Publication
Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup
| dc.contributor.author | Guiné, Raquel | |
| dc.contributor.author | Lima, Maria João | |
| dc.contributor.author | Pato, Lúcia | |
| dc.contributor.author | Correia, Ana Cristina | |
| dc.contributor.author | Gonçalves, Fernando | |
| dc.contributor.author | Costa, Elisa | |
| dc.contributor.author | Santos, Sandra | |
| dc.date.accessioned | 2013-01-07T11:20:45Z | |
| dc.date.available | 2013-01-07T11:20:45Z | |
| dc.date.issued | 2010 | |
| dc.description.abstract | The potential beneficial effects of strawberry allied to those of chilly in many aspects of human health lead to the development of a spicy strawberry syrup. The work included the development of the product, including formulation, processing and industrialization aspects, chemical and sensorial analyses as well as a consumer study, of which some will be analysed in the present manuscript. The sensorial evaluation was performed with a panel of 25 tasters, of which 17 were women and 8 men. The parameters evaluated using a hedonic scale were: visual aspect, colour, consistence, brightness, sweetness, strawberry taste, spicy taste, global appreciation. To characterization of the product a brief chemical analysis was made. The mineral content was determined by calcination at 550 ºC, the total soluble solids (mainly sugars) were determined by refractometry and the moisture by a halogen moisture analyser. In all characteristics evaluated in the sensorial analysis the medium punctuation was 4 (in a scale from 0 to 5), corresponding to Good. Despite the product being considered quite spicy, its acceptance was very good. | por |
| dc.identifier.citation | Guiné RPF, Lima MJ, Pato L, Correia AC, Gonçalves F, Costa E, Santos S (2010) Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup. International Journal of Academic Research, 2(3), 173-178. | por |
| dc.identifier.uri | http://hdl.handle.net/10400.19/1389 | |
| dc.language.iso | eng | por |
| dc.peerreviewed | yes | por |
| dc.relation.ispartofseries | 2;3 | |
| dc.subject | food product development | por |
| dc.subject | strawberry syrup | por |
| dc.subject | consumer study | por |
| dc.subject | sensorial analysis | por |
| dc.title | Consumer study and sensorial evaluation of a newly developed spicy strawberry syrup | por |
| dc.type | journal article | |
| dspace.entity.type | Publication | |
| oaire.citation.endPage | 178 | por |
| oaire.citation.startPage | 173 | por |
| oaire.citation.title | International Journal of Academic Research | por |
| rcaap.rights | openAccess | por |
| rcaap.type | article | por |