Correlating physical and sensory texture measurements of hearts of palm in conserve

Abstract A study correlating the physical and sensory texture measurements of hearts of palm in conserve was carried out with a view to establishing an instrumental texture standard for this product. One hundred hearts of palm sticks in conserve from different brands, 50 of Açaí and 50 of Pupunha, were cut in half cross wise. One of the halves was used for the sensory evaluation and the other for the instrumental evaluation. Fifty consumers were instructed to bite each half-stick received in the crosswise direction and evaluate the hardness on a linear 10 cm scale and the acceptability of the hardness on a nine-point hedonic scale. The instrumental hardness was analyzed using the TA-XT2 texturometer. The Pearson correlation between the force required to cut the hearts of palm sticks and the acceptability of the hardness was negative and significant at p < 0.05, that is, the greater the force required to cut the stick, the less the consumer liked it. Considering that the maximum acceptable sensory hardness is 5.0 on the 10 cm scale, the maximum acceptable values for the physical measurements are: maximum force/area: 20.4 N/cm2 and mean force/area: 5.6 N/cm2

Influência do uso simultâneo de ácido ascórbico e azodicarbonamida na qualidade do pão francês The influence of simultaneous use of ascorbic acid and azodicarbonamide in the quality of french bread

Este trabalho teve como objetivo avaliar o uso simultâneo de ácido ascórbico e azodicarbonamida em produto de panificação e através da metodologia de superfície de resposta. As respostas do planejamento experimental (2²) foram: o volume específico e a pontuação total das características externas e internas do pão francês. A ação do ácido ascórbico no aumento do volume específico do pão francês teve efeitos significativos (p < 0,05 ou valores próximos) linear e quadrático. Para a azodicarbonamida verificou-se somente efeito quadrático (p < 0,05 ou valores próximos), e não houve qualquer efeito de interação entre os dois agentes oxidantes estudados. A aplicação de ácido ascórbico e azodicarbonamida em concentrações acima de 75 mg.kg -1 de farinha de trigo e 30 mg.kg -1, dentro dos níveis estudados, proporcionou a produção de pães franceses de maior volume específico.<br>The aim of this work was to evaluate the simultaneous use of ascorbic acid and azodicarbonamide in a bakery product by using the response of the surface methodology. The experimental design (2²) responses were the specific volume and total count of the external and internal characteristics of French bread. The action of ascorbic acid on the increase of the specific volume of French bread had significant linear and quadratic effects (p < 0.05 or near values). For azodicarbonamide, the quadratic effect was observed, and there was no interaction effect between the two studied oxidants agents. The application of ascorbic acid and azodicarbonamide using concentrations above 75 mg.kg -1 of wheat flour and 30mg.kg -1, considering the studied levels, provided French bread production with a higher specific volume

Physico-chemical, sensory and nutritional characteristics of cereal bars with addition of acacia gum, inulin and sorbitol

Abstract The cereal bars are products globally accepted and consumed by all age groups. In this study, by Response Surface Methodology (RSM), the effects of different concentrations of inulin, acacia gum and sorbitol in the characteristics of hardness, color and water activity of cereal bars were studied. A total of 17 experiments being 8 factorials, 6 axials and 3 repetitions at the central point were performed. The regression model presented for the hardness was significant indicating that the quantities of inulin, acacia gum and sorbitol affect the hardness of the cereal bars. Referring to color it was observed that the less inulin and more sorbitol, the more yellow the tone of the bars was. The results of water activity were not influenced by the ingredients. In a comprehensive assessment through the RSM, the bars coming from the treatments 5 and 11 provided the best results and when submitted to sensory evaluation they were not statistically different. Although these bars have presented reduction of 15 to 20% in calorific value, according to the DRC 54/2012 they cannot be considered products with a reduced caloric value. These bars also presented considerable level of soluble fiber (more than 3% inulin)

Color degradation kinetics in low-calorie strawberry and guava jellies

The purpose of this study was to follow-up color changes in low-calorie strawberry and guava jellies during storage. To this end, one formulation of each flavor was prepared varying the application of hydrocolloids (pectin and modified starch). The jellies were studied regarding pH, soluble solids, water activity and syneresis. In order to follow-up color changes, the samples remained stored for 180 days in chambers with controlled temperatures of 10 °C (control) and 25 °C (commercial), and color instrumental analyses (L*, a*, and b*) were performed every 30 days. Arrhenius model was applied to reaction speeds (k) at different temperatures, where light strawberry and guava jellies showed greater color changes when stored at 25 °C compared to the samples stored at 10 °C. Activation energy values between 13 and 15 kcal.mol-1 and Q10 values between 2.1 and 2.3 were obtained for light strawberry jelly and light guava jelly, respectively. Therefore, it was concluded that, with respect to color changes, every 10 °C temperature increase reduces light jellies shelf-life by half

Development and evaluation of iron-rich meatloaves containing pork liver for schoolchildren

AbstractIron deficiency is a highly prevalent nutritional problem worldwide and it impacts on the cognitive development of children. Therefore, the aim of this research was to develop meatloaf with high iron content by using in their formulations pork liver. Meatloaves were prepared with additions of 9.98% and 13.31% (formulations A and B) of pork liver in order to meet 15% and 20% of the daily requirement of iron (10 mg/day) for children. Samples were evaluated regarding their physicochemical, microbiological and sensory characteristics. The results were subjected to Analysis of Variance (ANOVA) followed by Tukey test. Results of physicochemical analyses showed an increase in protein and mineral contents and a decrease in fat content. The iron and zinc contents were respectively 100.0% and 70.83% (formulation A) and 152.73% and 97.92% (formulation B) higher than that of the standard formulation. Regarding fat content, the reduction of 31.5% in formulation B makes it a light product. As for the microbiological aspect, all meatloaves were adequate for consumption. Regarding sensory analysis, all the attributes considered were not statistically different, but for purchase intention test formulation B was better accepted. Therefore, formulations A and B are good sources of iron and zinc