The object of the study was a sensory evaluation of used sweetners in beverages from selected fruits. Within the sensory analysis apple juice and also pear, apricot, cherry and blackcurrant nectar were used. These drinks were subsequently diluted at two concentrations with drinking water: 1) in a ratio of 50 % of the original beverage and 50 % of drinking water; 2) in a ratio of 25 % of the original beverage and 75% of drinking water. Each of the concentrations were then divided into groups which were sweetened with white sugar, cane sugar, aspartame, sucralose or rebaudioside A. The performed sensory analyses show that rebaudioside A would have great potential to replace the commonly used white sugar in apple juice. Sucralose would have this potential in pear and cherry drinks. However, the use of other sweeteners in other types of beverages is also not excluded, because to prove a preference for white sugar failed in most cases.

The subject of this thesis was to evaluate the use of sweeteners in a selected group of soft drinks from the viewpoint of the sensory quality. Using selected methods of sensory analysis were evaluated four samples of soft drinks with lemon flavor. The first sample A - Sprite contained aspartame, acesulfame K and fructose - glucose syrup. The second sample B - Slice consisted of the aspartame and acesulfame Ksweeteners. Sample C - Lemon contained only sugar and last sample D - Santerre, was composed of aspartame, acesulfame K and sodium saccharin. The evaluators were divided into two groups according to age. The first group of respondents was composed of students from the University of South Bohemia in the age of 18-27 years. The second group was composed of randomly selected people aged 40+. The aim of the thesis was to determine whether there is a disparity between the groups. Top rated sample became the sample A - Sprite. Differences occurred in sample B and C. Sample B which contains aspartame and acesulfame K was preferably evaluated bythe first group, whereas the second group consisting of older respondents evaluated preferably sample C Lemon. Lemon sample contains only sugar and its taste is therefore less noticeable or even perceived as without flavour, based on the evaluated results.The lowest rated sample was unambiguously sample D, which contains sweetener aspartame, acesulfame K and sodium saccharin. Part of this work was a questionnaire for consumers.Its main aim was to find out what mostly influences respondents when buying soft drinks, what attitude artificial sweeteners they have and if they find the composition of soft drinks determinative.

The topic of this thesis is sensory evaluation of a selected type of meat product, depending on a manufacturing technology. This work deals with findings on consumers' attitudes pates and evaluating the quality of selected assortment of pates selected by sensory analysis. The theoretical part is focused on the characteristics of meat products, history of pates, its types and an offer on a current market. The thesis describes different raw materials used in the manufacture of pates and production itself. The next part deals with the definition of sensory analysis, conditions and used methods. The practical part includes a questionnaire that is focused on different age group that are compared with each other, depending on the attitude of consumers towards pates. Than selected sensory methods have been tested for the selected types of pates. Finally it was involved research for the company Mauz, s.r.o., which concerned an attractiveness and cost of packing pates.

Made available in DSpace on 2014-10-09T12:49:56Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:03:08Z (GMT). No. of bitstreams: 1 10190.pdf: 8026659 bytes, checksum: a56ea24c48876e3cb2903f4a35974cf3 (MD5) / Dissertacao (Mestrado) / IPEN/D / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

Diante da importância que o pescado representa como fonte de alimento, e do potencial do Brasil na produção deste, faz-se importante a determinação de métodos de análise que possam fornecer informações seguras sobre seu grau de frescor e que sejam aplicáveis à rotina de inspeção desses produtos. O presente trabalho teve como objetivo caracterizar sensorialmente a tainha (Mugil liza) comercializada na CEAGESP de São Paulo, através da Análise Descritiva Quantitativa (ADQ) e teste de Aceitabilidade, além de determinar os parâmetros sensoriais que podem ser utilizados na avaliação de frescor deste pescado. Através da ADQ, os resultados mostraram que os principais atributos que correlacionam com a avaliação global do frescor foram \"pigmentação característica\", \"delineamento da pupila\" e \"odor característico\", o que indica que estas são características importantes a serem utilizadas para avaliação de frescor de tainha. Entretanto, para os consumidores, os atributos \"aparência\", \"aroma\" e \"firmeza\" são os mais importantes na caracterização de frescor desta espécie. Os dados da ADQ e do teste de aceitabilidade não se correlacionaram significativamente, desta forma, a análise sensorial pode ser uma ferramenta muito útil na avaliação de frescor, desde que utilizado uma equipe previamente treinada. / Because of the fish importance as a food source and Brazil\'s potential in producing this, it is important to determine methods of analysis of this product that can provide reliable information about its degree of freshness and applicable to routine Inspection. This study aimed to characterize mullet (Mugil liza) CEAGESP marketed in Sao Paulo by sensory analysis - Quantitative Descriptive Analysis (QDA) and Acceptability, and to determine sensory parameters that can be used in the evaluation of fish freshness. Through the ADQ, the results showed that the main attributes that correlate with the overall assessment of freshness were \"characteristic pigmentation,\" \"outline of the pupil\" and \"odor\", which indicates that these are important characteristics to be used for assessment fresh mullet. However, for consumers, the attributes \"appearance\", \"aroma\" and \"firmness\" is the most important in characterizing this species freshness. Data from the ADQ and the acceptance test did not correlate significantly in this way, so sensory analysis can be a very useful tool in the evaluation of freshness, since used a previously trained staff.

