ratio, SS and instrumental firmness, anthocyanins and “L”, juiciness and instrumental firmness, sensory firmness and sour taste, xviii sensory firmness and sweetness. In this study, we also determined the physico-chemical and sensory characteristics of strawberries irradiated at the DT and CRT dosages, and evaluated the influence of packaging in sensory acceptance of irradiated strawberries at the CRT dosage (3.6 kGy). There was little variation in physico-chemical characteristics between control sample and DT and CRT samples; however the instrumental firmness decreased with the increasing of the dose. The values of the global difference of color, ?E* were above 8.0, therefore, the difference in color between samples are easily noticeable to the human eyes. The values of the attributes sour taste and sweetness were similar between samples, but for firmness, juiciness and color the values varied according to radiation doses. The sensory acceptance of control sample did not statistically differ (p>0.05) from the CRT sample, and the information that the strawberry was irradiated did not affect the sensory acceptance; in other words, the control sample and the CRT sample had good acceptance. It can be concluded that irradiation is a preservation method that can be used in strawberries since it exerts little influence on their physico-chemical and sensory characteristics, in the studied period of time.
- ItemDesenvolvimento, aceitação e caracterização físico-química e sensorial de licor de banana(Universidade Federal do Espírito Santo, 2016-07-25) Jesus Filho, Milton de; Costa, Adilson Vidal; Della Lucia, Suzana Maria; Teixeira, Luciano José Quintão; Saraiva, Sérgio Henriques; Lima Filho, TarcísioThe liquor is an alcoholic beverage that is characterized by high proportion of sugar, mixed with alcohol and with some aromatic principles, giving liqueurs flavored and distinctive flavors. The banana is a fruit that stands out in the state economy, may be an alternative for processing liqueurs due to its characteristic flavor and color, as well as being produced throughout the year, enabling the product to be supplied to the market on a regular basis. This study aimed to develop banana liquor and assess their acceptance, sensory profile, characterized as the physical and chemical analysis, investigate their aging, study the effect of clarifying and identify the main volatile compounds responsible for the banana aroma and banana liqueur. The work was divided into three phases. Initially, liqueurs were made by mixing water, syrup extract and refined sugar, in suitable proportions so that the liquor had alcohol and sugar content according to the desired formulation. In the first stage, a sensory acceptance was performed to investigate the effect of the alcohol content of the extraction solution on the color, aroma, flavor and overall impression of liqueurs. It used the desirability function to optimize the results found in this study, inferring on the optimal formulation. In the second stage, liqueurs were prepared using different amounts of alcohol and sugar, obtained by the Central Composite Rotational Design (CCRD). They were evaluated for pH, soluble solids, refractive index, density, absorption and colorimetric parameters. Also it was made a sensory analysis to judge the overall impression and the intention of purchasing the product. It was also applied to the desirability function in order to optimize multiple responses found. The best formulation obtained in the second stage was investigated during 60 days of storage, for pH, acidity, absorbance, turbidity, oxygen concentration in the headspace in addition to the acceptance regarding color, aroma, taste, overall impression and purchase intent. For clarification of the liquor, the effect filtration was studied of the paper filter and diatomaceous earth during storage. For sensorial characterization, we used the method Profile Description Optimized (PDO), and evaluated the attributes adhesion, viscosity, banana aroma, alcoholic aroma, alcoholic flavor and sweet taste, for 13 pre-selected judges. The analysis of volatile compounds carried in banana and banana liquor were made through the Microextration Solid phase (SPME) and injected into the GC/MS. The alcoholic content of the extraction solution influenced the taste and overall impression of banana liqueur, and the solution developed with 62,47 ºGL alcohol showed higher overall desirability. Liqueurs made with different amounts of alcohol and sugar differed in relation to soluble solids, refractive index, density, sensory acceptance and purchase intent. The formulation in which the optimal conditions were maximized, that was prepared with 17,29 ºGL alcohol and 289,89 g/L sugar. Aging influenced on physico-chemical characteristics, and to identify more acceptable and more likely to purchase liquor banana during storage. It was checked the influence of fining agents, and the storage time of the liquor, as the turbidity, absorbance, and L *. In the PDO, samples differed in adherence, alcoholic aroma, alcoholic flavor and sweet taste. Volatile compounds responsible for the characteristic aroma of banana and banana liquor have been identified. On banana esters were found, such as isoamyl acetate, butanoate isobutyl, butyl butyrate, isobutyrate, isoamyl butyrate, isoamyl, isovalerate, isoamyl butyrate, hexyl and hexanoate, isoamyl, while the liquor, the identified analytes were isobutyrate isoamyl butyrate, isoamyl, isoamyl isovalerate and isoamyl hexanoate.
