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Type: Artigo de periódico
Title: Sensorial Profile Of Wholewheat Bread [perfil Sensorial De Pão De Forma Integral]
Author: Battochio J.R.
Cardoso J.M.P.
Kikuchi M.
Macchione M.
Modolo J.S.
Paixao A.L.
Pinchelli A.M.
Da Silva A.R.
De Sousa V.C.
Wada J.K.A.
Wada J.K.A.
Bolini H.M.A.
Abstract: The wholewheat bread offers a substantial amount of mineral salts and fibres, because of economical and nutritional reasons, with a constant increase of consumption. The Quantity Descriptive Analysis (QDA) and Test of Acceptance give a complete description of the sensorial properties and acceptance of the products, both specific and global terms. As shown, three wholewheat breads samples were analysed: "A", "B" and "C". For the QDA, eleven tasters were selected which defined eighteen sensorial attributes and the reference material for the training. The QDA results were analysed by variability analysis, Radar Chart and Principal Componentes Analysis (PCA). The "C" sample had a higher average in undesired sensorial attributes, as the burnt smell of bread borders, fact which contributed to the minor preference for this product. The "A" and "B" samples did not differ significantly to p≤0.05 in most of the analysed attributes. In the PCA, the sum of the principal components I and II was 81.57% that is the variability among the samples almost fully explained by these two components. The samples did not differ between each other (p≤0.05) as for the acceptance, however, they differed as for the intention to buy, with negative intention been noted for "C" and positive for "A".
Rights: aberto
Identifier DOI: 
Date Issue: 2006
Appears in Collections:Unicamp - Artigos e Outros Documentos

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