Made available in DSpace on 2014-10-09T12:49:56Z (GMT). No. of bitstreams: 0 / Made available in DSpace on 2014-10-09T14:03:08Z (GMT). No. of bitstreams: 1 10190.pdf: 8026659 bytes, checksum: a56ea24c48876e3cb2903f4a35974cf3 (MD5) / Dissertacao (Mestrado) / IPEN/D / Instituto de Pesquisas Energeticas e Nucleares - IPEN/CNEN-SP

Orientador: Valdemiro Carlos Sgarbieri / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-09T15:20:43Z (GMT). No. of bitstreams: 1 Roman_JanescaAlban_D.pdf: 80272858 bytes, checksum: d2c3b69837cbfcc4c22bbdc506291b21 (MD5) Previous issue date: 2007 / Resumo: O isolado protéico de soro de leite bovino (WPI) utilizado nesse trabalho foi obtido em planta piloto através do processo de separação em membrana, ultrafiltração, diafiltração e liofilização. O processo de obtenção do WPI foi realizado na planta piloto do Instituto Nacional de Pesquisa Agronômica (INRA), Rennes¿França. Obteve-se WPI com 96,8% de proteína (base seca) e 2,2% de resíduos minerais em condições microbiológicas adequadas para o consumo, com perfil de aminoácidos apresentando quantidades suficientes de todos os aminoácidos essenciais. O perfil eletroforético e a cromatografia em coluna comprovaram que o WPI é composto principalmente pelas frações b-lactoglobulina (b-Lg) e a-lactalbumina (a-La) além de outras proteínas presentes, como albumina de soro bovino (BSA), imunoglobulinas (Ig) e outras em menores quantidades. A gelatina apresentou-se deficiente em relação a todos os aminoácidos essenciais e ausência de triptofano, apresentando elevadas concentrações dos aminoácidos não essenciais arginina, prolina, glicina e alanina, superiores às do WPI. A desnaturação térmica do WPI, determinada pela análise DSC ocorreu em 75,4ºC e da mistura 60:40% WPI/GB em 75,7ºC, ambas apresentando apenas um pico definido. Para a gelatina a desnaturação ocorreu em 36,1ºC. A solubilidade do WPI, pH entre 2,5 a 7,5, em solução aquosa e 0,1M NaCl foi elevada (87,4 a 97,5%), a gelatina apresentou solubilidade inferior (63%) sendo o valor mais baixo (24%), em pH 6,5. A solubilidade da mistura foi intermediária, na faixa de 58 a 81%. Estudou-se a influência da concentração de proteína (3,2 a 8,8%), da temperatura (51 a 79°C) e do tempo de aquecimento entre 10 e 40 min, na de textura de géis mistos. O gel com as melhores características foi o obtido com 60% WPI:40%GB, pH 6,5, aquecido 30 min a 65ºC, com 6% de proteína. A melhor textura encontrada foi na faixa de 270-310g-força, mastigabilidade e gomosidade próximas a 265 g-força, elasticidade e coesividade elevadas, 0,87-0,96. O gel misto (60WPI:40GB) apresentou capacidade de retenção de água de 48,6% enquanto que a do gel de GB foi 23,2%. O planejamento experimental elaborado permitiu uma boa descrição e previsão do comportamento de geleificação dos géis mistos em função da concentração de proteínas e da temperatura. Amostras de produtos geleificados à base de misturas de proteínas (soro de leite/gelatina) foram degustadas por 65 julgadores não treinados, utilizando-se a Escala Hedônica estruturada de nove pontos. As médias obtidas para os atributos de cor, sabor, aroma e textura, apresentaram-se nas categorias gostei ligeiramente e gostei regularmente. As maiores notas foram atribuídas à consistência, independentemente de formulação. O produto contendo isolado protéico de soro de leite apresentou aceitabilidade acima de 70%, semelhante à gelatina comercial, o que sugere um índice satisfatório de aceitação no mercado consumidor / Abstract: The bovine whey protein (WPI) utilized in the present work was obtained in pilot plant employing membrane ultrafiltration/diafiltration and liofilization. The WPI was obtained at the National Institute of Agronomic Research (INRA) at Rennes, France. WPI with 96.8% protein (dry basis), 2.2% ash, and adequate essential amino acids and microbiological profiles, was obtained. Electrophoretic and chromatographic profiles showed ß-lactoglobulin (ß-Lg), a-lactalbumin (a-La), bovine serum albumin (BSA) and imunoglobulins (Igs) as the major protein components of WPI. Gelatin revealed deficiency in all essential amino acids and absence of tryptofan, presenting elevated concentration of the non essential amino acids arginine, proline, glycine and alanine, which were at higher concentrations than in WPI. Difference Scanning Calorimetry (DSC) showed that WPI denatures at 75.4ºC and the WPI:BG mixture (60:40%) at 75.7ºC, both samples presenting only one defined pike. Gelatin (BG) denaturation occurred at 36.1ºC. The solubility of WPI, pH 2.5 to 7.5, in water or 0.1M NaCl solution was high (87.4 to 97.5%). For gelatin the highest solubility was 63% and the lowest (pH 6.5) 24%. The solubility of the mixture 60:40% was in the 58 to 81% range. The influence of protein concentration (3.2 to 8.8%), temperature (51 to 79ºC) and heating time (10-40min), in the texture of mixed gels, was studied. Best texture was defined in the range 270-310g-force, chewiness and gomosity around 265g-force, high elasticity and coesiviness (0.87-0.96). The 60% WPI:40%BG gel presented 48.6% water holding capacity (WHC) while for BG gel WHC was 23.2% The experimental design used permitted good prevision and description of the behavior of the mixed 60:40% WPI/BG gels, as a function of protein concentration and temperature. Samples of products were tasted by 65 non-trained judges, a non-structured mine point Hedonic Scale. Average scores were obtained for the color, taste, aroma, and texture. The highest scores were attributed to viscosity, independently of the formulation. The product containing 60% WPI and 40% BG presented acceptability above 70%, similar to the commercial gelatin, an index that suggests adequacy for market consumption / Doutorado / Nutrição Experimental e Aplicada à Tecnologia de Alimentos / Doutor em Alimentos e Nutrição

