Prebiotic and diet/light chocolate dairy dessert: chemical composition, sensory profiling and relationship with consumer expectation

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MetadadosDescriçãoIdioma
Autor(es): dc.creatorMorais, Elisa Carvalho de-
Autor(es): dc.creatorLima, Glaucia Carielo-
Autor(es): dc.creatorMorais, Augusto Ramalho de-
Autor(es): dc.creatorBolini, Helena Maria André-
Data de aceite: dc.date.accessioned2026-02-09T12:49:27Z-
Data de disponibilização: dc.date.available2026-02-09T12:49:27Z-
Data de envio: dc.date.issued2017-05-30-
Data de envio: dc.date.issued2017-05-30-
Data de envio: dc.date.issued2015-06-
Fonte completa do material: dc.identifierhttps://repositorio.ufla.br/handle/1/13069-
Fonte completa do material: dc.identifierhttp://www.sciencedirect.com/science/article/pii/S0023643814007919-
Fonte: dc.identifier.urihttp://educapes.capes.gov.br/handle/capes/1168967-
Descrição: dc.descriptionThe preference for healthier and convenience products has led to a growing demand for functional and ready-to-eat foods that present a suitable sensory acceptance. This study aimed to identify the drivers of liking of chocolate dairy desserts. A consumer test with 120 people was performed. The sensory profiling was carried out by 14 trained assessors using quantitative descriptive analysis (QDA). In addition, the principal component analysis (PCA) identified two significant principal components that accounted for 73.49% of the variance in the sensory attribute data, and partial least squares (PLS) regression was used to identify the drivers of liking of chocolate dairy desserts. The results show that the most desired sensory properties of such products are sweetness, milk chocolate flavor, sweet aroma, and mouth fill, whereas bitterness and bitter aftertaste were considered undesirable. In this context, these attributes can be considered drivers of liking and disliking of chocolate dairy desserts and they should be taken into consideration by dairy processors at the development of new dairy products.-
Idioma: dc.languageen-
Publicador: dc.publisherElsevier-
Direitos: dc.rightsrestrictAccess-
???dc.source???: dc.sourceFood Science and Technology-
Palavras-chave: dc.subjectDairy desserts-
Palavras-chave: dc.subjectPrebiotics-
Palavras-chave: dc.subjectQuantitative descriptive analysis-
Palavras-chave: dc.subjectPrincipal component analysis-
Palavras-chave: dc.subjectPartial least squares regression-
Palavras-chave: dc.subjectSobremesas de produtos lácteos-
Palavras-chave: dc.subjectPrebióticos-
Palavras-chave: dc.subjectAnálise descritiva quantitativa-
Palavras-chave: dc.subjectAnálise do componente principal-
Palavras-chave: dc.subjectRegressão de mínimos quadrados parciais-
Título: dc.titlePrebiotic and diet/light chocolate dairy dessert: chemical composition, sensory profiling and relationship with consumer expectation-
Tipo de arquivo: dc.typeArtigo-
Aparece nas coleções:Repositório Institucional da Universidade Federal de Lavras (RIUFLA)

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