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Copyright of Dilemas Contemporáneos: Educación, Política y Valores is the property of Dilemas Contemporaneos: Educacion, Politica y Valores and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

La sintomatología de los ataques de pánico (AP) son respuestas de alarma del sistema nervioso autónomo que suelen aparecer de forma súbita, generando malestar significativo en la vida de quien lo padece. Algunos tratamientos no farmacológicos, además de abordar la distorsión de pensamiento y el catastrofismo, incluyen estrategias de exposición y estimulación sensoriales, principalmente interoceptivas, con el fin de generar habituación a dichas sensaciones, lo cual podría depender del umbral de respuesta del individuo. El objetivo de este trabajo es hacer una revisión rápida de artículos que abordan la relación entre el procesamiento sensorial y los AP en los últimos diez años, obtenidos de cuatro bases de datos. Se encuentran pocos estudios que aborden directamente esta relación, pues muchos trabajos encontrados se han centrado en otras patologías del neurodesarrollo, pero si se resalta el papel de esta variable en los mecanismos subyacentes en otros problemas de salud mental. Los datos encontrados sugieren que si existe evidencia de biomarcadores alterados a nivel sensorial, además de confirmar que los pacientes con AP presentan una alta sensibilidad a la ansiedad, no solo ante estimulación respiratoria, por lo que dicha sensibilidad si puede considerarse como un factor predisponente, al estar correlacionada directamente con la interocepción, lo cual remarca la efectividad de las intervenciones con exposición, sin embargo, falta evidencia para determinar si existe un tipo o clasificación de perfil sensorial específico que determine la aparición de los episodios de AP, lo cual, sería de gran utilidad para futuros trabajos de investigación y validación de herramientas de intervención.

Coffee is one of the most consumed beverages in the world, with unique organoleptic characteristics of aroma and flavor, also varying according to the several extraction methods. Therefore, the objective of this study was to investigate whether the different Arabic coffee genotypes prepared by various extraction methods would influence amateur consumers' perception of sensory and hedonic judgments of specialty coffee. A large-sample experiment (n = 270) was conducted in a coffee shop at the Universidade Federal de Lavras and participants were divided into three groups according to the evaluated genotypes (Bourbon Amarelo, Pacamara and Híbrido de Timor), who tasted four samples, varying to the extraction methods ('Conventional Brewed', Hario V60, French Press and Espresso). From the results obtained, it is possible to conclude that there is a change in the sensory perception of aromas and flavors of coffees in all genotypes studied in the four extraction methods, as well as in the acceptance and purchase intention by consumers. [ABSTRACT FROM AUTHOR]

Copyright of Brazilian Journal of Biology is the property of Instituto Internacional de Ecologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Las dificultades de aprendizaje, que pueden continuar manifestándose en la adultez, han mostrado vinculación con déficit en el procesamiento sensorial. El propósito de la investigación es indagar el perfil sensorial de adultos con y sin dificultades de aprendizaje (DA) en el área de lectoescritura. El estudio es cuantitativo no experimental. El perfil sensorial se evaluó a través de un cuestionario basado en el modelo de Dunn (1997b), que define cuatro patrones sensoriales a partir de la interacción entre el umbral neurológico y las estrategias de autorregulación, junto a un autorreporte de dificultades de aprendizaje. Los resultados mostraron puntuaciones similares en tres patrones sensoriales para ambos grupos, con diferencias significativas en el patrón sensorial de ‘Espectador’ (p = .038, d = 0.5). Este patrón caracterizaría a adultos con DA con una tendencia a estrategias de autorregulación pasiva y umbral neurológico alto. Se concluye que las características de procesamiento sensorial pueden ser relevantes para orientar la intervención y apoyo de personas con DA. Se demuestra la relevancia de analizar el perfil de procesamiento sensorial para la comprensión de las dificultades de aprendizaje. En términos aplicados, amplía las posibilidades de apoyo para adultos con DA al visibilizar la necesidad de entornos que respondan a las características sensoriales individuales.

