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Textura instrumental e avalia??o sensorial de queijo fresco cremoso simbiótico: implica??es da adi??o de Lactobacillus paracasei e inulina
Buriti, Flávia Carolina Alonso;Cardarelli, Haíssa Roberta;Saad, Susana Marta Isay;
Revista Brasileira de Ciências Farmacêuticas , 2008, DOI: 10.1590/S1516-93322008000100009
Abstract: the influence of the addition of a potential probiotic culture of lactobacillus paracasei and of the prebiotic fiber inulin on the texture profile and on the sensory evaluation of probiotic and synbiotic fresh cream-cheeses was monitored. three cheese-making trials were prepared in quintuplicate, all supplemented with a streptococcus thermophilus starter culture (t1, t2 and t3). l. paracasei subsp. paracasei was added to t1 and t2, and inulin, to t2. the instrumental texture profile was determined after 1, 7, 14 and 21 days of storage of the cheeses. sensory evaluation was performed after 7 days of storage. the presence of lactobacillus paracasei in cheeses t1 and t2 and of inulin in cheeses t2 did not alter the texture profile significantly. cheeses t1 were the least preferred in the sensory evaluation and differed significantly from t2 and t3, due to acidic taste, according to panelists. on the other hand, t2 was the most preferred one, though not significantly different from t3. the addition of the prebiotic ingredient inulin to fresh cream cheese processed with a potentially probiotic lactobacillus paracasei strain resulted in a product with appropriate features and with aggregated functional properties.
Estimación de la vida útil fisicoquímica, sensorial e instrumental de queso crema bajo en calorías
Francia Elena Valencia García,Leonidas de Jesús Millán Cardona,Yamilé Jaramillo Garcés
Revista Lasallista de Investigación , 2008,
Abstract: Introducción.Los estudios de vida útil son importantes para definir la duración de los alimentos son necesarios para no sub o sobre dimensionar el tiempo que realmente dura el producto. Objetivo. Determinar la vida útil fisicoquímica, sensorial e instrumental de queso crema bajo en calorías. Materiales y métodos. Con dos sustitutos de grasas (Z-trim y Paselli SA2) a tres concentraciones diferentes cada uno, se estimó cual de ellos no ocasionaba cambios significativos en queso crema a nivel sensorial con pruebas orientadas a consumidores e instrumental utilizando un analizador de textura TA-XT2i, comparándolos con un queso crema patrón elaborado sin sustituto de grasa. Resultados. El sustituto que mejor comportamiento tuvo frente a los parámetros anteriormente mencionados fue el Z-trim al 0,5%. Conclusión. La vida útil del producto se puede establecer en tres meses, ya que tiene más representatividad los resultados obtenidos en la prueba sensorial
Avalia o da qualidade da ameixa ‘Rainha Cláudia verde’.: Métodos instrumentais vs avalia o sensorial Quality of ‘Rainha Cláudia verde’ plums.: Instrumental methods and sensorial evaluation.
