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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Sensory acceptance evaluation of a new food flavoring produced by microencapsulation of a mussel (Perna perna) protein hydrolysate

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Breternitz, Nirse Ruscheinsky ; Andre Bolini, Helena Maria ; Hubinger, Miriam Dupas
Total Authors: 3
Document type: Journal article
Source: LWT-FOOD SCIENCE AND TECHNOLOGY; v. 83, p. 141-149, SEP 15 2017.
Web of Science Citations: 6

The aim of this work was to physicochemically characterize and evaluate the sensory acceptance of a flavoring produced by microencapsulation of mussel protein hydrolysate, applying it on instant noodles. The powder flavoring characteristics of moisture (1.19 g/100 g of sample), hygroscopicity (0.19 g/g of sample) and particle size (10.41 mu m) allowed the preparation of the instant noodles' seasoning without segregation, agglomeration or particle collapse, resulting in samples for sensory analyzes equally seasoned. The sensory acceptance evaluation of the mussel flavoring was applied to 120 consumers, using a nine point hedonic scale. The sensorial results indicated that the noodle seasoning with addition of 2 g of flavoring/4 g of basic seasoning formulation had acceptance mean scores of 6.56, 5.94 and 6.82 in relation to taste, flavor and overall appearance, respectively. No evaluators recorded the perception of bitter taste in the seasoning, indicating that the presence of carrier agents during drying was able to mask the bitterness attributed to the hydrophobic amino acids released in the protein hydrolysis. The evaluators approved the mussel hydrolysate as a flavoring as ``like slightly{''} and the preference was for the sample of instant noodles prepared with addition of 2.0 g of flavoring to the seasoning basic formulation. (C) 2017 Elsevier Ltd. All rights reserved. (AU)

FAPESP's process: 09/54137-1 - Acquisition of a particle size/distribution analyzer, a zeta potential measurement system, a spray dryer, and an ultra-high-pressure liquid chromatograph/mass spectrometer
Grantee:Miriam Dupas Hubinger
Support type: Multi-user Equipment Program
FAPESP's process: 12/50411-4 - Microencapsulation and agglomeration of mussel meat protein hydrolysate for use as flavoring
Grantee:Miriam Dupas Hubinger
Support type: Regular Research Grants