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|metadata.artigo.dc.title:||Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread|
|metadata.artigo.dc.creator:||Silva, Eric Keven|
Hijo, Ariel Antonio C. Toledo
Costa, Joyce Maria G. da
Marques, Gerson R.
Borges, Soraia V.
Internal preference mapping
Cheese bread - Sensory quality
Mapeamento de preferências internas
Pão de queijo - Qualidade sensorial
|metadata.artigo.dc.publisher:||Society of Dairy Technology|
|metadata.artigo.dc.identifier.citation:||SILVA, E. K. et al. Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread. International Journal of Dairy Technology, Huntingdon, v. 70, n. 3, p. 372-379, Aug. 2017.|
|metadata.artigo.dc.description.abstract:||This study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied. The results revealed that cheese breads containing powdered bioaroma of Swiss cheese showed high sensorial quality in terms of aroma, flavour, global acceptance and intent to purchase. The addition of the powdered bioaroma positively influenced the texture, the main parameter of acceptance. The technical quality parameters of density and water activity were constant with increasing flavouring concentration, except for samples with 6.6% Swiss cheese bioaroma powder that showed higher values of density. The multidimensional preference analysis confirmed the anova results, allowing for the clear observation of the segmentation of consumers according to the sensory characteristics of the samples (0.0, 2.2, 4.4 and 6.6% bioaroma). Sensory analysis showed that consumers preferred samples having 6.6% bioaroma.|
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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