Quality parameters of some Brazilian panettones
In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moist...
| Main Authors: | , |
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| Format: | Article |
| Language: | English |
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Universidade de São Paulo
2013-09-01
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| Series: | Brazilian Journal of Pharmaceutical Sciences |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000300012&lng=en&tlng=en |
| _version_ | 1811329670476464128 |
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| author | Beatriz Valcárcel-Yamani Suzana Caetano da Silva Lannes |
| author_facet | Beatriz Valcárcel-Yamani Suzana Caetano da Silva Lannes |
| author_sort | Beatriz Valcárcel-Yamani |
| collection | DOAJ |
| description | In panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p<0.05) among the samples. Differences were observed in the specific volume and density. Samples showed moisture values between 22.83% and 26.86%. The texture analysis showed greater variation in values of crumb firmness (from 2.14 N to 7.55 N). Significant differences in crust (L* values between 31.58 and 44.85, a* between 12.34 and 16.47 and b* between 27.15 and 37.28) and crumb (L* values between 64.48 and 72.34, a* between -0.82 and 3.79 and b* between 33.43 and 40.97) color parameters were found for all samples. Through the image analysis, variability in the crumb structure was observed; however, the statistical analysis showed no significant differences between samples. |
| first_indexed | 2024-04-13T15:47:55Z |
| format | Article |
| id | doaj.art-c7c050d23e304bae94083748c8e4ee08 |
| institution | Directory Open Access Journal |
| issn | 2175-9790 |
| language | English |
| last_indexed | 2024-04-13T15:47:55Z |
| publishDate | 2013-09-01 |
| publisher | Universidade de São Paulo |
| record_format | Article |
| series | Brazilian Journal of Pharmaceutical Sciences |
| spelling | doaj.art-c7c050d23e304bae94083748c8e4ee082022-12-22T02:40:55ZengUniversidade de São PauloBrazilian Journal of Pharmaceutical Sciences2175-97902013-09-0149351151910.1590/S1984-82502013000300012S1984-82502013000300012Quality parameters of some Brazilian panettonesBeatriz Valcárcel-Yamani0Suzana Caetano da Silva Lannes1Universidade de São PauloUniversidade de São PauloIn panettone, physical and chemical properties can determine the quality attributes in addition to consumer acceptability. The aim of this work was to assess the quality attributes of nine commercial samples of Brazilian panettone. Samples were characterized according to their physicochemical (moisture and color) aspects, quality attributes (specific volume, density and texture) and image analysis. The results of the statistical analysis (ANOVA and Tukey) showed significant differences (p<0.05) among the samples. Differences were observed in the specific volume and density. Samples showed moisture values between 22.83% and 26.86%. The texture analysis showed greater variation in values of crumb firmness (from 2.14 N to 7.55 N). Significant differences in crust (L* values between 31.58 and 44.85, a* between 12.34 and 16.47 and b* between 27.15 and 37.28) and crumb (L* values between 64.48 and 72.34, a* between -0.82 and 3.79 and b* between 33.43 and 40.97) color parameters were found for all samples. Through the image analysis, variability in the crumb structure was observed; however, the statistical analysis showed no significant differences between samples.http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000300012&lng=en&tlng=enPanetonePanetonePanetonePanetonePanetone |
| spellingShingle | Beatriz Valcárcel-Yamani Suzana Caetano da Silva Lannes Quality parameters of some Brazilian panettones Brazilian Journal of Pharmaceutical Sciences Panetone Panetone Panetone Panetone Panetone |
| title | Quality parameters of some Brazilian panettones |
| title_full | Quality parameters of some Brazilian panettones |
| title_fullStr | Quality parameters of some Brazilian panettones |
| title_full_unstemmed | Quality parameters of some Brazilian panettones |
| title_short | Quality parameters of some Brazilian panettones |
| title_sort | quality parameters of some brazilian panettones |
| topic | Panetone Panetone Panetone Panetone Panetone |
| url | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1984-82502013000300012&lng=en&tlng=en |
| work_keys_str_mv | AT beatrizvalcarcelyamani qualityparametersofsomebrazilianpanettones AT suzanacaetanodasilvalannes qualityparametersofsomebrazilianpanettones |