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Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/12028

Title: Optimization of sweet guava (Psidium guajava, L) using the acceptance test, response surface methodology and preference map
???metadata.dc.creator???: Menezes, Camila Carvalho
Borges, Soraia Vilela
Carneiro, João de Deus Souza
Cirillo, Marcelo Angelo
Pinheiro, Ana Carla Marques
Oliveira, Letícia Fernandes de
Keywords: Sensory analysis
Citric acid
Potassium sorbate
Sugar
Publisher: Universidade Federal do Paraná
Issue Date: 2012
Citation: MENEZES, C. C. et al. Optimization of sweet guava (Psidium guajava, L) using the acceptance test, response surface methodology and preference map. Boletim do Centro de Pesquisa e Processamento de Alimentos, Curitiba, v. 30, n. 1, 2012.
Abstract: This study aimed to evaluate the infl uence of the independent variables concentration of citric acid, concentration of potassium sorbate, and pulp/sugar ratio on consumer acceptance for sweet guava. The results were analyzed using statistical methods such as preference map and response surface methodology to determine the infl uence of the independent variables. Response surface methodology alone proved insuffi cient to achieve an optimal formulation for the preparation of sweet guava. Based on preference mapping analysis, consumer preference was observed for treatments using higher concentrations of sugar and citric acid. Parameters of sweetness, appearance and texture infl uenced consumer preferences.
URI: http://revistas.ufpr.br/alimentos/article/view/28654/18873
http://repositorio.ufla.br/jspui/handle/1/12028
???metadata.dc.language???: en_US
Appears in Collections:DCA - Artigos publicados em periódicos

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