A.O. Ferreira,A.C. Agulheiro-Santos,M.J. Bernalte-García,G. Ribeiro
Revista de Ciências Agrárias , 2007,
Abstract: Rainha Cláudia verde' (Prunnus domestica L. ssp Domestica) é uma variedade de ameixa conhecida como um produto regional típico do Alentejo, com interesse económico e social importante para a regi o e protegido com a Denomina o de Origem “Ameixa de Elvas” reconhecida pelo decreto no 49/94 20/01. Com este estudo pretendeu-se identificar quais os atributos sensoriais, que mais influenciam a Avalia o global das ameixas desta variedade e analisar a rela o entre dados instrumentais e sensoriais. Para caracterizar a qualidade sob o ponto de vista instrumental foram analisados parametros físicos (perda de peso e cor da epiderme), reológicos (Firmeza da pele e da polpa) e químicos (concentra o de sólidos solúveis totais e acidez). A qualidade sensorial foi estudada recorrendo-se a análise sensorial descritiva, para atributos visuais (Aspecto exterior, Cor da pele e Cor da polpa), de sabor e odor (Doce, ácido e Sabores/aromas característicos da ameixa), texturais (Firmeza e Suculência) e a Avalia o global. Os atributos que mais contribuíram para a Avalia o global da qualidade destes frutos foram por ordem decrescente de importancia: a Suculência, o Doce, os Sabores/aromas característicos da ameixa, a acidez e a Firmeza. No estudo das correla es entre parametros instrumentais e sensoriais foram encontrados correla es significativas entre o atributo Suculência e o parametro instrumental Firmeza da polpa (r = 0,72) e entre o atributo Firmeza e o parametro instrumental Firmeza da pele (r = 0,71). A medi o da Firmeza de forma instrumental parece reflectir com bastante fiabilidade a avalia o da Textura e Suculência dos frutos por parte do painel de provadores, o que pode ter grande interesse para a avalia o da qualidade de forma expedita. 'Rainha Cláudia verde' (Prunnus domestica L. ssp Domestica) is a regional commodity from Alentejo known with a Protected Origin Denomination of “Ameixa de Elvas” decree no 49/94 20/01. The aim of this work is to identify the most important attributes determinant for the global evaluation of these fruits and to study the relation among instrumental and sensorial evaluation. In order to carried out an instrumental assessment the following quality parameters were evaluated: weight loss, external colour (L* a* b*), visual assessment of the epidermis, epidermis puncture test, mesocarp penetration test, soluble solids content (SSC), titratable acidity and pH. Sensorial evaluation considered visual attributes (Outer aspect, Skin colour, Pulp colour), “flavour” (Sweetness, Acidity, Typical flavour), texture (Firmness and Juiciness)
AVALIA O SENSORIAL E INSTRUMENTAL DO ESBRANQUI AMENTO SUPERFICIAL DE MINI-CENOURA DURANTE O ARMAZENAMENTO  [cached]
J. M. A. T. K. PEREIRA,V. P. R. MININ,J. B. P. CHAVES
Alimentos e Nutri??o , 2008,
Abstract: Dentre os atributos de qualidade sensorial exigidos para mini-cenouras, a cor externa é um dos mais importantes. Este trabalho objetivou comparar dois métodos de avalia o da cor em mini-cenouras: instrumental (colorimetria) e sensorial (análise descritiva). Raízes de cenouras da variedade Indiana-F1 foram processadas na Indústria Mr. Rabbit Farm Ltda., divididas em dois lotes, onde um seguiu o fl uxograma de processamento da indústria e ao outro foi acrescentada a etapa de revestimento em solu o polipeptídica a 2%. Os dois lotes foram armazenados em expositores verticais, sob duas temperaturas distintas, 5oC e 10oC, para posterior avalia o instrumental e sensorial da cor. A avalia o instrumental foi realizada com um colorímetro modelo Color Quest II (Sphere) (“Hunter Lab Reston”, VA) calibrado para cor branca. O método sensorial foi realizado por uma equipe composta por nove provadores adequadamente selecionados e treinados, utilizando escala n o estruturada de 9 cm. Os resultados obtidos da análise instrumental indicaram n o haver diferen a signifi cativa (p>0,05) entre as mini-cenouras com e sem revestimento, armazenadas a 5 e 10o C. Já nos resultados da equipe treinada foi verifi cada diferen a entre as amostras ( <0,05). Após 25 dias, as mini-cenouras revestidas foram classifi cadas, pela equipe treinada, com nenhum esbranqui amento e as n o revestidas como muito esbranqui adas, demonstrando que o método sensorial foi mais efi ciente para avalia o do esbranqui amento de mini-cenouras.