Orientador: Helena Maria Andre Bolini / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-04T15:54:10Z (GMT). No. of bitstreams: 1 Marcellini_PauloSergio_D.pdf: 535926 bytes, checksum: b4405840378a849fc660544c350f8d25 (MD5) Previous issue date: 2005 / Resumo: As frutas tropiacais por seu aroma e sabor caracteristicos são apreciadas no mundo inteiro. Entre as frutas de maior destaque encontra-se o abacaxi, com qualidade sensorial diferenciada e potencial de exportação em expansão. O Brasil, quarto maior produtor mundial, exportou em 2004 uma quantidade de suco de abacaxi cerca de 5 vezes maior em compração à 2002. Os edulcorantes são uma alternativa para adoçar sucos e alimentos, o interesse no estudo do comportamento desses compostos deve-se a preocupação com a saúde e aos padrões estéticos vinculados ao baixo peso corpóreo. O objetivo deste trabalho foi realizar análises fisico-químicas, determinação da doçura ideal e da doçura equivalente, análise de aceitação, perfil livre e análise tempo-intensidade de suco de abacaxi industrializado, reconstituido e adoçado com sucralose, aspartame, estévia, ciclamato/sacrina e sacarose. Os dados obtidos pelo perfil livre foram analisados através da Análise Procrustes Generalizada. Os parâmetros da curva tempo-intensidade foram avaliados através da Análise de Variância (ANOVA), testes de médias de Tukey e Análise de Componentes Principais (ACP). Todas as análises estatisticas foram realizadas utilizando o programa SAS. A concentração ideal de sacarose na amostra de suco de abacaxi foi de 8,5%, apenas a estévia ultrapssou os limites máximos de legislação brasileira na concentração ideal e quivalente à scarose 8,5%. Os resultados dos métodos de doçura ideal e doçura equivalente de edulcorantes foram diferentes, sendo constatado que quanto menor a potência edulcorante mais distintos são os valores. O ordem de potência edulcorante estabelecida foi: estévia, aspartame, ciclamato/sacarina 2:1 e sucralose. As amostras mais aceitas pelos consumidores foram com sucralose, aspartame e sacarose. A intenção de compra revelou uma certeza maior de aquisição do produto para a amostra com sucralose. O perfil livre levantou 16 atributos nas amostras estudadas, porém os unicos com 100% de alta correlação no componente principal 1 foram: o gosto amargoe o gosto amargo residual. O perfil livre também demonstrou que as amostras com a mistura ciclamato/sacarina e com estévia se caracterizam principalmente pelos gostos amargo e amargo residual, enquanto as asmostras com sucralose, aspartame e sacarose se caracterizam pelo sabor de abacaxi, aroma de abacaxi e acidez, atributos comuns do suco "in natura". Na análise tempo-intensidade verificou-se a semelhança temporal antre os sucos adoçados com sacarose, sucralose e aspartame, além desse método confirmar a descaracterização das amostras pelos edulcorantes estévia e ciclamato/sacarina, provavelmente devido ao amargor. O conjunto dos testes sensoriais e fisico-quimicos sugerem que a substituição da sacarose por aspartame e sucralose não implica em diferenças significativas nas amostras de suco de abacaxi / Abstract: The tropiacais fruits for its caracteristicos aroma and flavor are appreciated in the entire world. It enters the fruits of bigger prominence meets the pineapple, with differentiated and potential sensorial quality of exportation in expansion. Brazil, world-wide bigger room producing, exported in 2004 an amount of juice of pineapple about 5 times bigger in compração to the 2002. The edulcorantes are an alternative to sweeten juices and foods, the interest in the study of the behavior of these composites it must concern with the health and to the aesthetic standards tied with the low corporeal weight. The objective of this work was to carry through analyses fisico-chemistries, determination of the ideal doçura and the doçura equivalent, analysis of acceptance, free profile and analysis juice time-intensity of industrialized, reconstituido pineapple and sweetened with sucralose, aspartame, estévia, ciclamato/sacrina and sacarose. The data gotten for the free profile had been analyzed through Generalized the Procrustes Analysis. The parameters of the curve time-intensity had been evaluated through the Analysis of Variância (ANOVA), tests of averages of Tukey and Análise de Main Componentes (the ACP). All the estatisticas analyses had been carried through using program SAS. The ideal concentration of sacarose in the pineapple juice sample was of 8,5%, only the estévia ultrapssou the maximum limits of Brazilian legislation in the ideal concentration and quivalente to scarose 8,5%. The results of the methods of ideal doçura and doçura equivalent of edulcorantes had been different, being evidenced that how much lesser the edulcorante power more distinct is the values. The order of established edulcorante power was: estévia, aspartame, ciclamato/sacarina 2:1 and sucralose. The samples most accepted for the consumers had been with sucralose, aspartame and sacarose. The purchase intention disclosed a bigger certainty of acquisition of the product for the sample with sucralose. The free profile raised 16 attributes in the studied samples, however the unicos with 100% of high correlation in main component 1 had been: the taste amargoe the taste residual bitter taste. The free profile also demonstrated that the samples with the ciclamato/sacarina mixture and estévia if mainly characterize for the gostos bitter taste and residual bitter taste, while asmostras with sucralose, aspartame and sacarose if characterize for the flavor of pineapple, aroma of pineapple and acidity, common attributes of the juice "in natura". In the analysis time-intensity it was verified secular similarity antre the juices sweetened with sacarose, sucralose and aspartame, beyond this method confirming the descaracterização of the samples for the edulcorantes estévia and ciclamato/sacarina, probably had to the bitter taste. The set of the sensorial and fisico-quimicos tests suggests that the substitution of sacarose for aspartame and sucralose does not imply in significant differences in the pineapple juice samples / Doutorado / Consumo e Qualidade de Alimentos / Doutor em Alimentos e Nutrição

