Sensorial and instrumental parameters of chocolate-flavored dairy desserts obtained in the retail trade

Camila Sampaio Cutrim; Fernanda Romano Torres; Marco Antonio Sloboda Cortez

doi:10.1590/1809-6891v24e-74566E

Autores

Camila Sampaio Cutrim UniveUniversidade Federal Fluminense (UFF), Niterói, Rio de Janeiro, Brasil https://orcid.org/0000-0002-7109-760X
Fernanda Romano Torres Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro, Brasil https://orcid.org/0000-0003-4546-5891
Marco Antonio Sloboda Cortez Universidade Federal Fluminense (UFF), Niterói, Rio de Janeiro, Brasil https://orcid.org/0000-0003-0984-2338

DOI:

https://doi.org/10.1590/1809-6891v24e-74566E

Resumo

A indústria alimentícia tem apresentado uma grande diversificação de produtos com diferentes sabores, consistências e públicos-alvo. Sobretudo o ramo das sobremesas lácteas apresenta uma vasta gama de produtos com base láctea ou de seus derivados. As sobremesas lácteas sabor chocolate são um dos tipos de sobremesas comerciais mais comuns no Brasil. Nesse contexto, o objetivo deste trabalho foi avaliar atributos sensoriais e instrumentais de sobremesas lácteas achocolatadas disponíveis no mercado local. Cinco marcas de sobremesas lácteas comerciais disponíveis nos mercados de varejo foram avaliadas quanto à cor instrumental, viscosidade aparente e atributos sensoriais para determinar como isso afeta a percepção dos consumidores, usando a Análise de Penalidades e a Análise Hierárquica de Agrupamento. Observou-se falta de uniformidade entre as amostras analisadas, fato que se confirma do ponto de vista sensorial já que entre as opiniões dos consumidores, para a maioria dos atributos, as amostras foram consideradas acima ou abaixo do ideal e que os parâmetros de impressão global, cor e sabor foram os atributos mais significativos que podem influenciar positivamente na decisão de compra. Podemos concluir que os atributos das análises sensorial e instrumental podem ser uma ferramenta importante para a indústria de alimentos para determinar os pontos fracos dos produtos e os desejos dos consumidores-alvo.
Palavras-chave: produto lácteo; cor; viscosidade; avaliação sensorial

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