Please use this identifier to cite or link to this item: http://repositorio.unicamp.br/jspui/handle/REPOSIP/103272
Type: Artigo
Title: Perfil sensorial de pão de forma integral
Title Alternative: Sensorial profile of wholewheat bread
Author: Battochio, Juliana Rosa
Cardoso, Juliana Maria Porto
Kikuchi, Mariana
Macchione, Mariana
Modolo, Juliana Stefanon
Paixão, Andréa Letícia
Pinchelli, Andréa Mattos
Silva, Alessandra Regina da
Sousa, Valéria Caselato de
Wada, Joeni Keiko Alves
Wada, Joyce Kazue Alves
Bolini, Helena Maria André
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".
O pão integral oferece uma quantidade substancial de sais minerais e fibras, desejáveis por razões econômicas e nutricionais, com crescente aumento no consumo. A Análise Descritiva Quantitativa (ADQ) proporciona completa descrição de propriedades sensoriais de produtos, e o Teste de Aceitação possibilita avaliar o quanto consumidores gostam ou não desses produtos, tanto em termos específicos quanto globais. No presente estudo, foram analisadas três amostras comerciais de pão integral, denominadas “A”, “B” e “C”. Para a ADQ, foram selecionados 11 provadores os quais definiram 18 atributos sensoriais e os materiais de referência para o treinamento. Os resultados da ADQ foram analisados por análise de variância, testes de médias de Tukey e análise de componentes principais. A amostra “C” obteve média maior em atributos sensoriais indesejáveis, como aroma queimado da casca, fato que contribuiu para menor preferência obtida por este produto. As amostras “A” e “B” não diferiram significativamente a p≤0,05 na maioria dos atributos analisados. Na AC P, a soma de componentes principais 1 e 2 foi de 81,57%, ou seja, a variabilidade entre as amostras é quase totalmente explicada por estes dois componentes. As amostras não diferiram entre si (p<0,05) quanto à aceitação, porém diferiram quanto à intenção de compra, sendo a intenção negativa notada para o “C” e maior para o “A”
metadata.dc.description.abstractalternative: 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”
Subject: Pão
Avaliação sensorial
Country: Brasil
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citation: Ciencia E Tecnologia De Alimentos. , v. 26, n. 2, p. 428 - 433, 2006.
Rights: aberto
Identifier DOI: 10.1590/S0101-20612006000200028
Address: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612006000200028
Date Issue: 2006
Appears in Collections:FEA - Artigos e Outros Documentos

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