Dulce de leche texture study

Relationship between chemical and instrumental measures and consumer preference

Authors

  • A. Gámbaro Cátedra de Ciencia y Tecnología de los Alimentos. Facultad de Química. Montevideo.
  • A. Aldrovandi Carrera de Ingeniería de Alimentos.
  • E. Diana Cátedra de Ciencia y Tecnología de los Alimentos. Facultad de Química. Montevideo.

Keywords:

Prepared foods, Market research, Qualitative analysis, Food quality

Abstract

Nineteen samples of "dulce de leche" were texture evaluated by preference studies made with 120 consumers and correlations were studied against chemical and instrumental analysis. A good correlation (p<O.Ol) was found between consumers preference and the instrumental measures of hardness, stickiness, adhesivity and protein content. In a lower level (p<O.OS) it is posible to use the following measures: sucrose content, elasticity, cohesivity, moisture content and Total Soluble Solids (OBrix).

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Published

1995-12-01

How to Cite

Gámbaro, A. ., Aldrovandi, A., & Diana, E. . (1995). Dulce de leche texture study: Relationship between chemical and instrumental measures and consumer preference. Veterinaria (Montevideo), 31(128), 3–9. Retrieved from https://www.revistasmvu.com.uy/index.php/smvu/article/view/579

Issue

Section

Original Articles