Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/13000
Title: Metodologia Napping® para a otimização: um estudo de caso na avaliação de um mix de diferentes stévias em iogurte
Other Titles: Napping methodology for optimization: a case study in the evaluation of a mix of different stevias in yogurt
Authors: Pinheiro, Ana Carla Marques
Souza, Vanessa Rios de
Menezes, Camila Carvalho
Keywords: Stévia
Glicosídeo de steviol
Napping
Iogurte - Otimização de formulações
Steviol glicoside
Yogurt - Formulation optimization
Issue Date: 17-May-2017
Publisher: Universidade Federal de Lavras
Citation: RIBEIRO, M. N. Metodologia Napping® para a otimização: um estudo de caso na avaliação de um mix de diferentes stévias em iogurte. 2017. 91 p. Dissertação (Mestrado em Ciência dos Alimentos)-Universidade Federal de Lavras, Lavras, 2017.
Abstract: It is clear that consumers are concerned with their health and esthetics. Thus, they are more attentive their diet. Faced with this trend, arises the need to offer natural healthier produtcs, replacing sucrose and artificial sweeteners by natural sweeteners, without compromissing the product’s sensorial quality. A manner to overcome the individual limitations of natural sweeteners is to use then as a mix. However, formulations optimization generally need trained panelists and numerous sessions, being an expensive and prolonged task. Therefore, this work proposes the use of the Napping methodology®, a fast descriptive sensorial analysis, associated with the mixture rule, to optimize a mix of stevias, aiming to replace sucrose and sucralose in protein rich yogurts. Three different natural stevia-based sweeteners were used: 75% of Stevioside + Rebaudioside A (S1); 95% of Rebaudioside A (S2); and 50% of Rebaudioside A (S3). First, a Just-About-Right test was conducted to evaluate the ideal of sweetness in proteic yogurts. Then, 12 formulations were prepared, such that they provide the same ideal of sweetness. The 10 first formulations were developed through the mixture rule, employing the three studied stevias. The other formulations were sucrose and sucralose, respectively. Napping® evaluated these 12 formulations to develop an optimized mix of stevias for protein rich yogurts taking into account the Euclidian distance between the formulations sweetened with stevia and the formulations with sucrose and sucralose. The optimized mix was composed by 55% of S1, 5% of S2 and 40% of S3. The efficience of the optimized formulation was evaluated by the Temporal Dominance of Sensations analysis and an acceptance test, comparing it with yogurts sweetened with sucrose and sucralose. The sensory profile of the optimized formulation was very similar to the other sensory profiles, being the sweet taste predominant during most of the analysis’ time. Besides, no undesirable residual taste was perceived. Moreover, no significant difference (p ≥ 0,05) between the formulations was perceived in the acceptance test. Therefore, we can affirm that the proposed methodology was efficient to develop a diet yogurt formulation, using a mix of different stevias, besides being interesting to the food industry, because it is a fast, easy and efficient methodology for formulations optimization.
URI: http://repositorio.ufla.br/jspui/handle/1/13000
Appears in Collections:Ciência dos Alimentos - Mestrado (Dissertações)



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