Evaluacion Sensorial De Los Alimentos Metodos Analiticos on * FREE* shipping on qualifying offers. Home · Documents; Evaluacion Sensorial Dr. Daniel Pedrero EVALUACION SENSORIAL – evaluacion evaluacion sensorial 6. Pedrero D.L. and Pangborn R.M. (). Evaluacion Sensorial de los Alimentos. Metodos Analiticos. Mexico D.F.: Alhambra, Mexicana. Pieron H. ().
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Sensory evaluation of dairy supplements enriched with reduced iron, ferrous sulfate or ferrous fumarate. The DS were evaluated through a hedonic scale for aroma, flavour and colour attributes; at time zero and every eight weeks, each panel member evaluated three DS with same flavour and presentation but different IS. Seventy women participated as panel members. Alimeentos chocolate and banana DS exhibited a change in preference by colour and flavour due to storage.
The chocolate and neutral DS enriched with FS changed their colour and flavour. DS were, in general, well-liked; nonetheless, for purees enriched with FS and for beverages enriched with RI, the less-liked attributes were colour and flavour.
Determinar el nivel de agrado de los suplementos alimenticios SA papillas y bebidas del Programa Oportunidades, adicionados con diferentes sales de hierro SH: Los SA en general presentaron agrado; sin embargo, en las papillas adicionadas con SF y las bebidas con HR los atributos limitantes fueron color y sabor.
Anemia and micronutrient deficiencies are major nutritional public health problems in Mexico; the ” Mexican National Nutritional Survey” Ensanut informs a sustained decrease in the prevalence of anemia in children under five years and women between tofrom In the Mexican Government launched the Oportunidades Human Development Program Oportunidades to improve the quality of life of rural families living in extreme poverty.
This program provides conditional cash transfers and a dietary supplement DS fortified with iron and other micronutrients to reduce the prevalence of iron-deficiency anemia, aimed to pregnant or breastfeeding women and children younger than two years, or older if malnutrition is present. The iron source IS added to the DS must be bioavailable, assuring that it does not modify the sensorial properties of food.
It is known that water-soluble IS such as ferrous sulfate FS and ferrous gluconate promote the oxidation of lipids which cause changes in color and aroma of cereal-based foods. While water-insoluble IS such as reduced iron RIferric pyrophosphate and ferric orthophosphate, and those soluble in weak acids such as ferrous fumarate FF and ferrous succinate, are less likely to cause sensory changes.
While a similar food fortified with ferrous succinate or FF reported no change in odor at the same concentrations, even after storage. Due to the reasons described, on iron compounds it is mandatory to include a sensorial analysis to evaluate fortified foods in general.
The vast majority of reports about sensorial changes were performed by experienced experts or trained panels, who possess proven discriminative abilities. Characteristics of the dietary supplements. The DS were produced by Liconsa, based on powdered whole cow milk, sugar, maltodextrins, flavoring and artificial colorants and several micronutrients described in table I.
The powder was packed in laminated g pouches. It was necessary to add water to provide a mush or beverage consistency. The mush was presented in vanilla, banana or chocolate flavors and the beverage in plain, vanilla or banana flavors.
Storage of the dietary supplements. Recently manufactured lots of DS, with expiration date of one year, were used. The pouches were stored in a chamber at room temperature for 24 weeks, the temperature and humidity were recorded weekly. Every eight weeks, the pouches of DS from each presentation, flavor and IS were selected to carry out the sensory evaluation.
Adult mothers were invited to participate; they were not beneficiaries of the program or regular consumers of these products. Preparation and presentation of dietary supplements. The DS were prepared before the evaluation, according to the manufacturer’s instructions; 44g of powdered mush were mixed with 21mL and 52g of powdered milk beverages with mL of boiled water.
Once hydrated, the DS were presented in disposable cups labeled with random numbers, containing 34g of mush or 40mL of beverage. Each flavor of mush or beverage was evaluated in different days, with each IS evaluated the same day.
The flavors were presented randomly between days and IS per session; the samples were tasted from left to right, between samples the panelists rinsed their mouth with distilled water to eliminate the residual flavor of the previous sample.
To determine the effect of storage time on each mush and beverage, the Friedman test was applied. Those tests showing statistical difference were analyzed with a Wilcoxon signed ranks test; for such a comparison each week was compared with the prior. The effect of the IS on mush and beverages of the same flavor, as well as the effect of flavor on the DS within the same IS were tested using the Kruskal-Wallis method.
Data were analyzed using the SPSS The categories “like very much” and “like slightly” are presented graphically to observe the tendencies of the effect of the IS and the supplement flavor on the degree of liking; in the same graphics we inform the p value obtained between comparisons.
To evaluate the tendencies of the effect of storage time on the degree of liking, the frequency obtained in the category of “like slightly” is presented in table IIincluding p for comparisons. The attributes not showing statistical differences by iron source, flavor of the DS or storage time were not presented as graphs or in tables. In the text we referenced the category which presented more frequency. During the 24 weeks, the mean temperature and relative humidity were The evaluation of mush was made by 38 women and of drinks by 32 women.
