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APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER

The development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensor...

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Principais autores: Los, Paulo Ricardo, Braga, Cíntia Maia, Carvalho, José Ricardo, Simões, Deise Rosana Silva, Nogueira, Alessandro
Formato: Artigo
Idioma: Português
Publicado em: Universidade Tecnológica Federal do Paraná (UTFPR) 2017
Acesso em linha: http://periodicos.utfpr.edu.br/rbta/article/view/3301
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spelling peri-article-33012017-05-28T02:50:46Z APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER Los, Paulo Ricardo Braga, Cíntia Maia Carvalho, José Ricardo Simões, Deise Rosana Silva Nogueira, Alessandro The development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensory analysis. The ordering and acceptability test and quantitative descriptive analysis (QDA) were performed in this work. The QDA was performed with 13 selected and trained testers. 16 aspects of product were evaluated: color, foam, turbidity, brightness, bubbles, the fruity, alcoholic, acetic, and fermented aromas, sweetness, astringency, acidity, alcohol, apple flavor and viscosity. The alcoholic degree was standardized in 4.5 oGL. The ordering test showed 50.0 g L-1 and 0.75 g 100mL-1 of residual sugar and acidity, respectively. The foam characteristics were obtained with 4.0 g hL-1 of propylene glycol alginate. The residual sugar was standardized with cryoconcentrated apple juice, which provided striking fruity aroma. The product was classified as sweet, low viscosity, cloudy however yellow as beer, with pleasant and persistent foam and bubbles. The acceptance rate was 81.6%, with purchase intent of circa 85.0%. The results indicate a high quality sparkling beverage with good marketing perspectives. Universidade Tecnológica Federal do Paraná (UTFPR) CAPES, CNPQ, Fundação Araucária 2017-05-21 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion application/pdf http://periodicos.utfpr.edu.br/rbta/article/view/3301 10.3895/rbta.v11n1.3301 Revista Brasileira de Tecnologia Agroindustrial; v. 11, n. 1 (2017) 1981-3686 10.3895/rbta.v11n1 por http://periodicos.utfpr.edu.br/rbta/article/view/3301/3695 Direitos autorais 2017 CC-BY http://creativecommons.org/licenses/by/4.0
institution Universidade Tecnológica Federal do Paraná
collection PERI
language Português
format Artigo
author Los, Paulo Ricardo
Braga, Cíntia Maia
Carvalho, José Ricardo
Simões, Deise Rosana Silva
Nogueira, Alessandro
spellingShingle Los, Paulo Ricardo
Braga, Cíntia Maia
Carvalho, José Ricardo
Simões, Deise Rosana Silva
Nogueira, Alessandro
APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER
author_sort Los, Paulo Ricardo
title APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER
title_short APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER
title_full APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER
title_fullStr APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER
title_full_unstemmed APPLICATION OF SENSORY ANALYSES IN THE DEVELOPMENT OF A NEW APPLE CIDER
title_sort application of sensory analyses in the development of a new apple cider
description The development of a sparkling apple cider based on French technology and quality and desirable characteristics for Brazilian consumer may be a stratagem to development of a new beverage. The objective of this work was to develop and to characterize this beverage through physical-chemical and sensory analysis. The ordering and acceptability test and quantitative descriptive analysis (QDA) were performed in this work. The QDA was performed with 13 selected and trained testers. 16 aspects of product were evaluated: color, foam, turbidity, brightness, bubbles, the fruity, alcoholic, acetic, and fermented aromas, sweetness, astringency, acidity, alcohol, apple flavor and viscosity. The alcoholic degree was standardized in 4.5 oGL. The ordering test showed 50.0 g L-1 and 0.75 g 100mL-1 of residual sugar and acidity, respectively. The foam characteristics were obtained with 4.0 g hL-1 of propylene glycol alginate. The residual sugar was standardized with cryoconcentrated apple juice, which provided striking fruity aroma. The product was classified as sweet, low viscosity, cloudy however yellow as beer, with pleasant and persistent foam and bubbles. The acceptance rate was 81.6%, with purchase intent of circa 85.0%. The results indicate a high quality sparkling beverage with good marketing perspectives.
publisher Universidade Tecnológica Federal do Paraná (UTFPR)
publishDate 2017
url http://periodicos.utfpr.edu.br/rbta/article/view/3301
_version_ 1805292314048856064
score 10,814766

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