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Aceitabilidade e caracterizaĆ§Ć£o sensorial de cogumelos Pleurotus Eryngii e Hydum Repandum e de um produto desenvolvido a partir destes cogumelos
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Advisor(s)
Abstract(s)
Por conterem propriedades nutracĆŖuticas e nutricionais e serem produtos novos no
mercado, os cogumelos Pleurotus eryngii e Hydnum repandum podem ter grande
interesse comercial, assim como o desenvolvimento de novos produtos com estes
cogumelos. NĆ£o obstante, a aceitabilidade e caracterizaĆ§Ć£o sensorial destas espĆ©cies
de cogumelos ainda sĆ£o pouco exploradas. O presente estudo teve como objetivo
avaliar a aceitabilidade e caracterizar sensorialmente os cogumelos Pleurotus eryngii e
Hydnum repandum e um produto desenvolvido a partir destes cogumelos. Para a
aceitabilidade foram realizadas anĆ”lises sensoriais hedĆ³nicas dos cogumelos frescos
e desidratados com 20 provadores nĆ£o treinados, avaliando-se aparĆŖncia, aroma,
textura, sabor e decisĆ£o de compra. Os cogumelos desidratados e frescos jĆ”
incorporados numa receita foram comparados atravƩs de anƔlise discriminativa, assim
como o P. eryngii adquirido no comƩrcio e o produzido pela empresa. Para a
caracterizaĆ§Ć£o sensorial foi realizada anĆ”lise descritiva pelo mĆ©todo Quantitative
Descriptive Analysis (QDATM). Observou-se que o cogumelo P. eryngii tem boa
capacidade de comercializaĆ§Ć£o e as suas propriedades organolĆ©ticas nĆ£o foram
afetadas pela desidrataĆ§Ć£o, assim como nĆ£o houve distinĆ§Ć£o dos cogumelos frescos e
desidratados quando incorporados em pratos. O H. repandum desidratado obteve
menor aceitabilidade, porĆ©m nĆ£o foram distinguidos dos frescos quando incorporados
em pratos (p = 0,27). Os resultados obtidos evidenciam a possibilidade de
comercializar estes cogumelos na forma desidratada, pois mantĆŖm as propriedades
sensoriais quando incorporados numa receita. O P. eryngii produzido pela empresa
nĆ£o teve diferenƧas significativas nas qualidades sensoriais em relaĆ§Ć£o aos jĆ”
comercializados (p = 0,17). O painel de provadores de cogumelos, formado por 8
pessoas, foi considerado semi-treinado, tendo entre si alguma concordĆ¢ncia e
repetibilidade, sendo importante reforƧar a definiĆ§Ć£o de alguns atributos (umami,
umami residual, plasticidade e libertaĆ§Ć£o de Ć”gua) e aumentar o tempo de treino para
alguns provadores. A intensidade de aromas, a cor laranja e o sabor amargo residual
caracterizaram bem os cogumelos cozidos, sendo mais evidentes no caso do H.
repandum, e quase inexistentes no P. eryngii. A rigidez dos cogumelos desidratados
foi evidente (mĆ©dia = 6,4 para P. eryngii e 5,9 para H. repandum), sendo entĆ£o
interessante para posteriores estudos analisar se Ć© possĆvel diminuir esta rigidez com
uma otimizaĆ§Ć£o da desidrataĆ§Ć£o. No desenvolvimento do risoto pronto a fazer foi
observado que a utilizaĆ§Ć£o do pĆ³ de H. repandum juntamente com o pĆ³ de P. eryngii
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otimizou o produto para os atributos organolĆ©ticos e que a utilizaĆ§Ć£o de glutamato
monossĆ³dico nĆ£o alterou a aceitabilidade. O produto comercial teve menor aceitaĆ§Ć£o
em relaĆ§Ć£o ao produto desenvolvido neste estudo, dando possibilidade de sucesso do
produto como uma alternativa aos produtos jĆ” comercializados, explorando outros
cogumelos e sem aditivos artificiais. A elaboraĆ§Ć£o do presente estudo representa um
acrĆ©scimo na literatura cientĆfica, em relaĆ§Ć£o aos cogumelos Hydnum repandum e
uma ampliaĆ§Ć£o dos estudos jĆ” recorrentes de Pleurotus eryngii. O desenvolvimento de
um produto com estes cogumelos e seu estudo de aceitabilidade impulsionam a
empresa produtora no sentido da inovaĆ§Ć£o, essencial para entrar e competir no
mercado alimentar.