- ItemEfeito da redução de gordura e adição de farinha de casca de jussara em patê de presunto(Universidade Federal do Espírito Santo, 2016-06-06) Vieira, Tamires dos Santos; Silva, Pollyanna Ibrahim; Roberto, Consuelo Domenici; Vidigal, Juliana Gonçalves; Saraiva, Sergio HenriquesThe incorporation of natural ingredients and the reduction of fat in the reformulation of meat products is a strategy adopted to make healthier products. In this study the main objective was to evaluate the physical and chemical parameters, technological and sensory characteristics of ham pâté with reduced fat and adding jussara peel flour. It was employed a Central Composite Rotational Designer (CCRD), evaluating 13 formulations with flour content ranging from 0 to 1,5% and pork fat content 10% - 25%. The ham had pates protein content ranging from 41,52% to 55,84%; lipid content of 27,31% to 44,51%; ash content of 6,33% to 8,01%, pH of 6,33% to 6,41%; Moisture 58,65% to 64,62%; content of total phenolic compounds mgAG 31,64 / 100g 79,90 mgAG / 100g; 2,74 antioxidant activity µmol.g-1 to 7,78 µmol.g-1 e water retention capacity of 73,87% to 80,69%. The formulation with added 10% of pork fat and 0,75% of jussara peel flour had higher emulsion stability due to lower fat added. The characteristic rósea color of ham pâté was not changed with the increase of the added flour jussara concentration but with the increase of the added flour content tended patés to a darker color. Sensory acceptance test the attributes of appearance, flavor, texture and overall acceptability showed average next to 7 notes "like moderately". Only the formulation added 17,5% fat and 0,75% of jussara peel flour differed from the others in relation to the flavor attribute, with 95,24% (60/63) of the marks awarded by evaluators between6 to 9 "liked it slightly and" like extremely". Based on the results it can be stated that the use of the peel obtained from jussara pulp processing, as well as reducing the fat content can be an alternative to the reformulation of ham pâté, seeking to meet the demand for healthier foods
- ItemHambúrguer de frango incorporado com extrato de gengibre: características físico-químicas, tecnológicas e aceitação sensorial.(Universidade Federal do Espírito Santo, 2019-12-06) Maximo, Samira da Silva; Roberto, Consuelo Domenici; https://orcid.org/0000000315521194; http://lattes.cnpq.br/2368249160119404; https://orcid.org/0000-0002-2082-8062; http://lattes.cnpq.br/4164144238781074; Lucia, Suzana Maria Della; https://orcid.org/0000000303227684; http://lattes.cnpq.br/8734982167185652; Silva, Pollyanna Ibrahim; https://orcid.org/; http://lattes.cnpq.br/6283133658049374; Valente, Maria Emilia Rodrigues; https://orcid.org/0000-0001-8824-4656; http://lattes.cnpq.br/1776378715968063The quality of meat and meat products is related to the properties of proteins. The use of proteolytic enzymes has been used to improve the physical-chemical and sensory characteristics of meat derivatives. In this context, the present study aimed to evaluate the effect of ginger extract in concentrations of 3%, 5%, 7% and 10% on chicken breast stored at 4ºC for 24 hours in the water retention capacity, protein solubility, myofibrillar fragmentation index and shear force. The effect of these extract concentrations on shear strength, myofibrillar fragmentation index, post-cooking weight loss and sensory acceptance of chicken hamburger was also evaluated by adding ginger extract as an ingredient. There was a tendency to decrease the water retention capacity and shear strength of chicken breasts with an increase in the concentration of ginger extract, while for the myofibrillar fragmentation index and myofibrillar and total protein solubility there was a significant increase in their values. Regarding hamburgers, there was a tendency to increase the myofibrillar fragmentation index and decrease in shear strength with the increase in the concentration of ginger extract. For the loss after cooking, the lowest observed value was 3% of extract tending to increase with the increase in the concentration of extract in the formulation. By the sensory acceptance test, all hamburgers had good acceptance for the flavor, softness, juiciness and overall impression attributes, with greater consumer acceptability for chicken hamburgers with 3% and 7% ginger extract. Therefore, the addition of ginger extract as a natural ingredient contributed to improving the quality and acceptance of the sensory attributes of the chicken burger. In chicken breast, it is also considered that the positive effects of its addition were more relevant than the decrease in the water holding capacity and, therefore, that it also contributed to the improvement of the meat quality.
