Analysis of acceptance and preference of manjar blanco del Valle
Samples of Manjar Blanco del Valle provided by four traditional enterprises were analyzedsensorially. Preference and acceptance tests were conducted with 76 consumers, belonging tothe student population of the University Santiago de Cali. The ages of the participants werebetween 15 and 70 years and the socioeconomic strata of 1 to 6. We applied the selection testand the 9-point hedonic test in which odor, color, taste and texture attributes were rated. Theobtained data were statistically analyzed using Friedman and Wilcoxon tests. The results showthat the sample D was preferred by 35,53%, this sample was also obtained the highest marks inodor (6,07±1,86), flavor (6,79±2,01) and texture (6,53±2,06), while the color of the sample C wasthe most accepted (6,72±1,96). We conclude that for consumers the Manjar Blanco brand D waspreferred over the other brands tested sensorially.
| Main Authors: | , , |
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| Format: | Digital revista |
| Language: | spa |
| Published: |
Universidad del Cauca -Facultad de ciencias Agrarias
2014
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| Online Access: | https://revistas.unicauca.edu.co/index.php/biotecnologia/article/view/332 |
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