Aplicación del Mapa de Preferencia Externo en la Formulación de una Bebida Saborizada de Lactosuero y Pulpa de Maracuyá

Abstract

*Autor a quien debe ser dirigida la correspondencia.Recibido Abr. 22, 2015; Aceptado Jul. 2, 2015; Versión final Jul. 6, 2015, Publicado Oct. 2015 Resumen Se elaboraron bebidas refrescantes a base de lactosuero variando las concentraciones de pulpa de maracuyá de 8.0, 11.5 y 15% y azúcar de 5.0, 7.5 y 10%. La evaluación instrumental consistió en la determinación de pH, acidez y °Brix. El estudio de consumidores se efectuó con 60 personas aplicando una escala hedónica de 5 puntos. La correlación de los datos instrumentales-sensoriales-hedónicos se efectuó mediante un mapa de preferencias externo. En las bebidas el pH fue superior a 4.0 y la acidez mayor a 0.2%. Se establecieron tres segmentos de consumidores y para las formulaciones con pulpa al 8% con 5% y 7.5% de azúcar, el consumidor las identificó por su pH; la 11.5%:10% (pulpa:azúcar) la asoció por los °Brix, las 15%:7.5% y 11.5%:7.5% las asoció con la acidez. Las formulaciones 15%:7.5%, 15%:10% y 11.5%:10% fueron preferidas por los consumidores, lo que se relaciona con un sabor más dulce e intenso de esta formulación. Palabras clave: lactosuero; bebidas refrescantes; passiflora edulis; análisis sensorial Application of the External Preferences Map in the Formulation of a Flavored Drink made from Whey and Passion Fruit Pulp AbstractRefreshing drinks from whey were developed, varying the concentrations of pulp of passion fruit of 8.0, 11.5 and 15% and sugar 5.0, 7.5, and 10%. The Instrumental evaluation consisted of a determination of pH, acidity and °Brix. The consumer study was carried out with 60 people by applying a five-point hedonic scale. The instrumental-sensory-hedonic relationship is established through the external preferences map. In all drinks pH was greater than 4.0 and acidity greater than 0.2%. Three consumer segments were established and for the formulations with pulp at 8% and 5% and 7.5% sugar, consumers identify them by their pH; the 11.5%: 10% (pulp:sugar) were associated by the °Brix, the 15%:7.5% and 11.5%:7.5% were associated by the acidity. Formulations 15%:7.5%, 15%:10% and 11.5%:10% were preferred by consumers, fact that is related to the sweeter and more intense flavor of this formulation.

Utilization of Sustainable Ingredients (Cañihua Flour, Whey, and Potato Starch) in Gluten-Free Cookie Development: Analysis of Technological and Sensorial Attributes

“…The samples were presented individually to 102 consumers from the city of Juliaca who regularly consume cookies. Samples were presented on disposable plates labeled with three-digit random numbers [49,50]. In both sensory tests, consumers agreed to participate voluntarily by giving their informed consent.…”

Passion fruit (Passiflora edulis): Nutritional composition, bioactive compounds, utilization of by-products, biocontrol, and organic fertilization in cultivation

“…Este fruto se caracteriza por ser un alimento de alta acidez, con un pH de 3,10 ± 0,054 y una acidez de 3,48 ± 0,069%, debido al predominio de dos ácidos, el cítrico y el málico. Además, contiene 12,43 ± 0,15 °Brix de sólidos solubles (García-Mogollon et al, 2015). Se han informado diferentes valores de vitamina C en el maracuyá.…”