Scientific journal founded in June 1986 with a volume per year and three issues per volume. Since 2004, it has been published four-monthly by the Research Institute for the Food Industry, which belongs to the Ministry of Food Industry of the Republic of Cuba. The main purpose of the journal is to publish in its pages original articles results of relevant research carried out in the institute and other related institutions, presented in a clear and concise manner, with due scientific rigor. It has a drafting and arbitration council composed of specialists of recognized prestige from different national and international institutions. It is certified by the Ministry of Science, Technology and Environment (CITMA) and indexed in the international databases CHEMICAL ABSTRACTS, EBSCO, FSTA and LATINDEX.
Instituto de Investigaciones para la Industria Alimenticia (IIIA)
Analytical methodologies for identification and quantification of radionuclides in food
A radionuclide is an unstable form of an element that releases radiation as it decays. Studies have been conducted to determine the consequences of chronic and acute exposure to this type of radioactive substance. The objective of this article is to discuss the different analytical methodologies for the identification and quantification of radionuclides in food. The main naturally occurring radionuclides are presented and aspects related to the impact of these radionuclides on public health are addressed. The most important analytical methodologies for their determination in food are listed, as well as the advantages and disadvantages of each analytical method. Finally, the relevant findings obtained regarding radionuclide analysis are described, considering the used methodology and the food group studied.
radionuclide, isotope, analytical methodology, food, spectrometry
Copyright (c) 2025 https://creativecommons.org/licenses/by/4.0
Storage study of fermented dairy dessert
In this research, the conservation time was determined with adequate physical, chemical, microbiological and sensory characteristics of a fermented dairy dessert flavored with soursop essence, packaged in 450 mL plastic pots, stored at 4°C. For the evaluation, representative samples of 3 productions of the product with adequate quality characteristics were taken and kept at 4°C. Microbiological evaluation was carried out as standardized. The sensory analysis involved 7 trained tasters, who evaluated the attributes: acidity, sweetness and gel consistency using a continuous scale of 10 cm of length of increasing intensity from left to right. Sensory results were processed by dual classification variance analysis and Duncan's rank test. For 21 days the significant differences in the evaluations of acidity and sweetness of the dessert did not favor the rejection of the samples, it maintained a gel consistency between very light to light that corresponds to the texture of a fresh product, and a microbiological stability. The shelf life of the fermented dairy dessert was established at 21 days, provided that the temperature of 4ºC is guaranteed and the product is packaged in 450 m L plastic pots with plastic lids.
Rheological evaluation of cassava flour and corn starch mixtures
With the aim of evaluating the rheology of wheat flour substitute mixtures for producing food for patients requiring a low-protein diet, the behavior of cassava flour and corn starch mixtures was studied in ratios of 10:90, 30:70, 50:50, and 90:10 using the Mixolab 2 equipment with the Chopin Standard working protocol (AACC 54-60.01). All premixes showed high hydration compared to that expected for wheat flour. It was observed that increasing the percentage of cassava flour resulted in greater consistency in the initial stages of mixing and heating, but decreased maximum viscosity (C3), gel stability (C4), and retrogradation (C5).
rheology, cassava flour, starch, mixolab
Sensory analysis applied to the preservation of strawberry and pineapple flavored waters
The aim of the research was to study the sensory behavior of strawberry and pineapple flavored waters with sweeteners at room temperature and in PET containers for six months. First, 5 experts checked the sensory quality of the added flavorings as an ingredient by smelling them on strips, rating them with the help of the method with specifications. The methodology followed in the water conservation study coincided with that used in the durability studies, so in an initial session seven tasters described the appearance, smell and taste of both products at time zero, issuing a judgment on a scale of five quality categories, from very poor to excellent. This description served as a standard for subsequent evaluations over time. Each evaluation recorded the sensory changes perceived compared to time zero and the previous evaluation. The sensory quality of the ingredients strawberry and pineapple flavorings was rated as excellent, as they defined the flavoring, their notes were typical and harmonious, and its scent in the strip persisted for more than the 30 established minutes. The pineapple flavored water was accepted up to five and a half months; at 150 days (5 months) of study it still presented a sensory quality of good, with a light intensity pineapple smell and taste, a very light acidic and sweet taste, and a light-yellow color. While the strawberry flavored water showed a shorter preservation time of three and a half months, at 90 days (3 months) it was qualified for the taster as good, with a light pink color, a light strawberry smell and taste, very light sweetness and a light acidic taste.