Espessura da lamina de cisalhamento na avalia??o instrumental da textura da carne
Pinto, Marcos Franke;Ponsano, Elisa Helena Giglio;Almeida, Ana Paula da Silva;
Ciência Rural , 2010, DOI: 10.1590/S0103-84782010000600026
Abstract: standardization of texture is one of the main problems related to beef quality. because of that, objective evaluation of tenderness performed by mechanic methodologies has been studied for years. in order to count on instrumental texture evaluation as a valuable tool in meat tenderness studies, it is necessary to minimize the causes of variation that might be involved in the trial. nowadays, warner-bratzler shear force is widely used for meat tenderness determination. the standard protocol of this methodology establishes the utilization of shear blade 1.016mm tick. the aim of this study was to compare beef texture data provided by warner-bratzler standard shear blade, 1.016mm thick, with those provided by a thicker one, 3.05mm thick. after slaughtering, longissimus dorsi muscle samples with similar contents of moisture, lipids and proteins were subjected to two different cooling temperatures,reaching different rates of temperature drop and hence different muscle contraction extents, which were confirmed by the determination of sarcomere length. results indicated the superior sensibility of the warner-bratzler standard shear blade to detect variations in meat texture due to cooling velocity.
Análisis sensorial de aceituna de mesa: II. Aplicabilidad práctica y correlación con el análisis instrumental
González, M.?a Montserrat,Navarro, Teresa,Gómez, Gemma,Pérez, Rosa Ana
Grasas y Aceites , 2007,
Abstract: A sensory assessment of different samples of table olives from Campo Real (Madrid) was made by a professional panel. A study of the physico-chemical and rheological properties of the olives was also done. The objective of the study was to correlate sensory and instrumental data (color, pH, firmnessa |) in order to identify the instrumental parameters that better explain the sensation when eating table olives. A significant inverse correlation is observed between the polyphenol content and the color of olives and brine. The sugar content is directly proportional to the color intensity quantified by the panel. A high correlation between net absorbance and sensory evaluation is observed, showing the efficiency of the scales used in the study. Moreover, the different sensory parameters where correlated among them to evaluate their contribution to the global evaluation of the product. Se ha realizado la caracterización sensorial de muestras de aceituna de mesa de Campo Real por un panel de cata profesional. Asimismo se llevó a cabo un estudio de los parámetros físico-químicos y reológicos de las mismas. El objetivo fue correlacionar los parámetros sensoriales con los instrumentales (color, dureza, pH, azúcares, etc) para identificar así los parámetros instrumentales que se aproximen a las sensaciones experimentadas al consumir aceituna de mesa. Así, se observa una correlación inversamente significativa entre el contenido de polifenoles y el color del fruto y de la salmuera. El contenido en azúcares es directamente proporcional a la intensidad de color cuantificada por el panel de cata. Se observa una elevada correlación entre el parámetro instrumental de color (absorbancia neta) y la evaluación sensorial, lo que prueba la eficacia de las escalas elaboradas. Por otra parte, se correlacionaron los distintos parámetros sensoriales entre sí para evaluar así su aportación a la apreciación global del producto.
Perspecitves on Salsa  [cached]
Leonardo Acosta
Centro Journal , 2004,
Abstract: In this article, the author a renowned Cuban writer on popular music provides a helpful and balanced overview of the debate on the meaning and historical place of salsa. He gives a clear sense of the centrality of Cuban rhythmic traditions, particularly the son montuno, as well as the crucial role played by Puerto Rican musicians and the social base of the New York Puerto Rican community. While accounting for salsa s multiple dimensions and international reach, Acosta forcefully dispels the widely-held view that salsa is a strict and unaltered continuation Cuban musical traditions, or that its creative origins are to be located in the Caribbean rather than in the Puerto Rican and Latino communities of the urban U.S.
Status of SalSA  [PDF]
A. Connolly,for the SalSA Collaboration
Physics , 2010,
Abstract: We report on the status of the Salt Sensor Array (SalSA), a proposed experiment for detecting ultra-high energy neutrinos through the radio \v{C}erenkov technique with an array of radio-microwave antennas embedded in a large, naturally occurring salt formation. We review the measurements to date aimed at assessing SalSA's feasibility, including a return visit of the Hockley Salt Mine in Hockley, Texas, and discuss the current status of the project.