Les émulsions sont très utilisées dans le domaine des cosmétiques, notamment pour les crèmes et les lotions. En fonction de leur composition, elles présentent diverses propriétés en matière de stabilité, de texture, de microstructure et de macrostructure. Il n’existe pas, à l’heure actuelle, d’étude dans la littérature qui se soit intéressée à l’effet de la composition sur ces différentes propriétés et aux relations qui peuvent exister entre celles-ci, tout en mettant en œuvre une maîtrise de la formulation. Pour répondre à cette double problématique, quatorze émulsions huile-dans-eau ont été formulées, avec un protocole maîtrisé, pour lesquelles les concentrations en phase grasse, en gomme acacia et en xanthane varient. Des solutions de xanthane et de gomme acacia ont également été préparées pour comparer l’effet des gommes en émulsion et en phase aqueuse seule. Les produits ont été ensuite caractérisés, de façon la plus complète et objective possible, pour mettre en évidence l’influence de la composition sur les propriétés de l’émulsion et leurs interactions. De nombreux paramètres ont ainsi été collectés par : analyse sensorielle, des observations microscopiques et des mesures en granulométrie laser, des mesures rhéologiques et mécaniques. On peut en conclure que chacun des paramètres de l’émulsion impacte ses propriétés, avec des différences notables, la teneur en phase grasse étant, globalement, prépondérante. Des relations entre l’ensemble des données ont été mises en évidence et permettent de proposer des hypothèses quant à l’impact de la formulation sur les propriétés tactiles des crèmes cosmétiques. / Emulsions are widely used in cosmetics. Depending on their composition, they exhibit various properties in terms of stability, texture, microstructure and macrostructure. At the present time, there a few to no studies in the literature interested in the effect of the emulsions composition on these different properties and the existing link between these characteristics that are implementing a command of the formulation. To address this dual problem, fourteen oil-in-water emulsions were formulated, with a controlled formulation protocol, for which the concentration of oil phase, acacia gum and xanthan gum evolve. Solutions of xanthan and acacia gums were also prepared to compare the effect of the gums on emulsions to the one on aqueous phase alone. The products were then characterized, in the most complete and objective way possible, to illustrate the influence of the composition on the properties of the emulsions and how these interact. Numerous parameters were collected through : ensory analysis, mcroscopic observations and static light scattering measurements, rhlogical and instrumental texture analyses. t can be concluded that the emulsions are well differentiates and that each of the emulsion parameter impacts its properties with significant differences, the oil phase content being preponderant overall. elationships between the data set were highlighted and suggest hypotheses about the impact of the formulation on the tactile properties of cosmetic creams.

