The study was conducted at the University of Fort Hare farm to assess the effect of dietary supplementation on physico-chemical and consumer sensory characteristics of chevon from South African indigenous goat genotypes. Forty-eight 6-month-old Xhosa lop-eared (XLE), Nguni (NGN), Xhosa-Boer cross (XBC) and Boer (BOR) castrated goats with a body weight range from 20 to 25 kg were used in this study. Half of the goats in each genotype were supplemented with 200g/head/day of sunflower cake. The other half of goats in each genotype was not supplemented. The goats were slaughtered at day 90 to determine slaughter weight (SLW), cold dress mass (CDM), meat colour, cooking loss, meat pH and Warner-Bratzler (WB) shear force values. Furthermore, a consumer sensory evaluation of cooked or fried chevon from supplemented and non-supplemented goats was conducted with consumers of different ages, tribes and gender. The XLE and NGN goats had higher pH24 (P < 0.05) than BOR and XBC goats. Supplemented BOR goats had higher L* values than their non-supplemented counterparts (P < 0.05). The other meat quality attributes in XLE and NGN were comparable to those in meat from the Boer goat. Female respondents gave higher (P < 0.05) sensory scores than male respondents for both cooked and fried meat on aroma intensity. Shona consumers gave higher (P < 0.05) aroma intensity scores than the Xhosa and the Zulu consumers for both cooked and fried meat. In the non-supplemented goats, fried meat for all genotypes was superior (P < 0.05) to the cooked meat for initial impression of juiciness. Age and gender of respondents and thermal iv treatment influenced initial impression of juiciness scores (P < 0.05). The quality of chevon from XLE and NGN was comparable to that of the Boer goat, and dietary supplementation improved most meat quality attributes. Chevon from the supplemented goats had higher consumer sensory scores than chevon from the non-supplemented goats. Keywords: supplementation, meat colour, ultimate pH, consumer sensory evaluation, Xhosa lop eared, Nguni, Boer goats.

The recent increase in the number of tourists interested in cultural and food tourism has meant that more authentic traditional foods ought to be on offer at cultural villages and ethnic restaurants. Shangana cultural village is an establishment where tourists can experience the Tsonga-Shangaan ethnic culture in South Africa. It is well known that when people visit such establishments, they primarily want to experience the cuisine of the culture or cultures of the ethnic groups presented to them. With the limited information available on the food habits of South African population groups generally it is impossible to know and explain why certain foods are chosen and accepted. One of the problems about traditional dishes is that their preparation methods have mostly been shared by word of mouth, and not as documented recipes. Yet it is important that when people visit cultural villages depicting certain population groups they receive information about the group’s eating habits. A need therefore arises for the development and standardisation of recipes for use in cultural villages and restaurants specialising in traditional cooking. The study was conducted two phases. The first goal was to develop and standardise recipes for the two traditional Tsonga-Shangaan dishes, xigugu and xiendla hi vomu for inclusion in the menu of ethnic restaurants. The second goal was to determine their acceptability, by leisure tourists visiting a cultural village where the restaurant is situated. Phase I followed the principles of action research to develop and standardise the recipes. This was done as a cyclic process in three stages, recipe verification, product evaluation and quantity adjustment, was implemented. The second phase of the study was exploratory-descriptive in nature. The overall purpose of this phase was to gain comprehensive insight into the acceptability of the two traditional dishes at the Shangana cultural village, by analysing and interpreting the results of this study. A quantitative research approach was adopted for this empirical study with a questionnaire as the main research instrument. Although quick and easy to complete and relevant to the topic, a time constraint was experienced in its completion, because most tourists were in tour groups and had to follow a set programme. However, reliability of the collected data could be attributed to the accuracy and precison of information supplied by the respondents. From the results of the survey it was clear that the tourists liked the two dishes very much. Most of the respondents who were more accepting of the two dishes were those who ate cereal and legume dishes frequently. The Tsonga and Venda ethnic groups were more accepting of the xigugu and xiendla hi vomu than the other ethnic groups. Overall, the findings confirmed that the sensory attributes, appearance, taste, flavour and texture of the food were considered very important in the acceptability and consumption of xigugu and xiendla hi vomu as did the inclusion of the two dishes as menu items. This was evident when those who had never eaten such food before, began to actually enjoy it. Copyright / Dissertation (MConsumer Science)--University of Pretoria, 2012. / Consumer Science / unrestricted

