| dc.creator | Cadena, RS | |
| dc.creator | Bolini, HMA | |
| dc.date | 2011 | |
| dc.date | APR | |
| dc.date | 2014-08-01T18:22:15Z | |
| dc.date | 2015-11-26T17:54:41Z | |
| dc.date | 2014-08-01T18:22:15Z | |
| dc.date | 2015-11-26T17:54:41Z | |
| dc.date.accessioned | 2018-03-29T00:38:23Z | |
| dc.date.available | 2018-03-29T00:38:23Z | |
| dc.identifier | Food Research International. Elsevier Science Bv, v. 44, n. 3, n. 677, n. 683, 2011. | |
| dc.identifier | 0963-9969 | |
| dc.identifier | WOS:000289400400006 | |
| dc.identifier | 10.1016/j.foodres.2010.12.012 | |
| dc.identifier | http://www.repositorio.unicamp.br/jspui/handle/REPOSIP/77877 | |
| dc.identifier | http://repositorio.unicamp.br/jspui/handle/REPOSIP/77877 | |
| dc.identifier.uri | http://repositorioslatinoamericanos.uchile.cl/handle/2250/1290833 | |
| dc.description | The time-intensity profile and acceptance of traditional and light vanilla ice creams were determined in this study. Six samples of commercial Brazilian vanilla ice cream of three different brands, in traditional and light versions, were evaluated. The analysis of variance (ANOVA) and Tukey's means test were applied using SAS software and the Internal Preference Mapping was prepared using the XLStat software. The time-intensity analysis with 10 trained judges and three repetitions revealed a bitter taste in one traditional sample (TRA3) and a residual bitter taste in two light samples (LIG1 and LIG3), which were less accepted (p <= 0.05) by the consumers (averages acceptance 5.2 and 5.3, respectivelly). A residual sweet taste was identified in one light sample (LIG2), however this does not affect the acceptance of LIG2 and was preferred by the consumers. In the acceptance test (9-centimeter linear hedonic scale) with 117 consumers, flavor and texture were the attributes that influenced consumer acceptance (overall liking), and only brand 2 (TRA2 and LIG2) obtained good acceptance (averages 6.0 and 6.4, respectivelly) for both samples. Sample LIG2 was the preferred sample according to the Internal Preference Mapping. Sucralose and sorbitol showed to be the most appropriate sweetener system, in relation to aspartame and sodium cyclamate to replace sucrose in ice cream. The development of the time-intensity sensory profile and data from the acceptance tests obtained in the assessment of the traditional and light ice creams on the market could help the ice cream industry to adopt procedures to improve the quality and delineate new advertising strategies. (c) 2010 Elsevier Ltd. All rights reserved. | |
| dc.description | 44 | |
| dc.description | 3 | |
| dc.description | 677 | |
| dc.description | 683 | |
| dc.language | en | |
| dc.publisher | Elsevier Science Bv | |
| dc.publisher | Amsterdam | |
| dc.publisher | Holanda | |
| dc.relation | Food Research International | |
| dc.relation | Food Res. Int. | |
| dc.rights | fechado | |
| dc.rights | http://www.elsevier.com/about/open-access/open-access-policies/article-posting-policy | |
| dc.source | Web of Science | |
| dc.subject | Time-intensity | |
| dc.subject | Acceptance | |
| dc.subject | Ice cream | |
| dc.subject | Internal preference mapping | |
| dc.subject | Sensory Properties | |
| dc.subject | Synthetic Sweeteners | |
| dc.subject | Flavor Release | |
| dc.subject | United-states | |
| dc.subject | Peach Nectar | |
| dc.subject | Single Value | |
| dc.subject | Chewing Gum | |
| dc.subject | Low-fat | |
| dc.subject | Perception | |
| dc.subject | Sweetness | |
| dc.title | Time-intensity analysis and acceptance test for traditional and light vanilla ice cream | |
| dc.type | Artículos de revistas | |