Aquaculture feeds, traditionally composed mainly of fishmeal and fish oil, currently represent the largest cost to fish farmers. With aquaculture growing at an average of 8.8% per year and limited supply of fishmeal and fish oil, suitable alternatives must be found. In addition to increasing sustainability and lowering production costs, the use of plant and/or animal ingredients has the potential to lower flesh levels of persistent organic pollutants (POPs) such as polychlorinated biphenyls. Fish oil and to a lesser extent fishmeal, are considered to be the largest source POPs in farmed fish. Using alternative feed ingredients however, can compromise fish growth and the flesh quality of the final product. Lipid sources including flaxseed oil, canola oil, poultry fat and the protein sources canola protein concentrate, soy protein concentrate and poultry by-product meal were examined as alternatives to fish oil and fishmeal in one on-farm field study and one laboratory feeding trial with Atlantic salmon (Salmon salar) and two laboratory feeding trials conducted on sablefish (Anoplopoma fimbria), a relatively new marine aquaculture species. The nutritive value of the alternative ingredients was assessed on the basis of fish growth performance, proximate composition, fatty acid composition and apparent digestibility coefficients. Sensory attributes were evaluated in the sablefish studies while flesh POP levels were determined in both species. The use of alternative dietary lipids showed no negative effects on fish performance. However replacement of fishmeal with plant proteins in some cases, negatively affected fish growth. Flesh levels of persistent organic pollutants were significantly decreased (p<0.05) with the use of alternative dietary lipids, and flesh levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) were also depressed. Activated carbon treated anchovy oil and finishing diets were examined in the Atlantic salmon laboratory feeding trial and were effective at lowering flesh POP levels while providing high levels of EPA and DHA. The use of alternative feed ingredients will soon be inevitable in aquaculture feeds. The current research shows alternative lipids and proteins can be incorporated successfully in sablefish and Atlantic salmon feeds with minimal effects on fish growth and quality. / Land and Food Systems, Faculty of / Graduate