Copyright of Revista de Ciências Agrárias is the property of Sociedade de Ciencias Agrarias de Portugal and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Investigación e Innovación en Ingenierías is the property of Universidad Simon Bolivar and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Costarricense de Psicología is the property of Revista Costarricense de Psicologia and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

En el mundo se producen 7,5 millones de toneladas de chocolate, y el 64 % se consume como chocolate relleno. En el año 2012, la Unión Europea indico los niveles de cadmio no debían superar los 0,8 mg kg-1 en productos con una base de pasta de cacao del 70 %. El propósito de esta investigación fue evaluar la efectividad de Rhizobium japonicum en la disminución de cadmio presente en semillas de cacao. Por lo cual, se aplicó tres concentraciones de Rhizobium japonicum 0 ml, 300 ml y 600 ml por cada dos kilos de masa fresca de cacao variedad Trinitario, para la fermentación se aplicó dos métodos por Rohan y hieleras en dos fincas (Los Ríos y Guayas). Se utilizó un diseño completamente al Azar Trifactorial (12 tratamientos y 2 repeticiones), evaluándose 24 semillas en total, las variables de calidad en la semilla evaluadas fueron: pH, temperatura, porcentaje de fermentación, índice de semilla, prueba de testa y cotiledón. El análisis sensorial se determinó mediante un panel de catadores semientrenados, para el análisis de cadmio se realizó con digestión ácido nitro perclórica por espectrometría de ICP OES. Durante la fermentación existió un aumento creciente del pH (3,6 - 4,2), temperatura (27 - 40,2 °C), el índice de semilla presentó el mayor promedio en el T5 (1,65 g), el contenido de cadmio disminuyó en un 79 %, por el método de fermentación en hieleras en la provincia de Los Ríos y un 78 %, por el método de fermentación en cajas Rohan en la provincia del Guayas.

Copyright of Revista Colombiana de Ciencias Hortícolas is the property of Revista Colombiana de Ciencias Horticolas and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Colombiana de Investigaciones Agroindustriales is the property of Revista Colombiana de Investigaciones Agroindustriales del Centro Agropecuario Sena Buga and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Advances in the understanding of the complex neurobiological and psychological mechanisms of pain requires a more precise and targeted assessment of the pain patient. Postoperative pain evaluation should be based on a set of results that includes the evaluation of the patient, clinical and economic health results. The development of consensus-based quality indicators which consider both the uniform definitions and guidelines is the key to various projects, such as PAIN OUT or GENDOLCAT, which assess the risk of an unfavourable evolution of postoperative pain or the development of chronic pain and can guide decision-making clinics. As well, in chronic pain, prognostic screening instruments assess factors related to the individual’s experience of pain and functionality and psychosocial factors. Recent research shows the importance of identifying additional factors, such as the expectations, that have been revealed to be modulators of pain perception and processing, the previous experiences or traumas and the gender. All these factors should be integrated into the evaluation of the patient in a systematic way. Therefore, the new approaches are aimed at an objective assessment of pain, with the improvement of neuromarkers and biomarkers and development of sensory symptom profiling algorithms. Stratification of patients according to the individual sensory phenotype has been suggested as promising method to identify responders for pain treatment. [ABSTRACT FROM AUTHOR]

El objetivo de este trabajo experimental fue determinar la eficiencia del fermentador rotor de madera automatizado sobre la calidad sensorial del licor de cacao. Para iniciar con el trabajo de campo se procedió a cosechar mazorcas sanas y maduras de cacao CCN 51, obtenidas del jardín clonal en la Granja Santa Inés de la Universidad Técnica de Machala, luego se realizó el quiebre y desgranamiento de las mazorcas, se las trasladó a los fermentadores en baldes plásticos limpios y secos. Los métodos de fermentación empleados para las comparaciones fueron: rotor de madera no mecanizado (T1), rotor de madera mecanizado (T2), cajón de madera (T3) y presecado (T4), el trabajo experimental se efectúa bajo las mismas condiciones ambientales. Para el análisis estadístico de los datos se usó el programa Statistical Package for the Social Sciences (SPSS), se aplicó un ANOVA, en los resultados obtenidos se estableció que existe diferencia estadística entre los tratamientos.