Orientador: Maria Aparecida Azevedo Pereira da Silva / Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-03T14:50:16Z (GMT). No. of bitstreams: 1 Noronha_ReginaLuciaFirmentode_D.pdf: 5682031 bytes, checksum: 772d0125016da60dd28ee83f982095e9 (MD5) Previous issue date: 2003 / Resumo: Em produtos como o café solúvel, que requerem preparo antes do consumo, o consumidor pode ter sua expectativa prévia influenciada pelos estímulos sensoriais advindos do produto, através da manipulação e contato gradativo que ocorrem durante o processo de preparação. Por sua vez, a Análise Sensorial ainda carece de trabalhos que estudem a validação de análises estatísticas que analisem os dados gerados em estudos com consumidores segmentando-os em função de suas percepções individuais e não em função da média aritmética obtida para o grupo de indivíduos que participou do teste. Assim, o presente trabalho teve como objetivos: i) verificar, especificamente em café solúvel, como os estímulos sensoriais observados durante a preparação, influenciaram a aceitação e percepção dos atributos gosto amargo e riqueza de sabor da bebida pronta e; ii) comparar as metodologias estatísticas tradicionais ANOVA e Teste de Tukey com a Mapa de Preferência, na exploração de dados sensoriais gerados por consumidores. Para atingir este objetivo dois experimentos foram realizados. No primeiro experimento o desempenho do Mapa de Preferência foi estudado e comparado ao desempenho da ANOVA seguida de teste de Tukey, na análise dos dados de aceitação e de intensidade dos atributos gosto amargo e riqueza de sabor de 9 amostras comerciais de café solúvel do mercado inglês, gerados por 178 consumidores ingleses. Para avaliar as amostras, os consumidores utilizaram escala hedônica estruturada de nove pontos e escalas de categoria. Os cafés foram preparados a 17% com adição de 17% de leite pasteurizado semidesnatado. A ordem de apresentação das amostras foi realizada segundo um delineamento de blocos completos balanceados. Os escores gerados pelos consumidores foram submetidos a ANOVA, Teste de Tukey e Mapa de Preferência - modelo vetorial. O Mapa de Preferência demonstrou ser uma técnica útil na análise dos dados, mostrando a segmentação dos consumidores em relação às suas preferências e ainda fornecendo informações que não puderam ser concluídas a partir das análises estatísticas tradicionais, ao identificar a existência de dois grupos de consumidores: i) um grupo menor (23%), que discriminou fortemente as amostras quanto à aceitação e, ii) um grupo maior, constituído pela maioria dos participantes (77%) que a despeito de terem demonstrado preferências similares ao primeiro grupo, utilizaram porção menor da escala hedônica para se expressarem, discriminando menos as amostras em relação à aceitação, comparativamente ao primeiro grupo.o segundo experimento foram avaliados os efeitos do contato com os estímulos sensoriais do café solúvel na expectativa, aceitação e percepção do atributo gosto amargo dos consumidores. Para isso, inicialmente foram formados três diferentes conjuntos embalagem + amostra de café, de forma a confirmar, desconfirmar positivamente e desconfirmar negativamente a expectativa dos consumidores. As avaliações realizadas ocorreram em três etapas: i) avaliação cega, onde os consumidores avaliaram as amostras de café em recipientes codificados; ii) avaliação da expectativa, onde os consumidores avaliaram a expectativa a partir das embalagens e/ou estímulos sensoriais do produto e iii) avaliação informada, onde os consumidores avaliaram as amostras de café na presença das respectivas embalagens. Na avaliação da expectativa os consumidores foram separados em três grupos e cada grupo avaliou a expectativa após adotarem um dos três diferentes procedimentos: 1) manipular a embalagem; 2) manipular a embalagem, abri-Ia e avaliar o aroma do produto e 3) manipular a embalagem, abri-Ia, avaliar o aroma e dosar o produto para o preparo. As amostras e embalagens utilizadas foram adquiridas nos supermercados ingleses. Participaram deste estudo 96 consumidores com perfil similar de preferência de café solúvel. Para gerar os escores de aceitação e intensidade de gosto amargo nas avaliações cega e informada, e aceitação esperada e intensidade de gosto amargo esperada na avaliação da expectativa, os consumidores utilizaram escala hedônica estruturada de 9 pontos e escalas de categoria. A ordem de apresentação das amostras nas três avaliações foi realizada segundo um delineamento de blocos completos balanceados. Os efeitos individuais da expectativa foram identificados através da análise de gráficos (EX - CE) x (IN - CE) plotados para cada amostra, por grupo de consumidores, onde EX representa os escores gerados na avaliação da expectativa, CE na avaliação cega e IN na avaliação informada e das regressões lineares calculadas para cada gráfico. Para avaliar os efeitos da expectativa na aceitação e na percepção de gosto amargo, em cada grupo de consumidores, os escores CE, EX e IN, obtidos para cada grupo, foram expressos como valores de médias e submetidos à ANOVA seguida de Teste de Tukey. Adicionalmente, os dados obtidos para cada grupo nos avaliações cega (CE) e informada (IN) foram submetidos à ANOVA, considerando-se as seguintes fontes de variação: