Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate

Barboza, Helohá de Castro; Cazal, Mariana de Melo

doi:10.1590/1981-6723.7517

Cited by 16 publications

(12 citation statements)

References 15 publications

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“…From the averages attributed to the two tea types, it is clear that consumers enjoy and generally accept mate teas, as previously observed by Heck & De Mejia (2007), Godoy et al (2013) and Barboza & Cazal (2018). Herein, it was possible to notice that toasting altered the final chemical composition of the product, and that caffeine contents caused differences in the perception and acceptance of mate tea.…”

Section: /10supporting

confidence: 70%

“…Caffeine contributes to the bitter taste of yerba mate infusions (Valduga et al, 2019) and is present in mate tea, but little is known about caffeine levels after processing and how much this compound affects the characteristics of the beverage, especially taste. Some studies related to the consumption and acceptability of mate tea have already been conducted (Godoy et al 2013;Barboza & Cazal, 2018), however, this is the first study to report the acceptance of beverages prepared from caffeinated and non-caffeinated genotypes.…”

Section: Introductionmentioning

confidence: 99%

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Caffeinated and decaffeinated mate tea: Effect of toasting on bioactive compounds and consumer acceptance

Duarte

Tomasi

Helm

et al. 2020

Agraria

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We analyzed the influence of toasting yerba mate on bioactive compounds contents in different genotypes and the consumer acceptance of caffeinated and decaffeinated mate teas. The influence of toasting was studied using 11 genotypes and a control sample, determining the antioxidant capacity, total phenolic compounds, methylxanthines and caffeoylquinic acids before and after toasting. In the acceptance tests, five decaffeinated and six caffeinated teas and two control samples (commercial products) were evaluated separately by 110 consumers. The toasting process reduced the levels of teas bioactive compounds, as well as differences between genotypes were found. After toasting, EC49 and EC37 showed the highest caffeine levels, while EC29 and EC51 presented the lowest levels. In relation to mate tea acceptance, the decaffeinated genotypes EC29 and EC51 performed well, and EC43 and EC33 stood out among the caffeinated ones. In both cases, the genotypes were equal or superior to commercial products. In general, decaffeinated teas were more accepted than caffeinated ones.

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Section: /10supporting

confidence: 70%

Section: Introductionmentioning

confidence: 99%

Caffeinated and decaffeinated mate tea: Effect of toasting on bioactive compounds and consumer acceptance

Duarte

Tomasi

Helm

et al. 2020

Agraria

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“…Os consumidores estão atentos às características dos alimentos priorizando produtos que além de suprir suas necessidades nutricionais, colaborem para melhor qualidade de vida e bem-estar (BARBOSA;CAZAL, 2018). Além disso, temse demonstrado um aumento na procura de produtos vegetarianos.…”

Section: Introductionunclassified

“…São considerados vegetarianos aqueles que excluem qualquer alimento de origem animal do padrão alimentar, incluindo nesta restrição todos os tipos de carnes, aves, peixes e seus derivados, como ovos e leite (HARGREAVES et al, 2020). Logo, demanda-se das indústrias o desenvolvimento de produtos com características físico-químicas e nutricionais capazes de propiciar benefícios à saúde e que ainda sejam agradáveis ao paladar (BARBOSA;CAZAL, 2018).…”

Section: Introductionunclassified

Releitura de pão de queijo: Versão vegetariana com farinha de oliveira

2021

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A oliveira (Olea europaea L.) é composta por folhas que podem ser consumidas, mas costumam ser descartadas pela colheita mecanizada. Uma alternativa para viabilizar o descarte das folhas de oliveiras, é elaborar a farinha de folha de oliveira (FFO) realizando o aproveitamento. Com isso, o objetivo desta pesquisa foi elaborar um pão de queijo vegetariano adicionado de farinha da folha de oliveira a fim de viabilizar uma nova alternativa de aproveitamento tecnológico desse resíduo. Foram desenvolvidas cinco formulações de pães de queijo, alterando-se a quantidade de farinha das folhas de oliveira adicionada (0,95 – 2,85%) e submetidas a avaliação das características sensoriais pelo método de Análise Descritiva Quantitativa. Os resultados demonstraram que, dentre os quinze atributos avaliados, os sabores herbáceo, amargo e de queijo juntamente com o aroma herbáceo apresentaram diferença significativa. Entre os atributos analisados, a FFO contribuiu para o maior sabor amargo dos pães de queijo, seguido de sabor e aroma herbáceo. Conclui-se que foi possível elaborar um pão de queijo vegetariano adicionado de farinha de folha de oliveira como uma alternativa de aproveitamento tecnológico desse resíduo.

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“…For a consumer to take a food on the table he must know its quality attributes, mainly those related to sensory characteristics such as texture, taste, aroma, shape, and color (BARBOZA; CAZAL, 2018). The use of the senses to evaluate food and drink is historical, proving important in the identification of the product fit or unfit for human consumption (FERREIRA et al, 2015).…”

Section: Introducionmentioning

confidence: 99%

Feed frequency and sensory evaluation of yams

Aguiar

Júnior

Andrade

et al. 2019

AGRO@MBIENTE ON-LINE

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Several studies have highlighted the variations in consumption habits, compared to the perspectives on food, social class and lifestyles of society. Among the different food groups, underground vegetables are of great importance in human nutrition as one of the main energy sources available for food. Among them, the yam stands out for its high nutritional and energetic power. In this way, the aim was to define the frequency, consumption profile and yam preference, ‘Chinese’ and ‘São Tome’ varieties. For this, a questionnaire of socioeconomic nature, feeding frequency and sensorial evaluation was applied to 52 students of a public university. At the end of the study, it was found that 71% of the students knew the yam, but only 50% had ever consumed the vegetable. It was observed that 85% of the interviewees never or hardly ever consume the tuber, 29% do not know the vegetable and 50% never consumed. Regarding consumption reasons, 25% of the respondents chose the taste as the main reason to consume yam and only 3% consume by the appearance of the product. The interviewees had food frequency in relation to the yam, linked to the palatability of the vegetable (25%) and of the two varieties analyzed, 69% of the interviewees prefer to consume the ‘São Tome’ yam. Given the importance of food in this vegetable, it is important to stimulate consumption, especially among younger individuals, with ages ranging from 20 to 25 years.

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Avaliação da influência de características sensoriais e do conhecimento nutricional na aceitação do chá-mate

Cited by 16 publications

References 15 publications

Caffeinated and decaffeinated mate tea: Effect of toasting on bioactive compounds and consumer acceptance

Caffeinated and decaffeinated mate tea: Effect of toasting on bioactive compounds and consumer acceptance

Releitura de pão de queijo: Versão vegetariana com farinha de oliveira

Feed frequency and sensory evaluation of yams

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