AVALIAÇÃO DE COR E TEXTURA DE PÃO DE FORMA INTEGRAL COM GRÃOS DE FABRICAÇÃO INDUSTRIAL E ARTESANAL

Abstract

The study aimed to determine and compare, by instrumental and sensorial means, color and texture aspects of different brands of bread in an integral way with grains of industrial and artisanal manufacture. The samples, industrial manufacturing (A and B) and artisanal (C and D), were acquired in local shops and stores for sale of natural products, in cities in the state of Ceará. Instrumental color and texture analyzes were performed, as well as sensory acceptance tests (scales: hedonic and JAR), evaluating the data by ANOVA and Tukey's test at the level of 5% of significance. For an instrumental color, the difference between the statistics was observed, even when belonging to the same form of manufacture. For a hedonic scale, it was observed that most of the., For both attributes, reached an average above 6 (I liked it slightly), however, only one B mark obtained an average higher than 7 (I liked it regularly), in the color attribute. The scale analyzes of the ideal revealed that the colors closest to the ideal point were the B and D marks. For the instrumental texture parameter it was found that there was no direct influence on the way of manufacture. There was a significant difference between artisan breads for the hedonic scale, as for the ideal scale, as processing marks equal similar similar ideal point, since statistically A was equal to B and C equal to D. The breads integrally with grains good acceptance for color and texture, highlighting breads with intense color and greater firmness.