tipo de avaliação (cega ou informada), consumidor e amostra. Para comparação entre as médias CE e IN, obtidas para cada conjunto, nos 3 diferentes procedimentos, foi aplicado o Teste t. Os resultados obtidos no presente estudo sugerem que diferentes formas de contato dos consumidores com os estímulos sensoriais do café solúvel, antes da degustação, influenciaram fortemente, e de maneira distinta, a aceitação dos consumidores. O modelo assimilação da expectativa foi predominantemente identificado, sendo significativa (p=0,05) sua ocorrência tanto após desconfirmação negativa da expectativa (produto pior do que o esperado) como após desconfirmação positiva da expectativa (produto melhor do que o esperado). Estes resultados reforçam a importância da embalagem na aceitação e decisão de recompra do produto pelos consumidores / Abstract: In products such as instant coffee, which require preparation before consumption, the expectations of the consumer may be influenced by the sensory stimuli emanating from the product during the manipulation and gradual contact occurring during the preparation process. On the other hand, sensory analysis still lacks research studying the validation of statistical analyses of the data produced in consumer studies in which the consumers are segmented as a function of their individual perceptions and not as a function of the arithmetic mean obtained with the group of individuals who participated in the test. Thus the objectives of this study were: i) verify, specifically with instant coffee, how the sensory stimuli observed during preparation influenced liking and the perception of the attributes bitterness and richness in the final beverage and; ii) compare the traditional statistical methodologies of ANOVA and Tukey with Preference Mapping, in order to explore sensory data generated by consumers. Two experiments were carried out to achieve these objectives. In the first experiment, the performance of Internal Preference Mapping (IPM) was studied and compared with that of ANOVA followed by Tukey's test, in the analysis of the data generated by 178 English consumers for liking and the intensity of bitterness and richness, in 9 commercial instant coffee samples acquired on the English market. The consumers used a 9 point structured hedonic scale and category scales to evaluate the samples. The coffee samples were prepared with a concentration of 17% plus 17% pasteurized semi-skimmed milk. The order of presentation was according to a balanced complete block design. The scores attributed by the consumers were submitted to ANOVA, Tukey's test and the vector model of Internal Preference Mapping (IPM). IPM was shown to be a useful technique in the data analysis, showing the segmentation of the consumers according to their preferences and providing information not available from the traditional statistical analyses, that of identifying two groups of consumers: i) a smaller group (23%), which strongly discriminated the samples with respect to their liking and, ii) a larger group constituted by the majority of the participants (77%), which, despite showing similar preferences to the first group, used a smaller portion of the hedonic scale, discriminating the samples less with respect to their liking as compared to the first group. In the second experiment the effect of contact with the sensory stimulus of the instant coffee was evaluated, with respect to consumer expectation, liking and bitterness perception. Thus initially three different sets of package + coffee sample were prepared, so as to confirm, positively disconfirm and negatively disconfirm consumer expectation. The evaluations occurred in three steps: i) blind evaluation, in which the consumers evaluated the samples from codified containers; ii) expectation evaluation in which the consumers evaluated their expectation from the package and/or sensory product stimulus and iii) informed evaluation, where the consumers evaluated the coffee samples in the presence of their respective packages. In the expectation evaluation, the consumers were divided into three groups, and each group evaluated the expectation after adopting one of three different procedures: 1) manipulate the package; 2) manipulate the package, open it and evaluate product aroma and 3) manipulate the package, open it, evaluate the aroma and dose the product for preparation. The samples and packages used were acquired from English supermarkets. Ninety-six consumers took part in this study, each with a similar preference profile for instant coffee. To evaluate the samples they used a nine point structured hedonic scale and a category scale. In all three evaluations, the samples were presented according to a balanced complete block design. Individual effects of expectation were identified: i) by way of an analysis of the graphs (EX - SE) x (IN - SE), plotted for each sample for each group of consumers, where EX represents the scores generated in the expectation evaluation, SE in the blind evaluation and IN in the informed evaluation and ii) by way of the linear regressions calculated for each graph. To evaluate the effects of expectation on liking and bitterness perception in each consumer group, the scores for SE, EX and IN obtained for each group were expressed as mean values and submitted