Physical, chemical and sensory characterization of soy-based desserts made with chia mucilage/Caracterizacao fisica, quimica e sensorial de sobremesas a base de soja, elaboradas com mucilagem de chia

In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characteri...

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Bibliographic Details
Published in:Ciência rural 2014-02, Vol.44 (2), p.374
Main Authors: Spada, Jordana Corralo, Dick, Melina, Pagno, Carlos Henrique, Vieira, Aline Campos, Bernstein, Anahi, Coghetto, Chaline Caren, Marczak, Ligia Damasceno Ferreira, Tessaro, Isabel Cristina, Cardozo, Nilo Sergio Medeiros, Flores, Simone Hickmann
Format: Article
Language:Spanish
Subjects:
Chemical properties
Food additives
Product development
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Summary:In product development is important to study the influence of ingredients in the physical, chemical and sensory properties of the product. The aim of this study was to characterize soy-based desserts with and without addition of chia mucilage, used as food thickener. The formulations were characterized for their rheological properties, [degrees]Brix, pH and color. The sensory profile was determined by Quantitative Descriptive Analysis (QDA) using 10 trained judges. The results regarding to pH, [degrees] Brix and color coordinate a* did not differ. Unlike these parameters, the other chromaticity coordinates and the rheological properties presented significant statistical differences between the samples. The QDA results showed that the samples did not differ as to the attributes, color, pink guava flavor, creaminess and flavor of soy, but differed in consistency. Thus, it is concluded that the addition of mucilage chia can be made without causing major changes to the product.
ISSN:0103-8478