Efecto de la concentración de goma xantana en los atributos sensoriales y aceptabilidad general de una jalea light de aguaymanto (Physalis peruviana L.)
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Date
2018
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Universidad Nacional de Trujillo
Abstract
La presente investigación tiene el objetivo de evaluar el efecto de la concentración de goma xantana en los atributos sensoriales y aceptabilidad general en una jalea light de aguaymanto (Physalis peruviana L), se aplicó el análisis CATA (Check all that apply) y se determinó que la concentración de goma xantana tiene un efecto significativo en las características sensoriales de los tratamientos evaluados. Se determinó con la prueba Q de Cochran diferencia significativa entre productos y atributos: textura homogénea, poco gomosa, muy consistente, poco fluida y muy gomosa; mientras que con el análisis biplot de atributos y productos, un producto ideal debería tener sabor natural, sabor dulce, ausencia de sabor extraño y apariencia brillante. El análisis del efecto en la media con respecto al porcentaje de los consumidores que percibieron los atributos indica que “sabor dulce”, “sabor natural”, “muy consistente” y “elasticidad alta” son atributos indispensables. El T3 es el tratamiento que más se acerca al ideal, por lo tanto, se podría ajustar la formulación y así obtener una mejor aceptabilidad.
ABSTRACT The following investigation has the purpose of evaluating the effect of the concentration of xanthan gum on the sensory attributes and general acceptability in a light jelly of aguaymanto (Physalis peruviana L). The CATA (Check all that apply) analysis was carried out and it was determined that the concentration of xanthan gum has a significant effect on the sensory characteristics of the evaluated treatments. A significant difference (p <0.05) between products and attributes was determined with the Cochran Q test: homogeneous texture, little gummy, very consistent, not very fluid and very rubbery; while with the biplot analysis of attributes and products, an ideal product should have natural flavor, sweet taste, absence of strange taste and bright appearance. The analysis of the effect on the average with respect to the percentage of consumers who perceived the attributes indicates that "sweet taste", "natural flavor", "very consistent" and "high elasticity" are essential attributes. The T3 is the treatment that is closest to the ideal, therefore, the formulation could be adjusted and thus obtain a better acceptability.
ABSTRACT The following investigation has the purpose of evaluating the effect of the concentration of xanthan gum on the sensory attributes and general acceptability in a light jelly of aguaymanto (Physalis peruviana L). The CATA (Check all that apply) analysis was carried out and it was determined that the concentration of xanthan gum has a significant effect on the sensory characteristics of the evaluated treatments. A significant difference (p <0.05) between products and attributes was determined with the Cochran Q test: homogeneous texture, little gummy, very consistent, not very fluid and very rubbery; while with the biplot analysis of attributes and products, an ideal product should have natural flavor, sweet taste, absence of strange taste and bright appearance. The analysis of the effect on the average with respect to the percentage of consumers who perceived the attributes indicates that "sweet taste", "natural flavor", "very consistent" and "high elasticity" are essential attributes. The T3 is the treatment that is closest to the ideal, therefore, the formulation could be adjusted and thus obtain a better acceptability.
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Keywords
Características sensoriales, Prueba de Q de Cochran, Análisis biplot, Atributos indispensables, CATA (Check All That Apply)