to ANOVA followed by Tukey's test. In addition, the data obtained for each group in the blind (SE) and informed (IN) evaluations, were submitted to ANOV A, considering the following sources of variation: type of evaluation (blind or informed), consumer and sample. The t test was applied to compare the means for SE and IN, obtained for each set in the 3 different procedures. The results obtained in the present study suggest that different forms of consumer contact with the sensory stimuli of instant coffee before tasting, strongly influence consumer liking, each in a distinct way. The effect assimilation was predominantly identified, its occurrence being significant (p=0,05) after both negative disconfirmation (product worse than expected) and positive disconfirmation (product better than expected). These results reinforce the importance of the package in the acceptance and decision to buy of the product by the consumers / Doutorado / Doutor em Tecnologia de Alimentos

Orientador: Mario Roberto Marostica Junior / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-27T09:03:07Z (GMT). No. of bitstreams: 1 Vidal_Gisele_M.pdf: 1409988 bytes, checksum: 562d258f855502ef1ff0690df43ba8ef (MD5) Previous issue date: 2015 / Resumo: Jabuticaba (Myrciaria spp) é uma fruta de origem brasileira e pode ser encontrada do norte ao sul do país. A fruta possui vida de prateleira curta após a colheita, sendo o consumo restrito a algumas estações do ano e regiões. A casca da jabuticaba tem propriedades nutricionais interessantes, mas não é comumente consumida devido a características sensoriais como adstringência e amargor, além de sua curta vida de prateleira. Uma bebida em pó preparada com a casca de jabuticaba pode ajudar a incorporar este ingrediente na dieta e aumentar a sua distribuição e disponibilidade. Alegações podem fornecer informações relevantes para a escolha de alimentos que, de outra forma, não poderiam ser identificadas nos produtos. Esse trabalho teve por objetivo avançar na forma de entender como consumidores interpretam certas alegações e seus efeitos na percepção de um produto. As respostas encontradas podem ter implicações importantes tanto para a manutenção e criação de políticas públicas que autorizem o uso dessas alegações, bem como para a indústria que utiliza alegações como ferramentas de marketing. Seis alegações e seus impactos quanto a aceitação global, percepção de intensidade de sabor, dulçor e saudabilidade foram analisados: ¿ Bebida de jabuticaba. ¿ Bebida de jabuticaba rica em antioxidantes. ¿ Bebida de jabuticaba rica em antioxidantes. Essa bebida contem casca de jabuticaba que é rica em antioxidantes. ¿ Bebida de jabuticaba com baixo teor de açúcares ¿ Bebida de jabuticaba com baixo teor de açúcares e rica em antioxidantes ¿ Bebida de jabuticaba com baixo teor de açúcares e rica em antioxidantes. Essa bebida contem casca de jabuticaba que é rica em antioxidantes. Sentimentos, crenças e opiniões a respeito dos termos em específico : bebida rica em antioxidantes, bebida com baixo teor de açúcares e bebida com casca de jabuticaba foram avaliados . Além disso, objetivou-se caracterizar os macronutrientes, compostos fenólicos, antocianinas e potencial antioxidante tanto da casca quanto da bebida preparada em pó. De acordo com a composição centesimal, tanto a casca quanto sua bebida em pó são ricas em carboidratos, incluindo alto teor de fibras solúveis e insolúveis no caso da casca de jabuticaba pó. Cada porção da bebida preparada (200mL) possui, aproximadamente, o equivalente a 7,5 unidades da fruta fresca e também pode ser considerada um alimento com baixo teor de açúcares. O teor de compostos fenólicos, antocianinas e atividade antioxidante (DPPH e FRAP) indicaram tanto a bebida, quanto somente a casca, como ingredientes com potencial antioxidante promissor. De forma geral, a bebida produzida com casca de jabuticaba obteve boa aceitação, independentemente da alegação utilizada. As alegações rica em antioxidantes e baixo teor de açúcares obtiveram associações positivas, relacionadas, principalmente, à saúde. Baixo teor de açúcares foi erroneamente interpretado por parte dos participantes e associado a produtos com baixo teor de calorias e sem adição de açúcares. Casca de jabuticaba foi uma alegação vista como uma novidade e evocou expectativas quanto ao sabor antes da experimentação. As alegações testadas alteraram a aceitação global, percepção de doçura e intensidade de sabor para parte dos participantes (clusters 2 e 3). Essa influência variou de acordo as características individuais, incluindo aspectos sócio demográficos e como a informação foi comunicada. A interação da alegação de baixo teor de açúcares e informações sobre antioxidantes foram os fatores mais importante de impacto nos atributos medidos. Por outro lado, para alguns participantes com altos níveis de satisfação ou insatisfação com o produto, as alegações não tiveram nenhuma influência sobre as medidas de avaliação geral, percepção de doçura e intensidade de sabor. Saudabilidade não foi afetada por nenhuma das alegações testadas para nenhum grupo de participantes / Abstract: Jaboticaba (Myrciaria spp) is a brazilian fruit which is found from north to the south of the country. The fruit has short shelf life after harvesting, being the consumption