Elaboração e análise sensorial de trufa isenta de lactose = Preparation and sensory analysis of a lactose-free chocolate truffle - Angélica Aparecida Maurício; Andressa Sanches Trentinalha (Universidade Estadual de Maringá, 2010)
Desenvolveu-se uma 'trufa de chocolate' à base de soja, similar à trufa tradicional; apta aos intolerantes à lactose. Realizaram-se duas análises sensoriais, sendo a primeira um teste triangular onde se avaliaram as diferenças sensoriais entre a trufa à base de soja e uma tradicional. Pela escala Hedônica de nove pontos realizou-se a análise sensorial da trufa à base de soja, para estabelecer o seu 'status afetivo'. Os atributos avaliados foram: cor, aroma de chocolate, sabor amargo, doçura, maciez e aceitação global. Participaram das analises 143 indivíduos, sendo 43 do teste triangular e 100 do teste de aceitação. O resultado do teste triangular foi submetido à análise da tabela de resultados, segundo Meilgaard et al. (1987), com 0,1% de significância e o do teste afetivo de aceitação, por percentual. Apenas 16 provadores não souberam identificar a trufa diferente no teste triangular. No teste de aceitação, 89% dos indivíduos deram nota superior a seis pontos para o atributo maciez. Em relação ao sabor amargo, 68% relataram gostar ligeiramente (seis) a gostar muitíssimo (nove). Na variável aceitação global, 84% dos indivíduos deram notas superiores a seis na escala. Certamente, 42% dos indivíduos certamente comprariam a trufa de soja e 39% provavelmente comprariam demonstrando um índice de aceitação de 81% dos consumidores. Conclui-se que o produto elaborado obteve boa aceitação. This study developed a soy-based chocolate truffle, similar to the traditional truffle, appropriate for lactose-intolerant people. Two sensory analyses were done; the first was a triangular test in which the sensory differences between the soy truffle and a traditional one were evaluated. The sensory analysis of the soy-based truffle was done using the nine-point Hedonic scale, in order to establish its 'affective status'. The analyzed attributes were: color, chocolate aroma, bitter taste, sweetness, softness and overall acceptance. A total of 143 individuals participated in the analysis, with 43 in the triangular test and 100 in the acceptance test. The result of the triangular test was submitted to an analysis of the table of results, according to Meilgaard et al. (1987), with level of significance of 0.1% and the affective, and the acceptance test evaluated by percentage. Only 16 participants were not able to identify the different truffle in the triangular test. In the acceptance test, 89% of individuals gave a grade higher than six points in the softness attribute. Regarding bitter taste, 68% reported liking it slightly (six) to very much (nine). In the variable overall acceptance, 84% of individuals gave a grade higher than six points on the scale. Forty-two percent of tasters would certainly buy the soy truffle and 39% would probably buy it, showing an 81% level of consumer acceptance. It was concluded that the product obtained good acceptance.