Sensory characteristics of structured guava (Psidium guajava): comparison of optimized descriptive profile, cata and sensory acceptance methods

Abstract This work aimed a sensory characteristics of structured guava elaborated with hydrocolloids agar and combinations of LA and HA gellan. The methods used were Optimized Descriptive Profile (ODP), CATA and Sensory Acceptance Tests. For the ODP, 18 semi-trained judges selected 12 sensory attrib...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2020-12, Vol.40 (suppl 2), p.496-502
Hauptverfasser:	COSTA, Juliana Nascimento da, BRITO, Samuel Almeida, LEAL, Amanda Rodrigues, RODRIGUES, Delane da Costa, NASCIMENTO, Luís Gustavo Lima, FIGUEIREDO, Raimundo Wilane, MATA, Paulina, SOUSA, Paulo Henrique Machado de
Format:	Artikel
Sprache:	eng
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
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