Prebiotic low sugar chocolate dairy desserts: physical and optical characteristics and performance of PARAFAC and PCA preference map

Registro completo de metadados
MetadadosDescriçãoIdioma
Autor(es): dc.creatorMorais, E. C.-
Autor(es): dc.creatorEsmerino, E. A.-
Autor(es): dc.creatorMonteiro, R. A.-
Autor(es): dc.creatorPinheiro, C. M.-
Autor(es): dc.creatorNunes, C. A.-
Autor(es): dc.creatorCruz, A. G.-
Autor(es): dc.creatorBolini, Helena M. A.-
Data de aceite: dc.date.accessioned2026-02-09T11:59:48Z-
Data de disponibilização: dc.date.available2026-02-09T11:59:48Z-
Data de envio: dc.date.issued2017-07-31-
Data de envio: dc.date.issued2017-07-31-
Data de envio: dc.date.issued2016-01-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/13456-
Fonte completa do material: dc.identifierhttp://onlinelibrary.wiley.com/doi/10.1111/1750-3841.13121/abstract-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1152077-
Descrição: dc.descriptionThe addition of prebiotic and sweeteners in chocolate dairy desserts opens up new opportunities to develop dairy desserts that besides having a lower calorie intake still has functional properties. In this study, prebiotic low sugar dairy desserts were evaluated by 120 consumers using a 9-point hedonic scale, in relation to the attributes of appearance, aroma, flavor, texture, and overall liking. Internal preference map using parallel factor analysis (PARAFAC) and principal component analysis (PCA) was performed using the consumer data. In addition, physical (texture profile) and optical (instrumental color) analyses were also performed. Prebiotic dairy desserts containing sucrose and sucralose were equally liked by the consumers. These samples were characterized by firmness and gumminess, which can be considered drivers of liking by the consumers. Optimization of the prebiotic low sugar dessert formulation should take in account the choice of ingredients that contribute in a positive manner for these parameters. PARAFAC allowed the extraction of more relevant information in relation to PCA, demonstrating that consumer acceptance analysis can be evaluated by simultaneously considering several attributes. Multiple factor analysis reported Rv value of 0.964, suggesting excellent concordance for both methods.-
Idioma: dc.languageen-
Publicador: dc.publisherWiley-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceJournal of Food Science-
Palavras-chave: dc.subjectDesserts - Prebiotics-
Palavras-chave: dc.subjectDesserts - Sweeteners-
Palavras-chave: dc.subjectDairy desserts-
Palavras-chave: dc.subjectSobremesas - Prebióticos-
Palavras-chave: dc.subjectSobremesas - Adoçantes-
Palavras-chave: dc.subjectSobremesas de produtos lácteos-
Título: dc.titlePrebiotic low sugar chocolate dairy desserts: physical and optical characteristics and performance of PARAFAC and PCA preference map-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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