Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/28424
Registro completo de metadados
Campo DCValorIdioma
dc.creatorFernandes, S. A. A.-
dc.creatorRamos, A. de L. S.-
dc.creatorRamos, E. M.-
dc.creatorVeras, D. V. S.-
dc.creatorPinheiro, F. R.-
dc.creatorLage Neto, S.-
dc.creatorRequião, L. A.-
dc.creatorAmui, T. S.-
dc.creatorCarneiro, J. C. S.-
dc.date.accessioned2018-01-12T18:08:09Z-
dc.date.available2018-01-12T18:08:09Z-
dc.date.issued2007-10-
dc.identifier.citationFERNANDES, S. A. A. et al. Sensory evaluation of buffalo butter. Italian Journal of Animal Science, [S. l.], v. 6, p. 1140-1142, 2007. Suplemento 2.pt_BR
dc.identifier.urihttp://www.tandfonline.com/doi/abs/10.4081/ijas.2007.s2.1140pt_BR
dc.identifier.urihttp://repositorio.ufla.br/jspui/handle/1/28424-
dc.description.abstractButter obtained from buffalo milk was compared with commercial products obtained from cow milk. One buffalo butter and two cow butters were subjected to sensory analysis using non-trained panelists. The acceptance related to sensorial characteristics (color, flavor, and firmness) was evaluated through a 9 point structured hedonic scale varying from “I displeased extremely” to “I liked extremely”. Analysis of variance (ANOVA) was performed to evaluate the sensory characteristics and the means were compared by Tukey’s Test at 5% of significance. The buffalo butter received lower scores than the others for all attributes. The greatest difference was observed for color, as the buffalo butter exhibited a white color contrasting with the yellow color of commercial butters, which is the pattern expected by the consumers. For flavor and firmness attributes, the buffalo butter received scores similar to the commercial products. These results show. These results shows that the buffalo’s butter has a good acceptance on local market, and this could be improved through the correction of product’s color, what can be obtained by adding a dye.pt_BR
dc.languageen_USpt_BR
dc.publisherTaylor & Francispt_BR
dc.rightsrestrictAccesspt_BR
dc.sourceItalian Journal of Animal Sciencept_BR
dc.subjectBuffalo butter - Sensory evaluationpt_BR
dc.subjectBuffalo butter - Acceptancept_BR
dc.subjectManteiga de búfalo - Avaliação sensorialpt_BR
dc.subjectManteiga de Búfalo - Aceitaçãopt_BR
dc.titleSensory evaluation of buffalo butterpt_BR
dc.typeArtigopt_BR
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Não existem arquivos associados a este item.


Os itens no repositório estão protegidos por copyright, com todos os direitos reservados, salvo quando é indicado o contrário.