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

En este trabajo se describen las características sensoriales de la miel de acacia. La descripción sensorial cuantitativa fue realizada por un panel, previamente seleccionado y entrenado de acuerdo al procedimiento establecido en IRAM 20005, constituido por cinco hombres y cuatro mujeres de edades comprendidas entre 20 y 30 años, pertenecientes a la comunidad académica de la UTN FRRo. Una vez garantizado el desempeño de los miembros del panel, se realizó el análisis descriptivo de dicha miel, en condiciones controladas de laboratorio. Los atributos analizados fueron intensidad del olor y del color, aroma, fluidez, dulzor, granulosidad, persistencia, cantidad y tamaño de cristales. Las mieles de acacia presentaron dulzor entre moderado e intenso, color ámbar claro sin notas características, olor moderado con notas vegetales, cálidas y florales, mientras que la persistencia resultó entre baja y media. El perfil obtenido contribuye a caracterizar la miel en relación a su origen floral, constituyendo una herramienta de diferenciación, que aumenta su valor agregado a la hora de comercializarla

Three flavored waters lemon and orange, both with fructooligosaccharides (FOS) syrup, and one of flavor orange with this ingredient and turmeric extract were sensory characterized using five trained tasters and three flavor experts. In the generation of water descriptors, the method of controlled associate on was applied. Descriptors were evaluated in a scale of 10 cm and the data were processed in Excel. Sensory profile of the waters was obtained, in the case of lemon flavor with FOS Syrup has 15 descriptors, and is distinguished by sensation of freshness in the mouth and slight astringency. Orange flavor with FOS syrup with 19, and is distinguished by an orange flavor aftertaste, while the orange with that ingredient and turmeric extract has 18 descriptors and is distinguished by its yellow color, slight bitterness, astringency and its resinous aftertaste. [ABSTRACT FROM AUTHOR]

The guacamole is a product based on avocado very desirable in world gastronomy. The aim of this study was to select a formulation of guacamole prepared with avocado powder and fresh avocado (GAP+FA) from sensory methodologies. Initially, a discriminative ranking analysis was performed, which allowed to select the best overall quality formulation and subsequently a descriptive analysis was performed by a multidimensional approach to the selected GPA+AF and commercial guacamole obtained with fresh avocado (GAF), where descriptors of appearance, color, flavor and texture were evaluated. Trained panelists were used, who evaluated 15 formulations obtained from the variables: dry solids of guacamole (DSGuacamole) (30,30- 25,25-20,20%), dry solids provided by AF (DSAF) (0-25-50%) and lime color (0-0,015-0,030%). The discriminative methodology selected two formulations: 1) DSGuacamole = 25,25%, DSFA = 25% and lime color = 0,015% (F2) and 2) DSGuacamole = 30,30%, DSFA = 50% and lime color = 0,030% (F16). According to the greater similarity with the GFA sample, regarding the contribution of DSGuacamole and higher content of dry solids provided by the AP (DSAP), F2 formula was selected for the descriptive test, which provided descriptors with desirable characteristics by consumers of Tex-Mex products. [ABSTRACT FROM AUTHOR]

Salami tipo Italiáno ("Italian Salami") and Linguiça Colonial ("Colonial Sausage") are fermented sausages widely consumed in southern Brazil and commonly confused by consumers. Colonial sausages often characterized by greater diversity of physicochemical and sensory qualities, which often can weaken a product's identity. The aim of the present study was to evaluate the description and discrimination of brands of Italian Salami and Colonial Sausage using the "check-all-that- apply" technique by consumers and in parallel to relate the sensory perception to the physicochemical qualities of the fermented sausages. Results revealed a lack of physicochemical and sensory standardization for the Colonial Sausage brands (traditional). Sensory evaluations were most effective for discriminating industrial and traditional sausages. Through the check-all-that apply technique, consumers described and discriminated the samples, and set a standard for better hedonic acceptance of fermented sausages. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola is the property of EDP Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Para evaluar la adición de 0.3 % extracto de taninos en las características físicas y sensoriales de la carne de bovinos engordados de forma intensiva, se utilizaron muestras del músculo Longissimus dorsi de 16 toretes (Bos taurus x Bos indicus), los cuales durante los últimos 70 días de la engorda recibieron dieta de finalización (13.3% PC y 2.0 Mcal ENm/kg de MS), y en grupos de ocho se asignaron al azar para recibir uno de dos tratamientos: 1) dieta de finalización (testigo); 2) testigo más 0.3% (base seca) de extracto de taninos (ET). El extracto de taninos fue de Bypro® (SilvaFeed, Indunor, S.A., Argentina) que contiene 70 % de taninos. Los toretes se sacrificaron en la planta TIF No. 99. A las 24 h posteriores al sacrificio se tomaron cuatro muestras (2.5 cm de grosor) a la altura de la 12ª y 13a costilla de la media canal izquierda. Se evaluaron las características físicas y el perfil sensorial, así como la percepción y aceptación de la carne por consumidores. Los taninos no influyeron en las características físicas de la carne (P>0.05). El perfil sensorial no fue influenciado por tratamientos (P>0.05). La percepción y preferencia del producto respecto a jugosidad y terneza fue similar para ambos tratamientos. Los consumidores mostraron preferencia por el nivel “Gusta moderadamente”, para testigo y tratamiento. Se concluye que la adición de 0.3 % de extracto de taninos en la dieta de bovinos en engorda intensiva, no afecta las características físicas y sensoriales de la carne.

