English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

O trabalho teve como objetivo avaliar o efeito sensorial da adição de polpa, carboximetilcelulose (CMC) e goma arábica (fibra) nos atributos e aceitação de refrescos de laranja. Utilizou-se uma amostra padrão e outras formuladas com polpa, CMC, fibra e todos os ingredientes. Foram realizadas análises físico-químicas (pH, acidez titulável, sólidos solúveis, vitamina C, cor e turbidez), e as amostras também foram caracterizadas pela técnica de Perfil Livre. Na análise descritiva utilizou-se 14 provadores e, para a avaliação dos resultados foi empregada a Análise Procrustes Generalizada. As amostras caracterizadas como diferentes (padrão, CMC, fibra) foram submetidas a teste de aceitação. Os refrescos foram caracterizados e separados com base em atributos de aparência (cor laranja e turbidez), aroma (adocicado e laranja), sabor (doce, laranja e ácido) e textura (viscosidade). O padrão e a amostra com polpa, que não foram diferenciadas sensorialmente, apresentaram menor intensidade de cor laranja e turbidez, e foram consideradas menos encorpadas e mais ácidas. As amostras com CMC e fibra se diferenciaram do padrão e apresentaram comportamento intermediário. A formulação com todos os ingredientes apresentou características opostas: maior intensidade de cor e turbidez, mais encorpada e menos ácida. As amostras com CMC e fibra foram mais aceitas que o padrão. The aim of this work was to evaluate the sensory effect of adding pulp, carboxymethyl cellulose (CMC) and arabic gum (fiber) to characteristics and acceptance of powdered orange flavored soft drinks. A standard sample and another formulated with pulp, CMC, fiber with all the ingredients were used. Physicochemical analyses (pH, titratable acidity, soluble solids, vitamin C, color and turbidity) were applied and samples were characterized by Free-Choice Profiling. Fourteen panelists were used in the descriptive analysis and the Generalized Procrustes Analysis was applied to evaluate the results. The formulations characterized as different (standard, CMC, fiber) underwent an acceptance test. Samples were characterized and separated based on attributes such as appearance (orange color, cloudiness), aroma (sweet, orange-like), taste (sweet, orange-like, acid) and texture (viscosity). The standard and the pulp formulated ones, which were not differentiated by descriptive, were characterized for less intense orange color and cloudiness, and were considered less viscous and more acid. The CMC and fiber samples were differentiated from the standard and featured intermediate characteristics. The formulation with all ingredients presented opposite characteristics: higher color intensity, cloudiness and viscosity, as well as less acid. Samples with CMC and fiber were more accepted than the standard

food science and technology

Efeito da adição de polpa, carboximetilcelulose e goma arábica nas características sensoriais e aceitação de preparados em pó para refresco sabor laranja