ACEPTABILIDAD Y TÉRMINOS QUE DESCRIBEN EL YOGUR DESNATADO EN SUS VARIANTES DE COÁGULO Y BATIDO.

The aim of work was to investigate on the acceptability of yogurt skimmed in its clot variants and milk shake and to identify terms that describe it. A hundred students, habitual consumers of yogurt participated, who responded about their level of pleasure in a scale hedonic of nine categories and marked of a list the terms that associated to evaluated product. The data were introduced in the statistical program XL-STAT to be processed. Both variants of yogurt were evaluated in high categories of acceptability, -I like a lot- for that of clot and -I like-, for the milk shake. The terms with which they described them were: healthy, thick, good acidity, homogeneous, good quality, anything sweet, milky, anything creamy, nutritious and tasteless. [ABSTRACT FROM AUTHOR]