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|Title:||Multiple time‐intensity analysis and acceptance of raspberry‐flavored gelatin|
|Author:||Palazzo, Alessandra B.|
Bolini, Helena M.A.
|Abstract:||Face to face with the scenario of current human nutrition, there is an ever‐growing preoccupation with the provision of healthy and rapidly prepared diets, gelatin being an important product, taking into consideration its properties, such as muscular regeneration and bone strengthening. The objective of this work is to evaluate different brands of raspberry‐flavored gelatin, both traditional and diet, by multiple time‐intensity analysis for sweet, acid and raspberry flavor, as well as an acceptance test with 120 consumers. The statistical analysis included variance analysis, Tukey tests and Internal Preference Map. The results showed that there was no significant difference between all the samples to the time in which the maximum intensity of sweetness and acidity occurs. The results indicated a greater acceptance of the traditional samples, which were preferred by the majority (85% regarding intention to purchase). The aspartame/acessulfame‐potassium edulcorants were those that recorded behavior most distant from sucrose, compared with sodium saccharine and sodium cyclamate edulcorants|
|Appears in Collections:||FEA - Artigos e Outros Documentos|
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