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Sensory evaluation of a novel prebiotic sheep milk strawberry beverage
LWT - Food Science and Technology ( IF 6 ) Pub Date : 2018-08-09 , DOI: 10.1016/j.lwt.2018.08.017
Celso F. Balthazar , Antonella Santillo , Lucia Figliola , Hugo L.A. Silva , Erick A. Esmerino , Mônica Q. Freitas , Adriano G. Cruz , Marzia Albenzio

The sensorial evaluation of a prebiotic sheep milk juice beverage considering a consumer's perception was performed. Four beverages with different concentration of skimmed sheep milk, strawberry pulp and sugar, added with a fixed inulin level (3 g/100 g) were manufactured and submitted to hedonic and preference ranking test with 60 consumers. Beverages containing decreased sugar levels and higher content of strawberry pulp were most preferred and presented the higher scores in the acceptance test. According the Principal Component Analysis, sample B3 was characterized by strawberry flavor and aroma, acid taste, strawberry seeds presence, sheep aroma, fatty flavor, and pinkish color; while sample B4 was associated with reddish color, astringent flavor, bitter taste, brightness, viscous, sweet, acid and rancid aromas attributes. Finally, sample B2 presented salt and sweet taste, and thinner texture, while samples B1 presented sheep flavor, cooked aroma, cooked flavor and residual flavor. Our findings suggest that formulation should contain 550/370/50 g/L of skimmed sheep milk, strawberry pulp and sugar in beverage.



中文翻译:

一种新型益生元羊奶草莓饮料的感官评价

考虑到消费者的感知,对益生元羊奶汁饮料进行了感官评估。制造了四种浓度不同的脱脂羊奶,草莓果肉和糖的饮料,并添加了固定的菊粉水平(3 g / 100 g),并接受60位消费者的享乐和偏好等级测试。含糖量降低和草莓果肉含量较高的饮料是最优选的,并且在验收测试中得分较高。根据主成分分析,样品B3的特征是草莓味和香气,酸味,草莓种子的存在,绵羊香气,脂肪味和粉红色。而样品B4具有偏红色,涩味,苦味,亮度,粘性,甜味,酸味和腐臭味。最后,样品B2呈现出盐和甜的味道,并且质地更薄,而样品B1呈现出绵羊风味,煮熟的香气,煮熟的风味和残留的风味。我们的发现表明,饮料中的配方应包含550/370/50 g / L的脱脂羊奶,草莓果肉和糖。

更新日期:2018-08-09
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