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- Title
Caracterização física, química e sensorial de sobremesas à base de soja, elaboradas com mucilagem de chia.
- Authors
Corralo Spada, Jordana; Dick, Melina; Pagno, Carlos Henrique; Campos Vieira, Aline; Bernstein, Anahí; Coghetto, Chaline Caren; Ferreira Marczak, Ligia Damasceno; Tessaro, Isabel Cristina; Medeiros Cardozo, Nilo Sérgio; Flôres, Simone Hickmann
- Abstract
In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characterized for their rheological properties, °Brix, pH and color. The sensory profile was determined by Quantitative Descriptive Analysis (QDA) using 10 trained judges. The results regarding to pH, ° Brix and color coordinate a* did not differ. Unlike these parameters, the other chromaticity coordinates and the rheological properties presented significant statistical differences between the samples. The QDA results showed that the samples did not differ as to the attributes, color, pink guava flavor, creaminess and flavor of soy, but differed in consistency. Thus, it is concluded that the addition of mucilage chia can be made without causing major changes to the product.
- Subjects
CHIA; DESSERTS; SOY sauce; RHEOLOGY; TASTE testing of food; FOOD chemistry; QUANTITATIVE research; NEW product development
- Publication
Ciência Rural, 2014, Vol 44, Issue 2, p374
- ISSN
0103-8478
- Publication type
Article
- DOI
10.1590/S0103-84782014000200029