Resumen

BARAZARTE, Humberto et al. Effect of sugar type and concentration on the acceptability of guava (Psidium guajava L.) laminates. Rev. Fac. Ing. UCV [online]. 2015, vol.30, n.3, pp.77-84. ISSN 0798-4065.

Guava (Psidium guajava L.) has attractive sensory and nutritional qualities to elaborate fruit laminates, but it requires adding sugars to improve the sensory quality, being the consumer acceptance key to ensure the success. Therefore, sensory tests to consumers and simplex design were applied to evaluate the type and concentration effect of the sugars sucrose, fructose and glucose on the acceptability of guava laminates. To elaborate the laminates a puree was prepared with 425 g of guava pulp, 75 g of sugar and 5.0 mL of citric acid solution 30% and it was subjected to drying in a tray dehydrator at 60 °C to about 13% moisture. Sugars proportions were established using a simplex-centroid design, which caused 9 treatments. The overall acceptability was measured on a 10-cm unstructured hedonic scale and the acceptability of the sensory attributes sweetness, acidity, color and moisture was studied using a 3-point JAR (just-about-right) scale. The overall acceptability was located between 3.80 ± 2.1 and 7.60 ± 1.8 and it was adjusted to the second degree polynomial model Acceptability = 7.63Sucrose + 6.63Fructose + 3.83Glucose + 1.04SucroseFructose + 1.84SucroseGlucose + 4.24FructoseGlucose. In assessing the scale JAR was obtained that the sweetness was the attribute most effect on product acceptability. It was concluded that guava laminates showed a liking level depends on the sugar type and proportion under a second degree polynomial relationship where sucrose resulted in the highest acceptability values.

Palabras clave : JAR scale; penalty analysis; simplex design; guava; sweeteners.

        · resumen en Español     · texto en Español     · Español ( pdf )