Survey of sensory attributes of skimmed and whole milk gourmet brigadeiros by men and women

Authors

DOI:

https://doi.org/10.33448/rsd-v9i4.3037

Keywords:

Condensed milk; Special sweets; Binary analysis; Chocolate powder; Sensory profile.

Abstract

The female sex has a greater search for sweets, this can be affected by several factors, in this research follow-up the present work aimed to survey and compare sensory attributes of gourmet brigadeiros produced with skimmed and whole milk condensed milk among male tasters and female. For the formulation of gourmet brigadeiros, skimmed and whole milk condensed milk and cocoa powder were used, so the gourmet brigadeiros were elaborated through the aid of the microwave oven, where the cooking process that takes place by means of electromagnetic waves lasted 5 minutes. In the first sensory analysis attributes (network method) were raised based on the quantitative descriptive analysis of (CATA Check-All-That-Apply) and aimed to raise attributes among the sensory profiles of appearance, aroma, flavor and texture, followed by the second sensory analysis, the continuation being the Quantitative Descriptive Analysis, in which a form with the attributes most commented by the tasters was given. The sensory analysis data were computed by the computer program R. using Cochran's Q tests and correspondence analysis. For the Cochran Q test, the p-value at 5% significance was stipulated, which provided the results of only four significant attributes and the graph of the correspondence analysis that allowed the view on the male sex to stand out more than the female sex. Thus, only four attributes showed a difference, which are appearance (soft), aroma (acid), flavor (acid) and texture (hard) and when comparing the gourmet brigadeiros of whole milk consumed by tasters of both sexes and gourmet brigadeiro of skimmed milk consumed by tasters of both sexes, it was found that there is greater dispersion of men with greater variability in the perception of attributes.

References

Cardoso, R (2012). Poder do brigadeiro já faz pequena empresa faturar R$ 10 milhões e planejar nova fábrica: nova fábrica tem potencial para produzir até 50 mil unidades do doce por dia. Estadão: PME, São Paulo, 27 jun. 2012. p. 1-2. Recuperado em 6 de novembro de https://pme.estadao.com.br/noticias/noticias,poder-do-brigadeiro-ja-faz-pequena-empresa-faturar-r-10-milhoes-e-planejar-nova-fabrica,1945,0.html.

Christensen, L; Brooks, A (2006). Changing food preference as a function of mood. The journal of psychology, v. 140, n. 4, p. 293-306.

Drewnoswski, A (1997). Taste preferences and food intake. Annual review of nutrition, v. 17, n. 1, p. 237-253.

Drewnowski, A; Mennella, JA; Johnson, SL; Bellisle, F (2012). Sweetness and Food Preference. The Journal of nutrition, v. 142, n. 6, p. 1142S-1148S.

Fernandes, A; Ribeiro, MI; Cabo, P; Matos, A (2017). Perfil do consumidor e hábitos de consumo de produtos gourmet em Bragança, Portugal. Rev. Ciênc. Agr. v. 40, n. sp, p. 298-308.

Figueira, PA; Silva, JMF; Pamplona, VMS; Araújo, AR (2010). Análise multivariada aplicada no estudo de ocorrências de violência sexual sofrida por crianças. Recuperado em 8 de novembro de http://www2.ime.unicamp.br/sinape/sites/default/files/AN%C3%81LISE%20MULTIVARIADA%20APLICADA%20NO%20ESTUDO%20DE%20OCORR%C3%8ANCIAS%20DE%20VIOL%C3%8ANCIA%20SEXUAL%20SOFRIDA%20POR%20CRIAN%C3%87AS.pdf.

FOOD INGREDIENTES BRASIL. A saudabilidade das gorduras. 2015, N. 34. Recuperado em 22 de outubro de http://revista-fi.com.br/upload_arquivos/201606/2016060084176001464876508.pdf.

Landis, BN; Welge-Luessen, A; Brämerson, A; Bende, M; Mueller, CA; Nordin, S; Hummel, T (2009). “Taste Strips” – a rapid, lateralized, gustatory bedside identification test based on impregnated filter papers. Journal of neurology, v. 256, n. 2, p. 242.

