01680naa a2200229 a 450000100080000000500110000800800410001902400420006010000160010224501060011826000090022452010260023365000110125965000100127065000090128065300250128970000150131470000140132970000150134370000210135877300710137918728982012-11-30       2010    bl uuuu     u00u1 u    #d7 a10.1111/j.1745-459X.2010.00278.x2DOI1 aFELBERG, I.  aFormulation of a soy-coffee beverage by response surface methodology and internal preference mapping.  c2010  aCoffee 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 ≤ 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.  aBebida  aCafé  aSoja  aMapa de preferência1 aDELIZA, R.1 aFARAH, A.1 aCALADO, E.1 aDONANGELO, C. M.  tJournal of Sensory Studiesgv. 25, p. 226-242, 2010. Suplemento 1.