Sensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control

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Autor(es): dc.contributorUniversidade de São Paulo (USP)-
Autor(es): dc.contributorUniversidade Estadual de Campinas (UNICAMP)-
Autor(es): dc.contributorUniversidade Estadual Paulista (UNESP)-
Autor(es): dc.creatorCapriles, Vanessa Dias-
Autor(es): dc.creatorde Aguiar, Etiene Valéria-
Autor(es): dc.creatorSantos, Fernanda Garcia-
Autor(es): dc.creatorFernández, Marión Elizabeth Aguilar-
Autor(es): dc.creatorde Melo, Bruna Guedes-
Autor(es): dc.creatorTagliapietra, Bruna Lago-
Autor(es): dc.creatorScarton, Michele-
Autor(es): dc.creatorClerici, Maria Teresa Pedrosa Silva-
Autor(es): dc.creatorConti, Ana Carolina-
Data de aceite: dc.date.accessioned2025-08-21T20:59:05Z-
Data de disponibilização: dc.date.available2025-08-21T20:59:05Z-
Data de envio: dc.date.issued2025-04-29-
Data de envio: dc.date.issued2022-12-31-
Fonte completa do material: dc.identifierhttp://dx.doi.org/10.1007/978-3-031-28344-4_9-
Fonte completa do material: dc.identifierhttps://hdl.handle.net/11449/299293-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/11449/299293-
Descrição: dc.descriptionSensory tools are valuable for product innovation, quality control, evaluating changes in shelf life, and assessing the effects of ingredients and processes on food product characteristics and/or consumer opinions, as well as gaining insight into the consumer perceptions of products. All these elements are essential to better understand gluten-free (GF) food systems and improve GF bakery and pasta products as pointed out in the examples presented in this chapter. Traditional and novel sensory methodologies are described, followed by a panorama of sensory evaluations of GF products. Affective methods for accessing consumer liking are frequently applied and novel studies also consider the joint application of other techniques, like purchase or consumer intention, Just-About-Right (JAR) scale and facial emoji-based questionnaires. An increasing interest in novel sensory techniques has been seen. One example is the use of Check-all-that-apply (CATA) questions, allowing a quick descriptive sensory profile, which has been applied together with hedonic methods allowing evaluation of the drivers of liking and disliking of products. Studies also address promising predictors able to correlate physical and sensory properties of products. As extensive sensory and consumer research is still needed, further studies are suggested to design or reformulate GF bakery and pasta products.-
Descrição: dc.descriptionDepartment of Biosciences Federal University of São Paulo (UNIFESP) Institute of Health and Society, Campus Baixada Santista, SP-
Descrição: dc.descriptionSchool of Food Engineering Department of Food Science and Nutrition University of Campinas (UNICAMP), SP-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, SP-
Descrição: dc.descriptionDepartment of Food Engineering and Technology São Paulo State University (UNESP) Institute of Biosciences Humanities and Exact Sciences (IBILCE), Campus São José do Rio Preto, SP-
Formato: dc.format307-359-
Idioma: dc.languageen-
Relação: dc.relationDesigning Gluten Free Bakery and Pasta Products-
???dc.source???: dc.sourceScopus-
Palavras-chave: dc.subjectCATA-
Palavras-chave: dc.subjectFlavour-
Palavras-chave: dc.subjectFood-related emotions-
Palavras-chave: dc.subjectGluten-free-
Palavras-chave: dc.subjectJAR-
Palavras-chave: dc.subjectLiking-
Palavras-chave: dc.subjectQDA-
Palavras-chave: dc.subjectShelf life-
Palavras-chave: dc.subjectTexture-
Título: dc.titleSensory Analysis Tools in Developing Gluten-Free Bakery and Pasta Products and Their Quality Control-
Tipo de arquivo: dc.typelivro digital-
Aparece nas coleções:Repositório Institucional - Unesp

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