Dulce de leche texture study
Relationship between chemical and instrumental measures and consumer preference
Keywords:
Prepared foods, Market research, Qualitative analysis, Food qualityAbstract
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).