The aim of this work was to determine the sensory profile and stability of a new ready-to-drink passion fruit juice beverage sweetened with different sweetener systems: sucrose, aspartame, sucralose and an aspartame/acesulfame-K blend (4:1), during six months of storage. Samples of each beverage were stored at room temperature and under refrigeration, and were evaluated at 0, 60, 120 and 180 days of storage. Descriptive sensory profiles and the stability of the beverages were determined using a trained panel (n=8). The sweetener type played a very important role in the perception of color, sweet taste, sweet aftertaste and sour aftertaste. The beverages sweetened with sucrose and sucralose were the most stable with respect to those characteristics. In the beverages containing aspartame, on the other hand, the intensities of those descriptors were only preserved if stored under refrigerat...

Acute heat stress may affect the quality of broilers meat, however there are no reports considering thermal conditions commercially available in Brazil. In this way, the present work aimed to fill this gap of industrial relevance. Broilers of commercial strain (Cobb 500, n = 540) were randomly assigned to two thermal conditions: acute heat stress (AHS; 35°C; 75 – 85% relative humidity) and not-heat-stress (NS; 22ºC; 83 ± 6.6% relative humidity), for 2 hours prior to slaughter. The mortality rate for AHS broilers reached 37%, which was greater than 5.2% verified for NS. According to the mean values, the broiler chickens were not totally affected in the parameters of pH24h, lightness (L*), cooking loss, and shear force. However, the distributions of data show great variability in the values of pH24h, L* and water holding capacity (WHC) for AHS broilers. It is suggested that AHS broile...

Acute heat stress may affect the quality of broilers meat, however there are no reports considering thermal conditions commercially available in Brazil. In this way, the present work aimed to fill this gap of industrial relevance. Broilers of commercial strain (Cobb 500, n = 540) were randomly assigned to two thermal conditions: acute heat stress (AHS; 35°C; 75 – 85% relative humidity) and not-heat-stress (NS; 22ºC; 83 ± 6.6% relative humidity), for 2 hours prior to slaughter. The mortality rate for AHS broilers reached 37%, which was greater than 5.2% verified for NS. According to the mean values, the broiler chickens were not totally affected in the parameters of pH24h, lightness (L*), cooking loss, and shear force. However, the distributions of data show great variability in the values of pH24h, L* and water holding capacity (WHC) for AHS broilers. It is suggested that AHS broile...

Food irradiation remains underutilized in Brazil, despite the approval and regulation of the official health authority since 1973. However, consumers risk perception, mostly due to lack of information about the technology, seem to be the main barrier to the adoption of food irradiation by the Brazilian industries, like in other countries. The aim of this study was to investigate the effect of information on the acceptance and purchase intention of minimally processed and irradiated organic watercress (Nasturtium officinale). Consumers (N=236) participating in the sensory acceptance test were divided into four experimental groups according to an experimental design which combined presence or absence of information about the food irradiation process – main characteristics, benefits to food safety and preservation, cost-benefit and environmental issues - and identification or not of the i...