sensory quality, flavored waters, preservation
“Cata” method for the descriptive evaluation of chocolates with untrained evaluators
The “Check all that apply” method consists of a versatile multiple-choice question in which respondents are presented with a list of words or phrases and asked to select as many options as they consider appropriate. It is a rapid description technique, which has been successfully used to describe a wide variety of products, many with untrained consumers, allowing the training time and costs involved in the training and maintenance of a trained evaluators group to be minimized. The objective of this research was to evaluate the performance of the “Mark all that apply” method with consumers in the evaluation of chocolate samples, based on the comparison with the description obtained with trained tasters. Using both methods, similar descriptors were obtained; a difference was clearly seen between the samples evaluated; one with a greater dairy flavor, fatty perception, creaminess and softness. Another astringent, with greater bitterness, a marked flavor and smell of cocoa/chocolate, bright and dark. One of them, totally different, fragile, sweet, rough, soft and dull. The two-dimensional spaces generated by the statistical processing of both methods have a great similarity, with an RV vector correlation coefficient of 0.86, obtained by the procrustes analysis applied to the matrix constructed with both configurations. The CATA method provided a good semantic richness and regarding the practical aspect the method is fast, simple and easy to understand by the evaluators.
sensory evaluation, check all that apply, CATA, consumers
Projective map for the sensory evaluation of natural yogurts with untrained tasters
This research aims to validate the sensory characterization of natural yogurt samples performed by untrained evaluators using a "Projective Map" by comparing it with the results obtained from the evaluation of these products by a group of trained judges using a traditional profile. Both methods yielded similar descriptions; the generated two-dimensional spaces showed great similarity, with vector correlation coefficients greater than 0.8. The Projective Map generated a large number of terms that allow for the assessment of consumer perception, although it did not include technical terms as the trained judges did. The Projective Map is a rapid method, although the procedures for data collection and processing are laborious and require specialized knowledge of multivariate statistical techniques.
sensory characterization, consumers, projective map
Characterization of a pound cake enriched with vitamins and minerals
The aim of this research was to evaluated the incidence of the addition of a pre mixture of salts and vitamins, in the quality of the pound cake intended for pregnant women. The pound cake was made adding to the formula a pre mixture of vitamins and mineral salts. The moisture content, displaced volume, and specific volume of the pound cake were determined, and the results were compared to a control sample. The energy, protein, fat, carbohydrate, total fiber, vitamin, and mineral content of the cake with the added premix were calculated. Sensory characterization was performed, and a descriptive data sheet was prepared. The moisture content of the pound cake with the added premix was 20.07%, significantly higher than the 17.01% of the control sample. No significant differences were found between samples regarding the volume of displaced seeds and the specific volume. The pound cake enriched with the vitamin and mineral premix provided 349 kcal of energy, 5.15 g of protein, 10.61 g of fat, 58.87 g of carbohydrates, and 0.91 g of total fiber per 100 g, as well as vitamins (B1, B2 y B3) and minerals (Ca, Mg, Na, Zn, and Fe). No sensory differences were detected between the enriched pound cake and the control. The pound cake with the added premix was rated as excellent.
pound cake, characterization, bakery products, premix
Sensory, emotional, and consumption evaluation and characterization of cookies sweetened with agroecologically grown Stevia rebaudiana Bertoni leaves
Excessive consumption of simple sugars has adverse effects on health. The objective of this research was to determine the potential of agroecological Stevia rebaudiana Bertoni leaves as a substitute ingredient for sucrose in cookie formulations. Overall acceptability was studied on a 9-point hedonic scale, organoleptic attributes on a just-right scale, and sensory, emotional, and consumption characteristics using CATA (check-all-that-apply) in consumers. The overall acceptability of the three cookies (n=119) was significantly different. The aftertaste did not show significant differences, with positive results for those made with Stevia. The average sweetness of the formulation with 50% Stevia was close to the just-right point. This cookie was characterized by the terms “for a snack” and “to accompany mate.” The cookie sweetened with 50% Stevia is presented as a potential consumption option. These findings encourage further work with this formulation.
