perfil sensorial e aceitabilidade de cultivares de feijão (phaseolus vulgaris l.) sensory profile and acceptability of cultivars of beans (phaseolus vulgaris l.)
Clicks: 352
ID: 162058
2005
Article Quality & Performance Metrics
Overall Quality
Not rated
Combines reader engagement with the AI quality analysis. This
article has not been analysed, so there is no overall score —
reader engagement is measured and shown alongside.
Reader Engagement
Popular Article
68.8
/100
352 views
247 readers
Trending
AI Quality Assessment
Not analyzed
Readership in this journal
PopularRanked #19 of 124 articles by views in software - practice and experience
Most read
Least read
Bar heights use a square-root scale. Only the 120 most-read articles are drawn; the journal has 124 in total.
Mint this article as an NFT
Not yet mintedCreate a permanent, verifiable on-chain record of this article on the Scimatic Network. The NFT is held in your Journament account, and you can withdraw it to your own wallet at any time.
5
SUSD
one-off · no wallet required
Abstract
No Brasil a recomendação de novos cultivares de feijão tem sido feita em função de suas características agronômicas. Porém, nos últimos anos os pesquisadores do Programa de Melhoramento Genético do Feijoeiro têm reconhecido a importância das características tecnológicas, principalmente o perfil sensorial, dos grãos de cultivares de feijão na sua aceitação pelos consumidores. Assim, fica evidente a necessidade da caracterização sensorial dos grãos de cultivares de feijão que já são recomendados para o cultivo e daqueles que estão para serem recomendados. O presente trabalho teve como objetivo a avaliação sensorial dos grãos de sete variedades de feijão recomendadas para o Estado de Minas Gerais (Ouro Negro, Meia Noite, Carioca, Aporé, Rudá, Pérola e Vermelhinho) e de três linhagens promissoras para lançamento (MA733327, Vermelho2157 e CB733812). Estas variedades e linhagens foram produzidas pela UFV. Todas as amostras foram cozidas em panela de pressão por 23 minutos e servidas aos provadores. Análise descritiva quantitativa foi aplicada para verificar similaridades e diferenças na aparência, aroma, sabor e textura dos grãos de feijão. As amostras de feijão foram avaliadas por uma equipe composta por oito provadores previamente selecionados e treinados. Foi avaliada também a aceitabilidade das dez amostras, onde cada uma foi degustada por 30 consumidores de feijão, em condições laboratoriais, tomados ao acaso nas proximidades do laboratório de análise sensorial (DTA/UFV). Para o teste afetivo, as amostras foram temperadas. Os dez cultivares de feijão diferiram significativamente (p<0,05) em relação aos atributos sensoriais definidos pelos provadores (Grãos com Ruptura do Tegumento, Cor Marrom, Cor Preta, Uniformidade da Cor, Sabor Característico, Gosto Amargo, Dureza, Granulosidade e Casca Residual), exceto para o atributo Sabor Adocicado. As linhagens apresentaram perfis sensoriais semelhantes aos das variedades, exceto para a Uniformidade da Cor (linhagem Vermelho2157), Dureza e Granulosidade (linhagens CB733812 e MA733327) e Casca Residual (linhagem CB733812). Tais características precisam ser modificadas antes de recomendar as linhagens para cultivo. A maioria dos consumidores atribuíram escores 7 ou 8 para a aceitação dos cultivares de feijão. Não houve diferença significativa (p>0,05) na aceitação dos cultivares. Todos tiveram boa aceitação e situaram-se entre os termos hedônicos "gostei moderadamente e gostei muito".
In Brazil the recommendation of new cultivars of beans has been done according to the grains agronomic characteristics. However, in the last years researchers of the Genetic Improvement of Beans Program have recognized the importance of technological characteristics, mainly the sensory profile of cultivars of beans and their acceptance by consumers. So, it makes evident the need for sensory characterization of the cultivars of beans that are already suggested to cultivation and those that are ready to be. The present work aimed at carrying out the sensory evaluation of seven kinds of beans grains recommended to the State of Minas Gerais (Ouro Negro, Meia Noite, Carioca, Aporé, Rudá, Pérola, and Vermelhinho) and of three promising pure lines for releasing (MA733327, Vermelho2157, and CB733812). These cultivars and pure lines were produced by the UFV. All the samples were cooked in pressure cooker for 23 minutes and served to the tasters. Quantitative descriptive analysis was applied to verify similarities and differences in the appearance, smell, flavor, and texture of the beans. A panel composed by eight tasters, who were previously selected and trained, evaluated the samples of beans. The sensory acceptability of the ten samples was also evaluated by 30 consumers, picked randomly near the sensory analysis laboratory (DTA/UFV). To the affective test, the samples were spiced. The ten cultivars of beans differed significantly (p<0,05) in relation to the sensory attributes defined by the panel (Grains with Tegument Rupture, Brown Color, Black Color, Color Uniformity, Characteristic Flavor, Bitter Taste, Hardness, Granularity, and Residual Skin), except for the attribute Sweetened Flavor. The lines presented sensory profile similar to the kinds, except for Color Uniformity (line Vermelho2157), Hardness e Granularity (lines CB733812 and MA733327) and Residual Skin (line CB733812). These characteristics need to be modified before to recommend the lines for cultivation. The majority of the consumers gave scores 7 or 8 for beans cultivars acceptance. There was no significant difference (p>0,05) in the acceptability of the cultivars. All of them had positive acceptance and were rated within the hedonic terms "liked moderately" and "liked very much."
