Submitted by Renata Lopes (renatasil82@gmail.com) on 2017-12-07T14:28:33Z No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) / Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2017-12-22T11:29:58Z (GMT) No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) / Made available in DSpace on 2017-12-22T11:29:58Z (GMT). No. of bitstreams: 1 rayanecamposalves.pdf: 1193241 bytes, checksum: 30a2fd49938c67b79a7ae55e6306164e (MD5) Previous issue date: 2017-10-02 / O queijo de coalho é um alimento muito apreciado devido as suas características sensoriais. Apresenta alto teor de sódio para manutenção de suas propriedades funcionais, principalmente a resistência ao derretimento, porém, o consumo excessivo desse alimento tem sido associado à hipertensão arterial, e problemas cardíacos e renais. Portanto, o objetivo principal desse trabalho foi reduzir o teor de sódio por meio da substituição parcial do cloreto de sódio (NaCl) pelo cloreto de potássio (KCl) nas seguintes proporções: 0% KCl+100% NaCl (controle); 30% KCl+70% NaCl; 50% KCl+50% NaCl; 70% KCl+30% NaCl e avaliar os aspectos físico-químicos, sensoriais, capacidade de derretimento, proteólise, perfil de textura e microbiológico em quatro tempos de estocagem refrigerada (2, 15, 30 e 60 dias), em quatro repetições. A redução de sódio não influenciou na composição centesimal, no teor de cálcio, no pH e na atividade de água dos queijos quando comparados ao controle.Uma das características mais exigidas pelos consumidores do queijo de coalho é a resistência quando aquecido, ou seja, o derretimento. A análise de derretimento é importante, por ser um parâmetro de qualidade do queijo de coalho e a redução do sódio não influenciou no derretimento. Embora a proteólise apresentou um aumento ao longo do tempo, isso não impactou no derretimento dos queijos. O sódio e o potássio apresentaram alteração pela própria redução do cloreto de sódio e substituição pelo cloreto de potássio. Em relação à análise do perfil de textura, os parâmetros de dureza, coesividade e mastigabilidade se comportaram de forma semelhante em todos os tratamentos, porém houve alteração na adesividade e na elasticidade. Quanto às análises microbiológicas, houve alteração nos coliformes a 30ºC, coliformes a 45ºC, fungos filamentosos e leveduras e mesófilos aeróbios tanto em relação aos tratamentos, quanto ao tempo de armazenamento. No entanto, os Staphylococcus aureus não apresentaram alteração nos queijos. A aparência dos queijos, avaliada pela análise sensorial, não foi afetada pelo uso do cloreto de potássio, porém o aroma recebeu menor escore no tratamento 70% KCl+30% NaCl. O uso do cloreto de potássio interferiu no sabor e textura dos queijos. No entanto, a impressão global foi semelhante ao controle nos tratamentos com até 50% de substituição do NaCl. A redução de sódio no queijo de coalho com substituição parcial de até 50% NaCl por KCl é uma alternativa possível para esse produto. / The “coalho” type cheese is a much-appreciated food because of its sensory characteristics. This cheese has a high sodium content to maintain its functional properties and features high sodium content to maintain its functional properties, especially the melting resistance, also the overdone consumption has been associated with health problems such as hypertension, heart and kidney problems. Therefore, the main objective of this study was to reduce sodium content by partially replacing sodium chloride (NaCl) with potassium chloride (KCl) in the following proportions: 0% KCl + 100% NaCl (control); 30% KCl + 70% NaCl; 50% KCl + 50% NaCl; 70% KCl + 30% NaCl and analyze the physicochemical aspects, sensory, melting capacity, proteolysis, texture profile and microbiological in 4 refrigerated storage times (2, 15, 30 and 60 days), with four replications. There was no variation neither in the centesimal composition neither in the calcium content when compared with the control sample. One of the most demanded characteristics of coalho cheese is resistance when heated, in other words, the melting. The melting analysis is important and for being, a quality parameter of the coalho cheese, and reducing sodium did not affect the melt proprieties. Therefore, the proteolysis showed an increase over time, but it did not influence in the cheese melting. The sodium and the potassium presented an alteration caused by the reduction of the sodium and the potassium chloride. Regarding the texture profile analysis, the parameters of hardness, cohesiveness and chewing behaved in a similar way in all treatments, however there was an alteration in the adhesiveness and elasticity. As for microbiological analyzes, there was alteration in the coliforms at 30 ºC and 45 ºC, filamentous fungi, yeasts and aerobic mesophylls analysis, in relation of time and in relation of treatments, however, the Staphylococcus aureus showed no alterations in the cheese. The appearance of the cheeses measured by sensory analysis was not affected by the use of potassium chloride, but the aroma received an lower score in the 70% KCl + 30%NaCl treatment. The use of potassium chloride interfered with the taste and texture of the cheeses. However, the overall impression was similar to the control in the treatments up to 50% off Nacl. The partial reduction of sodium in the coalho cheese with 50% replacement NaCl by KCL is a possible alternative for this product.