restricted to some seasons and regions. Jaboticaba peel has interesting nutritional properties but is not commonly consumed because of its astringency, bitterness and short-shelf life. A powdered beverage prepared with jaboticaba peel could help to incorporate this ingredient to the diet and might increase its distribution and availability. Claims can provide relevant information for food choice that otherwise would be hidden in the product. This research aimed to progress in understanding the way claims are interpreted and their impact on product perception. These results might have important implications in developing public policies avoiding misleading claims and for processed food manufacturers who use claims as marketing tools. Six claims and its impact on overall liking, flavour intensity, sweetness and healthfulness perception were accessed: ¿ Jaboticaba beverage. ¿ Jaboticaba beverage rich in antioxidants. ¿ Jaboticaba beverage rich in antioxidants .This beverage has jaboticaba peel which has high antioxidant content ¿ Low sugar jaboticaba beverage ¿ Low sugar and rich in antioxidant jaboticaba beverage, ¿ Low sugar and rich in antioxidant jaboticaba beverage. This beverage has jaboticaba peel which has high antioxidant content. Feelings, beliefs and opinion related to the terms: rich in antioxidant beverage, low sugar beverage and beverage with jaboticaba peel were evaluated. Besides, macronutrients characterization, phenolic compounds, antocyanins and antioxidant potential were carried out for both the jaboticaba peel beverage and the jaboticaba peel powder. According to the approximate composition, both the jaboticaba peel and the powdered beverage are rich in carbohydrates, including high content of soluble and insoluble fibers in the case of jaboticaba peel powder. Each portion of jaboticaba peel beverage (200mL) contained approximately the equivalent of 7.5 fresh fruits units and could be also considered a low sugar food. Phenolic compounds, anthocyanins, DPPH and FRAP anti-radical activity were representative for both the jaboticaba peel powder and the jaboticaba beverage, indicating them as with promising antioxidant activity . Jaboticaba peel beverage showed overall good acceptability regardless the claim. Rich in antioxidants and low sugar claims had positive associations mainly related to health. Low sugar message was misinterpreted by part of participants as a product with low calories and no sugar. Jaboticaba peel was considered a novelty and evoked both pleasant and unpleasant expectations about how the flavour will be prior to experimentation. The claims used influenced overall liking, sweetness and overall flavor intensity perception of the product for some participants (clusters 2 and 3). Therefore, the influence effect could vary depending on the individual characteristics of participants including socio-demographics, attitude, product acceptability level and how the information was communicated. Interaction of low sugar and antioxidant information was the most important factor that could affect the measured attributes. Conversely, for some participants with high levels of satisfaction or dissatisfaction with the product, claims had no significant influence in overall liking, sweetness and overall flavor intensity perception. Healthfulness perception was not affected by any of the claims tested / Mestrado / Consumo e Qualidade de Alimentos / Mestra em Alimentos e Nutrição

Os objetivos deste estudo foram desenvolver o protocolo do Método do Índice de Qualidade (MIQ) para avaliação da qualidade sensorial da pescada amarela parcialmente eviscerada e armazenada em gelo; avaliar as alterações sensoriais, químicas e microbiológicas da pescada amarela durante o armazenamento e indicar os parâmetros mais adequados para avaliação da qualidade propondo limites de aceitação para a espécie. Quatro lotes com peixes recém capturados em Praia Grande-SP foram transportados à Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) e armazenados entre camadas de gelo (0-1ºC) em câmara fria. Periodicamente 5 peixes foram amostrados e submetidos às análises sensorial (para desenvolvimento do protocolo MIQ e posterior avaliação), microbiológicas (contagens de psicrotróficos, coliformes totais e fecais, Salmonella sp, estafilococos coagulase positiva) e químicas (bases nitrogenadas voláteis-BNV, trimetilamina-TMA, triptofano livre e uréia). A qualidade da pescada amarela comercializada em 14 pontos de venda nas cidades de Santos, São Vicente e Praia Grande foi avaliada utilizando-se o protocolo MIQ desenvolvido, análises microbiológicas e químicas. O protocolo MIQ desenvolvido apresentou aumento linear do índice de qualidade (IQ) ao longo do armazenamento. Nos peixes do lote 1, contagens de psicrotróficos atingiram 107ufc/g no 14º dia. Nos lotes 3 e 4 esse limite foi alcançado entre o 6º e 8º dia. Contagens de E.coli superiores a 102ufc/g foram observadas em 9,5% dos peixes do lote 1 após 21 dias de armazenamento e em 15,25% dos peixes do lote 3 no 6º e 9º dia. Staphylococcus aureus estava ausente em todos os peixes e Salmonella sp foi detectada foi detectada em 7,4% das pescadas amarelas analisadas. Os valores finais de BNV variaram de 23.8 mg/100g a 159 mg/100g em pescadas amarelas e foi dependente da carga microbiana