Pleurotus eryngii and Hydnum repandum mushrooms may have great commercial interest, as well as the development of new products with these mushrooms, for they contain nutraceutical and nutritional properties and are new products on the market. However, the acceptability, and sensory characterization of these mushroom species are still little explored. This study aimed to evaluate the acceptability and characterize Pleurotus eryngii and Hydnum repandum mushrooms and a product developed with these mushrooms. Acceptance tests were performed with fresh and dried mushrooms (20 untrained judges) to evaluate appearance, aroma, texture, taste and purchase decision. Rice dishes with dried and fresh mushrooms were compared by discriminative analysis, along with rice dishes with P. eryngii from the market and those produced in the company. Descriptive analysis was performed by QDATM method. It was observed that P. eryngii has good marketing possibilities and its organoleptic properties were not affected by dehydration. Dried H. repandum had lower acceptability, but did not differ from fresh in the rice dish (p = 0.27). There was no significant difference between P. eryngii produced by the company and those from the market (p = 0.17). The semi-trained sensory panel, composed by eight judges, was agreeable in many attributes and repeatable. However, it is important to strengthen the definition of some attributes (umami, residual umami, chewiness and wateriness) and increase the time training for some judges. Aroma intensity, orange color and residual bitter taste characterized well the cooked mushrooms, being more evident in H. repandum, and almost nonexistent in P. eryngii. The hardness of the dehydrated mushrooms was evident (mean value = 6.4 and 5.et al.9, for P. eryngii and H. repandum, respectively), being therefore advantageous for further study to examine whether it is possible to decrease this hardness with an optimization of dehydration. In the development of risotto ready to cook, the use of H. repandum and P. eryngii powder optimized organoleptic attributes and the use of monosodium glutamate did not alter acceptability. The commercial product had lower acceptance then the product developed in this study, giving possibility of success as an alternative to products already in the market by exploring other mushrooms and without artificial additives. The present study represents an increase in the scientific literature regarding Hydnum repandum mushrooms and it is an expansion on the studies of Pleurotus eryngii. The development of a product with these mushrooms and its acceptability study boost the company towards innovation, essential to enter and compete in the food market.
Pleurotus eryngii and Hydnum repandum mushrooms may have great commercial interest, as well as the development of new products with these mushrooms, for they contain nutraceutical and nutritional properties and are new products on the market. However, the acceptability, and sensory characterization of these mushroom species are still little explored. This study aimed to evaluate the acceptability and characterize Pleurotus eryngii and Hydnum repandum mushrooms and a product developed with these mushrooms. Acceptance tests were performed with fresh and dried mushrooms (20 untrained judges) to evaluate appearance, aroma, texture, taste and purchase decision. Rice dishes with dried and fresh mushrooms were compared by discriminative analysis, along with rice dishes with P. eryngii from the market and those produced in the company. Descriptive analysis was performed by QDATM method. It was observed that P. eryngii has good marketing possibilities and its organoleptic properties were not affected by dehydration. Dried H. repandum had lower acceptability, but did not differ from fresh in the rice dish (p = 0.27). There was no significant difference between P. eryngii produced by the company and those from the market (p = 0.17). The semi-trained sensory panel, composed by eight judges, was agreeable in many attributes and repeatable. However, it is important to strengthen the definition of some attributes (umami, residual umami, chewiness and wateriness) and increase the time training for some judges. Aroma intensity, orange color and residual bitter taste characterized well the cooked mushrooms, being more evident in H. repandum, and almost nonexistent in P. eryngii. The hardness of the dehydrated mushrooms was evident (mean value = 6.4 and 5.et al.9, for P. eryngii and H. repandum, respectively), being therefore advantageous for further study to examine whether it is possible to decrease this hardness with an optimization of dehydration. In the development of risotto ready to cook, the use of H. repandum and P. eryngii powder optimized organoleptic attributes and the use of monosodium glutamate did not alter acceptability. The commercial product had lower acceptance then the product developed in this study, giving possibility of success as an alternative to products already in the market by exploring other mushrooms and without artificial additives. The present study represents an increase in the scientific literature regarding Hydnum repandum mushrooms and it is an expansion on the studies of Pleurotus eryngii. The development of a product with these mushrooms and its acceptability study boost the company towards innovation, essential to enter and compete in the food market.
Description
Keywords
cogumelos Pleurotus eryngii Pleurotus eryngii cogumelos frescos cogumelos desidratados mushrooms dried mushrooms fresh mushrooms