Correlação entre análise sensorial e instrumental de textura de cereais matinais expandidos e em formato de floco
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Data
2019-04-26
Autores
Dias Faceto, Liara Silva
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Editor
Universidade Estadual Paulista (Unesp)
Resumo
A textura envolve diversas características sensoriais e é considerada um atributo crítico para a qualidade de alguns produtos, como os cereais matinais. Os cereais matinais podem ser obtidos por dois principais processos tecnológicos: extrusão termoplástica e a laminação, sendo que ambos resultam em produtos crocantes e com reduzida atividade de água. Poucos trabalhos são encontrados na literatura científica a respeito da caracterização da textura instrumental e sensorial de cereais matinais expandidos e em formato de floco, além de estudos que correlacionem essas análises. Dessa forma, o objetivo geral do presente trabalho foi determinar o perfil de textura de cereais matinais comerciais expandidos e em formato de flocos, secos e após adição de leite, e a correlação entre análise sensorial e instrumental de textura destes alimentos. Foram avaliados cereais matinais expandidos nos formatos aglomerado de bolinhas (AB), bolinha (B1, B2, B3 e B4) e rosquinha (R); e cereais matinais em formato de floco (F1 a F8). Os cereais foram avaliados secos e após adição de leite. Foram realizados testes instrumentais de força e de propriedades acústicas utilizando um texturômetro com um detector acústico acoplado, e avaliando-se propriedades de força e acústicas obtidas por meio de diferentes testes/probes. As características sensoriais de textura foram avaliadas por meio de análise descritiva e de aceitação utilizando escala hedônica. Caracterizaram-se também os cereais expandidos por meio de microscopia eletrônica de varredura. As propriedades de força e acústicas mensuradas pelos diferentes tipos de aplicação de força/probes foram discriminadas dentre os cereais expandidos e em formato de flocos. O perfil sensorial de textura dos cereais matinais expandidos foi descrito por fraturabilidade, dureza, crocância, mastigabilidade e adesividade, e o dos cereais em formato de floco foi descrito por dureza, crocância e adesividade. A adição de leite causou perda da fraturabilidade dos cereais expandidos e a alteração do perfil do cereal em formato de floco F1. A elevada intensidade da dureza prejudicou a aceitação deste atributo nos cereais matinais expandidos secos, mas melhorou sua aceitação nos cereais após a adição de leite, enquanto o aumento da adesividade dos flocos após adição de leite prejudicou a aceitação da adesividade destes produtos. Microscopicamente, somente os cereais B3, B4 e R sofreram alteração significativa de sua estrutura interna pela adição de leite. Para os cereais matinais expandidos secos, os probes blade set (guilhotina e corte “V”) e Ottawa (com ambas as bases) se destacaram nas correlações instrumentais e sensoriais, enquanto apenas o probe blade set com guilhotina se destacou após a adição de leite. Para os cereais matinais em formato de flocos, houve maior diversidade dentre os probes para se correlacionar com as características sensoriais, sendo os destaques os probes blade set com guilhotina, Ottawa (ambas as bases) e Kramer para os cereais secos, e os probes blade set com guilhotina e Ottawa 17 blades para os cereais após a adição de leite. As condições de análise acústica utilizadas permitiram obter correlações fortes entre as características acústicas instrumentais e sensoriais. As boas correlações entre análise sensorial e instrumental encontradas neste trabalho mostram que métodos instrumentais de avaliação de textura de cereais matinais, sejam eles expandidos ou em formato de floco, secos ou após adição de leite, possuem representatividade em relação a métodos sensoriais, e podem ser empregados pela indústria de alimentos gerando economia de tempo e redução de custos.
