Banca de DEFESA: KAREN MAGNUS

Uma banca de DEFESA de MESTRADO foi cadastrada pelo programa.
STUDENT : KAREN MAGNUS
DATE: 28/04/2026
TIME: 14:00
LOCAL: IFRS Campus Porto Alegre - vídeoconferência - meet.google.com/gzg-jdse-ykq
TITLE:

SENSORY ANALYSIS OF FOOD IN BRAZIL: AN INNOVATIVE PROPOSAL THROUGH THE ADAPTATION OF TEXTURE ATTRIBUTE SCALES

KEY WORDS:

Sensorial analysis; Technical standards; food technology; food-processing industry. 

PAGES: 109
BIG AREA: Ciências da Saúde
AREA: Nutrição
SUMMARY:

Texture is one of the most relevant sensory attributes, as it is associated with the mechanical and structural properties of food. Among the different parameters that make up texture, hardness stands out for representing the resistance of the food to deformation. Such texture is widely used in the characterization, comparison, and development of food products and is evaluated primarily through sensory methods. For this, standard scales can be used as references for hardness intensity. Sensory evaluation in Brazil is still mostly based on international scales and regulations based on foods that are not representative of the national reality, compromising the applicability and reproducibility of the analyses. Therefore, the present study aimed to adapt the sensory texture scale items to evaluate mechanical attributes, specifically hardness, using foods available in Brazil. The methodological design presents a structured approach in three stages. In the first stage, the researchers selected 16 possible foods to compose the hardness scale. The second stage consisted of defining the scale with a panel of specialists (n = 4) and verifying its ordering consistency with an untrained sensory panel (n = 60). The third stage consisted of the practical application of the scale in a context of sensory training, in which the evaluators trained (n = 8) with the scale were submitted to the evaluation of three samples of bread (form, wholemeal, and german), using an ordination test, to verify the functionality of the scale for sensory training. The panel of experts, by consensus, defined the foods that would make up the adapted hardness scale. The verification of the order of the scale, by an untrained sensory panel, demonstrated an adequate degree of agreement between the evaluators (Kendall's W = 0.760; p-value < 0.05) for the nine points of the hardness scale. The test with trained evaluators showed significant differences between the sliced bread and german bread samples, and between whole wheat bread and german bread (p<0.05), confirming the panel's discriminative capacity after training with the adapted scale.   In addition, the degree of agreement between the evaluators was considered adequate (Kendall's W = 0.766; p-value < 0.05). In general, the results indicated that the adapted scale has a consistent perceptual organization, with a clearly discriminable hardness gradient. The adaptation of the scale resulted in a technically grounded, perceptually consistent, and culturally contextualized sensory instrument, contributing to a methodological instrument appropriate to the national reality. As a derivative technological product, this study delivers a conclusive technical report that systematizes the procedures and results. In addition, two more deliverables were developed, one being a training for the formation of sensory evaluators and a textbook-type didactic material.

COMMITTEE MEMBERS:
Presidente - VERA LUCIA MILANI MARTINS
Externo ao Programa - ANDRE ROSA MARTINS
Externa à Instituição - ANA PAULA TROVATTI UETANABARO - UESC-BA