Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing

Abstract Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p<0.05). The F50 formulation showed superior scores for the attributes color, soy aroma, and softness. The intensity of soy taste did not differ between the formulations F40 and F50. There was an increase in the softness of tapioca with the addition of okara. The addition of okara to the tapioca formulations allowed us to obtain a product with its own characteristics such as color and softness, maintaining the overall quality close to the traditional tapioca.

Saved in:
Bibliographic Details
Main Authors: PRIULLI,Érica, PEREIRA,Cecília Marques Tenório, OLIVEIRA,Auana Costa, PIRES,Caroline Roberta Freitas
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2022
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100581
Tags: Add Tag
No Tags, Be the first to tag this record!
id oai:scielo:S0101-20612022000100581
record_format ojs
spelling oai:scielo:S0101-206120220001005812022-02-22Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processingPRIULLI,ÉricaPEREIRA,Cecília Marques TenórioOLIVEIRA,Auana CostaPIRES,Caroline Roberta Freitas descriptive sensory analysis global quality okara, tapioca Abstract Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p<0.05). The F50 formulation showed superior scores for the attributes color, soy aroma, and softness. The intensity of soy taste did not differ between the formulations F40 and F50. There was an increase in the softness of tapioca with the addition of okara. The addition of okara to the tapioca formulations allowed us to obtain a product with its own characteristics such as color and softness, maintaining the overall quality close to the traditional tapioca.info:eu-repo/semantics/openAccessSociedade Brasileira de Ciência e Tecnologia de AlimentosFood Science and Technology v.42 20222022-01-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100581en10.1590/fst.08621
institution SCIELO
collection OJS
country Brasil
countrycode BR
component Revista
access En linea
databasecode rev-scielo-br
tag revista
region America del Sur
libraryname SciELO
language English
format Digital
author PRIULLI,Érica
PEREIRA,Cecília Marques Tenório
OLIVEIRA,Auana Costa
PIRES,Caroline Roberta Freitas
spellingShingle PRIULLI,Érica
PEREIRA,Cecília Marques Tenório
OLIVEIRA,Auana Costa
PIRES,Caroline Roberta Freitas
Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing
author_facet PRIULLI,Érica
PEREIRA,Cecília Marques Tenório
OLIVEIRA,Auana Costa
PIRES,Caroline Roberta Freitas
author_sort PRIULLI,Érica
title Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing
title_short Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing
title_full Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing
title_fullStr Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing
title_full_unstemmed Use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing
title_sort use of the quantitative descriptive analysis for sensory assessment of tapiocas with adding waste from soy processing
description Abstract Okara is a byproduct obtained in the processing of water-soluble soy extract. The objective of this work was to use the quantitative descriptive analysis to develop the descriptive terminology and the sensory profile of tapioca formulations with the addition of okara. Four tapioca formulations were developed with the addition of okara to replace the cassava starch in concentrations of 15%, 30%, 40% and 50%. The descriptive terms generated for sensory profile were: color, soy aroma, soy taste, starch taste, softness and crispness. From the descriptors, a 9 cm scale was defined for each term with the extremes varying from weak to strong. After conducting the training and the sensory tests, the data obtained were submitted to ANOVA and the means compared by the Tukey test (p<0.05). The F50 formulation showed superior scores for the attributes color, soy aroma, and softness. The intensity of soy taste did not differ between the formulations F40 and F50. There was an increase in the softness of tapioca with the addition of okara. The addition of okara to the tapioca formulations allowed us to obtain a product with its own characteristics such as color and softness, maintaining the overall quality close to the traditional tapioca.
publisher Sociedade Brasileira de Ciência e Tecnologia de Alimentos
publishDate 2022
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612022000100581
work_keys_str_mv AT priullierica useofthequantitativedescriptiveanalysisforsensoryassessmentoftapiocaswithaddingwastefromsoyprocessing
AT pereiraceciliamarquestenorio useofthequantitativedescriptiveanalysisforsensoryassessmentoftapiocaswithaddingwastefromsoyprocessing
AT oliveiraauanacosta useofthequantitativedescriptiveanalysisforsensoryassessmentoftapiocaswithaddingwastefromsoyprocessing
AT pirescarolinerobertafreitas useofthequantitativedescriptiveanalysisforsensoryassessmentoftapiocaswithaddingwastefromsoyprocessing
_version_ 1756392408654807040