Effect of IS on the degree of liking for the attributes color, aroma and flavor of mush and beverages. The addition of different IS did not affect overall liking for color in all flavored mushes. The aroma attribute did show statistical differences for the vanilla and banana mushes. In beverages, the addition of IS had no effect on the color attribute.
Evaluación sensorial de los alimentos : métodos analíticos (Book, ) 
Effect of time of storage on the degree of liking for color, aroma and flavor of mush and beverages of the same flavor and IS. The color was evaluated as “like slightly” in all flavor pedrerro the storage period. Ecaluacion aroma for all flavors and SI had no significant differences and the rating was generally “like slightly” along the storage period.
The flavor, along with storage time, was rated as “like slightly” for all flavors and SI.
The overall degree of liking for color, in all the mush samples was “like slightly”. In the case of the difference in plain beverages the evwluacion changed their scores from “like slightly” at the beginning to “neither like nor dislike” from wk 16 on.
No significant differences in the effect of time of storage were found on overall flavor and loa. Aroma rated “like very much”, while flavor rated “like slightly” data not shown.
Effect of DS flavor on the degree of liking for the attributes color, aroma and flavor of mush and beverages with the same IS along storage. When assessing the effect of mush’s flavor vanilla, banana or chocolate on the degree of liking, the three samples added with RI showed statistical differences only for color and aroma. Mush added with FF showed no significant differences in any of the sensory attributes tested.
However, for this last flavor the highest frequency was “neither like nor dislike”. When evaluating the IS related to DS over storage time, it was observed that the overall degree of liking for flavor attribute was mainly affected by the form of iron added.
Mush with FS obtained significantly lower ratings along the whole storage time than other IS, which was independent from the particular flavor of the DS, indicating that this compound scores low. Some investigators have suggested to reduce the lod time of the foods added with FS to avoid the chemical and sensorial changes detected, 17,18 however, they found low disliking levels.
Also the purity of the salt used is an important factor and it was suggested to utilize the evaluuacion form, that has the same bioavailability, but it presents stability problems when temperature changes. Beverages had a different result and the addition of RI was relevant for the plain and vanilla drinks, which showed the lowest scores along storage time for evaluacjon flavor attribute.
Nowadays, super-dispersion technologies have been developed for insoluble iron sources using specific emulsifiers. Although it is important to mention that it has been reported in studies that measure the effect of repeated hedonic measurements, that the initial hedonic judgments are predictive in the majority of cases.
Evaluación sensorial de los alimentos : métodos analíticos
We found that color is the limiting sensory attribute that may determine the sensory shelf life of DS. However, in this study, changes in the overall liking of color attribute did not show relevant decreases of scores that may place them in the category of dislike. Therefore, it may be considered that DS, both mush and beverages, showed acceptable overall liking levels for the sensory attributes tested along the storage time tested.
Changes in color along storage of mush and beverages with FS may be attributed to the size of the particle of FS. Some reported that big particles of the iron compound can be related to changes in color and appearance of color streaks. This originates changes in color and unpleasant odors during storage. The same occurs in fortified packed foods with similar content of moisture, but to a lesser extent.
It is important to mention that there were not color changes by storage time reported by consumers in the mush and beverages flavored with vanilla and banana. This seems to indicate that the color of the DS with these flavors do not allow to perceive changes or that the presence of some compounds do not allow chemical changes; it was reported that reducing agents as ascorbic acid can diminish the oxidation of ferrous ion. For these DS, it has been reported that pregnant women had the highest liking for the banana drink, while lactating women showed no difference.
Supplementation with iron is technically more difficult than with other nutrients because bioavailable forms of iron are chemically reactive and often produce undesirable effects when added to a food. Although studies on the topic generalize the effect of iron salts in foods, the results obtained in this study, suggest it is necessary to evaluate each case sensorially, because it would be ideal that it was invisible to the consumers; it is well known that the visual appearance, flavor and odor of any food are the firsts organoleptic senses that a consumer experiences and the consumer must not be able to detect a discernible difference.
Both DS mush and beverages showed liking ratings in the overall degree of liking hedonic scale along the established storage time for the evaluated attributes. Mush added with FS and beverages added with RI scored a lower level in the flavor scale from the beginning of the storage, without showing dislike. Such behavior may be due to the physicochemical properties of these particular iron sources.
However, color was the limiting attribute and it may be used to determine the sensory shelf life of these products.
Evaluacion Sensorial Dr. Daniel Pedrero
Evaluadion consistent preference was observed among the different flavors of the DS along the given storage time. Estrategias y acciones para corregir deficiencias nutricias. Bol Med Hosp Infant Mex ; J Nutr ; Salud Publica Mex ; Anemia in Mexican women: A public health problem. Salud Publica Mex ; Prevalence of anemia in children 6 months to 12 years of age. Results of a nationwide probabilistic survey in Mexico. Implementation, monitoring and evaluation of the nutrition component pedrreo the Mexican Social Program Progresa.
Evaluacion Sensorial Dr. Daniel Pedrero
Food Nutr Alimenfos ; Iron bioavailability in infants from an infant cereal fortified with ferric pyrophosphate or ferrous fumarate. Am J Clin Nutr ; Preventing Iron Deficiency through Food Fortification.
Nutr Res ;55 6: Crit Rev Food Sci Nutr ;43 4: Pedrero D, Panghorn RM.