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Master's Dissertation
DOI
10.11606/D.11.2006.tde-17042006-155848
Document
Author
Full name
Fabiana Galvani Jordão
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2005
Supervisor
Committee
Spoto, Marta Helena Fillet (President)
Arthur, Valter
Brazaca, Solange Guidolin Canniatti
Title in Portuguese
Perfil sensorial e aceitabilidade de suco de laranja integral pasteurizado e suco de laranja reconstituido
Keywords in Portuguese
consumo – teste
laranja
pasteurização
suco de fruta – análise sensorial
Abstract in Portuguese
As indústrias têm deixado de produzir o suco de laranja integral pasteurizado em substituição ao suco de laranja reconstituído devido, principalmente, à dificuldade em se produzir esse tipo de suco durante todo o ano com as mesmas características. Esse trabalho objetivou avaliar sensorialmente esses dois tipos de sucos. Sete provadores selecionados e treinados avaliaram a aparência, aroma, sabor e textura de amostras de suco de laranja utilizando a Análise Descritiva Quantitativa (ADQ). O teste de aceitação pelo consumidor foi realizado com cento e um provadores não treinados, utilizando a escala hedônica e um mapa de preferência foi traçado. A ADQ mostrou que houve diferenças significativas (p<0,05) em relação a: cor amarela, concentrado, aroma laranja, aroma de sumo, sabor de laranja, sabor passado, sabor cozido. Entretanto, não houve diferenças significativas (p>0,05) entre as amostras do suco em relação a: aroma cítrico, aroma cozido, aroma doce, sabor sumo, gosto doce, gosto ácido e encorpado. O suco reconstituído apresentou os atributos com maior intensidade para cor amarela, concentrado, aroma de sumo, sabor passado e sabor cozido em relação ao pasteurizado enquanto esse, o aroma e sabor de laranja foram os atributos mais acentuados. O teste de consumidor indicou que os dois sucos tiveram aceitação parecidas situando-se entre os termos hedônicos indiferente e gostei ligeiramente e o resultado do mapa de preferência mostrou baixa aceitação pela grande maioria dos consumidores de suco. Os dados de HPLC não mostraram diferença entre as amostras de suco analisadas.
Title in English
Sensorial profile and acceptability of orange juice pasteurized and orange juice reconstituted
Keywords in English
consumption - test
fruit juice - sensory analysis
orange
pasteurization
Abstract in English
The industries are allowing to produce the orange juice pasteurized in substitution to the orange juice reconstituted, mainly, the difficulty in producing this type of juice during the year with the same characteristics. This work objectified to evaluate these sensorially two types of juices. Seven selected and trained panelists evaluated the appearance, aroma, flavor and texture of orange juice pasteurized and orange juice reconstituted by Descriptive Quantitative Analysis (QDA). The consumer test and a preference map was done with one-hundred one non-trained panelists through the hedonic test. The QDA showed significant differences (p<0,05) concerning yellow color, concentrate, orange odor, the highest point odor, orange flavor, passed flavor and cooked flavor. However, there was no significant difference (p>0,05) concerning: citric aroma, candy aroma, cooked aroma, supreme flavor, candy taste, acid taste and viscosity. The reconstituted juice presented the attributes with bigger intensity for yellow color, concentrate, the highest point aroma, last flavor and flavor cooked in relation to the pasteurized and this juice, the aroma and flavor of orange had been the more accented attributes. The consumer test indicated that orange juice pasteurized and orange juice reconstituted were acceptance similar placing itself enters the hedonic terms indifferent and liked slightly and the result of the preference map showed low acceptance by majority of the juice consumers. The HPLC data hadn’t shown the difference enter the analyzed juice samples.
 
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FabianaJordao.pdf (366.78 Kbytes)
Publishing Date
2006-04-18
 
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