- ItemProcessamento de cerveja artesanal com pimenta rosa : características físico-químicas e estudo de mercado(Universidade Federal do Espírito Santo, 2016-02-24) Gamba, Mila Marques; Carvalho, Raquel Vieira de; Della Lucia, Suzana Maria; Coelho, Jussara Moreira; Lima Filho, TarcísioThe beer consumption in Brazil is expanding, as well as the consumption of craft beers. These beers are designed to meet demanding and refined palates. However, research on innovation in the brewing industry, such as manufacturing drink with regional and different ingredients are scarce. The aim of this study was to produce a craft beer of American Pale Ale type using pink pepper in developing and evaluating the effects of adding this spice in the fermentation process and the final product, through physicochemical and microbiological analyses. Moreover, it had as objective to apply the technique called focus group to investigate the attitudes, opinions, concepts and thoughts of consumers about craft beer and its packaging and by using the modified choice-based conjoint analysis, to purpose the ideal packaging for the craft beer brewed. Another objective was to evaluate the sensory acceptance of the beverage and to investigate the influence of packaging developed in the sensory acceptance of consumers. Two treatments were elaborated: a formulation with addition of 0.1% of pink pepper and other control formulation without this ingredient. Fermentation and maturation were accompanied by analysing pH, soluble solids, optical density and alcohol content. The brewer must proceeded to the pH, soluble solids, overall dry matter content, total acidity, density and reducing sugar content. In the finished beer, in addition to the analyses performed in the must, it was also held up the analysis of bitterness, colour and alcohol content. Three focus group sessions were held to verify opinions, thoughts and consumer attitudes about craft beer packaging and assist in the manufacture of packaging for the produced beer. The modified choice-based conjoint analysis (MCBCA) was applied to assess the impact of the factors of the packaging on consumer choice. For the sensory evaluation, two sessions of acceptance and purchase intent were conducted with 81 evaluators: a blind test (session 1) to compare the acceptance between the control formulation and the formulation with the addition of pink pepper; and a test with the packaging (session 2) to evaluate the influence of the packaging on the acceptance of the beer with pink pepper added. From the results, it was found that the addition of pink pepper did not influence the behaviour of yeast growth curve, pH profile and soluble solids and had no effect on the physicochemical characteristics of the final product, except in alcohol content, which was higher in the beer with pink pepper. The Gram staining was performed on beers, and no contamination was met. Based on the results of the focus group, three factors and two levels for the manufacture of packaging were selected: label color ("yellow with written in brown" / "brown with writing in pink"), label ("dished" / "rectangular") and label illustration ("pink pepper" / "barley and hops"). By the results of ANCFEM, it was concluded that the ideal packaging would be the packaging with the label containing the features: color "brown with writing in pink" format "dished" and illustration of "barley and hops." The results of sensory evaluation showed that there was no significant difference for the color, gasification, aroma and taste and purchase intent (p > 0.05) between the two formulations. The t test for paired samples identified significant differences (p <0.05) between the marks obtained for the acceptance of all the attributes and purchase intent of formulation with pink pepper compared to session 1 (blind test) and session 2 (test package). It was found that the pink pepper with beer had greater acceptance when the product packaging was presented to the evaluators. We conclude, based on all the results, the pink pepper added is a viable alternative for the development of craft beer type American Pale Ale.
- ItemUtilização de ultrassom em suco de uva : efeito nas características físico-químicas, análises microbiológicas e estudo sensorial(Universidade Federal do Espírito Santo, 2018-02-21) Filgueiras, Bruna Garcia Alves; Silva, Pollyanna Ibrahim; Lucia, Suzana Maria Della; Carvalho, Raquel Vieira de; Maradini Filho, Antonio ManoelThe grape is a fruit that have been conquering space in the consumer’s table. In Brazil, it has excelled for the production and processing of derived products, such as grape juice. The grape juice is full of phenolic compounds, however, it has less quantity than the fruit “in natura”. The pasteurization process is used in the grape juice’s processing as a microbiological inactivation. It can lead to alterations in the sensory and nutritional characteristics, though. The ultrasound technology has been studied as an alternative to microbiological inactivation with fewer losses in the nutritional and sensory quality of the food. However, the introduction of these new technologies not always is accompanied with information to consumers, which may reflect is on the acceptance of the product. On that way, the purpose of this dissertation was evaluate the effect of ultrasound in the physical-chemical, microbiological characteristics and sensory study on the cultivar Isabel’s grape juice. To achieve that, the 20 kHz ultrasound’s sounder was applied with the 90% of the potency in the 3, 6, 9, 12, 15 minutes in the samples. Then, it was analyzed soluble solids, pH, acidity, ash, sugar reducer, turbidity, phenolics, anthocyanins, and activity antioxidant in addition to counting of total mesophiles, molds and yeasts. It was also evaluated a triangular test the sensory acceptance of grape juice submitted to ultrasound. The results obtained were compared with the obtained in the pasteurized juice and in the natural juice. The ultrasound does not modify the juice characteristics, when it comes to pH, acidity, soluble solids, sugar reducer, ash and turbidity. About the color, the ultrasound does not interfere in the a* coordinate, which is relate to color red/green. The sonicated juice had an increasing in the polyphenols, anthocyanins and antioxidant capacity for 15 minutes, which was similar to the result found in the heat treatment at 85 ° C for 15 minutes, generally used in juices. Through the results, it was found that the treatment with ultrasound was effective in the reduction of the mesophiles, molds and yeasts’ population. In the triangular sensory test, the evaluators were not capable of distinguish the sonicated juice from the natural one (p>0,05). In relation to the acceptance test, there was no statistical difference in the overall impression for the pasteurized and sonicated juice samples in the three sessions (p <0.05), being the first session a blind test, the second test with information and the third the test with informational text. The results guarantee that the information about the processing using the ultrasound did not influence in a negative way the acceptance of the grape juice. The ultrasound is a technology that does not modify the natural characteristics of the fruit, because of that it can be used in the processing of the juice. Therefore, the ultrasound applied for a longer period of time was efficient to provide greater nutritional value to the grape juice in relation to the natural one, been as well effective in the conservation of the product.