Análisis sensorial temporal descriptivo y hedónico de mazamorra morada usando predominio temporal de sensaciones y análisis de supervivencia
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Date
2018
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Universidad Nacional de Trujillo
Abstract
El objetivo del presente estudio fue estudiar las modificaciones de las propiedades sensoriales dinámicas y su efecto sobre el rechazo de mazamorra morada durante su almacenamiento refrigerado utilizando predominio temporal de sensaciones y análisis de supervivencia. Las muestras de mazamorra morada fueron almacenadas a 4 °C por 0, 1, 2 y 3 días, siendo llamadas “t1”, “t2”, “t3”, y “t4”, respectivamente. Las muestras de mazamorras fueron evaluadas por 64 consumidores habituales de mazamorra morada usando la novedosa técnica llamada “Predominio Temporal de Sensaciones” unida a la prueba de aceptación. Los resultados indicaron que a medida que aumentaba el tiempo de almacenamiento, los atributos de textura fueron modificados (específicamente la cremosidad). Luego de 2 días de almacenamiento, las muestras de mazamorra presentan una disminución en su aceptación sensorial. El análisis de supervivencia indicó un tiempo de vida útil de 9.2h. El presente estudio representa la primera investigación científica en la mazamorra morada, siendo así muy útil para la industria y la academia.
ABSTRACT The objective of the present study was to study the modifications of the dynamic sensory properties and its effect on the rejection of mazamorra morada during refrigerated storage using temporal dominance of sensations and survival analysis. The mazamorra morada samples were stored at 4 °C for 0, 1, 2 and 3 days, being called "t1", "t2", "t3", and "t4", respectively. These mazamorras were evaluated by 64 habitual consumers of mazamorra morada using the novel technique called "Temporal Predominance of Sensations" together with the acceptance test. The results indicated that as the storage time increased, the texture attributes were modified (specifically the creaminess). After 2 days of storage, the sensory acceptance of mazamorra samples decreases. The survival analysis indicated a sensory shelf life of 9.2h. The present study represents the first scientific research in mazamorra morada, being thus very useful for the industry and the academy.
ABSTRACT The objective of the present study was to study the modifications of the dynamic sensory properties and its effect on the rejection of mazamorra morada during refrigerated storage using temporal dominance of sensations and survival analysis. The mazamorra morada samples were stored at 4 °C for 0, 1, 2 and 3 days, being called "t1", "t2", "t3", and "t4", respectively. These mazamorras were evaluated by 64 habitual consumers of mazamorra morada using the novel technique called "Temporal Predominance of Sensations" together with the acceptance test. The results indicated that as the storage time increased, the texture attributes were modified (specifically the creaminess). After 2 days of storage, the sensory acceptance of mazamorra samples decreases. The survival analysis indicated a sensory shelf life of 9.2h. The present study represents the first scientific research in mazamorra morada, being thus very useful for the industry and the academy.
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Keywords
Mazamorra morada, Predominio Temporal de Sensaciones, Aceptación