Dynamic sensory characteristics of biscuits formulated with the addition of thaumatin

• Grant number: 17/16235-8
• Support Opportunities: Scholarships in Brazil - Scientific Initiation
• Start date: November 01, 2017
• End date: April 30, 2019
• Field of knowledge: Agronomical Sciences - Food Science and Technology - Food Science
• Principal Investigator: Maria Aliciane Fontenele Domingues
• Grantee: Cíntia Akina Kawakami
• Host Institution: Centro de Ciências da Natureza (CCN). Universidade Federal de São Carlos (UFSCAR). Campus de Lagoa do Sino. Buri , SP, Brazil

Abstract

The knowledge of food properties that determine temporal changes in texture and taste perception is of great importance for the development of new products. Such a knowledge can be used to develop foods which present a desired perception of texture and fit a healthy eating. The texture of foods combined to the taste is an important factor that influences the choice of food, and the sweet taste is known to have a deep influence on our eating behavior. In this context, the present project proposes to study the dynamic sensorial characteristics of buttery biscuits, by replacing sucrose by thaumatin. The dynamic descriptive method of Temporal Dominance of Sensations (TDS) will be applied to determine the sensorial attribute that attracts more attention from the taster, being analyzed various attributes of texture and taste. An analysis of the distribution for the drop size of the cream phase emulsion will be performed, as well as the instrumental analyzes of texture and color, for the characterization and suitability of these properties. Hence, we consider that the development of this study is of great relevance for the biscuit industry. (AU)