Análisis de preferencia organoléptica en tres marcas de galleta soda en los estudiantes de la Universidad Nacional de Trujillo
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Date
2024
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Universidad Nacional de Trujillo
Abstract
El objetivo de este estudio es determinar la preferencia organoléptica de las tres marcas de galleta soda (Soda San Jorge, Soda GN y Soda V) en los estudiantes de la Universidad Nacional de Trujillo. Se contó con la participación de 36 jueces no entrenados y seleccionados de manera equitativa según el sexo (hombre y mujer). A estos evaluadores se le sometió a la prueba sensorial para analizar su preferencia por textura, olor y sabor de las tres marcas de galleta soda, utilizando una escala hedónica. Además, debido al carácter ordinal de las variables se utilizaron pruebas no paramétricas tales como U de Man Whitney para determinar diferencias entre los jueces según su sexo. Se realizó la comparación entre las tres marcas de galleta soda mediante la prueba de Friedman mientras que la comparación entre las marcas por pares se realizó mediante la prueba de Wilcoxon. Los datos recolectados se procesaron en SPSS y los gráficos elaborados en Microsoft Excel. El nivel de significancia establecido para el estudio fue de 5%. No se encontró diferencias significativas entre los jueces (hombres y mujeres), por lo que se procedió a realizar el análisis estadístico combinando ambos grupos. Se determinó que la marca de galleta Soda GN presentó mayor satisfacción organoléptica que las otras marcas en todos los atributos evaluados, con valores medianos de 4.5 en el sabor y de 4 en el olor y 4 la textura
Abstract The aim of this study is to determine the organoleptic preference of the three brands of soda cookies (Soda San Jorge, Soda GN and Soda V) in students of the National University of Trujillo. Thirty-six untrained and gender-equally selected judges participated (man and woman). These evaluators were subjected to a sensory test to analyze their preference for the texture, smell and taste of the three brands of soda biscuits, using a hedonic scale. In addition, due to the ordinal nature of the variables, non-parametric tests such as Man Whitney's U were used to determine differences between judges by sex. The comparison of the three brands of soda cookie was made using the Friedman test while the comparison between the brands by pairs was done using the Wilcoxon test. The data collected were processed in SPSS and the graphs developed in Microsoft Excel. The level of significance established for the study was 5%. No significant differences were found between judges (male and female), so the statistical analysis was carried out by combining the two groups. It was determined that the cookie brand Soda GN showed greater organoleptic satisfaction than the other brands in all the attributes evaluated, with mean values of 4.5 in taste and 4 in smell and 4 texture
Abstract The aim of this study is to determine the organoleptic preference of the three brands of soda cookies (Soda San Jorge, Soda GN and Soda V) in students of the National University of Trujillo. Thirty-six untrained and gender-equally selected judges participated (man and woman). These evaluators were subjected to a sensory test to analyze their preference for the texture, smell and taste of the three brands of soda biscuits, using a hedonic scale. In addition, due to the ordinal nature of the variables, non-parametric tests such as Man Whitney's U were used to determine differences between judges by sex. The comparison of the three brands of soda cookie was made using the Friedman test while the comparison between the brands by pairs was done using the Wilcoxon test. The data collected were processed in SPSS and the graphs developed in Microsoft Excel. The level of significance established for the study was 5%. No significant differences were found between judges (male and female), so the statistical analysis was carried out by combining the two groups. It was determined that the cookie brand Soda GN showed greater organoleptic satisfaction than the other brands in all the attributes evaluated, with mean values of 4.5 in taste and 4 in smell and 4 texture
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Keywords
Análisis sensorial, preferencia organoléptica, galleta soda, sabor, olor, textura