Sensory Characterization of Commercial Dulce De Leche with Consumers and Trained Assessors

The objective of this study was to characterize commercial dulce de leche samples by Quantitative Descriptive Analysis (QDA) and affective tests and instrumental color and texture measurements. Thirteen sensory descriptors were assessed as follows: color, brightness, hardness, spreadability, cooked...

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Veröffentlicht in:	Advance Journal of Food Science and Technology 2018-01, Vol.14 (1), p.6-14
Hauptverfasser:	Leite Junior, Bruno Ricardo de Castro, Oliveira, Miguel Meirelles de, Fernandes, Meg da Silva, Sehn, Georgia Ane Raquel, Carvalho, Gabriela Guimaraes, Barone, Bruna, CherpinskiCorrea, Adriane, Bolini, Helena Maria Andre
Format:	Artikel
Sprache:	eng
Online-Zugang:	Volltext
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