Registro Completo
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Biblioteca(s): |
Embrapa Agroindústria de Alimentos. |
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Data corrente: |
13/01/2011 |
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Data da última atualização: |
30/11/2012 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
B - 1 |
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Autoria: |
FELBERG, I.; DELIZA, R.; FARAH, A.; CALADO, E.; DONANGELO, C. M. |
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Afiliação: |
ILANA FELBERG, CTAA; ROSIRES DELIZA, CTAA; ADRIANA FARAH, UFRJ; ERÔNICA CALADO, UFRJ; CARMEN MARINO DONANGELO, UFRJ. |
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Título: |
Formulation of a soy-coffee beverage by response surface methodology and internal preference mapping. |
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Ano de publicação: |
2010 |
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Fonte/Imprenta: |
Journal of Sensory Studies, v. 25, p. 226-242, 2010. Suplemento 1. |
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DOI: |
10.1111/j.1745-459X.2010.00278.x |
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Idioma: |
Inglês |
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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 ≤ 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. |
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Palavras-Chave: |
Mapa de preferência. |
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Thesagro: |
Bebida; Café; Soja. |
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Categoria do assunto: |
X Pesquisa, Tecnologia e Engenharia |
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Marc: |
LEADER 01680naa a2200229 a 4500
001 1872898
005 2012-11-30
008 2010 bl uuuu u00u1 u #d
024 7 $a10.1111/j.1745-459X.2010.00278.x$2DOI
100 1 $aFELBERG, I.
245 $aFormulation of a soy-coffee beverage by response surface methodology and internal preference mapping.
260 $c2010
520 $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.
650 $aBebida
650 $aCafé
650 $aSoja
653 $aMapa de preferência
700 1 $aDELIZA, R.
700 1 $aFARAH, A.
700 1 $aCALADO, E.
700 1 $aDONANGELO, C. M.
773 $tJournal of Sensory Studies$gv. 25, p. 226-242, 2010. Suplemento 1.
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Registro original: |
Embrapa Agroindústria de Alimentos (CTAA) |
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