Natural sweetener; food; check all that apply
Development of a calcium-fortified gelatin powder for the elderly
Osteoporosis is the most common metabolic bone disease in elderly people and one of the risk factors is low dietary calcium incomes. The WHO/FAO Food Fortification Guide describes the appropriate calcium salts for use, including calcium carbonate. The goal of the research was to develop a calcium-fortified gelatin powder for the elderly. For its compliance, the concentration of calcium carbonate, the physical-chemical, microbiological and sensory characterization of the fortified gelatin was determined and its cost was estimated. Three treatments were designed with three calcium concentrations and the best sensory acceptance was selected. A formulation was obtained that provides a calcium content of 200 mg/100, characterized with a humidity of 3.41%, pH equal to 4.4 and °Brix of 84,7, with adequate microbiological characteristics that ensure its health quality. The tasters described it as a crystalline gel, of color associated with the flavor it represents and uniform, without turbidity or opacity, clean, without particles in suspension, nor sediments, with smell and flavor characteristic to the flavoring used, balanced sweetness and acidity, without strange or calcareous notes, texture of a well-formed gel, firm, elastic, although it practically does not offer resistance to biting and disintegrates easily in the mouth, without adhesiveness. The product has a cost of 94.99 pesos in national currency.
Margarita Nuñez de Villavicencio- Ferrer
Validation of the pivot profile method with untrained evaluators for the sensory description of hams
Recent advances in sensory evaluation have allowed the development of rapid description techniques that stand out by eliminating training time and thus minimizing the costs involved in forming and maintaining a trained panel. The Pivot Profile Method uses a comparison approach against a reference and is derived from the free description method, as no descriptor or scale is imposed. Although not widely used, it has been used in various food products such as wines, coffee, and yogurt. The aim of the investigation was to validate the performance of the "Pivot Profile" method with consumers in the evaluation of different ham formulations, based on comparison with the description obtained by trained evaluators. Both methods obtained similar descriptors, and a clear difference was observed between the evaluated samples. It was shown that 30 consumers were sufficient to obtain a sensory characterization similar to that obtained by trained judges. The two-dimensional space generated through the statistical processing of the Pivot Profile was highly similar to the space generated by trained tasters when evaluating using a conventional profile. The method also made it possible to identify which attributes are important to consumers, and from a practical point of view, it is quick, simple, and easy for evaluators to understand.
Pivot Profile, consumers, sensory analysis, ham
Development of a syrup based on blood and honey
Iron deficiency anemia is the hematological condition of greater prevalence in pregnant women, can compromise pregnancy, childbirth or fetus. The objective of the study was to develop a syrup for the feeding of this population sector, based on blood and honey with adequate quality, compositional, sanitary and sensory characteristics. To the product obtained, the determinations were made moisture, protein, iron, pH, water activity, soluble solids, count of microorganisms at 30°C, count of total coliforms, thermo tolerant coliforms, yeasts and molds. For the sensory evaluation, the taste characteristics were considered, smell, texture, and the bloody aftertaste, which were evaluated by seven trained tasters using a linear scale of 10 cm in length of increasing intensity from left to right, limited at both ends from absence to very marked, and in the case of the overall sensory quality, with extremes of with extremes from bad to excellent. The supplement presented a moisture content of 7.0%, proteins 0.52%, water activity values of 0.84 and pH of 4.7. The iron content of the syrup is 15.4 mg / 100 g of product, guarantees in a tablespoon of the same 2.8 mg of iron, being 10% of the recommended daily intake for pregnant women. The microbiological indicators of the product, fulfilled established specifications endorsing its adequate sanitary hygienic quality. The supplement developed was characterized as a syrup of taste and smell typical to the additive of flavor used, sweetness and moderate viscosity, and without blood aftertaste.
anemia, nutritional supplement, pregnant women
Pivot profile: a method for sensory characterization using untrained evaluators
In recent years, rapid description techniques have been developed within sensory analysis that allows the use of untrained evaluators or regular consumers. This has the advantage of eliminating training time and thus minimizing the costs involved in forming and maintaining a trained evaluators group. Among these new methods, the Pivot Profile method stands out for its ease of use for consumers. It is based on comparison with a reference and is derived from the free description method, as no descriptor or scale is required for evaluators to use. The following review aims to gather important information regarding this method used for sensory characterization with consumers, focusing on the procedure for its implementation, data processing, statistical analysis, and its advantages and limitations.
