Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi
This research aimed to develop a light jelly with peel and pineapple pulp and to evaluate its acceptance and purchase intention by means of hedonic scale. Initially four jelly formulations with different concentrations of pineapple residues were prepared. Then, the two formulations that presented th...
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ri-123456789-346942023-09-05T14:12:29Z Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi Marinho, Josefa Muriele da Silva Luz, Anna Beatriz Santana Katya Anaya Jacinto Moreira, Camila Vanessa da Silva Lima, Mayara Santa Rosa Jacinto, Katya Anaya Consumo alimentar Desperdício de alimentos Fibras na dieta This research aimed to develop a light jelly with peel and pineapple pulp and to evaluate its acceptance and purchase intention by means of hedonic scale. Initially four jelly formulations with different concentrations of pineapple residues were prepared. Then, the two formulations that presented the Brix grades recommended by the legislation were chosen for evaluation. A jelly that contained refined sugar and pineapple pulp and the other was light, containing light sugar and peel and pineapple pulp in a ratio of 1: 1. A sample of 60 untrained adult tasters randomly recruited from FACISA students and servers of both sexes completed the acceptance test form in order to evaluate required attributes along with the purchase intention form. The statistic was performed by analysis of variance to verify if there is significant preference or rejection by the product. To compare the jelly averages, the Tukey test was applied with a 5% level of significance. From the results, it can be seen that there was a significant difference between the two formulations in all parameters evaluated. The flavor attribute of light jelly presented an average of 6.5 among the evaluators, being above the note required to be accepted sensorially. The intent to purchase this jelly ranged between would certainly not buy, possibly buy, maybe buy or maybe not buy. Based on the obtained data it was verified that the elaboration of jelly with peel is a promising alternative, however, studies for its characterization are necessary. Esta pesquisa pretendeu desenvolver uma geleia light com casca e polpa de abacaxi e avaliar sua aceitação e intenção de compra por meio de escala hedônica. Inicialmente foram elaboradas quatro formulações de geleia com diferentes concentrações de coproduto do abacaxi. Em seguida, as duas formulações que apresentaram os graus Brix recomendados pela legislação foram escolhidas para avaliação. Uma geleia continha açúcar refinado e polpa de abacaxi e a outra era light, contendo açúcar light e casca e polpa do abacaxi na proporção de 1:1. Uma amostra de 60 provadores adultos não treinados, recrutados aleatoriamente entre discentes e servidores da FACISA, de ambos os sexos, preencheram a ficha do teste de aceitação, a fim de avaliar atributos exigidos juntamente com a ficha de intenção de compra. A estatística foi realizada por análise de variância para verificar se existe preferência ou rejeição significativa pelo produto. Para comparação entre as médias das geleias, foi aplicado o teste de Tukey com nível de 5% de significância. A partir dos resultados, pode-se perceber que houve diferença significativa entre as duas formulações em todos os parâmetros avaliados. O atributo sabor da geleia light apresentou média de 6,5 entre os avaliadores, estando acima da nota exigida para ser aceita sensorialmente. A intenção de compra dessa geleia variou entre certamente não compraria, possivelmente compraria, talvez compre ou talvez não compre. Com base nos dados obtidos, verificou-se que a elaboração da geleia com casca é uma alternativa promissora, no entanto, são necessários estudos para sua caracterização. 2019-07-10T18:30:06Z 2021-09-20T14:04:06Z 2019-07-10T18:30:06Z 2021-09-20T14:04:06Z 2019-06-12 bachelorThesis 2012964120 MARINHO, Josefa Muriele da Silva. Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi (Ananas comosus). 2019. 32p. Trabalho de Conclusão de Curso (Graduação em Nutrição) – Faculdade de Ciências da Saúde do Trairi, Universidade Federal do Rio Grande do Norte, Santa Cruz, RN. https://repositorio.ufrn.br/handle/123456789/34694 pt_BR application/pdf Universidade Federal do Rio Grande do Norte Brasil UFRN Nutrição |
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Consumo alimentar Desperdício de alimentos Fibras na dieta |
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Consumo alimentar Desperdício de alimentos Fibras na dieta Marinho, Josefa Muriele da Silva Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi |
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This research aimed to develop a light jelly with peel and pineapple pulp and to evaluate its acceptance and purchase intention by means of hedonic scale. Initially four jelly formulations with different concentrations of pineapple residues were prepared. Then, the two formulations that presented the Brix grades recommended by the legislation were chosen for evaluation. A jelly that contained refined sugar and pineapple pulp and the other was light, containing light sugar and peel and pineapple pulp in a ratio of 1: 1. A sample of 60 untrained adult tasters randomly recruited from FACISA students and servers of both sexes completed the acceptance test form in order to evaluate required attributes along with the purchase intention form. The statistic was performed by analysis of variance to verify if there is significant preference or rejection by the product. To compare the jelly averages, the Tukey test was applied with a 5% level of significance. From the results, it can be seen that there was a significant difference between the two formulations in all parameters evaluated. The flavor attribute of light jelly presented an average of 6.5 among the evaluators, being above the note required to be accepted sensorially. The intent to purchase this jelly ranged between would certainly not buy, possibly buy, maybe buy or maybe not buy. Based on the obtained data it was verified that the elaboration of jelly with peel is a promising alternative, however, studies for its characterization are necessary. |
author2 |
Luz, Anna Beatriz Santana |
author_facet |
Luz, Anna Beatriz Santana Marinho, Josefa Muriele da Silva |
format |
bachelorThesis |
author |
Marinho, Josefa Muriele da Silva |
author_sort |
Marinho, Josefa Muriele da Silva |
title |
Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi |
title_short |
Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi |
title_full |
Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi |
title_fullStr |
Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi |
title_full_unstemmed |
Aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi |
title_sort |
aceitabilidade de geleia light desenvolvida com casca e polpa de abacaxi |
publisher |
Universidade Federal do Rio Grande do Norte |
publishDate |
2019 |
url |
https://repositorio.ufrn.br/handle/123456789/34694 |
work_keys_str_mv |
AT marinhojosefamurieledasilva aceitabilidadedegeleialightdesenvolvidacomcascaepolpadeabacaxi |
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1777022322193989632 |