In Brazil the recommendation of new cultivars of beans has been done according to the grains agronomic characteristics. However, in the last years researchers of the Genetic Improvement of Beans Program have recognized the importance of technological characteristics, mainly the sensory profile of cultivars of beans and their acceptance by consumers. So, it makes evident the need for sensory characterization of the cultivars of beans that are already suggested to cultivation and those that are ready to be. The present work aimed at carrying out the sensory evaluation of seven kinds of beans grains recommended to the State of Minas Gerais (Ouro Negro, Meia Noite, Carioca, Aporé, Rudá, Pérola, and Vermelhinho) and of three promising pure lines for releasing (MA733327, Vermelho2157, and CB733812). These cultivars and pure lines were produced by the UFV. All the samples were cooked in pressure cooker for 23 minutes and served to the tasters. Quantitative descriptive analysis was applied to verify similarities and differences in the appearance, smell, flavor, and texture of the beans. A panel composed by eight tasters, who were previously selected and trained, evaluated the samples of beans. The sensory acceptability of the ten samples was also evaluated by 30 consumers, picked randomly near the sensory analysis laboratory (DTA/UFV). To the affective test, the samples were spiced. The ten cultivars of beans differed significantly (p<0,05) in relation to the sensory attributes defined by the panel (Grains with Tegument Rupture, Brown Color, Black Color, Color Uniformity, Characteristic Flavor, Bitter Taste, Hardness, Granularity, and Residual Skin), except for the attribute Sweetened Flavor. The lines presented sensory profile similar to the kinds, except for Color Uniformity (line Vermelho2157), Hardness e Granularity (lines CB733812 and MA733327) and Residual Skin (line CB733812). These characteristics need to be modified before to recommend the lines for cultivation. The majority of the consumers gave scores 7 or 8 for beans cultivars acceptance. There was no significant difference (p>0,05) in the acceptability of the cultivars. All of them had positive acceptance and were rated within the hedonic terms "liked moderately" and "liked very much."
| Reference Key |
carneiro2005foodperfil
Use this key to autocite in the manuscript while using
SciMatic Manuscript Manager or Thesis Manager
|
|---|---|
| Authors | ;Joel Camilo Souza Carneiro;Valéria Paula Rodrigues Minim;Manoel Messias de Souza Jr;José Eustáquio Souza Carneiro;Geraldo Antônio Andrade Araújo |
| Journal | software - practice and experience |
| Year | 2005 |
| DOI |
10.1590/S0101-20612005000100004
|
| URL | |
| Keywords |
Citations
No citations found. To add a citation, contact the admin at info@scimatic.org
ZincirX productsfrom the team behind Journament
-
PatentYazar
Patent drafts for the EPO, USPTO and TürkPatent
From inventor notes to a DOCX draft: description, claims, abstract. The machine drafts, the attorney signs.
See how it works (opens in a new tab) -
Projenator
Have a project idea? Score and plan it with AI
AI scores your idea in five dimensions and builds a phased plan. Your first project is free, no card needed.
Start your first project (opens in a new tab)
Cookies
We use strictly necessary cookies to run the site and keep you signed in. With your permission we would also use Google Analytics to see how the site is used, and Google AdSense to show ads on journal and article pages. Both stay off unless you accept, and you can change your mind at any time. How we use cookies · KVKK notice (Türkiye)
Cookie settings
Your session, form security (XSRF) and this choice; if you came through a member's referral link, its code for 30 days (referral_token). Journament's own cookies only.
Google Analytics 4 (Google LLC, USA): measures which pages are visited; the _ga and _ga_* cookies are kept for up to 2 years.
Google AdSense (Google LLC, USA): shows, measures and may personalise ads on journal, article and home pages; the __gads, __gpi and __eoi cookies are kept for up to 13 months.
Comments
No comments yet. Be the first to comment on this article.