Efeito da adição de açúcares e do processo de envelhecimento na qualidade sensorial de amostras de cachaça obtidas tradicionalmente e por redestilação

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Avaliação sensorial quantitativa da sensibilidade dentária com o uso de um dessensibilizante

O tratamento clareador se destaca por ser uma técnica conservadora, que pode proporcionar elevação da autoestima e melhorar o convívio social das pessoas. No entanto, pacientes expostos a essa terapia experimentam diferentes níveis de ocorrência e de intensidade de sensibilidade dentária. Essa sintomatologia é preocupante, pois tem sido apontada como o reflexo de uma eventual resposta pulpar frente ao tratamento realizado. Por outro lado, a presença de dor é desestimulante aos pacientes, prejudicando a evolução do tratamento e reduzindo o sentimento de satisfação. Apesar dessa importância, a maior parte dos estudos de sensibilidade dentária ainda emprega métodos subjetivos, dificultando a reprodutibilidade e interpretação dos resultados. Objetivo: nesse sentido, o presente artigo objetiva analisar a resposta neurossensorial proporcionada pela aplicação de estímulos térmicos gerados pelo equipamento TSA II (Medoc TSA II Neurosensory Analyzer, Israel), em um paciente submetido ao tratamento clareador, seguido pelo uso ou não uso de um dessensibilizante. Métodos: as análises foram realizadas antes do clareamento (AC), depois do clareamento (DC) e depois da aplicação ou não do dessensibilizante (DD) em cada hemiarcada estudada. Os dados foram submetidos ao teste t de Student, com nível de significância de 5%. Resultados: observou-se que o clareamento dentário alterou o limiar de sensação ao frio, provocando aumento da sensibilidade dentária, e que o uso do dessensibilizante foi efetivo. Conclusão: o uso de testes sensoriais quantitativos mostrou-se promissor para o estudo da sensibilidade dentária, podendo colaborar no estabelecimento de terapias seguras e confortáveis.

Validação de protocolo sensorial para avaliação de carne bovina

Beef quality control, particularly its sensory characteristics, is an important factor for producers and retailers in order to satisfy consumer’s choices. Sensory analysis is an important tool to evaluate attributes that cannot be measured by easily available instrumental techniques, as well as texture – tenderness and juiciness – whose human perception is more complete, through trained panels. The aim of this study was evaluate the use of a beef sensory analysis protocol in three different laboratories. Six commercial samples of different brands of aged beef and 14 samples from crossbred animals (Bonsmara × Nelore - 7 and Canchim × Nelore - 7), aged during 14 days were analyzed. The samples were distributed to each participant laboratory, where 7 to 12 panelists were trained. A sheet containing a 9 cm non-structured scale with 14 attributes was used. The attributes were brown colour (CMAR); aponevrosis (PNAP); hydration degree (GH); characteristic beef aroma (SCCB); salty taste (SS); liver flavour (SF); fat flavour (SG); metallic flavour (SM); tenderness (MZ); juiciness (SL); fibrosity (FBS) and liver texture (SF). Obtained data was analyzed using analysis of variance and principal component analysis (PCA). The results showed that there was no interaction between samples and laboratories, indicating that all of them responded in a similar manner in relation to the samples, except PNAP attribute, which was expected as meat is very non-uniform normally. Samples were well differentiated in all laboratories as it could be observed in PCA graphs. With proper training it is possible to use a standard protocol for beef sensory analysis.

Efeito da adição de açúcar na qualidade sensorial de cachaças obtida tradicionalmente e redestilada

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Vinificação em tinto de uvas americanas: efeito das técnicas de pré-secagem das uvas e de chapéu submerso nos perfis químico e sensorial

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)

Alterações na composição química e sensorial de café (Coffea arabica L.) nos processos pós-colheita

