PERFIL SENSORIAL E ACEITABILIDADE DE AMOSTRAS DE ÁGUA-DE-COCO OBTIDAS POR DIFERENTES PROCESSOS DE FABRICAÇÃO
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O presente estudo teve como objetivo caracterizar amostras de água-de-coco, comercializadas em grandes supermercados e hipermercados da região sudeste e correlacionar tais características com os diferentes tipos de tecnologia de fabricação empregados. Utilizou-se a análise descritiva quantitativa para levantar o perfil sensorial de três marcas comerciais de água-de-coco (resfriada, congelada e esterilizada), disponíveis no mercado de Campinas, SP (BRASIL), e avaliou-se a aceitação das amostras pelos consumidores mediante teste afetivo. Observou-se que as águas-de-coco estavam sensorialmente descaracterizadas, apresentando sabores e aromas estranhos descritos como água tônica, ferrugem e pútrido, além de baixa aceitação. Tal resultado pode estar diretamente relacionado ao tipo de processamento aplicado ao produto, evidenciando a necessidade de rápida melhoria das linhas de processamento de água-de-coco.
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Marked variability was observed among analysed commercial coconut water samples in mineral composition, organoleptic quality, and physicochemical and organoleptic characteristics.
“Marked variability of the analysed samples was observed: De Sousa et al. in mineral composition [80], Abreu et al. in organoleptic quality [81], and Pinheiro et al. and Fortes et al. in physicochemical and organoleptic characteristics [82,83].”
From Coconut water preservation and processing: a review (2012) · cites this paper as [81]
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References 2 · Cited by 7
- Authors
- ABREU, L. F., ARAÚJO, A. V., ARAÚJO, E. A. F., EL-AOUAR, Â. A., NEUMANN, D., MORAIS, M. M., & DA SILVA, M. A. A. P.
- Affiliations
- Universidade Estadual de Campinas (UNICAMP) (BR)
- Venue
- Boletim do Centro de Pesquisa de Processamento de Alimentos
- Publisher
- Universidade Federal do Parana
- Published
- 2005-12-31
- Volume
- 23
- Issue
- 2
- ISSN
- 0102-0323 (ISSN-L)
- 1983-9774
- OpenAlex
- W2007799924
- Cited by
- 7
- References
- 2
- Citations by year
- 2022: 1 · 2012: 1
- FWCI
- 0.46
- Type
- journal article
- Language
- pt
- Open access
- diamond
- doi.org
- Locations
- Boletim do Centro de Pesquisa de Processamento de Alimentos (publishedVersion)
- Topics
- Physical Sciences › Chemistry › Inorganic Chemistry › Coconut Research and Applications
- Life Sciences › Agricultural and Biological Sciences › Food Science › Sensory Analysis and Statistical Methods
- Life Sciences › Agricultural and Biological Sciences › Food Science › Food Chemistry and Fat Analysis
- Keywords
- coconut water, sensory profile, consumer acceptance, processing technology, off-flavor, taste and aroma, supermarket products
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