Stevia rebaudiana leaf extracts are calorie-free sweeteners of natural origin, derived from the Stevia rebaudiana plant known as a natural sweetener, which contains steviol glycosides and others bioactive compounds recognized by their biological properties. The present study was designed to evaluate the total phenolics (26.0 mg gallic acid/g) and total flavonoids contents (9.7 mg catechin/g) of a hydroalcoholic extract of Stevia rebaudiana dried leaves. A similar hydroalcoholic extract of commercial powder steviol sweetener was also evaluated, showing lower contents of bioactive compounds (11.9 mg/g and 5.1 mg/g, for total phenolics and flavonoids, respectively). The hydroalcoholic extract of dried Stevia rebaudiana leaves also showed high in vitro antioxidant activity, besides a positive correlation between total phenolic compounds and the DPPH and FRAP assays. Moreover, Stevia rebaudiana leaves have sensory and functional properties superior to those of many other high-potency sweeteners and is likely to become a major source of natural sweetener for the growing food market. Thus, four different lemon cakes formulations were studied (a traditional cake control recipe with sugar, two cakes with incorporation of Stevia rebaudiana fresh leaf and a cake with commercial powder steviol), using a sensory analysis covering 100 untrained consumers. Centesimal composition analyses of the four lemon cakes showed significant differences in fat, ashes, proteins and carbohydrates contents (p<0.05). Also, the raised energy value observed for the cake control was superior to the cake with Stevia rebaudiana leaves incorporation (309.8 Kcal/100 g, 268.0 Kcal/100 g, respectively). Sensorial analysis results showed that Stevia rebaudiana leaves were accepted and, in the future, they can be a natural option to replace some or all the saccharose in cakes formulations. [ABSTRACT FROM AUTHOR]

Copyright of Journal of Viticulture & Enology / Ciência e Técnica Vitivinícola is the property of EDP Sciences and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

The milk industry and its derivatives are an important Mexican productive sector. This agroindustry sector in Chihuahua, Mexico, is one of the most important in the economy of the region. Chihuahua cheese is a dairy product that distinguishes the state. Because of its characteristics, it is the second most commercialized and consumed in the country, after the "panela" cheese. The objective of this study was to assess the sensory, physicochemical characteristics of Chihuahua cheese and its relationship with consumer preferences. Ten trained judges evaluated the odor, taste and mouthfeel attributes on 10 cheese samples produced in Chihuahua. The proximate composition, pH, acidity, sodium content and protein profile were determined. We assessed the preference via preference-ranking and acceptance tests with 120 consumers. The Chihuahua cheese was characterized by its medium to medium-high odor of fresh milk, cooked milk, and melted butter; with mediumlow intensity taste, firmness, moistness and fat character. The composition and other characteristics varied between samples. The protein profile showed peptides from 24.0 to 34.7 kDa. The physicochemical properties of the cheese determine its sensory profile, the consumer preferences, and the acceptance or rejection of the product. From the consumer preferences in this study, we elaborated a physicochemical and sensory profile model of Chihuahua cheese, which can support the standardization of Chichuahua cheese manufacturing, quality and acceptance. [ABSTRACT FROM AUTHOR]

Copyright of MESO is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Acta Scientiarum: Technology is the property of Universidade Estadual de Maringa and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Copyright of Revista Cientifica de la Facultade de Veterinaria is the property of Universidad del Zulia, Facultad de Ciencias Veterinarias and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

