Abstract
Recently avocado oil has emerged as an alternative to olive oil because of its physicochemical and nutritional characteristics. However, the research is still in the initial stages of testing, where countless evaluations are carried out in order to prove the viability of the oil. One of the main evaluation techniques is through sensory analysis that is of great importance for evaluating market acceptability and product quality, being an essential part of the quality control plan of any production chain that aims at a product that wins the preference the consumer.
Highlights
The avocado oil is defined as the oil extracted from the pulp of the avocado fruits and in recent years, it is increasing the interest of companies to use this oil in human food, because until it was widely used in the cosmetics industries
It is known that avocado oil is nutritionally similar to olive oil, presenting itself as an alternative to the annual expenditure that the country has with importation
Sensory analysis is a set of norms for evaluating the characteristics of a product, based on human senses, and the evaluation methods are differentiated, aiming to acquire more adequate responses to the researched profile of the product
Summary
Issue ID: Sci. Elec. Arch. Vol 12 (5) October 2019 DOI: http://dx.doi.org/10.36560/1252019794 Article link http://www.seasinop.com.br/revista/index.php?journal=SEA&page=a rticle&op=view&path%5B%5D=794&path%5B%5D=pdf Included in DOAJ, AGRIS, Latindex, Journal TOCs, CORE, Discoursio Open Science, Science Gate, GFAR, CIARDRING, Academic Journals Database and NTHRYS Technologies, Portal de Periódicos CAPES. M. C. P. Fagundes1, A. F. Oliveira2, J. C. M. Rufini1, N. V. Tostes3, L. P. S. Brito3, J. O. F. Melo1
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