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Type: Artigo de periódico
Title: Evaluation Of The Sensory Profile And Consumer Test Of Stick Potato [avaliação Do Perfil Sensorial E Teste De Consumidor De Batata Palha]
Author: Dos Santos B.A.
Formighieri R.
Martins A.
Ribeiro M.C.E.
Maus D.
Ignacio A.K.F.
Fontana L.
Bedoya N.
Paula Junior A.
Bolini H.M.A.
Abstract: The aim of this study was to determine the sensory profile, acceptance and purchase intention of six brands of traditional potato sticks, named A, B, C, D, E and F, acquired from supermarkets in the region of Campinas, SP (BRAZIL). The Quantitative Descriptive Analysis (QDA) determined thirteen descriptors: yellow color, burnt color, presence of salt on the surface, slice thickness, chips aroma, burnt aroma and rancidity aroma, salty flavor, burnt flavor, rancidity flavor and chips flavor, texture crunchy and oily. ANOVA results of affective test showed that attributes color, flavor and texture were of great influence over consumers, and the highest average rates corresponded to brands D and E. Brand F differed significantly (p<0.05) when compared to other brands, with higher values in the parameters yellow color, burnt color, rancidity flavor and burnt flavor. The main components 1, yellow color and 2, crunchy texture together explained 85.85% of the variation between brands. On the map of the PLS regression correlation of the overall impression of consumers and characteristics of the samples emphasized the proximity of the crunchy attribute in the graphic toward overall impression which indicates the consumer preference for more crunchy potato sticks.
Rights: aberto
Identifier DOI: 
Date Issue: 2012
Appears in Collections:Unicamp - Artigos e Outros Documentos

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