Data/hora: 01/06/2024 08:49:56

Biblioteca(s): 	Embrapa Agroindústria de Alimentos.	
Data corrente: 	13/01/2011	
Data da última atualização: 	30/11/2012	
Autoria: 	FELBERG, I.; DELIZA, R.; FARAH, A.; CALADO, E.; DONANGELO, C. M.	
Afiliação: 	ILANA FELBERG, CTAA; ROSIRES DELIZA, CTAA; ADRIANA FARAH, UFRJ; ERÔNICA CALADO, UFRJ; CARMEN MARINO DONANGELO, UFRJ.	
Título: 	Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping.	
Ano de publicação: 	2010	
Fonte/Imprenta: 	Journal of Sensory Studies, v. 25, p. 226-242, 2010. Suplemento 1.	
DOI: 	10.1111/j.1745-459X.2010.00278.x	
Idioma: 	Inglês	
Conteúdo: 	Coffee consumers (n = 60) tasted and rated samples of a new soy?coffee beverage made from instant coffee, soymilk powder and sugar. Ingredient concentrations (independent variables) varied according to a 23central composite design for overall degree of acceptance. Data were analyzed by analysis of variance (ANOVA), least square difference and response surface methodology, followed by internal preference mapping (IPM) with cluster analysis. ANOVA from the consumers' acceptance data revealed that samples differed significantly (P &#8804; 0.05). Although soymilk content did not influence significantly the consumers' acceptance in the tested range, IPM with cluster analysis indicated that at least part of the acceptance differences was based on the soy beverage consumption habit. The final beverage formulation was evaluated cold and hot for overall acceptability (9-point structured hedonic scale) by 112 coffee consumers and the cold beverage reached a good acceptability mean score (6.2) among the participants.	
Palavras-Chave: 	Mapa de preferência.	
Thesagro: 	Bebida; Café; Soja.	
Categoria do assunto: 	X Pesquisa, Tecnologia e Engenharia	
Registro original: 	Embrapa Agroindústria de Alimentos (CTAA)	
Exemplares: 	CTAA - (10587-1) - UPC - AP - PP - 2010/034 -  - 2011.00014 - DIS