O objetivo deste trabalho foi avaliar o perfil sensorial e a aceitabilidade de néctares de maracujás obtidos de plantas submetidas a diferentes sistemas de produção, orgânico e convencional, com ou sem sombreamento pelo consórcio com mandioca. As amostras foram avaliadas por Análise Descritiva Quantitativa e por teste de aceitação com escala hedônica. Os dados do perfil descritivo e de aceitação foram analisados por Mapa de Preferência Externo, Análise de Variância e teste de comparação de médias de Fisher. Observou-se que os frutos que não foram submetidos ao sombreamento apresentaram néctares com perfil sensorial bastante semelhante e maior aceitação. Néctares de maracujá convencional não sombreado e orgânico não sombreado apresentaram correlação com os atributos aroma verde, homogeneidade e gosto ácido. As maiores diferenças na aceitação foram observadas entre as amostras convencional sombreada e orgânico não sombreada, com diferenças significativas nos atributos de cor, sabor e qualidade global. O Mapa de Preferência Externo apontou que a amostra de néctar convencional sombreado, com menor aceitação, foi correlacionada com os atributos fibrosidade e viscosidade.

Para evaluar el efecto de dos estrategias alimentarias y presencia de sustrato para perifiton sobre el perfil de ácidos grasos, características sensoriales y microbiológicas en filetes de tilapia y bocachico, se realizó un policultivo bajo un diseño factorial 2x2 con tres réplicas. El primer factor, A1: alimento con 20% de proteína bruta (PB) y A2: alimentación con niveles decrecientes de PB, (38, 32, 24 y 20%). El segundo factor B1: presencia y B2: ausencia de sustrato para perifiton. Al final de un periodo de cultivo de ocho meses fueron analizados los filetes de las dos especies. Las muestras cumplieron con los parámetros microbiológicos del INVIMA. No hubo diferencias significativas sensoriales entre tratamientos. En tilapia, la estrategia alimentaria tuvo efectos sobre el perfil de ácidos grasos, no en bocachico. En bocachico se encontraron relaciones Ω-6/Ω-3 de 0,7±0,12, en tilapia de 3,9±1,2 y en perifiton de 0,7±0,007. Por la relación Ω-6/Ω-3 menor a 1 y la presencia de DHA y EPA, el bocachico reúne características para ser identificado como un alimento funcional. El perifiton presentó niveles altos de ALA, siendo una fuente apropiada para peces. Tilapia tiene más alta relación de Ω-6: Ω-3, pero con adecuados niveles de DHA y EPA.Para avaliar o efeito de duas estratégias alimentarias e a presença de substrato para perifiton no perfil dos ácidos graxos, características sensoriais e microbiológicas dos files de tilápia e bocachico, foi feito um policultivo sob um desenho fatorial 2x2 com três repetições. O primeiro fator com dois níveis, A1: alimento de 20% de proteína bruta (PB) e A2: alimentação com níveis decrescentes de PB, (38, 32, 24 y 20%). O segundo fator B1: presença e B2: ausência de substrato para perifiton. No final do cultivo de oito meses, foram analisados os filés das duas espécies. Todas as amostras tiveram os parâmetros microbiológicos segundo o INVIMA. No painel sensorial não se encontraram diferenças significativas entre os tratamentos. Em tilapia, a estratégia alimentaria teve efeitos no perfil de ácidos graxos, mas não em bocachico. Em bocachico se encontraram relações Ω-6/Ω-3 de 0,7±0,12, em tilapia de 3,9±1,2 e no perifiton de 0,7±0,007. Pela relação Ω-6/Ω-3 e a presença de DHA e EPA, o bocachico tem características para ser identificado como um alimento funcional. O perifiton apresentou níveis altos de ALA, sendo uma fonte apropriada para peixes. Tilápia tem mais alta relação de Ω-6/Ω-3, mas com bons níveis de DHA e EPA.To evaluate the effect of two feeding strategies and the presence of substrate for periphyton on the fatty acid profile, sensory and microbiological characteristics in tilapia and bocachico fillets, we performed a polyculture under a 2x2 factorial design with 3 replicates. The first factor with two levels, A1: food with 20% crude protein [CP] and A2: a meal plan with decreasing levels of PB, (38, 32, 24 and 20%). The second factor B1 substrate and B2 absence of substrate for periphyton. At the end of the cultivation of eight months were analyzed both fish fillets. All samples met the standard microbiological parameters as INVIMA. The sensory panel found no significant differences between treatments. There was no effect of the presence of substrate on fatty acid profile in fish. In tilapia, the feeding strategy had effect on fatty acid profile, not in bocachico. Ω-6/Ω-3 ratio was 0.7 ± 0.12 in bocachico, in tilapia was 3.9 ± 1.2 and 0.7 ± 0.007 for periphyton. Ω-6/Ω-3 ratio was less than 1 and the presence of DHA and EPA, bocachico can be identified as a functional food. Periphyton showed high levels of ALA, which makes it an appropriate source for fish. Tilapia has a higher ratio of Ω-6/Ω-3, but with good levels of DHA and EPA.