inicial. Todos os lotes apresentaram aumento no teor de TMA, que variou entre 0,18 mg/100g e 15,44mg/100g. As amostras de pescada amarela comercializadas apresentaram IQ variando de 2 a 23, indicando um tempo provável pós captura de 3 até 14 dias. Todos os peixes analisados estavam livres de Salmonella sp e E.coli. Staphylococcus aureus foi determinado em níveis abaixo do limite estipulado pela legislação. Contagens de psicrotróficos acima de 107ufc/g foram observadas em 50% dos peixes. Coliformes totais variaram de 102ufc/g até 107ufc/g. Os valores de TMA e BNV foram maiores que os estabelecidos pela legislação brasileira em 50% e 65% dos peixes, respectivamente. No entanto, em relação à TMA, concentrações superiores a 4mg/100g foram encontradas em peixes que apresentaram contagens de psicrotróficos, concentração de BNV e IQ aceitáveis, sugerindo valores em torno de 12-14mg TMA/100g de peixe como limite adequado para consumo de pescada amarela O valor 30mg de BNV/100g recomendado pela legislação brasileira parece ser adequado como limite de comercialização de pescada amarela, porém a concentração de BNV não está diretamente relacionada ao tempo de armazenamento desde a captura. Triptofano livre e uréia não foram parâmetros químicos adequados para avaliação do frescor da pescada amarela. O protocolo MIQ foi eficiente para a avaliação da qualidade de pescada amarela, apresentando boa correlação entre a perda da qualidade sensorial e o tempo de estocagem. A análise de correlação entre os resultados das diversas análises sugere que a pescada amarela, quando eviscerada e resfriada em gelo, mantém características adequadas para consumo até o 8º dia de armazenamento. Diversos estabelecimentos comerciais de Santos, São Vicente e Praia Grande disponibilizam para os consumidores pescada amarela resfriada em condições inadequadas para consumo de acordo com a legislação brasileira. / The objectives of this study were to develop a Quality Index Method (QIM) scheme for sensory evaluation of partially gutted Acoupa weakfish; to evaluate the sensory, chemical and microbial changes during storage in ice and to suggest the best parameters for quality evaluation and limits of acceptability of this fish species. Four groups of Acoupa weakfish caught in Praia Grande, São Paulo state, were transported to the Faculdade de Zootecnia e Engenharia de Alimentos (FZEA) within 24h of their capture and stored between layers of ice (0-1ºC) in chilling room. Periodically, 5 fishes were sampled and evaluated by sensory (QIM), microbial (counts of psychrotrophic, total and faecal coliforms, Salmonella sp and coagulase-positive Staphylococcus) and chemical (volatile base nitrogen-VBN, trimethylamine-TMA, free tryptophan and urea) analysis. The quality of samples of Acoupa weakfish commercialized in fourteen markets in Santos, São Vicente and Praia Grande cities was also evaluated. The QIM scheme presented linear increase of QI during the storage. In fishes of group 1 the counts of psychrotrophic bacteria reached 107cfu/g at the 14th day of storage. In groups 3 and 4 this limit was reached between days 6 and 8. Counts of E. coli higher than 102cfu/g were detected in 9.5% of the fishes belonging to the group 1 after day 21. This level was also detected in 15.25% of the fishes of the group 3 after days 6 and 9. Staphylococcus aureus was not detected and Salmonella sp was present in 7.4% of the Acoupa weakfish in groups 1 and 2. VBN contents ranged from 23.8 mg/100g to 159 mg/100g and was affected by the microbial load at the beginning of the storage. All the groups of Acoupa weakfish in this study, presented increases in TMA contents during storage and the values ranged between 0.18 and 15.44mg/100g. The samples of Acoupa weakfish obtained from markets showed QI ranging from 2 to 23, suggesting a storage time between 3 to 14 days respectively. All the fishes were free from Salmonella sp and E. coli. Counts of Staphylococcus aureus were lower than the amount determined by the Brazilian legislation. Counts of psychrotrophic bacteria higher than 107cfu/g were observed in 50% of the fishes. Counts of total coliforms ranged from 102cfu/g till 107cfu/g. TMA and VBN contents were higher than the amount allowed by the Brazilian legislation in 50% and 65% of the fishes, respectively. Nevertheless, TMA contents higher than 4mg/100g, were detected in fishes presenting low counts of psychrotrophics, low VBN levels and low QI. Contents ranging from 12-14mg TMA/100g of fish are the suggested limits of consumption for Acoupa weakfish. The limit of 30mg of VBN/100g of fish, allowed by the Brazilian legislation is the appropriate amount for commercialization of Acoupa weakfish, although the VBN contents are not directly related to the storage time. Free tryptophan and urea were not useful as quality indices for Acoupa weakfish. The QIM scheme was effective for quality evaluation of Acoupa weakfish showing significant correlation with quality loss and storage time. Results of correlation analysis allow suggesting that Acoupa weakfish, when gutted and maintained in ice, is suitable for consuming until day 8. Several markets in Santos, São Vicente and Praia Grande commercialize chilled Acoupa weakfish that are unacceptable for consumption according to the Brazilian legislation.

