TCC Laticínios

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Navegando TCC Laticínios por Autor "Campos , José Roberto Teixeira de"

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    Avaliação sensorial de doce de leite pastoso de diferentes marcas do mercado de Maceió-AL
    (INSTITUTO FEDERAL DE ALAGOAS - Ifal, 2026-02-05) Santos, José Benedito de Oliveira; Alves, Maria Aparecida de Melo; http://lattes.cnpq.br/6297506876262277; Silva, Adriana dos Santos; http://lattes.cnpq.br/9958023787122407; Campos , José Roberto Teixeira de; http://lattes.cnpq.br/0319134491189434
    Dulce de leche is a traditional product obtained by concentrating milk with sugar under heat, and may contain other ingredients permitted by legislation. In terms of production and consumption, Argentina, Uruguay, and Brazil stand out. Much of its production occurs on a small, artisanal, and discontinuous scale, which contributes to the lack of uniformity and standardization in the product’s physicochemical and sensory characteristics. The objective of this study was to evaluate the sensory attributes (color, aroma, flavor, texture, and overall acceptance) and purchase intent of dulce de leche products available in retail markets in the capital city of Alagoas. The samples were purchased in major supermarket chains without prior selection criteria. After acquisition, the products were sent to the Sensory Analysis Laboratory of the Federal Institute of Alagoas – Satuba Campus, where they were stored under refrigeration until the analyses were performed. Subsequently, the samples were coded and randomized (A, B, C, D, E, and F). A total of 65 untrained panelists participated in the test using individual trays containing water, samples, and an evaluation form composed of two scales: a nine-point hedonic scale (9 – liked extremely / 1 – disliked extremely) and a three-point purchase intent scale (3 – would certainly buy / 1 – would certainly not buy). The experimental design adopted was a complete block design, varying according to samples, panelists, and error. The Acceptability Index (AI) was calculated using the formula AI (%) = (A × 100) / B, and Tukey’s test was applied (p < 0.05). Data analysis showed that the predominant age group among participants was 15–25 years (83%), with the majority being female (54%). All samples achieved an AI above 70%, the minimum value considered acceptable. Notably, sample F obtained an AI above 90% for all attributes except aroma (85%). Sample B recorded the second- highest AI, reaching 90% in overall acceptance and in the attributes of flavor and texture, but lower percentages for color (84%) and aroma (87%). This reduction may be associated with a higher presence of bicarbonate, according to panelists’ comments such as “overcooked,” “tastes like chocolate,” and “burnt tone.” Sample C, which achieved the third-highest indices, obtained 89% in overall acceptance and flavor, and above 86% for the remaining attributes. This result is noteworthy considering that sample C is of Argentinian origin and contains vanilla essence and glucose in its formulation, whereas samples F and B are Brazilian in origin, more readily available in local markets, and do not contain these ingredients (vanilla/glucose). No significant differences were observed for the attributes color and aroma among samples. However, only samples D and F differed in overall acceptance. Regarding purchase intent, samples B, C, and F obtained the highest percentages in the “would certainly buy” category (68%, 58%, and 68%, respectively). It is concluded that the evaluated brands demonstrated high sensory acceptance, and the study contributes to addressing the scarcity of research related to the lack of physicochemical/sensory uniformity and the consumer profile of dulce de leche.