Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca”
Paçoca is a peanut-based candy, typical of the Brazilian culture. It is associated with some religious traditions that occur seasonally, but the consumption occurs throughout the year. In this study, four commercial brands of paçoca were analyzed for microbiological aspects, centesimal composition,...
| Principais autores: | Santos, Gabriel do Nascimento, Silva, Bianca Novaes da, Fier, Ícaro, Galdini, Beatriz Altarugio, Ciarrocchi, Isabella, Spoto, Marta Helena Fillet, Ceccato-Antonini, Sandra Regina, Borges, Maria Teresa Mendes Ribeiro, Medeiros, Simone Daniela Sartorio de, Verruma-Bernardi, Marta Regina |
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| Formato: | Artigo |
| Idioma: | Português |
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Universidade Tecnológica Federal do Paraná (UTFPR)
2023
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http://periodicos.utfpr.edu.br/rbta/article/view/15576 |
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peri-article-155762024-01-26T20:13:11Z Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” Santos, Gabriel do Nascimento Silva, Bianca Novaes da Fier, Ícaro Galdini, Beatriz Altarugio Ciarrocchi, Isabella Spoto, Marta Helena Fillet Ceccato-Antonini, Sandra Regina Borges, Maria Teresa Mendes Ribeiro Medeiros, Simone Daniela Sartorio de Verruma-Bernardi, Marta Regina Ciência e Tecnologia de Alimentos labeling; sensory attributes; acceptance; traditional Brazilian candy Paçoca is a peanut-based candy, typical of the Brazilian culture. It is associated with some religious traditions that occur seasonally, but the consumption occurs throughout the year. In this study, four commercial brands of paçoca were analyzed for microbiological aspects, centesimal composition, instrumental color, sensory characteristics and labeling. In the microbiological tests, no relevant contamination was identified, and the centesimal characterization showed low variability among the brands. The sensory analysis showed a relevant acceptance of all brands and the instrumental color analysis indicated different aspects that can be considered in the quality control of the candy, such as color and the yellowish aspect, which may vary according to the peanut roasting process. Therefore, in this work, attributes of paçoca responsible for its acceptance and popularity in the Brazilian culture are showed. Universidade Tecnológica Federal do Paraná (UTFPR) Universidade Federal de São Carlos Universidade de São Paulo. 2023-12-30 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rbta/article/view/15576 10.3895/rbta.v17n2.15576 Revista Brasileira de Tecnologia Agroindustrial; v. 17, n. 2 (2023) 1981-3686 10.3895/rbta.v17n2 por http://periodicos.utfpr.edu.br/rbta/article/view/15576/10069 http://periodicos.utfpr.edu.br/rbta/article/downloadSuppFile/15576/2698 Direitos autorais 2023 CC-BY http://creativecommons.org/licenses/by/4.0 |
| institution |
Universidade Tecnológica Federal do Paraná |
| collection |
PERI |
| language |
Português |
| format |
Artigo |
| author |
Santos, Gabriel do Nascimento Silva, Bianca Novaes da Fier, Ícaro Galdini, Beatriz Altarugio Ciarrocchi, Isabella Spoto, Marta Helena Fillet Ceccato-Antonini, Sandra Regina Borges, Maria Teresa Mendes Ribeiro Medeiros, Simone Daniela Sartorio de Verruma-Bernardi, Marta Regina |
| spellingShingle |
Santos, Gabriel do Nascimento Silva, Bianca Novaes da Fier, Ícaro Galdini, Beatriz Altarugio Ciarrocchi, Isabella Spoto, Marta Helena Fillet Ceccato-Antonini, Sandra Regina Borges, Maria Teresa Mendes Ribeiro Medeiros, Simone Daniela Sartorio de Verruma-Bernardi, Marta Regina Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| author_sort |
Santos, Gabriel do Nascimento |
| title |
Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_short |
Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_full |
Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_fullStr |
Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_full_unstemmed |
Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_sort |
microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| description |
Paçoca is a peanut-based candy, typical of the Brazilian culture. It is associated with some religious traditions that occur seasonally, but the consumption occurs throughout the year. In this study, four commercial brands of paçoca were analyzed for microbiological aspects, centesimal composition, instrumental color, sensory characteristics and labeling. In the microbiological tests, no relevant contamination was identified, and the centesimal characterization showed low variability among the brands. The sensory analysis showed a relevant acceptance of all brands and the instrumental color analysis indicated different aspects that can be considered in the quality control of the candy, such as color and the yellowish aspect, which may vary according to the peanut roasting process. Therefore, in this work, attributes of paçoca responsible for its acceptance and popularity in the Brazilian culture are showed. |
| publisher |
Universidade Tecnológica Federal do Paraná (UTFPR) |
| publishDate |
2023 |
| url |
http://periodicos.utfpr.edu.br/rbta/article/view/15576 |
| _version_ |
1805535426288549888 |
| score |
10,814766 |