Pivot Profile, consumers, sensory analysis
Sensory analysis in the development of a flavoring similar to roasted hazelnut
The aim of the research was to propose a flavouring similar to roasted hazelnut using sensory analysis as an instrument. Three final formulations (AT 8, AT 9, AT 10) were determined for their sensory quality by sniffing them on olfactory strips by the experts. The one that reached the highest category was applied in doses of 0.05; 0.07 and 0.09 to one milk and tasted by seven tasters trained in flavorings and dairy products. From the best formulation of the flavoring, three batches were elaborated on an industrial scale, and the experts identified their olfactory notes and assessed their intensity on a linear scale of 10 cm in length, structured every 2 cm with increasing intensity from left to right from absence to very marked. The data was entered into STATISTIC for processing. Its acceptability was determined with 100 consumers, to whom a hedonic scale of seven categories was applied. The formulation selected was AT 10, due to the balance between its typical notes and marked persistence. The dose of 0.07% is the most convenient, defined with marked intensity to roasted hazelnut, and there is harmony product-flavoring. The quantitative descriptive sensory profile of the flavoring is characterized by notes of dry fruit, oily, creamy milk and herbal of moderate intensity, with a light sweet note, a marked nut note, and notes of toasted, malt and caramel between moderate and marked. The flavoring reached the level of liking corresponding to "I like it a lot".
Flavoring, sensory quality, sensory profile, acceptability
Peach flavoring development with green notes
The peach is a sweet, juicy fruit widely consumed throughout the world. Due to its sweetness, this fruit is widely used in the food industry. It is of interest to develop a peach flavor similar to the natural one, to increase the range of new products and replace similar imported flavors. For this formulation, the appropriate chemical ingredients were selected to imitate the smell and taste of the natural fruit. The flavoring presented chemical components for a concentration of 11.35% m/m. To achieve the freshest and most harmonious flavor possible, the esters (propyl hexanoate, butyl octanoate, ethyl butyrate, and hexyl acetate) were the most qualitative and quantitative contributors, providing the fruity note, in addition to a compound (linalool), a terpene with an alcohol group, providing a floral scent with greenish notes. The flavoring dose applied to milk was 0.5%, which obtained a mean score (standard deviation) of 4,1 (0.3), corresponding to good quality. The estimated cost for the flavoring was 50.37 CUP/kg, which had a positive economic impact compared to imported flavoring (imported peach flavoring cost 4.5 USD/kg), with a saving of 57.53 CUP/kg, achieving a positive economic contribution. The dear cost for the flavoring was 50, 37 CUP/kg that compared with the one cared he/she had a positive economic effect, (flavoring of cared peach 4,5 USD / kg) with a saving of 57,53 CUP/kg, achieving a positive economic contribution.
Flavor peach, compound volatile, sensory evaluation
Evaluation of a pastry product made with corn flour (zea mays) variety tizate
Two formulas of a native pastry product, corn salpor, were made with variations in the ingredients. Its sensory evaluation was carried out at the laboratory scale, with eleven evaluators experienced in the consumption of the product, who issued criteria on the variables: taste, texture, smell and general acceptance, with the help of a hedonic scale of nine categories of liking level, whose extremes ranged from “I am extremely disgusted” to “I like it extremely”. A descriptive statistical analysis was carried out calculating measures of central tendency and dispersion and also, the Wilcoxon test, considering the quality of the matched data test, since the same evaluators tasted both formulas according to their corresponding run. The production costs of salpor were determined, establishing a sale price. The two formulations are to the liking of the surveyed evaluators as demonstrated by the rating given to the variable: general acceptance located in the category of 'I like it very much'. Wilcoxon's test indicated differences in texture and odor in favor of Formula 2, but not in taste and acceptance over Formula 1. The production cost for a 50 gram unit for Formula 1 is USD 0.50, while for Formula 2 it is USD 0.46. The production costs of the flour and the calculated splashes, yielded higher prices than similar products of the market.
