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dc.contributor.CRUESPUniversidade Estadual de Campinaspt_BR
dc.typeArtigo de periódicopt_BR
dc.titleTesting the sensory acceptability of biltong formulated with different spicespt_BR
dc.contributor.authorDzimba, FEJMpt_BR
dc.contributor.authorFaria, JDFpt_BR
dc.contributor.authorWalter, EHMpt_BR
unicamp.authorDzimba, Flavia Edite J. M. Faria, Jose de Assis F. Walter, Eduardo Henrique M. State Univ Campinas UNICAMP, Fac Food Engn, Dept Food Technol, BR-13083862 Campinas, SP, Brazilpt_BR
dc.subjectsensory acceptabilitypt_BR
dc.description.abstractBiltong is a traditional meat product widely consumed in South Africa and other countries. In this work different formulations of biltong were prepared, using either traditional South African or Brazilian (salt, sugar, nitrite, pepper, allspice, aniseed, garlic, onion, coriander and, or, pineapple juice) spices and sensory evaluated. The appearance acceptability of the alternative formulations was judged as being more accepted them the traditional one, possibly due their lighter colour. There were no statistical differences (P <= 0.05) among them with respect to flavour. Some consumers cited that the tenderness of formulation with pineapple juice was softer. In fact, 77% of the consumers reported liking this formulation slightly or more. The main reason cited by consumers for liking the flavour of biltong was their pleasant seasoning. The product, in general, was described as being hard, but readily softened by the saliva when chewed. Overall, the results suggested that, with a little adaptation of its original formula, it would be possible to introduce biltong as an acceptable snack or delicatessen in Brazil and different South American
dc.relation.ispartofAfrican Journal Of Agricultural Researchpt_BR
dc.relation.ispartofabbreviationAfr. J. Agric. Res.pt_BR
dc.publisher.cityVictoria Islandpt_BR
dc.publisherAcademic Journalspt_BR
dc.identifier.citationAfrican Journal Of Agricultural Research. Academic Journals, v. 2, n. 11, n. 574, n. 577, 2007.pt_BR
dc.sourceWeb of Sciencept_BR
dc.description.sponsorshipConselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
dc.description.sponsorship1Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)pt_BR
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