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|Título:||Food product development: whey cheese with pumpkin jam|
Correia, Ana Cristina
Correia, Paula M. R.
|Citação:||Guiné RPF, Costa E, Santos S, Correia AC, Correia PMR, Pato L. (2011) Food product development: whey cheese with pumpkin jam. CD-Rom de Proceedings do NAFI 2011 – International Food Congress: Novel Approaches in Food Industry, Vol II, p. 805-810|
|Resumo:||In Portugal a popular desert is whey cheese with pumpkin jam. However, these two products are only sold separately. Having in mind that the production of a combination of these two would be potentially interesting for new food commercializing, studies were conducted on the development of this new food product. A sensorial evaluation and a consumer study were conducted to perceive how consumers accepted this new product. The sensorial evaluation consisted of a descriptive analysis, with a panel of 17 tasters. The parameters evaluated using five points hedonic scales were: homogeneity in colour, homogeneity of the product, milk aroma, intensity of aroma, intensity of taste, salty taste, milk taste, sweetness, consistency and presence of granules. The results of the classification given to the different parameters evaluated in the sensorial analysis showed that only the salty taste received a classification of 2 (in a scale of 1 to 4), whereas all the others had 4 or 5, indicating that the panellists appreciated the product. Regarding the consumer study, this was performed by applying questionnaires to 100 persons. The results showed that almost 60 % of the enquired referred liking whey cheese with pumpkin jam. As to the frequency of consumption, the majority does it monthly, but there is still a good deal of people who do it daily. From the results obtained, it can be inferred that this product can be a successful innovation in the Portuguese dairy industry.|
|Aparece nas colecções:||ESAV - DIA - Documentos de congressos (comunicações, posters, actas)|
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|2011_CIn_35_Izmir_Acta.pdf||4,98 MB||Adobe PDF||Ver/Abrir|
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