Magdalena, HZ; Scare, RF; Casanova, ACP (2008). Hábitos de consumo e atributos valorizados na compra de leite pelo público da terceira idade. In: 46th Congress, July 20-23, 2008, Rio Branco, Acre, Brasil. Sociedade Brasileira de Economia, Administracao e Sociologia Rural (SOBER).

Nordin, S; Brämerson, A; Bringlöv, E; Kobal, G; Hummel, T; Bende, M (2007). Substance and tongue-region specific loss in basic taste-quality identification in elderly adults. European archives of oto-rhino-laryngology, v. 264, n. 3, p. 285.

Queiroz, MB; Garcia, NHP (2000). Avaliação do perfil sensorial de amêndoas de cupuaçu e cacau torradas utilizando análise descritiva quantitativa. Boletim do Centro de Pesquisa de Processamento de Alimentos, v. 18, n. 2.

Santos, MCD; Oliveira, JN; Silva, PHF; Perone, IT; Renhe, IRT (2009). Avaliação de aspectos normativos do leite condensado brasileiro e no mundo. Revista do Instituto de Laticínios Cândido Tostes, v. 64, n. 369, p. 39-47.

Sateles, DS; Silva, FBL (2018). A alimentação no combate à tensão pré-menstrual (TPM). Revista de Medicina e Saúde de Brasília. n.7.

SEBRAE, Serviço Brasileiro de Apoio às Micro e Pequenas Empresas. Estudo de mercado encadeamento produtivo: Cadeia do leite. 2017. Recuperado em 7 de novembro de http://www.sebrae.com.br/Sebrae/Portal%20Sebrae/UFs/BA/Anexos/Encadeamento%20produtivo%20-%20Cadeia%20do%20Leite.pdf .

Shinohara, NKS; Oliveira, KKG; Padilha, MRF; Farias, POL; Nascimentos, VS (2013). Leite Condensado: Geração do Leite Moça, Contextos da Alimentação-Revista de Comportamento, Cultura e Sociedade, v.2, n.1.

Simchen, U; Koebnick, C; Hoyer, S; Issanchou, S; Zunft, HJ (2006). Odour and taste sensitivity is associated with body weight and extent of misreporting of body weight. European journal of clinical nutrition, v. 60, n. 6, p. 698.

Siqueira, KB; Carneiro, AV; Pinha, LC (2010). Integração espacial do mercado de leite condensado. In: 48º Congresso da Sociedade Brasileira de Economia Administração e Sociologia Rural (apresentação oral), Campo Grande- MS.

Smith, DV; Margolskee, RF (2001). Making sense of taste. Scientific American, v. 284, n. 3, p. 32-39.

Straete, EP (2008). Modes of qualities in development of specialty food, Centre for Rural Research, Trondheim, Norway. British Food Journal, 14 p.

Varela, P; Ares, G (2014). Novel techniques in sensory characterization and consumer profiling. CRC Press.

Vilela, D; De Resende, JC (2014). Cenário para a produção de leite no Brasil na próxima década. In: Embrapa Gado de Leite-Artigo em anais de congresso (ALICE). In: SIMPÓSIO SOBRE SUSTENTABILIDADE DA PECUÁRIA LEITEIRA NA REGIÃO SUL DO BRASIL, 6.; SEMINÁRIO DOS CENTROS MESORREGIONAIS DE EXCELÊNCIA EM TECNOLOGIA DO LEITE, 2., 2014, Maringá. Perspectivas para a produção de leite no Brasil: anais. Maringá: Universidade Estadual de Maringá.

Downloads

Published

22/03/2020

How to Cite

COSTA, S. de S.; FARIA, A. B. de; LEÃO, P. V. T.; OLIVEIRA, L. A. de; SILVA, J. A. G. e; MEDEIROS, J. S.; COSTA, A. C.; NICOLAU, E. S.; SILVA, M. A. P. da. Survey of sensory attributes of skimmed and whole milk gourmet brigadeiros by men and women. Research, Society and Development, [S. l.], v. 9, n. 4, p. e160943037, 2020. DOI: 10.33448/rsd-v9i4.3037. Disponível em: https://rsdjournal.org/index.php/rsd/article/view/3037. Acesso em: 22 nov. 2024.

Issue

Vol. 9 No. 4

Section

Engineerings

License

Authors who publish with this journal agree to the following terms:

1) Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.

2) Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.

3) Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work.