elaboração e avaliação sensorial de linguiças toscanas de carne caprina com adição de farinha de aveia
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Abstract
Em decorrência da falta de tempo para alimentar-se corretamente, as pessoas passaram a consumir, com maior frequência, produtos industrializados, frituras, guloseimas e sanduíches, desconsiderando os fatores negativos à saúde. Visando a necessidade de elaboração de alimentos com baixos teores de colesterol, o presente trabalho teve como objetivo elaborar e estudar a aceitação sensorial de linguiças toscanas de carne caprina enriquecidas com aveia. Foram produzidas duas formulações de linguiça de carne caprina, onde a única diferença entre as duas formulações foi a presença/ausência da aveia. Realizou-se o teste de aceitação sensorial e atitude de compra das linguiças com 50 provadores não treinados. As notas atribuídas pelos provadores para os atributos cor, sabor, textura e aceitação global foram entre 7 (Gostei Moderadamente) e 8 (Gostei Muito), indicando que ambas as formulações encontram-se dentro da zona de aceitação. As notas atribuídas pelos provadores para a atitude de compra correspondem a “Provavelmente compraria”, mostrando que este produto pode ser comercializado.
Preparation and evaluation of Tuscan sausage of goat meat with the addition of oatmeal
Abstract -Due to the lack of time to eat properly, people started to consume more frequently, manufactured products, fried foods, sweets and sandwiches, disregarding the negative factors to health. Aiming at the need to prepare food with low cholesterol levels, this study aimed to prepare and study the sensory acceptance ofTuscan sausage of goat meat with the addition of oatmeal. Two goat meat sausage formulations, where the only difference between of the two formulations was the presence/absence of oatmeal, were produced. A sensory acceptance test was carried out with 50 untrained panelists. The marks awarded by the panelists for the color, flavor, texture and overall acceptance attributes were between 7 (Moderately Good) and 8 (Very Good), indicating that both formulations are within the zone of acceptance. The marks awarded by the judges for the purchase of attitude corresponds to "Probably Buy", showing that this product can be marketed.
| Reference Key |
lima2015revistaelaborao
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| Authors | ;C. V. Lima;V. R. Alves;Z. R. T. Costa;A. B. B. Sousa;D. J. Soares |
| Journal | sensors |
| Year | 2015 |
| DOI |
10.18378/rvads.v10i4.3403
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| URL | |
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