bachelorThesis
Avaliação da preferência e descrição sensorial de mortadelas desenvolvidas com corantes naturais
Fecha
2019-06-25Registro en:
HENRIQUE, Jacqueline Thomé. Avaliação da preferência e descrição sensorial de mortadelas desenvolvidas com corantes naturais. 2019. Trabalho de Conclusão de Curso (Engenharia de Alimentos) - Universidade Tecnológica Federal do Paraná, Campo Mourão, 2019.
Autor
Henrique, Jacqueline Thomé
Resumen
Industries are increasingly investing in researches using natural compounds due to the increased consumer awareness regarding its healthiness. A natural compound that has been widely studied for synthetic antioxidants substitution is the curcumin, since in addition to its dyeing properties, it has high antioxidant potential. Because it is a hydrophobic compound, micro-crystallization is made necessary so it can be solubilized in aqueous medium. When added to meat products, the processed food’s coloring diverges from commercial standards, being essential the addition of additives to work around this problem. In this experiment, it was aimed to compare the effects of adding dyes on mortadella made with curcumin micro-crystals, evaluating the preference and describing them sensorially. The dyes concentrations (Cochineal and Urucum) were defined utilizing an experimental planning, with addition of a central point, resulting in 5 formulations (F1-F5). With the purpose of identifying an optimal formulation, physical-chemical and sensory methods were used. For the coloration study, the samples were analyzed in relation to the parameter b*, which indicates inclination to a yellow coloring, thus, the samples that presented smaller values of b* were F4 (100% Cochineal) and F1 (75% Cochineal and 25% Urucum). The results obtained through the Flash Profile were submitted to analysis of common dimensions (ComDim), being expressed in graphic form to facilitate the observation of the direct effects of mixture and dyes concentration variation. The samples were clearly segmented by the evaluators, recognizing that the formulations F4 and F1 showed a more intense pink tonality. The preference analysis testifies the consumer’s predilection for mortadella which exhibits a coloring tending to the rosy.