Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/4748
Título: Sensory evaluation of “dulce de leche” with coffee and whey using different affective data analysis methods
Título(s) alternativo(s): Avaliação sensorial de doce de leite com café e soro utilizando diferentes metodologias de análise de dados afetivos
Palavras-chave: Milk product
Acceptance test
Sensory analysis
Data do documento: 15-Nov-2010
Editor: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Citação: FERREIRA, L. O. et al. Sensory evaluation of "Dulce de Leche" with coffee and whey using different affective data analysis methods. Ciência e Tecnologia de Alimentos, Campinas, v. 31, n. 4, p. 998-1005, out./dez. 2011.
Resumo: This study sought to evaluate the acceptance of “dulce de leche” with coffee and whey. The results were analyzed through response surface, ANOVA, test of averages, histograms, and preference map correlating the global impression data with results of physical, physiochemical and sensory analysis. The response surface methodology, by itself, was not enough to find the best formulation. For ANOVA, test of averages, and preference map it was observed that the consumers’ favorite “dulce de leche” were those of formulation 1 (10% whey and 1% coffee) and 2 (30% whey and 1% coffee), followed by formulation 9 (20% whey and 1.25% coffee). The acceptance of samples 1 and 2 was influenced by the higher acceptability in relation to the flavor and for presenting higher pH, L*, and b* values. It was observed that samples 1 and 2 presented higher purchase approval score and higher percentages of responses for the ‘ideal’ category in terms of sweetness and coffee flavor. It was found that consumers preferred the samples with low concentrations of coffee independent of the concentration of whey thus enabling the use of whey and coffee in the manufacture of dulce de leche, obtaining a new product.
URI: http://repositorio.ufla.br/jspui/handle/1/4748
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