Sensory Profile And Consumer Acceptability Of Prebiotic White Chocolate With Sucrose Substitutes And The Addition Of Goji Berry (lycium Barbarum)

dc.creatorMorais Ferreira
dc.creatorJanaina Madruga; Azevedo
dc.creatorBruna Marcacini; Luccas
dc.creatorValdecir; Andre Bolini
dc.creatorHelena Maria
dc.date2017
dc.datemar
dc.date2017-11-13T11:32:36Z
dc.date2017-11-13T11:32:36Z
dc.date.accessioned2018-03-29T05:47:12Z
dc.date.available2018-03-29T05:47:12Z
dc.identifierJournal Of Food Science. Wiley-blackwell, v. 82, p. 818 - 824, 2017.
dc.identifier0022-1147
dc.identifier1750-3841
dc.identifierWOS:000398084700032
dc.identifier10.1111/1750-3841.13632
dc.identifierhttp://onlinelibrary-wiley-com.ez88.periodicos.capes.gov.br/doi/10.1111/1750-3841.13632/full
dc.identifierhttp://repositorio.unicamp.br/jspui/handle/REPOSIP/326105
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1363111
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.descriptionFunctional food is a product containing nutrients that provide health benefits beyond basic nutrition. The objective of the present study was to evaluate the descriptive sensory profile and consumers' acceptance of functional (prebiotic) white chocolates with and without the addition of an antioxidant source (goji berry [ GB]) and sucrose replacement. The descriptive sensory profile was determined by quantitative descriptive analysis (QDA) with trained assessors (n = 12), and the acceptance test was performed with 120 consumers. The correlation of descriptive and hedonic data was determined by partial least squares (PLS). The results of QDA indicated that GB reduces the perception of most aroma and flavor attributes, and enhances the bitter taste, bitter aftertaste, astringency, and most of the texture attributes. The consumers' acceptance of the chocolates was positive for all sensory characteristics, with acceptance scores above 6 on a 9-point scale. According to the PLS regression analysis, the descriptors cream color and cocoa butter flavor contributed positively to the acceptance of functional white chocolates. Therefore, prebiotic white chocolate with or without the addition of GB is innovative and can attract consumers, due to its functional properties, being a promising alternative for the food industry.
dc.description82
dc.description3
dc.description818
dc.description824
dc.descriptionCoordination for the Improvement of Higher Education Personnel (CAPES)
dc.descriptionCoordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)
dc.languageEnglish
dc.publisherWiley-Blackwell
dc.publisherHoboken
dc.relationJournal of Food Science
dc.rightsfechado
dc.sourceWOS
dc.subjectChocolate
dc.subjectGoji Berry
dc.subjectPrebiotics
dc.subjectSensory Analysis
dc.titleSensory Profile And Consumer Acceptability Of Prebiotic White Chocolate With Sucrose Substitutes And The Addition Of Goji Berry (lycium Barbarum)
dc.typeArtículos de revistas


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