Native pastries, acceptability, economic analysis
Technological process of coconut flour from non-defatted pulp
The coconut (Cocos nucifera L.) is a very versatile fruit for gastronomic and industrial use, with a high content of nutrients and essential micro minerals for health. This variety is widely cultivated in tropical areas, where Cuba has become one of the main producers and consumers. Coconut copra flour is one of the main by-products. To define the optimal formulation, 3 process variants were carried out using 10 kg of whole coconut mass per batch, differentiated by the convective drying temperature at 60, 70, and 80 °C until obtaining a moisture content of less than 5%. The average yield of the dehydrated product was 38.83% m/m, with variant 1 being the best process variant in terms of sensory evaluation.
coconut flour, convective drying, optimal, sensory
Modeling the convective drying kinetics of coconut chips pretreated with osmotic dehydration
The aim of this research was to evaluate the kinetics of drying and quality indicators of coconut chips (Cocos nucifera L.) dried by osmoconvection. Coconut is rich in potassium, protein and fatty acids, especially medium chain saturated fatty acids. Osmoconvective drying of the coconut chips at 50, 60 and 70°C required 80, 75 and 60 min, respectively, to reduce the moisture content from 30.09% m/m after osmosis to 5% m/m. Fresh coconut had an initial humidity of 46.28% m/m, which decreased by 16% m/m after osmotic dehydration. The most suitable model to represent the kinetics of the moisture ratio of the coconut chips corresponded to that of modified Midilli. Effective diffusivity of the water was 6,48 × 10−10, 8,11× 10−10 and 9,73 × 10−10 m2/s, for 50, 60 and 70°C, respectively, in the convective drying. The differences with other similar investigations can be given by the type of energy transfer, the operational parameters of the drying, the species used, semi-thickness of the sample and that, at high drying temperatures, due to the fast evaporation rate, it is possible to obtain higher effective diffusivity values. The activation energy of the drying process was 18.74 kJ/mol, which is in the range for food products. The colorimetric parameters were affected with the increase of the drying temperature and it is evident that non-enzymatic browning reactions occur during drying. Samples dehydrated at 50°C were those with the greatest defects in appearance and texture. The sample was chosen at 60°C, as the most accepted taking into account its organoleptic quality.
Cocos nucifera, chips, osmoconvective drying, kinetics
Technological process for obtaining coconut water by heat treatment
Coconut water (Cocos nucifera L.) is a natural beverage obtained from the endosperm of the coconut tree. It is also nutritious and beneficial for health. Three pasteurization processes were performed on coconut water (90°C for 5 min, 80°C for 15 min, and 70°C for 25 min), using a total of 30 kg of fresh coconut. Ten kg of fresh coconut were processed for each trial. To select the best process, a sensory characterization of the water obtained from the three processes was performed by a panel composed of five judges familiar with coconut water. They described its appearance, smell, and taste to develop a qualitative sensory profile. According to the results, the selected process was the most appropriate procedure to obtain good quality, colorless, and translucent coconut water. The calculation of the cost estimate, on an industrial scale, was carried out using the cost sheets used by the IIIA Economics Department, where the price of coconut water packaged in STD 314 bottles was 34.55 pesos in national currency.
Nutritional status and risk of abdominal adiposity in a labor environment
Alterations in nutritional status cover several situations that have been increasing, representing a serious challenge for health systems. In order to evaluate the nutritional status and risk of abdominal adiposity in a labor environment, a descriptive cross-sectional study was carried out on 88 workers using stratified sampling by work direction and age groups. Nutritional evaluation was carried out using the values of the Body Mass Index and risk of abdominal adiposity using waist circumference values. Nutritional status was characterized; the 52 % of the participants in the study possess high prevalence of malnutrition, with predominance of greater affectation for excess in the 43,1 % of women and the 39,7 % presented increased or very increased abdominal adiposity risk, that leads to the establishment of chronic diseases that increase cardiometabolic risk.
nutritional status, overweight, waist circumference, risk of abdominal adiposity
Vitamin-enriched yogurt for pregnant women
Considering the importance of food safety and quality, the food fortification during the pregnancy period, and taking into account the nutrient deficiencies and the daily intake necessary to consume in this population sector, was carried out this investigation with the aim of establishing the formulation of a fermented milk that it considers the use of the Bioyogur culture and the fortification in folic acid and Vit D3, and that it presents adequate compositional characteristics of hygienic, sanitary and sensory quality. To select the culture level, the behavior of three inoculation levels of bioyogurt culture on the kinetics of lactic acid fermentation developed during the incubation stage was evaluated. The vitamin dosage was established considering their daily requirements and an intake of fermented milk equivalent to a 240 g portion twice a day. Two fermented milk were obtained that meet the daily needs of pregnant women, the sensory quality of both was valued by the tasters like very good. The microbiological indicators met the established specifications, which guarantees its adequate sanitary quality. The sum of microorganisms found in 24 h met the minimum count requirement of 107 CFU/mL, so fermented milks can be classified as potentially probiotic.
