Optimized Descriptive Profile: A rapid methodology for sensory description

The objective of this study was to propose a rapid method for obtaining sensory descriptions of foods utilizing semi-trained judges and the quantitative evaluation of sensory attributes, called the Optimized Descriptive Profile (ODP). It was proposed that reference materials be present during final evaluation of the products. Therefore the judges could compare samples with the reference materials, facilitating the allocation of attribute intensity on the unstructured scale. The description obtained by the ODP was compared with the Conventional Profile (CP). Comparative analyses were made between the graphical representations obtained by the Principal Components Analysis (PCA), t-test and correlation analysis. Correlation between sensory measurements obtained by both methods and the instrumental texture measurements was also evaluated. The proposed methodology provided a sensory profile that was very similar to that of the evaluation trained panel (CP) in relation to the graphical configuration of the samples and the correlation of attributes with the principal components. Results of the sensory description presented significant correlation without significant differences according to the t-test at the probability level of 0.10. Sensory data obtained by the CP and ODP presented significant correlation (p < 0.10) with the instrumental properties of texture. The proposed descriptive analysis thus has the potential to quantitatively report sensory attributes, reducing the time and cost of sensory tests and facilitating the correlation of sensory and instrumental measurements

Otimização da aceitabilidade sensorial de requeijão cremoso light

O requeijão cremoso é um tipo de queijo fundido originalmente brasileiro, fabricado em todo território nacional com algumas variações de tecnologia. Este é um dos principais tipos de queijos produzido e consumido no Brasil e apresenta como característica o elevado teor de gordura. Por outro lado, a gordura apresenta papel fundamental na aparência, sabor e textura de requeijão, portanto desenvolver um produto light com qualidade sensorial semelhante à versão tradicional é um grande desafio à indústria de alimentos. Nesse contexto, o objetivo deste trabalho foi avaliar a composição química e a aceitabilidade sensorial de requeijão cremoso light, com diferentes níveis de redução de gordura, em relação à textura e impressão global. O experimento seguiu um delineamento de superfície de resposta, o Delineamento Composto Central Rotacional (DCCR) com dois fatores (gordura e umidade). A aceitabilidade sensorial foi avaliada por 100 consumidores, utilizando a escala hedônica de nove pontos. Os resultados obtidos demonstraram que os requeijões com diferentes níveis de redução de gordura apresentaram aceitabilidade sensorial semelhante quando combinados a um aumento proporcional do teor de umidade. Os produtos que apresentaram extrato seco desengordurado (ESD) de aproximadamente 19,3%, originados de diferentes combinações entre gordura e umidade, foram os que apresentaram melhor aceitação por parte dos consumidores, demonstrando a importância do ESD na aceitabilidade sensorial.Cream cheesecurd is a type of processed cheese, originally Brazilian, produced throughout the entire Brazilian territory with some technological variations. This is one of the main types of cheese produced and consumed in Brazil and it is known for presenting an elevated fat content. On the other hand, the fat plays a fundamental role in appearance, flavor and texture of cheese, then developing a light product with sensory quality similar to the traditional version is a major challenge to food industry. In this context, the objective of this study was to evaluate the chemical composition and sensory acceptability of light cream cheesecurd with different levels of fat reduction for texture and overall impression. The experiment followed a design of response surface, the Central Composite Rotatable Design (CCRD) with two factors (fat and moisture). The sensory acceptability was evaluated by 100 consumers, by the hedonic scale of nine points. The results showed that the cheesecurds with different levels of fat reduction had similar sensory acceptability when combined with a proportional increase in moisture content. The products that presented dry defatted extract (DDE) of approximately 19.3%, originated from different combinations of fat and moisture, were those with better acceptance by consumers, demonstrating the importance of DDE in sensory acceptance