Banca de DEFESA: JOELAINE DE JESUS SANTANA

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : JOELAINE DE JESUS SANTANA
DATE: 31/10/2023
TIME: 14:00
LOCAL: Faculdade de Farmácia Sala 6
TITLE:

Sensory profile of chocolates produced with nibs with potential for fine cocoa in Bahia

KEY WORDS:

Fine Cocoa; fine chocolate; Quantitative Descriptive Analysis; Consumer Acceptance

PAGES: 21
BIG AREA: Ciências Agrárias
AREA: Ciência e Tecnologia de Alimentos
SUBÁREA: Ciência de Alimentos
SPECIALTY: Avaliação e Controle de Qualidade de Alimentos
SUMMARY:

One of the major trends in the international market is the production of “original cocoa”, for the production of gourmet chocolate with a high cocoa content. The fine and aroma cocoa is identified by presenting different flavors, from fruity, floral, woody, among others. The present work aimed to characterize, through the methodology of the Quantitative Descriptive Analysis (QDA), to trace the sensorial profile for the characterization of the production of fine chocolate with selected almonds from municipalities in Bahia and to apply the acceptance test. The results of the sensory analyzes were submitted to ANOVA and the Tukey test was applied (p<0.05). Correlation of sensory data was determined by Partial Least Squares (PLS). For such procedures, the statistical program XLSTAT® 2021 and SAS were used. The Quantitative Descriptive Analysis (ADQ®) revealed that the samples differ in fifteen of the sixteen evaluated descriptors, except for the sweet aroma. In the radar chart, the samples from the municipalities of Jaguaquara and Ilhéus showed a more intense brown color, greater brightness, a more intense sweet taste, as well as a greater intensity of the buttery flavor and buttery aroma attributes of these samples. In the PLS it was observed that the attributes brown color, brightness, buttery aroma, sweet taste, fruity flavor, buttery flavor, were positively correlated with the acceptance of chocolate, as well as in the ANOVA where it was possible to verify that the samples from the municipalities of Jaguaquara and Ilhéus presented greater intensity in the mentioned descriptors. In consumer tests, the samples did not differ significantly from each other in the texture attribute and received the highest scores for the overall quality and appearance attribute. The samples from Camacan, Uruçuca and Floresta Azul, obtained less acceptance among consumers, being characterized by the attributes cocoa flavor, acid taste, bitter and astringent taste. In the acceptance test, no significant differences were found (p < 0.05) for the texture attribute. It is concluded that the samples from the municipalities of Jaguaquara and Ilhéus presented special characteristics of the attributes that have potential for the production of fine chocolates.

COMMITTEE MEMBERS:
Presidente - 2697953 - SERGIO EDUARDO SOARES
Interna - 1475020 - MARIA EUGENIA DE OLIVEIRA MAMEDE
Externa à Instituição - ADRIANA CRISTINA REIS FERREIRA - UESC