Development of a fermented dairy dessert
The aim of this research was to develop and evaluate a fermented dairy dessert soursop flavor destined for the feeding of the Cuban elderly, which presents adequate quality characteristics. Modified starch, gelatin and guar gum levels of 1.5 to 4.5%, 0.4 to 0.8%, and 0 to 0 were considered. 2% respectively. An experimental design of I-optimal response surface was used, considering as response variable the sensory attributes: consistency, taste and overall quality. The analysis of the results was carried out using surface response methodology and numerical optimization of multiple responses. The variables to control were: Total acidity (as lactic acid), fat and total solids. To select the proportion of Guanabana flavoring, the optimum formulation was subjected to an ordering test by applying the Friedman test. Obtained the best variant, the fermented dessert was characterized in its main physical chemical, microbiological and sensory indicators. The results showed that it is possible to develop a fermented dairy dessert flavor guanabana with adequate compositional, microbiological characteristics. From the sensory point of view, it was described as a uniform white dessert, with a defined smell and flavor of guanabana, with balanced sweetness and acidity, a firm gel consistency between moderate and marked, without whey exudation and obtained a global quality of very good.
Formulation of energy bars with different binders
Energy bars have become a trend for a healthy life style. Their ingredients must be properly combined to ensure they complement each other in flavor, texture, and physical properties. In this study, three formulations were developed, varying the types of binders in a 50/50% ratio of dry ingredients to binders. Acceptance or liking was assessed using a seven-point hedonic scale for overall acceptance, and the attributes of sweetness, hardness, and stickiness were evaluated using JAR scales. The bar made with honey and sugar showed a higher level of sensory acceptance.
energy bars, binders, sensory evaluation
Identifications of attributes associated with the sensory quality of powdered mixtures for desserts
The aim of the article was to identify attributes associated to the sensory quality of powdered mix: custard and gelatin. Participated 48 university students, habitual consumers of this product. The method of focus groups was applied, so four groups were formed, with 12 students. The discussion sessions were carried out in a classroom, in different days, and they were recorded, listening their content when concluding each one, to achieve a better precision in the remaining interviews. The mentioned attributes were grouped by organoleptic characteristic, determining their frequency and the percentage that these represented according to the total number of students. For the custard, a total of 67 attributes were identified, which they use as signals of sensory quality to accept and prefer it. Of these, 20 were related to their appearance, 17 with their smell, 16 with their taste, and 15 with their texture. For the gelatin, 75 attributes were identified, of these, 25 were related with their appearance, 16 with their smell, 21 with their taste, and 13 with their texture.
powdered mix, custard, gelatin, attributes, sensory quality, focus group
Formulation of a nutritional bar for cuban older adults
The aim of this study was to develop a nutritional bar based on peanuts, sesame seeds, and honey, enriched with powdered soy milk and dehydrated egg for the Cuban elderly. An IV-Optimal mixture design was used, with sensory attributes as response variables. The product was characterized based on its moisture and ash content, an assessment of its theoretical nutritional composition, microbiological tests, and a sensory description. The bar was obtained with adequate sensory and nutritional characteristics for the Cuban elderly, with a moisture content of 6.86%, ash content of 2.0%, and a theoretical nutritional composition of 498.31 kcal; 16.58 g/100 g of protein; 26.75 g/100 g of fat; and 47.81 g/100 g of carbohydrates, which qualifies it as a protein bar. The product is safe and of good sanitary quality. Sensorially, it has a harmonious flavor with all components perfectly balanced: sweet, slightly hard, with very slight adhesiveness or stickiness to the molars and palate, with a slight perception of fat both on the lips and inside the mouth, and with adequate chewability.
