Please use this identifier to cite or link to this item:
Type: Artigo de periódico
Title: Sensory Profile And Acceptance Of Milk Chocolate Beverage [perfil Sensorial E Aceitação De Bebida Láctea Achocolatada]
Author: Pflanzer S.B.
da Cruz A.G.
Hatanaka C.L.
Mamede P.L.
Cadena R.
Faria J.A.F.
da Silva M.A.A.P.
Abstract: The sensory profile of three commercial brands of milk chocolate beverage was obtained using the Quantitative Descriptive Analysis (QDA). Twelve descriptive terms, their definitions, and reference samples were generated by a selected and trained panel. The statistical analysis included the Analysis of Variance (ANOVA), Tukey's Test for means, and Principal Component Analysis (PCA). Brand A showed strong sweetness taste, aroma, and caramel flavor, whereas the predominant characteristics of brand B were the brown color, viscosity, and very intense sandiness. Brand C differed from the others for presenting stronger aroma and milk flavor. An acceptance test was also performed to evaluate the samples thoroughly in terms of the intensity of the ideal sweetness and buying intention. All brands presented high acceptability, and there was no significant difference between them.
Rights: aberto
Identifier DOI: 
Date Issue: 2010
Appears in Collections:Unicamp - Artigos e Outros Documentos

Files in This Item:
File Description SizeFormat 
2-s2.0-77955530087.pdf765.95 kBAdobe PDFView/Open

Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.