An interdisciplinary study was conducted to evaluate the effects of drying and storage time on changes in the quality of natural and fully washed coffees beans dried out in the yard and mechanically dried at a temperature of 60/40°C in air dryer machine. The coffee beans (Coffea arabica L.) harvested in cherries were processed by dry and wet methods, being subjected to pre-drying yard, followed by drying yard in the sun with air heated of 60/40°C until it reached the water content of 11% (wb). After reached the thermal equilibrium with the environment, the beans were packed in jute bag with a capacity of five kilograms and stored in uncontrolled environment during the period of one year, and removing material from each treatment every three months. To characterize the effect of drying and storage time on the coffee quality different methodologies was evaluated. It was observed less drying time for the fully washed coffee 60/40°C, and thus less energy consumed in the drying process until the point of storage, for the natural coffee there was significant effect of time on the chemical quality, biochemical and sensory; fully washed coffee proved to be more tolerant to drying than natural coffee, regardless of drying method, showing a better drink quality and less variation in chemical composition and biochemistry.

Avaliação microbiológica e sensorial do guacamole conservado pelo frio

Avocado (Persea americana Mill.) is a product grown in tropical and subtropical regions and from it we can extract products like guacamole which is highly consumed in the Mexican culinary. The most used varieties for guacamole are the Hass and Fuerte. The present research had as objective to evaluate the microbiological and sensorial quality of the guacamole conserved through cold with no addition of additives. The microbiological analyses have shown the product reached satisfactory results as for the analysis of total and thermoenduring coliform < 3,0 UFC/g, Salmonella absent in 25g, Staphylococcus aureus and Bacillus cereus < 100 UFC/g, presenting values within the patterns set by RDC of Anvisa 12 of January 2nd 2001. The analyses of mesophile bacteria and the counting of mold and yeast reached values between 102 and 104 UFC/g and the psychrotropic bactéria presented values < 100 UFC/g. The sensorial anlyses have shown that the polyethylene package isn't effective in keeping the analysed sensorial parameters. Although the polyethylene and nylon packages had better results, however they didn't differentiate themselves so as the vacuum use.

Estabilidade do guacamole refrigerado elaborado com abacate ‘hass’ e diferentes formulações

Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)

Caracterização química e sensorial de bebida mista de soja e uva

The aim of this study was to produce mix beverages of grape juice and soybean hydrosoluble extract (SHE) in laboratory scale. The raw materials were soybean (variety BRS 213), grape (species Vitis labrusca, variety Niagara Rosada), citric pectin, water and sugar. The mix beverage was produced with different proportions of SHE and grape juice (1:1; 1:1.5 and 1:2; respectively; m/m) and different soluble solids concentrations (10, 12 and 14 °Brix) obtained by adding granulated sugar (sucrose). Soybean hydrosoluble extract, grape juice and mix beverages were chemically analyzed (humidity, ash, protein, lipids, carbohydrate, reducing sugars, total reducing sugars, sucrose, titratable acidity and pH). The mix beverages were sensorial analyzed through the acceptance test (hedonic scale). The results of chemically analyzed were expressed as mean and standard deviation and the results of sensorial analyzed were submitted to variance analysis and the means were compared using the Tukey test at 5% of probability. The pH of mix beverages was lower than 3.9, without addition of acidulants. Sugar addition to mix beverages (10; 12 and 14ºBrix) increased the levels of soluble solids, total reducing sugar and carbohydrates, but it did not interfere in the reducing sugar concentration. The increased proportion of grape juice in mix beverages allowed observing the elevation of titratable acidity and reducing sugars levels, as well as the pH reduction. The increase of grape juice in mix beverage did not interfere in the acceptance of mix beverages. The more sweetened beverages were preferred by the sensory panel.