Textura instrumental de queijo petit-suisse potencialmente probiótico: influência de diferentes combina??es de gomas
Maruyama, Larissa Yukie;Cardarelli, Haíssa Roberta;Buriti, Flávia Carolina Alonso;Saad, Susana Marta Isay;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000200022
Abstract: the effect of different combinations of gums over texture parameters of probiotic petit-suisse cheese was evaluated. petit-suisse cheeses were produced using quark cheese-base prepared with the starter streptococcus thermophilus and the probiotics lactobacillus acidophilus and bifidobacterium longum. three formulations of petit-suisse were prepared, using the quark cheese-base added of 0.75% of the final product of the mixture of the hydrocolloids xanthan gum (x), carrageenan gum (c), guar gum (g), pectin (p): f1 = 2,5x:2,5c:5g; f2 = 2x:3c:5p; f3 = 5c:5g. parameters evaluated after 1, 7, 14, and 21 days of storage of the product at 4±1oc included microbial counts of probiotic microorganisms, instrumental texture parameters, ph and moisture. probiotic counts were always above 6.40 log cfu/g for l. acidophilus and above 7.30 log cfu/g for b. longum. the formulations were significantly different (p<0.05) for all the texture parameters, except for firmness of f1. the ph and the moisture were similar for the three formulations. f1 was considered the best formulation, due to its more stable firmness during storage.
EVALUACIóN DE TEXTURA A CINCO CORTES DE CARNE DE RES CONSERVADOS POR ESTERILIZACIóN EN ENVASE DE HOJALATA ASSESSING TEXTURE TO FIVE BEEF MEAT CUTS PRESERVED BY STERILIZATION IN TINPLATE PACKAGING
Luz M CARVAJAL C,Nelly OSPINA M,Olga L MARTíNEZ á,Liliana RAMíREZ S
Vitae , 2008,
Abstract: Las variables que influyen en la calidad de los cortes de carne bovina para enlatar, definen la aceptación del consumidor por análisis de la textura usando método instrumental y sensorial. Se seleccionan, caracterizan y evalúan cinco cortes de carne de bovino, de uso frecuente por el consumidor, para someterlos a cocción, desmecharlos, enlatarlos, llevarlos a esterilización comercial a dos niveles de tratamiento térmico (F0= 8 y F0= 20), a 121°C, 20 libras de presión, y 5 repeticiones, para determinar cuál de los 5 cortes presenta mejor respuesta en textura, costos y rendimientos. Los cortes utilizados son: músculo romboides o huevo de solomo; cutáneo del tronco o sobrebarriga; supraespinoso o sabaleta; bíceps femoral o posta; dorsal ancho, o gran dorsal o espaldilla,. Los cortes son analizados por jueces entrenados y no entrenados, en el Laboratorio de Análisis Sensorial de Alimentos de la Universidad de Antioquia, La calidad textural es medida con texturómetro por fuerza de corte, a las muestras seleccionadas. Se valora además: el costo, el rendimiento del corte, la calidad microbiológica y prueba de esterilidad comercial de las latas incubadas a 37 y 55°C, para los valores F0, definidos. La correlación estadística entre el análisis sensorial e instrumental demuestra que el mejor corte para desmechar y esterilizar corresponde a la espaldilla gruesa con un tratamiento térmico de 16 minutos a 121°C y 20 libras de presión, con un menor costo, una mejor textura y un buen rendimiento. In order to define consumer acceptance by texture analysis, the variables that affect quality of beef cuts for canning are analyzed by instrumental and sensory methods. Five beef cuts, commonly used by consumers, are selected, characterized and evaluated, so as to subject them to cooking, mincing and canning in tin containers, then, commercial sterilization in two levels of thermal treatment (F0=8 and F0=20), to 121°C; and 20 pounds of pressure, with 5 repetitions, is carried out. This procedure is aimed to determinate which of the five cuts offer a better response regarding to texture, costs and yield. The cuts used are: Muscle Romboides or "Huevo de Solomo', Cutaneous of Trunk or Sobrebarriga, Supraespinoso or Sabaleta, Biceps Femoral or Posta, Dorsal Broad or Great Dorsal, its commercial name is "Punta de Espaldilla'. All beef cuts are analyzed by expert and non-trained judges in the Sensorial Analysis of Food Laboratory at the University of Antioquia. A Texturometer is used to measure the applied force upon beef cuts. Additionally, costs, yield of cuts, microbiological qu
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