Colombia is one of the bigger producers of cocoa in America, the production is consumed in the totally in internal form. The department of Santander is me bigger producer of cocoa in Colombia and the municipality of San Vicente de Chucuri is considered the cocoa capital of the country. Actually theColombian federation of cocoa (Fedecacao) together with the Unad have an agreement of cooperation for the strengthening of the evaluating capacity of the sensorial quality of the cocoa.In the process of evaluation of the sensorial quality of the cocoa liqueur (clone CNN 51) we established the needs in accordance to the current regulations for the implementation of a panel of trained judges, from the preselection, selection, specific training, training evaluation and the evaluation of the final samples ofthree representative farms in where is cultivated the clone CCN 51 in San Vicente del Chucuri.We conform a group of eleven trained judges and we obtained the sensorial profile of flavor for the samples for three representative farms of the municipality.

Este trabalho avaliou através de métodos sensoriais e instrumentais, parâmetros de textura de barras chocolate ao leite de três marcas comerciais. Os resultados apontaram que a dureza foi signifi cativamente (p

Foram produzidos queijos do "Marajó" tipo creme em dois locais (Local A - Universidade do Estado do Pará e Local B - Laticínios de Soure, Ilha do Marajó, Pará). Foram determinados os níveis de umidade, lipídeo, colesterol, ácido linoléico conjugado (CLA), proteína, resíduo mineral fixo, carboidrato, valor calórico, acidez, pH e minerais (cálcio, fósforo, potássio, sódio e zinco) nos queijos. A análise sensorial constou de perfil de características e teste de aceitação. Os teores de gordura no extrato seco e de umidade classificaram o queijo como gordo e de média umidade. Os atributos sensoriais mais perceptíveis e que caracterizaram o perfil sensorial do queijo foram cor branca, aromas lácteo e ácido, gostos ácido e salgado e textura macia. O teste de aceitação indicou que o queijo foi muito apreciado pelos provadores com notas entre gostei regularmente e gostei muito. Para elaborar adequadamente o queijo do Marajó há necessidade de utilização correta de tecnologia, entre as quais se destaca o controle da acidez e da gordura do leite e da massa usada na elaboração do derivado, padronização da quantidade de creme, de cloreto de sódio e sorbato de potássio adicionados.

As amostras de filé de peixe-sapo (Lophius gastrophysus) receberam doses de 3, 5, e 7kGy de radiação gama. A contagem de bactérias heterotróficas aeróbicas psicotróficas foi realizada em diferentes tempos de estocagem à temperatura de 0°C, juntamente com a amostra controle. Também foi analisado o perfil sensorial de sabor e aroma, além da avaliação da preferência quanto à cor. Dentre as amostras irradiadas, a que obteve melhor qualidade, quanto aos atributos e às amplitudes de sabor e aroma, foi a amostra irradiada a 5kGy. As amostras controle, 3, e 5kGy não diferiram significativamente entre si, sendo consideradas como as mais preferidas quanto à cor, sugerindo uma aparência de maior frescor, quando comparadas com a amostra 7kGy. Sugere-se a dosagem de radiação gama de 5kGy como a mais eficiente na manutenção da qualidade bacteriológica e sensorial em filé de peixe-sapo refrigerado.The samples of the fillets of peixe-sapo (Lophius gastrophysus) received 3, 5 and 7kGy gamma irradiation. The count of psicotrophic aerobic heterotrophic bacteria was accomplished in different times of store to the temperature of 0°C, together with the sample control the sensory profile of the was analyzed. Also flavor and aroma besides the evaluation of the preference with relationship to color. Among the irradiated samples the on that obtained better quality, as attributes and flavor widths and aroma, it was the sample radiated to the 5kGy. The samples control, 3, and 5kGy didn't differ significantly each other being considered as the most favorite with relationship to the color, suggesting an appearance of larger coolness when compared with 7kGy sample. Dosage of radiation is suggested it gamma of the most efficient 5kGy as in the maintenance of the bacteriological and sensory quality in fillet of cooled peixe-sapo.

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