Influence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorSilva, Eric Keven-
Autor(es): dc.creatorHijo, Ariel Antonio C. Toledo-
Autor(es): dc.creatorCosta, Joyce Maria G. da-
Autor(es): dc.creatorMarques, Gerson R.-
Autor(es): dc.creatorPereira, Joelma-
Autor(es): dc.creatorBorges, Soraia V.-
Data de aceite: dc.date.accessioned2026-02-09T12:31:38Z-
Data de disponibilização: dc.date.available2026-02-09T12:31:38Z-
Data de envio: dc.date.issued2018-11-05-
Data de envio: dc.date.issued2018-11-05-
Data de envio: dc.date.issued2017-08-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/31595-
Fonte completa do material: dc.identifierhttps://onlinelibrary.wiley.com/doi/full/10.1111/1471-0307.12358-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1163076-
Descrição: dc.descriptionThis study evaluated the influence of the powdered bioaroma of Swiss cheese on the technical and sensory qualities of cheese bread. The methodology of the internal preference mapping was applied. The results revealed that cheese breads containing powdered bioaroma of Swiss cheese showed high sensorial quality in terms of aroma, flavour, global acceptance and intent to purchase. The addition of the powdered bioaroma positively influenced the texture, the main parameter of acceptance. The technical quality parameters of density and water activity were constant with increasing flavouring concentration, except for samples with 6.6% Swiss cheese bioaroma powder that showed higher values of density. The multidimensional preference analysis confirmed the anova results, allowing for the clear observation of the segmentation of consumers according to the sensory characteristics of the samples (0.0, 2.2, 4.4 and 6.6% bioaroma). Sensory analysis showed that consumers preferred samples having 6.6% bioaroma.-
Idioma: dc.languageen-
Publicador: dc.publisherSociety of Dairy Technology-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceInternational Journal of Dairy Technology-
Palavras-chave: dc.subjectMicroencapsulation-
Palavras-chave: dc.subjectInternal preference mapping-
Palavras-chave: dc.subjectCheese bread - Sensory quality-
Palavras-chave: dc.subjectMicroencapsulamento-
Palavras-chave: dc.subjectMapeamento de preferências internas-
Palavras-chave: dc.subjectPão de queijo - Qualidade sensorial-
Título: dc.titleInfluence of the addition of microencapsulated Swiss cheese bioaroma on the technical and sensory qualities of cheese bread-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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