Effect of natural antimicrobials on microbiological and sensorial quality of fresh-cut cantaloupe melon

The effect of different natural antimicrobials on the microbiological and sensorial quality of fresh-cut Cantaloupe melons stored up to 10 days at 5°C was examined. Pieces of melon were washed for 1 min at 5ºC in water (control), vanillin (1000 mg/L and 2000 mg/L) or cinnamic acid (148.16 mg/L and 296.32 mg/L). Other antimicrobial treatments consisted of packaging the pieces of melon with an antimicrobial pad which contained cinnamic acid (148.16 mg/L and 296.32 mg/L). After 10 days of storage, significant differences among antimicrobials treatments and water treatment were found. In water treatment, the psychrotroph load was 3.63 ± 0.09 log cfu g-1 meanwhile on all antimicrobial treatments the values ranged from 3.04 ±0.13 log cfu g-1 to 3.28±0.1 log cfu g-1. Mesophilic growth in the control treatment averaged 6.79±0.06 log cfu g-1 meanwhile on antimicrobial treatments the counts were from 5.15±0.01 log cfu g-1 to 5.30±0.03 log cfu g-1. Total coliform levels were 7.8±0.1 log cfu g-1 when melon was washed in water, followed by washing with cinnamon (296.32 mg/L) at 6.5 log cfu g-1 and for the rest of the treatments were around 5.5 log cfu g-1. The treatments did not display differences among mould and yeast growth after 10 days of storage. The sensorial quality decreased throughout storage. However, at the end of storage, the scores ranged between 6.5 and 7, above the minimum level for marketability (level 5). Sensorial panelist noted a ‘sweet’ taste when vanillin was used as sanitizer. In all antimicrobial treatments, no relation was found between a higher dose and a higher microbial reduction. So, vanillin at 1000 mg/L in water or cinnamic acid at 148.16 mg/L provided in water dip or as a pad inside the trays could be optimal natural sanitizers to substitute the use of chlorine in fresh-cut products as Cantaloupe melon.

Influência do treino com realidade virtual com e sem informação sensorial adicional e efeitos a curto prazo da informação sensorial adicional na mobilidade e velocidade da marcha de idosas caidoras

Pós-graduação em Desenvolvimento Humano e Tecnologias - IBRC

Influência do treino com realidade virtual com e sem informação sensorial adicional e efeitos a curto prazo da informação sensorial adicional na mobilidade e velocidade da marcha de idosas caidoras

Pós-graduação em Desenvolvimento Humano e Tecnologias - IBRC

Análise sensorial, teores de nitrato e de nutrientes de alface cultivada em hidroponia sob águas salinas

O presente trabalho teve como objetivos determinar os teores de nutrientes e de nitrato e realizar análise sensorial de alface cultivada em sistema hidropônico sob água salina. O experimento foi conduzido em ambiente protegido no período de dezembro de 2007 a janeiro de 2008, em Piracicaba (SP). O delineamento experimental foi de blocos ao acaso, sendo estudados cinco níveis de salinidade da água de irrigação, utilizando-se NaCl (Condutividade elétrica da água (CEa): 0,42, 1,53, 3,52, 5,55 e 7,43 dS m-1) em duas cultivares de alface (Verônica e Pira Roxa), em esquema fatorial. Foram avaliados a análise sensorial aplicando escala hedônica e através dessa, o que os provadores mais apreciaram e o que menos gostaram de cada amostra, intenção de compra e consumo, teor de nitrato, absorção de nutrientes pela folhas e determinação dos nutrientes presentes na solução nutritiva. Para o atributo sabor a cultivar Verônica recebeu as melhores notas no nível de salinidade 1,53 e 5,55 dS m-1. Para a cultivar Pira Roxa a melhor nota foi atribuída para a alface produzida na água não salina. Para os demais atributos não houve diferença significativa nos diferentes níveis de salinidade. Com relação à intenção de compra, constatou-se que as alfaces cv. Verônica e Pira Roxa apresentaram boa aceitação de mercado. Os menores níveis de nitrato (1960 mg kg-1 e 2620 mg kg-1 de massa de matéria fresca), da Verônica e Pira Roxa, respectivamente, foram relacionados à condutividade elétrica de 0,42 dS m-1, aumentando a salinidade da água para 7,43 dS m-1, o teor foliar de nitrato aumentou para 2500 mg kg-1 e 3420 mg kg-1 para as cultivares Verônica e Pira Roxa. Como o tempo de exposição da alface à salinidade em sistema hidropônico foi curto, em torno de 25 dias, não se verificou sintomas de deficiência nutricional e toda alface foi classificada como apropriada para consumo humano.