MEDEIROS, L. L.; http://lattes.cnpq.br/8905109816060016; MEDEIROS, Lorena Lucena de.
Résumé:
The production of intermediate moisture foods have been shown especially for
developing countries, lince it requires simple technologies, generating quite stable
products, in addition to energy savings and lower capital investment. The food
industry has sought to identify and meet the desires of consumers toward their
products. This is accomplished with the study of sensory analysis has been an
important tool in this process. It is a science that aims mainly to study the
perceptions, sensations and reactions of consumers about the characteristics of the
products, including its acceptance or rejection. The combination of methods (osmosis
and drying) has been identiüled as safe and economical alternative for storing various
food products. This research enables the physical-chemical, microbiological and
application of new techniques in order to improve production and storage and
facilitate the study of acceptance by consumers. The fruits of mango cultivar Tommy
Atkins were hand picked and selected according to the maturation stage, and went
through severas processing steps and then were analyzed physico-chemical,
microbiological and sensory. During the study it was found that the drying process
resulted in an increase in the percentage of soluble solids and total sugars due to the
reduction of the moisture content. With regard to microbiological tests, the results
demonstrated in this study reflect the hygienic conditions employed in the preparation
and maintenance of quality. The sensory acceptance of osmotically dehydrated
manga as CUBOlh presented better resulta than the samples toothpick and CUBE
This happened due to the sample stock present itself firmer and drought which
caused a lower uptake of the product to be sampled. The use of quantitative
descriptive analysis provided relevant information that describe resulta showing
significant differences for all attributes between the 3 samples tested, except for the
sour taste that showed similarity to the treatments CUBOlh and stock to the same
attribute. Therefore, it was concluded that the study of Sensory Analysis with Artificial
Neuras Networks will collaborate with technological advances during the surveys
conducted by industry and by academics in search of products and increasingly
elaborate exactly according to customer preference, But more study is necessary to
increasingly improve the method.