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Effect of jabuticaba (Myrciaria jaboticaba (Vell) O. Berg) and jamelão (Syzygium cumini (L.) Skeels) peel powders as colorants on color-flavor congruence and acceptability of yogurts
LWT - Food Science and Technology ( IF 6 ) Pub Date : 2018-05-10 , DOI: 10.1016/j.lwt.2018.05.024
Daniela De Grandi Castro Freitas-Sá , Raquel Claverie de Souza , Manuela Cristina Pessanha de Araujo , Renata Galhardo Borguini , Luzimar da Silva de Mattos , Sidney Pacheco , Ronoel Luiz de Oliveira Godoy

Jabuticaba and jamelão are fruits native to Brazil whose peels are rich in anthocyanins being a potential source of natural pigments for food industry. This study investigated the cross-modal interactions of color on flavor's perception and consumer acceptability of yogurts colored with jabuticaba and jamelão peel powders. First, 106 consumers performed a color-matching task with four fruit flavors variants and eight colors including non-colored and synthetic colorants. Subsequently, 95 consumers tasted samples and rated on a 9-point hedonic scale how much they liked each sample, besides to mark, among seven flavor variants, the one that most corresponded to the taste of each yogurt. Results revealed that use of jabuticaba and jamelão peel powders in yogurt added a positively valence confirmation of consumer expectation for fruit flavors such as berries, plum, strawberry, jabuticaba and grape. The resulting color of yogurts added of synthetic and peel powders colorants were differentiated by consumers who matching fruits that comprise, respectively, red-pink and blue-purple hue values separately. Consumers also used their popular knowledge about the way of consumption of jabuticaba to make their flavor associations. The expectation generated by yogurts' colors affected directly consumers' hedonic responses.



中文翻译:

贾布蒂卡巴(Myrciaria jaboticaba(Vell)O. Berg)和jamelão(Syzygium cumini(L.)Skeels)果皮粉作为着色剂对酸奶的色香味合度和可接受性的影响

Jabuticaba和jamelão是巴西原产的水果,其果皮富含花青素,是食品工业中天然色素的潜在来源。这项研究调查了不同颜色对Jabuticaba和jamelão果皮粉着色的酸奶的风味感知和消费者接受度的交互作用。首先,有106位消费者通过四种水果口味变体和八种颜色(包括非着色和合成着色剂)执行了颜色匹配任务。随后,有95位消费者品尝了样品,并在9点享乐主义标准上对他们喜欢每个样品的程度进行了评分,此外还标记了7种风味变体中最符合每种酸奶口味的一种。结果表明,在酸奶中使用Jabuticaba和jamelão果皮粉可以增加消费者对浆果,李子,草莓,jabuticaba和葡萄等水果风味的期望。消费者通过区分分别包含红粉色和蓝紫色色调值的水果来区分添加了合成粉和果皮粉着色剂的酸奶的颜色。消费者还利用他们流行的有关jabuticaba食用方式的知识来建立风味联系。酸奶颜色产生的期望直接影响了消费者的享乐主义反应。红粉红色和蓝紫色色调值分别。消费者还利用他们流行的有关jabuticaba食用方式的知识来建立风味联系。酸奶颜色产生的期望直接影响了消费者的享乐主义反应。红色,粉色和蓝色紫色色调值分别。消费者还利用他们流行的有关jabuticaba食用方式的知识来建立风味联系。酸奶颜色产生的期望直接影响了消费者的享乐主义反应。

更新日期:2018-05-10
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