Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca”
Paçoca is a peanut-based candy, typical of the Brazilian culture. It is associated with some religious traditions that occur seasonally, but the consumption occurs throughout the year. In this study, four commercial brands of paçoca were analyzed for microbiological aspects, centesimal composition,...
| Autores: | ; ; ; ; ; ; ; ; ; |
|---|---|
| Tipo de documento: | Artículo |
| Estado: | Published version |
| Fecha de publicación: | 2023 |
| País: | Brasil |
| Institución: | UTFPR |
| Repositorio: | Revista Brasileira de Tecnologia Agroindustrial |
| Lenguaje: | Portugués |
| OAI Identifier: | oai:periodicos.utfpr:article/15576 |
| Acceso en línea: | https://periodicos.utfpr.edu.br/rbta/article/view/15576 |
| Nivel de acceso: | Acceso abierto |
| Palabra clave: | Ciência e Tecnologia de Alimentos labeling; sensory attributes; acceptance; traditional Brazilian candy |
| _version_ | 1878765822353080320 |
|---|---|
| author | Santos, Gabriel do Nascimento |
| author2 | Silva, Bianca Novaes da Fier, Ícaro Galdini, Beatriz Altarugio Ciarrocchi, Isabella Spoto, Marta Helena Fillet Ceccato-Antonini, Sandra Regina Borges, Maria Teresa Mendes Ribeiro Medeiros, Simone Daniela Sartorio de Verruma-Bernardi, Marta Regina |
| author2_role | author author author author author author author author author |
| author_browse | Borges, Maria Teresa Mendes Ribeiro Ceccato-Antonini, Sandra Regina Ciarrocchi, Isabella Fier, Ícaro Galdini, Beatriz Altarugio Medeiros, Simone Daniela Sartorio de Santos, Gabriel do Nascimento Silva, Bianca Novaes da Spoto, Marta Helena Fillet Verruma-Bernardi, Marta Regina |
| author_facet | Santos, Gabriel do Nascimento Silva, Bianca Novaes da Fier, Ícaro Galdini, Beatriz Altarugio Ciarrocchi, Isabella Spoto, Marta Helena Fillet Ceccato-Antonini, Sandra Regina Borges, Maria Teresa Mendes Ribeiro Medeiros, Simone Daniela Sartorio de Verruma-Bernardi, Marta Regina |
| author_role | author |
| collection | Revista Brasileira de Tecnologia Agroindustrial |
| description | Paçoca is a peanut-based candy, typical of the Brazilian culture. It is associated with some religious traditions that occur seasonally, but the consumption occurs throughout the year. In this study, four commercial brands of paçoca were analyzed for microbiological aspects, centesimal composition, instrumental color, sensory characteristics and labeling. In the microbiological tests, no relevant contamination was identified, and the centesimal characterization showed low variability among the brands. The sensory analysis showed a relevant acceptance of all brands and the instrumental color analysis indicated different aspects that can be considered in the quality control of the candy, such as color and the yellowish aspect, which may vary according to the peanut roasting process. Therefore, in this work, attributes of paçoca responsible for its acceptance and popularity in the Brazilian culture are showed. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | BR_dde357d4fa7e28eda416b4174a6b2a7c |
| institution | UTFPR |
| instname_str | Universidade Tecnológica Federal do Paraná (UTFPR) |
| language | por |
| network_acronym_str | BR |
| network_name_str | Brasil |
| oai_identifier_str | oai:periodicos.utfpr:article/15576 |
| publishDate | 2023 |
| publishDateSort | 2023 |
| publisher | Universidade Tecnológica Federal do Paraná (UTFPR) |
| publisherStr | Universidade Tecnológica Federal do Paraná (UTFPR) |
| reponame_str | Revista Brasileira de Tecnologia Agroindustrial |
| spelling | Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” Santos, Gabriel do Nascimento Silva, Bianca Novaes da Fier, Ícaro Galdini, Beatriz Altarugio Ciarrocchi, Isabella Spoto, Marta Helena Fillet Ceccato-Antonini, Sandra Regina Borges, Maria Teresa Mendes Ribeiro Medeiros, Simone Daniela Sartorio de Verruma-Bernardi, Marta Regina Ciência e Tecnologia de Alimentos labeling; sensory attributes; acceptance; traditional Brazilian candy Paçoca is a peanut-based candy, typical of the Brazilian culture. It is associated with some religious traditions that occur seasonally, but the consumption occurs throughout the year. In this study, four commercial brands of paçoca were analyzed for microbiological aspects, centesimal composition, instrumental color, sensory characteristics and labeling. In the microbiological tests, no relevant contamination was identified, and the centesimal characterization showed low variability among the brands. The sensory analysis showed a relevant acceptance of all brands and the instrumental color analysis indicated different aspects that can be considered in the quality control of the candy, such as color and the yellowish aspect, which may vary according to the peanut roasting process. Therefore, in this work, attributes of paçoca responsible for its acceptance and popularity in the Brazilian culture are showed. Universidade Tecnológica Federal do Paraná (UTFPR) https://periodicos.utfpr.edu.br/rbta/article/view/15576 10.3895/rbta.v17n2.15576 |
| spellingShingle | Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” Santos, Gabriel do Nascimento Ciência e Tecnologia de Alimentos labeling; sensory attributes; acceptance; traditional Brazilian candy |
| status_str | publishedVersion |
| title | Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_full | Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_fullStr | Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_full_unstemmed | Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_short | Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| title_sort | Microbiological, physicochemical and sensory evaluation of different brands of commercial peanut candy “paçoca” |
| topic | Ciência e Tecnologia de Alimentos labeling; sensory attributes; acceptance; traditional Brazilian candy |
| topic_facet | Ciência e Tecnologia de Alimentos labeling; sensory attributes; acceptance; traditional Brazilian candy |
| url | https://periodicos.utfpr.edu.br/rbta/article/view/15576 |