Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/13069
metadata.artigo.dc.title: Prebiotic and diet/light chocolate dairy dessert: chemical composition, sensory profiling and relationship with consumer expectation
metadata.artigo.dc.creator: Morais, Elisa Carvalho de
Lima, Glaucia Carielo
Morais, Augusto Ramalho de
Bolini, Helena Maria André
metadata.artigo.dc.subject: Dairy desserts
Prebiotics
Quantitative descriptive analysis
Principal component analysis
Partial least squares regression
Sobremesas de produtos lácteos
Prebióticos
Análise descritiva quantitativa
Análise do componente principal
Regressão de mínimos quadrados parciais
metadata.artigo.dc.publisher: Elsevier
metadata.artigo.dc.date.issued: Jun-2015
metadata.artigo.dc.identifier.citation: MORAIS, E. C. de. et al. Prebiotic and diet/light chocolate dairy dessert: chemical composition, sensory profiling and relationship with consumer expectation. Food Science and Technology, [S.l.], v. 62, n. 1, p. 424-430, Jun. 2015.
metadata.artigo.dc.description.abstract: The preference for healthier and convenience products has led to a growing demand for functional and ready-to-eat foods that present a suitable sensory acceptance. This study aimed to identify the drivers of liking of chocolate dairy desserts. A consumer test with 120 people was performed. The sensory profiling was carried out by 14 trained assessors using quantitative descriptive analysis (QDA). In addition, the principal component analysis (PCA) identified two significant principal components that accounted for 73.49% of the variance in the sensory attribute data, and partial least squares (PLS) regression was used to identify the drivers of liking of chocolate dairy desserts. The results show that the most desired sensory properties of such products are sweetness, milk chocolate flavor, sweet aroma, and mouth fill, whereas bitterness and bitter aftertaste were considered undesirable. In this context, these attributes can be considered drivers of liking and disliking of chocolate dairy desserts and they should be taken into consideration by dairy processors at the development of new dairy products.
metadata.artigo.dc.identifier.uri: http://www.sciencedirect.com/science/article/pii/S0023643814007919
http://repositorio.ufla.br/jspui/handle/1/13069
metadata.artigo.dc.language: en_US
Appears in Collections:DEX - Artigos publicados em periódicos

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