No description available.

La texture, manifestation sensorielle des propriétés structurales, mécaniques et de surface d’un matériau constitue un paramètre clé dans l’évaluation des produits alimentaires. Elle reflète leur qualité, leur fraîcheur et influence l’acceptabilité du produit par le consommateur déterminant l’intention de ré-achat. Dans la littérature scientifique, la plupart des travaux portant sur la texture des produits céréaliers ont étudié des matrices alimentaires telles que le pain ou les biscuits mais plus rares sont les travaux sur les gâteaux type cake. L’objectif de ce travail est donc de caractériser le moelleux d’un produit de type cake de sa mise en place à son évolution au cours de la conservation du produit au moyen de méthodes instrumentales et sensorielles. Dans un premier temps, nous avons étudié l’influence de la nature de la farine, du procédé de fabrication et de l’aération des produits sur caractère moelleux au travers de méthodes instrumentales et sensorielles. La caractérisation instrumentale des produits moelleux et la structure de leur mie ont été évaluées par des mesures rhéologiques (texturomètre, DMTA) et d’imagerie (XR-Tomography). La caractérisation sensorielle a été menée par l’établissement d’un profil sensoriel de la texture avec un panel entraîné évaluant l’aspect des produits et les sensations perçues au toucher et en bouche. Dans un second temps, nous avons étudié les propriétés fonctionnelles des farines et de leurs composants en milieu modèle et complexe par différentes méthodes physico-chimiques (rhéologie des pâtes, analyse enthalpique différentielle, microscopie, diffraction RX). Enfin, les mesures sensorielles et instrumentales ont été mises en relation via une analyse factorielle multiple dans le but de déterminer des méthodes instrumentales permettant de caractériser le caractère moelleux des produits de type cake. Les résultats montrent que l’aération de la mie et la composition de la farine sont les facteurs clés du moelleux dans ce type de produit. L’évaluer et le sélectionner sur la base de ses caractéristiques physico-chimiques (élasticité, fermeté, aération) s’avère possible compte tenu de la stabilité de sa texture au cours du temps afin de pouvoir anticiper sur l’acceptabilité du produit par le consommateur le plus tôt possible dans son processus de développement / Since texture is the manifestation of structural, mechanical and surface properties of a material, it represents a key characteristic for food materials. It reflects food quality, freshness perception influencing consumer acceptance.Studies encountered in the scientific literature that are devoted to cereal based foods texture are foremost based on bread also biscuits scarcely on cakes. This study entitled ‘study of the different factors influencing the structure and the texture of semi-humid baked aerated cereal products: sensory and instrumental dimensions of texture’ focus on cake softness characterization, set up and evolution. First, the investigation of the influence of soft wheat flour origin, making process and aeration properties on cake texture is proposed. Instrumental characterization of cake texture properties was performed through high deformation using TPA and relaxation tests. Several approaches were attempted to determine cake crumb structure including rheology, microscopy; image analysis and X Ray-Tomography. Sensory characterization of cake texture was achieved through descriptive texture profile involving establishment of our trained panel. Second, we peer into the functional properties of wheat flour also of its gluten and starch components, physico-chemical methods among which fluid rheology, differential scanning calorimetry, optic microscopy and X-Ray powder diffraction are employed. The results are discussed in terms of physical and chemical changes that cake dough ingredients undergo upon making process. This investigation highlights that several parameters are substantially involved in cake structure set up and final texture perception. Suitable flour choice (composition, components quality) and aeration management are critical factors for the elaboration of a product to be perceived the softest as possible. Also, regarding evolution of texture, it is possible to state on the selection of a product whether than another at early development stages allowing anticipate on consumer acceptance