The texture involves several sensory characteristics and is considered a critical attribute for the quality of some products, such as breakfast cereals. Breakfast cereals can be obtained through two main technological processes: thermoplastic extrusion and lamination, and both result in crispy products with reduced water activity. Few studies are found in the scientific literature regarding the instrumental and sensory texture characterization of expanded and flake-shaped breakfast cereals, as well as studies that correlate these analyzes. Thus, the general aim of this study was to determine the sensory texture profile of commercial expanded and flake-shaped breakfast cereals, dry and after milk addition, and the correlation between sensory and texture analysis of these foods. Expanded breakfast cereals crowdedshaped (AB), ball-shaped (B1, B2, B3 and B4) and donut-shaped (R), and the flake-shaped (F1 to F8) were used. The cereals were evaluated dry and after milk addition. Instrumental tests of force and acoustic properties were performed using a texture analyzer with a coupled acoustic detector, and force and acoustic properties were obtained through different tests /probes. The sensory characteristics of texture were evaluated through descriptive analysis and acceptance using hedonic scale. The expanded cereals were also characterized through scanning electron microscopy. The force and acoustic properties measured through the different types of force/probes application were discriminated among the expanded cereals and the flake-shaped cereals. The sensory texture profile of the expanded cereals was described through fracturability, hardness, crispness, chewiness and adhesiveness, while the flake-shaped cereals was described by hardness, crispness and adhesiveness. The milk addition resulted in expanded cereals fracturability loss and in the change of the flake-shaped cereal F1 texture profile. The high intensity of hardness impaired the acceptance of this attribute in dry expanded cereals, but improved their acceptance after milk addition, while increasing the adhesiveness of the flake-shaped cereals after milk addition impaired the adhesiveness acceptance of these products. Microscopically, only B3, B4 and R expanded cereals have undergone significant alteration of their internal structure by milk addition. For dry expanded breakfast cereals, the blade set (guillotine and "V" shaped) and Ottawa (with both plates) stood out in the instrumental and sensory correlations, whereas only the probe blade set with guillotine stood out after the milk addition. For flake-shaped cereals, there was greater diversity among the probes to correlate with the sensory characteristics, being blade set with guillotine, Ottawa (both plates) and Kramer highlighted for dry cereals, and the probes blade set with guillotine and Ottawa 17 blades for the cereals after adding milk. The acoustic analysis conditions used allowed strong correlations between instrumental and sensory acoustic characteristics. The good correlations between sensory and instrumental analysis found in this study show that instrumental evaluation methods for breakfast cereals texture, whether expanded or flakeshaped, dry or after milk addition, are representative of sensory methods and can be used by the food industry, saving time and reducing costs.
The texture involves several sensory characteristics and is considered a critical attribute for the quality of some products, such as breakfast cereals. Breakfast cereals can be obtained through two main technological processes: thermoplastic extrusion and lamination, and both result in crispy products with reduced water activity. Few studies are found in the scientific literature regarding the instrumental and sensory texture characterization of expanded and flake-shaped breakfast cereals, as well as studies that correlate these analyzes. Thus, the general aim of this study was to determine the sensory texture profile of commercial expanded and flake-shaped breakfast cereals, dry and after milk addition, and the correlation between sensory and texture analysis of these foods. Expanded breakfast cereals crowdedshaped (AB), ball-shaped (B1, B2, B3 and B4) and donut-shaped (R), and the flake-shaped (F1 to F8) were used. The cereals were evaluated dry and after milk addition. Instrumental tests of force and acoustic properties were performed using a texture analyzer with a coupled acoustic detector, and force and acoustic properties were obtained through different tests /probes. The sensory characteristics of texture were evaluated through descriptive analysis and acceptance using hedonic scale. The expanded cereals were also characterized through scanning electron microscopy. The force and acoustic properties measured through the different types of force/probes application were discriminated among the expanded cereals and the flake-shaped cereals. The sensory texture profile of the expanded cereals was described through fracturability, hardness, crispness, chewiness and adhesiveness, while the flake-shaped cereals was described by hardness, crispness and adhesiveness. The milk addition resulted in expanded cereals fracturability loss and in the change of the flake-shaped cereal F1 texture profile. The high intensity of hardness impaired the acceptance of this attribute in dry expanded cereals, but improved their acceptance after milk addition, while increasing the adhesiveness of the flake-shaped cereals after milk addition impaired the adhesiveness acceptance of these products. Microscopically, only B3, B4 and R expanded cereals have undergone significant alteration of their internal structure by milk addition. For dry expanded breakfast cereals, the blade set (guillotine and "V" shaped) and Ottawa (with both plates) stood out in the instrumental and sensory correlations, whereas only the probe blade set with guillotine stood out after the milk addition. For flake-shaped cereals, there was greater diversity among the probes to correlate with the sensory characteristics, being blade set with guillotine, Ottawa (both plates) and Kramer highlighted for dry cereals, and the probes blade set with guillotine and Ottawa 17 blades for the cereals after adding milk. The acoustic analysis conditions used allowed strong correlations between instrumental and sensory acoustic characteristics. The good correlations between sensory and instrumental analysis found in this study show that instrumental evaluation methods for breakfast cereals texture, whether expanded or flakeshaped, dry or after milk addition, are representative of sensory methods and can be used by the food industry, saving time and reducing costs.
Descrição
Palavras-chave
Textura, Cereais matinais, Análise instrumental, Análise descritiva, Aceitação sensorial, Microscopia eletrônica de varredura, Correlação, Texture, Breakfast cereals, Instrumental analysis, Descriptive analysis, Sensory acceptance, Scanning electron microscopy, Correlation