![]() Global analysis of the internal preference mapping verified that formulationsį1 and F2 were preferred for flavor and had good acceptance levels for the The formulations that contained more BE (F1 and F2) showedĪ lower titratable acidity (TA), higher ratio (SS/TA) and higher total sugar. Test was performed by 50 panelists who were asked to indicate how much they liked/ disliked the jams based on the following attributes: color, aroma,įlavor and texture. Jams were analyzed for physicochemical and sensory properties. Four bananaĮxtract (BE) and ara?á-boi (AB) jams were prepared using the following Properties of mixed jam elaborated with banana and ara?á-boi. ![]() This study evaluated the physicochemical and sensory Eugenia stipitata Acceptance Preference Mapping Fruits Processing Physicochemical and Sensory Characterization of Banana and Araçá-Boi JamĪUTHORS: Eliseth de Souza Viana, Jaciene Lopes de Jesus, Ronielli Cardoso Reis, Marcos Vinícius Silva de Andrade, Celio Kersul do Sacramento Computer Program Manual, Quick Reference. (2008) Statistica for Windows (Data Analysis Software System), Version 8.0.
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