Use este identificador para citar ou linkar para este item: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/770
Título: Dehydrated mango (Mangifera indica L.) applied in milk chocolate development to sucrose reduction purpose: An innovative and success’ case driven by sensory perspective
Título(s) alternativo(s): Manga desidratada (Mangifera indica L.) aplicada no desenvolvimento de chocolate ao leite para fins de redução de sacarose: Um caso inovador e de sucesso pela perspectiva sensorial
Autor(es): Ventura, Marcella Benetti
Pereira, Cecilia Teresa Muniz
Luccas, Valdecir
Bolini, Helena Maria Andre







Palavras-chave: Spray dried fruit
Cocoa
Consumer
Trained panel
Acceptance
Indulgence food
Data do documento: 2023
Citação: Brazilian Journal of Food Technology, 26, e2022141. https://doi.org/10.1590/1981-6723.14122.
Resumo: The present study aimed to evaluate the sensory profile of milk chocolates, with partial substitution of sucrose for dehydrated mango, and to verify consumer liking regarding this product. Sensory analysis was performed using Quantitative Descriptive Analysis (QDA®) with a trained panel. Acceptance test and Temporal Dominance of Sensations (TDS) were performed with consumers. Descriptive analysis showed that the addition of mango did not impact characteristics such as “color”, “brightness”, “homogeneity”, “hardness”, “melting”, and “adhesiveness”. In Acceptance test, samples did not show a significant difference in Tukey's honestly significant difference test (Tukey HSD) (p > 0.05) concerning to appearance. Correlation between descriptive and hedonic data showed that descriptive terms that negatively influenced the acceptance of chocolate bars were: “acid taste”, “brown sugar flavor” and “astringency”.
URI: http://repositorio.ital.sp.gov.br/jspui/handle/123456789/770
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