Chocolate flavoring is a new product, and is presumed to meet the expectations of consumers who prefer this flavor. The aim of the work is to develop it and evaluate its cost. Four formulations were prepared in total, combining different amounts of chemical aromatics to achieve the desired chocolate note. During its development, the quantitative distribution by chemical group and the sensory contribution of each component were analyzed through the calculation of the values of the odor activity, VAO (µg/kg) in water. The evaluation of the sensory quality of the formulations was carried out with trained tasters who sniffed the flavorings applied in olfactory strips. The one selected as the best was applied to a milk at a dose of 0.08%, and it was evaluated on a scale of five quality categories. The selected flavoring presented components for a concentration of 1.2% m/m of chemical aromatics and 98.5% of concentrated cocoa husk extract. The highest qualitative percentage of compounds that accentuate the notes of chocolate are vanillin and 2.3 dimethyl pyrazine. The compounds with the highest sensory input were diacetyl, isovaleric acid and enantic ether. The sensory quality of the flavoring was valued as good. The estimated price of the flavoring was 318.03 CUP/kg.
flavoring, chocolate, sensory quality, cost
The partial replacement of 10, 15, 20 and 25% of wheat flour with banana flour in soft crust breads and palitroques was evaluated. Water absorption and expansion times were adjusted according to the requirements of the masses. The moisture content of the products was determined. The height, diameter, volume and specific volume of the breads were evaluated. Both products were sensory evaluated through a qualitative descriptive analysis. Water absorption increased with increasing substitution levels. The moisture of the products was within specifications. Bread with 25 % was rejected, those with 10, 15 and 20 % were rated as excellent, good and acceptable respectively. The palitroque with 10 % was evaluated as excellent, the 15 % and 20 % as good, and the 25 % as acceptable.
"Cata" (check all that apply) method for the sensory characterization of spreadable cheeses with untrained evaluators
One methodology for sensory characterization based on the evaluation of individual attributes and that can be used with consumers is the CATA method (Check all that apply), a technique with a wide range of applications. The objective of this study was to evaluate the performance of the CATA method with consumers in the evaluation of spreadable cheeses by comparing it with the description obtained from trained tasters. Both the conventional profile with trained evaluators using statistical processing using Principal Component Analysis and the CATA method with consumers applying Multiple Correspondence Analysis yielded similar descriptions, and the evaluated samples were clearly differentiated. The two-dimensional spaces generated by both methods are highly similar, with a vector correlation coefficient RV of 0,975. The CATA method does not provide greater semantic richness; on the contrary, confusion may arise regarding some sensory terms if not well explained to the consumers performing the test. However, in practice, it is quick, simple, and easy for evaluators to understand.
sensory evaluation, consumers, Check-all-that-apply, CATA
Evaluation of the incorporation of fructooligosaccharides in chocolate filling
This study aimed to evaluate the addition of FOS to a marzipan filling for the production of artisanal chocolates. A blending design with six experimental runs was used, with fructooligosaccharide and glucose contents (50-100%) as limits. The sensory response variables measured were orange flavor, sweetness, viscosity, and overall quality. Numerical optimization was performed, imposing the constraint of maximizing overall quality, with orange flavor and light to moderate sweetness equivalent to scores of 5.5 and 6.5 cm on the structured scale used. The optimal blend was found to use 76.6% FOS and 23.4% glucose syrup.
marzipan filling, fructooligosaccharides, glucose syrup
Search of attributes or terms associated to the sensory quality of the filled chocolates.
The aim of the article is to identify attributes associated to the sensory quality of the filled chocolates and 48 university students; habitual consumers of this product participated. The method of focus groups was applied, conformed to four groups, with 12 students. The discussion sessions were carried out in a classroom, in different days, and they were recorded, listening their content when concluding each a, to achieve a better precision in the remaining interviews. The mentioned attributes grouped for characteristic organoleptic, being determined their frequency and the percentage that these represented according to the total quantity of students. They were identified in total, 83 attributes that use like signs of sensory quality to accept and to prefer this type of chocolates. Of them, 24 were related with their appearance, 17 with their smell, 22 with their flavor, and 20 with their texture. These can be consulted to establish the final attributes to evaluate for the tasters.
filled chocolates, attributes, sensory quality, focus group
Definition of attributes of sensory quality for mortadella
This study was carried out in the Research Institute of Food Industry, with the aim of defining the attributes of sensory quality for the product meat mortadella, elaborated by their Plant Pilot of Meat and marketed under the mark “Aurora ". In the search of attributes, tasters and experts participated, and the used generation method corresponded that of previous list. The presented listing included 18 attributes, and they were guided to mark alone those that were considered determinant for the liberation from the product to the market. Seven attributes finally were established: 1) conformation of the sausage, 2) color (internal aspect), 3) typical smell, 4) typical flavor, 5) condiment, 6) stability and 7) easiness of having sliced, which are more precise in number and content, in accordance with the standardized criteria for stablishing attributes involved in de sensory quality of foods.