Ampliar os usos da farinha de arroz foi o objetivo da substituição parcial de farinha de trigo por farinha de arroz em um produto de panificação teste, o \"sonho\", que visou obter um produto com características físico-químicas e sensoriais similares às de sonhos produzidos exclusivamente com farinha de trigo e com isso reduzir custos com ingredientes. Também foi objetivo verificar a influência da inclusão de farinha de arroz na formulação, sobre a absorção de óleo pelo produto. Foram produzidos em escala piloto e em condições padronizadas 16 lotes de sonhos contendo entre 10 e 40% de farinha de arroz de diferentes características (polido e parboilizado, teores variáveis de amilose), além de um lote do produto controle, elaborado somente com farinha de trigo. Os sonhos foram analisados em relação ao peso, volume, volume específico, teores de umidade e lipídios e também em relação à aspectos sensoriais. O sonho produzido com arroz parboilizado apresentou maior aceitação do que o produzido com arroz polido. Observou-se que a qualidade do produto final varia em função do tipo e da quantidade de arroz e dentre as diversas formulações testadas o melhor resultado foi obtido com a substituição de 30% da farinha de trigo por arroz parboilizado, que teve um rendimento 5,7% superior e foi aceito sensorialmente da mesma forma como o produto elaborado apenas com farinha de trigo. O uso de arroz na formulação e maior rendimento implicou em redução de 25% no custo da produção. O sonho produzido com arroz polido, tanto com baixo como elevado teor de amilose, não apresentou características sensoriais adequadas e apenas a substituição de no máximo 10% do trigo, gerou um produto com nível de aceitação similar ao controle e com redução de custos em torno de 7%. Em relação à absorção de óleo sugere-se estudos adicionais visto que a substituição de farinha de trigo por arroz não mostrou um comportamento uniforme de absorção de óleo durante a fritura do sonhos, possivelmente devido à fatores não controlados durante a fabricação dos sonhos. / Expanding the uses of rice flour has been the focus of the partial replacement of wheat meal by rice meal in a test baked food product, aiming to produce donuts showing physicochemical properties and overall sensory acceptance similar to those produced with wheat flour only. The replacement implies also lower costs of ingredients. Furthermore, another objective was to verify the effect of the inclusion of rice flour on the oil absorption of the product during the frying process. Sixteen different batches of dough containing among 10 and 40% rice flour of different types (milled and parboiled; high and low amylose contents) and one wheat-based batch (control) were produced in a laboratory scale. The fried donuts were analyzed regarding weight, loaf volume, specific volume, water and oil retention as well their sensory acceptance. In any case, donuts produced with parboiled rice presented better results than those produced with milled rice. It was outstanding that the quality of the fried product was dependent on type and amount of rice and it was observed that the replacement of 30% of wheat by parboiled rice resulted in product with a 5.7% higher yield, due to a higher water retention and the overall sensory acceptance was comparable to that of the wheat-based control donut. In this case, the incorporation of rice flour implied a 25% reduction in costs. Donuts produced with high-amylose milled rice flour were only acceptable when they contained a maximum of 10% of rice, thus the costs reduction reached only 7%. The replacement of wheat by rice flour did not show a reproducible and an uniform behavior of oil absorption during the frying process, may be due to uncontrolled factors and further studies have been suggested.

Acrylamide is a carcinogenic substance generated in heat processed food stuff, where the temperature increases over 120 °C. The main acrylamide precursors are carbonyl compounds and the amino acid asparagine. In this diploma work, possible elimination strategies were observed in a bread matrix with an addition of inorganic salts into the basic powder formulation for home bread making. Samples were analyzed from the point of view of acrylamide content as well as their physico-chemical properties and sensory evaluation too. Results show, that the addition of inorganic salts hasn`t expected considerable elimination impact as in the case of model samples. It has been shown the importance of fermentation process, whereas was the amount of acrylamide in bread without yeast added almost 14times higher. The addition of CaCl2 in bread mixture improved the organoleptic quality of final product, as proved in sensory evaluation with simultaneus positive effect on acrylamide reduction in bread.

