Estudio comparativo en la aceptabilidad general de yogur frutado de leche de cabra descremado y sin descremar
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Date
2017
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Universidad Nacional de Trujillo
Abstract
El presente estudio tuvo por objetivo evaluar el nivel de aceptabilidad general de dos tipos de yogur frutado, elaborados a partir de la leche de cabra descremada (1.8% grasa) y sin descremar (4.8% grasa). La aceptabilidad sensorial se evaluó con 40 consumidores habituales de yogur escogidos al azar, quienes calificaron las dos muestras y respondieron cuál de los dos yogures era el más aceptable, para ello se les evaluó con formatos de preferencia pareada y una escala hedónica de 10 cm. resultando el más aceptable de acuerdo a la evaluación el yogur sin descremar (YSD). Para cumplir dicho objetivo de la prueba de aceptabilidad sensorial de preferencia pareada, se sumaron los datos y se expresaron mediante puntajes de aceptación, los resultados obtenidos mediante esta prueba son de 27 puntos de aceptabilidad para el yogur sin descremar (YSD) y 13 puntos para el yogur descremado (YD) siendo respectivamente el más aceptable por los panelistas, el yogur sin descremar (YSD). Por otro lado en el caso específico de la prueba hedónica los resultados se analizaron estadísticamente mediante una prueba paramétrica de normalidad específicamente una t de Student y se determinó un (p<0,05) indicando una diferencia estadísticamente significativa entre las dos muestras de yogur con un intervalo de confianza de 95%, para determinar la significancia de las diferencias entre ambos yogures. Los análisis señalados se realizaron mediante el programa estadístico SPSS versión 21.0 para Windows.
ABSTRACT This study aimed to assess the level of general acceptability of two types of fruity yogurt made from goat skim milk (1.8% fat) without skim (4.8% fat). Sensory acceptability was assessed with 40 regular users of yogurt chosen at random, who qualified the two samples and answered which of the two yogurts was the most acceptable, for this they are assessed with formats preference paired and a hedonic scale of 10 cm. resulting in the most acceptable according to the evaluation without skim yogurt (YSD). To meet this objective test sensory acceptability preferably paired, the data were summed and expressed by acceptance scores, the results obtained by this test are 27 points of acceptability yogurt without skim(YSD) and 13 points for yogurt skimming (YD) being respectively the most acceptable by panelists, the without skim yogurt (YSD). On the other hand in the specific case of the hedonic test results were analyzed statistically using a parametric test of normality specifically a Student t test and found one (p<0.05), indicating a statistically significant difference between the two samples of yogurt with interval confidence of 95% to determine the significance of differences between the two yogurts. The indicated analyzes were performed using SPSS version 21.0 for Windows.
ABSTRACT This study aimed to assess the level of general acceptability of two types of fruity yogurt made from goat skim milk (1.8% fat) without skim (4.8% fat). Sensory acceptability was assessed with 40 regular users of yogurt chosen at random, who qualified the two samples and answered which of the two yogurts was the most acceptable, for this they are assessed with formats preference paired and a hedonic scale of 10 cm. resulting in the most acceptable according to the evaluation without skim yogurt (YSD). To meet this objective test sensory acceptability preferably paired, the data were summed and expressed by acceptance scores, the results obtained by this test are 27 points of acceptability yogurt without skim(YSD) and 13 points for yogurt skimming (YD) being respectively the most acceptable by panelists, the without skim yogurt (YSD). On the other hand in the specific case of the hedonic test results were analyzed statistically using a parametric test of normality specifically a Student t test and found one (p<0.05), indicating a statistically significant difference between the two samples of yogurt with interval confidence of 95% to determine the significance of differences between the two yogurts. The indicated analyzes were performed using SPSS version 21.0 for Windows.
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Keywords
Yogur de leche de cabra, Leche de cabra descremada y sin descremar, Aceptabilidad general