Aceptabilidad general y atributos sensoriales de una jalea light de arándano (Vaccinium corymbosum L.) variedad Biloxi
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Date
2018
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Universidad Nacional de Trujillo
Abstract
El objetivo del estudio fue evaluar el efecto de la concentración de goma guar (0%,0.20%,0.40%,0.60%) en la aceptabilidad general y características sensoriales de una jalea light de arándano (Vaccinium corymbosum L.). La aceptabilidad general fue evaluada a través de una prueba hedónica con una escala estructurada de 9 puntos y las características sensoriales empleando las preguntas de Check-All-That-Apply (CATA). El análisis sensorial indicó los atributos en los que los consumidores percibieron diferencias significativas entre los 4 tratamientos de jalea light de arándano, según la prueba Q de Cochran. Estos atributos fueron: elasticidad alta, mucho tiempo de residencia en la boca, poco fluido, poco tiempo de residencia en la boca, muy fluido, muy gomoso, poco consistente y sabor muy dulce; lo cual infiere que los consumidores perciben las diferencias en las características sensoriales de las jaleas evaluadas. Los consumidores describieron a la jalea light de arándano ideal con los atributos: textura homogénea, sabor dulce y sabor natural como los principales atributos que debe de tener la jalea light. Los atributos: sabor dulce, apariencia brillante y textura homogénea, generan un cambio de menor a mayor gusto general cuando están presentes o ausentes en la jalea light de arándano. Los resultados sugieren que las preguntas de CATA con un perfil ideal fueron útiles para comprender mejor la percepción del consumidor que garantiza la calidad sensorial de la jalea light sometida a diferentes concentraciones de goma guar y que el análisis de penalización de las preguntas de CATA demostró ser un enfoque simple y útil para identificar los factores de aceptación y las instrucciones para mejorar el producto estudiado.
ABSTRACT The objective of the study was to develop a cranberry jelly reduced in sugar, where the effect of guar gum concentration was evaluated in four different concentrations (0%, 0.20%, 0.40%, 0.60%) in the physicochemical, sensory and nutritional characterization. general acceptability of a cranberry light jelly (Vaccinium corymbosum L.). A reduction of 25% or more of sugar denominates the jelly as reduced in sugar. The sensory characteristics were evaluated using the Check-All-That-Apply questions (control questions with all applications (CATA) with ideal profile), pH, total soluble solids (° Brix) and color. An evaluation of general acceptability was carried out through a hedonic test with a structured scale of 9 points. According to the results, the T2 guar gum at a concentration of 0.40% was the closest one came to the gel capable ideal and fulfilled all the required attributes thus showing the highest taste ratings of the consumers. Therefore, future formulations of light jelly should have the characteristics of this sample because it generates attributes such as: sweet flavor, high elasticity, natural flavor, absence of strange taste and very spreadable. Therefore, Guar Gum can be used as an alternative raw material to the use of pectin in the formulation of fruit jellies that require moderate additions of pectin, achieving a quality product at a lower production cost. Few differences were found for pH and soluble solids in all samples. The results suggest that CATA questions with an ideal profile were useful to better understand consumer perception that guarantees the sensory quality of light jelly subjected to different concentrations of guar gum and that the analysis of the CATA questions proved to be A simple and useful approach to identify acceptance factors and instructions to improve the product studied.
ABSTRACT The objective of the study was to develop a cranberry jelly reduced in sugar, where the effect of guar gum concentration was evaluated in four different concentrations (0%, 0.20%, 0.40%, 0.60%) in the physicochemical, sensory and nutritional characterization. general acceptability of a cranberry light jelly (Vaccinium corymbosum L.). A reduction of 25% or more of sugar denominates the jelly as reduced in sugar. The sensory characteristics were evaluated using the Check-All-That-Apply questions (control questions with all applications (CATA) with ideal profile), pH, total soluble solids (° Brix) and color. An evaluation of general acceptability was carried out through a hedonic test with a structured scale of 9 points. According to the results, the T2 guar gum at a concentration of 0.40% was the closest one came to the gel capable ideal and fulfilled all the required attributes thus showing the highest taste ratings of the consumers. Therefore, future formulations of light jelly should have the characteristics of this sample because it generates attributes such as: sweet flavor, high elasticity, natural flavor, absence of strange taste and very spreadable. Therefore, Guar Gum can be used as an alternative raw material to the use of pectin in the formulation of fruit jellies that require moderate additions of pectin, achieving a quality product at a lower production cost. Few differences were found for pH and soluble solids in all samples. The results suggest that CATA questions with an ideal profile were useful to better understand consumer perception that guarantees the sensory quality of light jelly subjected to different concentrations of guar gum and that the analysis of the CATA questions proved to be A simple and useful approach to identify acceptance factors and instructions to improve the product studied.
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Keywords
Check-All-That-Apply, Prueba hedonica, Jalea light, Goma guar, Perfil ideal