This work deals with the addition of carbon dioxide to milk for cheese production. The first aim was to elaborate a literary search focused on chemical composition of milk and its changes after addition of carbon dioxide and to describe production processes, with or without addition of carbon dioxide. The opening part was in particular focused on production of cheese with carbon dioxide and what all this gas causes during production. Carbon dioxide significantly decreases pH, thereby preventing from multiplication of undesirable microorganisms, it is also very important for shortening of production time, because it shortens the coagulation time. The main aim of experimental part was to determine the optimum addition of carbon dioxide to milk for production of Balkan cheese and using several analytical methods to compare cheese produced with and without addition of carbon dioxide. The sensory methods suitable for following of sensory differences of produced cheeses were also chosen and applied. By request of Dairy in Polná Ltd., the operation economy was calculated, which revealed that production with carbon dioxide is very useful and can reduce production costs of Balkan cheese, which would certainly be positive. The advantages and disadvantages of cheese production with carbon dioxide for consumers as well as for producer are evaluated as conclusion of this work.

This master thesis deals with topics related to the task whether customers are able to recognize a difference between products. First, testing of equivalence and non-inferiority is discussed in detail. It is an important tool when verifying that two products are equivalent or that a new product is not substantially worse than a current product. Afterwards, Thurstone's approach is introduced as a way to evaluate the impact of a stimulus on human senses. Subsequently, using the previous chapters, there is a detailed discussion dealing with three standards wi- dely used in practice in the case when someone needs to apply sensory evaluation to verify whether customers are able to recognize a difference between products. In particular, these are duo-trio, triangle and paired comparison tests. There is a thorough explanation of their statistical base and the tests are compared accor- ding to their power. Furthermore, an approach based on the Thurstone's theory is introduced as an alternative to the standard methods. Moreover, this thesis introduces Saaty's approach to the estimation of a priority vector, which is a useful tool to compare, to order or to choose the best one from n objects. We also introduce another approach to estimation of a priority vector which is based on Saaty's idea. 1

Objetivo: Este estudio tiene como objetivo diseñar y validar una receta nutricional de snack realizado con harina de cáscara de plátano verde (Musa paradisiaca), como también determinar su composición nutricional y calidad microbiológica de la harina. La cáscara de plátano, un residuo de la industria alimentaria ha sido reportada como nutritiva, material de bajo costo que tiene disponibilidad de uso durante todo el año. Una vez transformada en harina, puede ser utilizada como ingrediente funcional debido a su alto contenido de fibra y buenas propiedades funcionales. En general, los estudiantes universitarios tienen un bajo consumo de fibra, debido a patrones alimentarios alterados. Metodología: la harina de cáscara de plátano verde fue obtenida en un estado pre climatérico, se deshidrató mediante un secador de lecho fluidizado, después, se aplicaron análisis para obtener resultados microbiológicos, proximales y de fibra dietaria. La receta nutricional fue diseñada, ajustada y validada con la población objetivo siguiendo la metodología del Centro Nacional de Alimentación y Nutrición del Perú (CENAN), concluyendo con el análisis nutricional del producto final. Resultados: el contenido de fibra dietaria, carbohidratos totales, proteína, grasa total y grasa total de la harina de cáscara de plátano verde (GBPL) fue: 38.7 g, 76.3 g, 5.9 g y 361.2 kcal por 100 gramos de harina. El snack fue formulado para aportar al menos 5 g de fibra dietaria por porción, teniendo buena aceptación del grupo objetivo basado en las características organolépticas. Conclusión: la harina de cáscara de plátano verde mostró gran potencial como una fuente de fibra dietaria y como ingrediente funcional; por ello, puede ser incluida en recetas nutricionales.. / Objective: This study aims at designing and validating a nutritional recipe for a snack made of green banana (Musa paradisiaca) peel flour and assess the nutritional composition and microbiological quality of the flour. Banana peel, a food industry by-product, is a nutritious, low-cost material available all year round. Banana peel flour could be used as a functional ingredient due to its high fiber content and good functional properties. In general, university students have a very low dietary fiber intake due to altered dietary patterns; thus, we focused our study on this population. Methodology: The green banana peel flour was obtained from the peels of pre-climacteric bananas by fluidized- bed drying, after which, microbiological, proximate, and dietary fiber analyses were applied. The nutritional recipe for the snack was designed, validated and adjusted with the target population following the methodology of Centro Nacional de Alimentación de Perú, concluding with the nutritional and microbiological assessment of the end-product. Results: The dietary fiber, total carbohydrate, protein, total fat and energy contents of the GBPF were: 38.7 g, 76.3 g, 5.9 g, 3.6 g, and 361.2 kcal, per 100 g of flour. The snack was designed to contain at least 5g of dietary fiber per serving size, yet it had 7.74 g of dietary fiber per serving size, having a good acceptance among the panelists based on its sensory characteristics. Conclusion: the green banana peel flour showed great potential as a source of dietary fiber and as a functional ingredient and can be included in nutritional recipes. / Tesis