Made available in DSpace on 2014-06-11T19:24:46Z (GMT). No. of bitstreams: 0 Previous issue date: 2010-03-12Bitstream added on 2014-06-13T18:52:40Z : No. of bitstreams: 1 montezuma_r_me_rcla.pdf: 2261471 bytes, checksum: e8de3c70b94bdde4b8cd09e24247eaf2 (MD5) / O objetivo desta pesquisa foi determinar o Perfil de Textura (TPA) em formulações comerciais de “carne bovina em conserva” (corned beef) enlatada processada termicamente e avaliar sua relação com os valores de esterilização (F0), com a Concentração da Proteína do Tecido Conjuntivo Colagenoso (CCTP) e com a Concentração da Proteína do Tecido Muscular (MTP). Foram selecionados 14 lotes de produção de corned beef em latas tronco trapezoidais de 340 g correspondentes ao padrão continental Campden A e destes foram retiradas 24 latas do produto dos sub lotes submetidos ao processamento térmico. Destas latas foram retiradas seis amostras aleatórias para determinação do TPA e para análise da composição visando determinação da Proteína do Tecido Conjuntivo Colagenoso (CCTP), da Proteína do Tecido Muscular (MTP) e do Conteúdo Carne Magra (LMC). As latas de corned beef analisadas foram submetidas a tratamentos térmicos de 75,0 a 76,7 minutos, com a temperatura da autoclave a 121o C e resfriamento a 35o C durante 60 minutos, obtendo-se valores de F0 no centro de massa do produto variando de 14,8 a 20 minutos. Os parâmetros de TPA dureza, fraturabilidade, coesividade, elasticidade, adesividade, mastigabilidade, gomosidade e resiliência foram determinados no bloco integral do produto bloco resfriado a 4ºC em oito pontos na superfície. Os mesmos blocos do produto utilizados para determinação do TPA foram analisados quanto à composição média, apresentando concentração de 0,4 a 2,5% para CCTP, de 21,7 a 25,3% para MTP e de 102,79 a 107,95% para LMC. Os tratamentos de corned beef avaliados apresentaram diferenças significativas pelo teste de Tukey nas médias dos parâmetros dureza, gomosidade, mastigabilidade, adesividade e elasticidade. Os três primeiros parâmetros apresentaram correlações significativas fortemente negativas com o valor... / The objectives of this research were the determination of the texture profile of canned corned beef thermally processed and to evaluate its relationship with the sterilization value (F0) and the composition. Fourteen production batches of Campden A grade 340-g corned beef cans were selected, from which twenty-four cans of the thermal process sub-batches were retrieved. From the sub-batches, six random sample cans were taken and its content submitted to the Texture Profile Analysis (TPA) and to the composition analysis to determine the concentration of the Collagenous Connective Tissue Protein (CCTP), the Muscular Tissue Protein (MTP) concentration and the Lean Meat Content (LMC). The corned beef samples analyzed were submitted to thermal treatments at 121o C (retort steam temperature) for varying heating times, from 75 to 76 minutes and cooled at 35o C (retort water temperature) during 35 minutes, to obtain F0 values at the product center point varying from 14.8 to 20 minutes. The TPA parameters were determined in 8 points of the whole corned beef loaf of each sample, previously chilled and stabilized at 4o C temperature, to obtain hardness, fracturability, cohesiveness, elasticity, adhesiveness, springiness, gumminess, chewiness and resilience. The same sample material were then analyzed in terms of average composition of the product, resulting in concentrations in the range of 0.4 to 2.5% for CCTP, 21.7 to 25.3% for MTP and content from 102.8% to 108.0% for LMC. The treated corned beef samples analyzed showed significant differences in the means for hardness, adhesiveness, chewiness and elasticity. These parameters showed dependence with the sterilization value (F0), revealing negative strong significant correlation for F0 with hardness, gumminess and chewiness. The MTP and LMC values showed a high positive significant correlation with cohesiveness. It was observed a high... (Complete abstract click electronic access below)

Orientador: Roger Darros Barbosa / Banca: Pedro Fernando Romanelli / Banca: Marcos Franke Pinto / Resumo: O objetivo desta pesquisa foi determinar o Perfil de Textura (TPA) em formulações comerciais de "carne bovina em conserva" (corned beef) enlatada processada termicamente e avaliar sua relação com os valores de esterilização (F0), com a Concentração da Proteína do Tecido Conjuntivo Colagenoso (CCTP) e com a Concentração da Proteína do Tecido Muscular (MTP). Foram selecionados 14 lotes de produção de corned beef em latas tronco trapezoidais de 340 g correspondentes ao padrão continental Campden A e destes foram retiradas 24 latas do produto dos sub lotes submetidos ao processamento térmico. Destas latas foram retiradas seis amostras aleatórias para determinação do TPA e para análise da composição visando determinação da Proteína do Tecido Conjuntivo Colagenoso (CCTP), da Proteína do Tecido Muscular (MTP) e do Conteúdo Carne Magra (LMC). As latas de corned beef analisadas foram submetidas a tratamentos térmicos de 75,0 a 76,7 minutos, com a temperatura da autoclave a 121o C e resfriamento a 