Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/28424
Título: Sensory evaluation of buffalo butter
Palavras-chave: Buffalo butter - Sensory evaluation
Buffalo butter - Acceptance
Manteiga de búfalo - Avaliação sensorial
Manteiga de Búfalo - Aceitação
Data do documento: Out-2007
Editor: Taylor & Francis
Citação: FERNANDES, S. A. A. et al. Sensory evaluation of buffalo butter. Italian Journal of Animal Science, [S. l.], v. 6, p. 1140-1142, 2007. Suplemento 2.
Resumo: Butter obtained from buffalo milk was compared with commercial products obtained from cow milk. One buffalo butter and two cow butters were subjected to sensory analysis using non-trained panelists. The acceptance related to sensorial characteristics (color, flavor, and firmness) was evaluated through a 9 point structured hedonic scale varying from “I displeased extremely” to “I liked extremely”. Analysis of variance (ANOVA) was performed to evaluate the sensory characteristics and the means were compared by Tukey’s Test at 5% of significance. The buffalo butter received lower scores than the others for all attributes. The greatest difference was observed for color, as the buffalo butter exhibited a white color contrasting with the yellow color of commercial butters, which is the pattern expected by the consumers. For flavor and firmness attributes, the buffalo butter received scores similar to the commercial products. These results show. These results shows that the buffalo’s butter has a good acceptance on local market, and this could be improved through the correction of product’s color, what can be obtained by adding a dye.
URI: http://www.tandfonline.com/doi/abs/10.4081/ijas.2007.s2.1140
http://repositorio.ufla.br/jspui/handle/1/28424
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