35o C durante 60 minutos, obtendo-se valores de F0 no centro de massa do produto variando de 14,8 a 20 minutos. Os parâmetros de TPA dureza, fraturabilidade, coesividade, elasticidade, adesividade, mastigabilidade, gomosidade e resiliência foram determinados no bloco integral do produto bloco resfriado a 4ºC em oito pontos na superfície. Os mesmos blocos do produto utilizados para determinação do TPA foram analisados quanto à composição média, apresentando concentração de 0,4 a 2,5% para CCTP, de 21,7 a 25,3% para MTP e de 102,79 a 107,95% para LMC. Os tratamentos de corned beef avaliados apresentaram diferenças significativas pelo teste de Tukey nas médias dos parâmetros dureza, gomosidade, mastigabilidade, adesividade e elasticidade. Os três primeiros parâmetros apresentaram correlações significativas fortemente negativas com o valor... (Resumo completo, clicar acesso eletrônico abaixo) / Abstract: The objectives of this research were the determination of the texture profile of canned corned beef thermally processed and to evaluate its relationship with the sterilization value (F0) and the composition. Fourteen production batches of Campden A grade 340-g corned beef cans were selected, from which twenty-four cans of the thermal process sub-batches were retrieved. From the sub-batches, six random sample cans were taken and its content submitted to the Texture Profile Analysis (TPA) and to the composition analysis to determine the concentration of the Collagenous Connective Tissue Protein (CCTP), the Muscular Tissue Protein (MTP) concentration and the Lean Meat Content (LMC). The corned beef samples analyzed were submitted to thermal treatments at 121o C (retort steam temperature) for varying heating times, from 75 to 76 minutes and cooled at 35o C (retort water temperature) during 35 minutes, to obtain F0 values at the product center point varying from 14.8 to 20 minutes. The TPA parameters were determined in 8 points of the whole corned beef loaf of each sample, previously chilled and stabilized at 4o C temperature, to obtain hardness, fracturability, cohesiveness, elasticity, adhesiveness, springiness, gumminess, chewiness and resilience. The same sample material were then analyzed in terms of average composition of the product, resulting in concentrations in the range of 0.4 to 2.5% for CCTP, 21.7 to 25.3% for MTP and content from 102.8% to 108.0% for LMC. The treated corned beef samples analyzed showed significant differences in the means for hardness, adhesiveness, chewiness and elasticity. These parameters showed dependence with the sterilization value (F0), revealing negative strong significant correlation for F0 with hardness, gumminess and chewiness. The MTP and LMC values showed a high positive significant correlation with cohesiveness. It was observed a high... (Complete abstract click electronic access below) / Mestre

Los objetivos de la presente tesis fueron comparar el efecto de tres técnicas de cocción en varios vegetales y su selección para cada producto estudiado. Para ello, los trabajos realizados han considerado los cambios en las propiedades físico-químicas, nutricionales, sensoriales y la microestructura. Asimismo, como respuesta al reto de aplicar tratamientos equivalentes en firmeza con diferentes técnicas de cocción se ha propuesto una metodología que combina los diseños experimentales de superficie respuesta (RSM) con análisis instrumentales y sensoriales. Los tratamientos térmicos estudiados fueron la cocción tradicional (TC¿ agua hirviendo a 100 °C) junto con dos tratamientos que utilizan el vacío en el procesado: el cook-vide (CV¿ cocción a vacío continuo donde los alimentos están en contacto con agua hirviendo a baja presión) y el sous-vide (SV¿ cocción de alimentos previamente embolsados a vacío donde el alimento está separado del agua de cocción). Los vegetales objeto de estudio fueron la patata morada (Solanum tuberosum L. var. Vitelotte), la judía verde (Phaseolus vulgaris L. cv. Estefania), la zanahoria (Daucus carota L. cv. Nantesa) y la col lombarda (o repollo colorado) (Brassica oleracea convar. capitata var. capitata f. rubra). Considerando muestras con firmeza instrumental similar y las propiedades nutricionales y sensoriales (especialmente aroma y sabor), incluyendo la aceptación del consumidor, se recomienda la cocción SV para los vegetales estudiados, excepto para la zanahoria. En el caso de este vegetal el cocinado tradicional (100 °C) mantiene la aceptabilidad del consumidor y aumenta la extracción de los ß-carotenos por lo que se considera más recomendable que el SV. / Iborra Bernad, MDC. (2013). Comparison of vacuum treatments and traditional cooking in vegetables using instrumental and sensory analysis [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/32953 / TESIS