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DETERMINACIÓN DE LA CONCENTRACIÓN ÓPTIMA DE EDULCORANTE STEVIA EN MERMELADAS DE UVA BAJAS CALORÍAS A TRAVÉS DEL PUNTO DE CORTE SENSORIAL OBTENIDO DE LAS ESTADÍSTICAS DE ANÁLISIS DE SUPERVIVENCIA
- Source :
- Avances en Ciencias e Ingeniería, Vol 11, Iss 4, Pp 145-156 (2020)
- Publication Year :
- 2020
- Publisher :
- Executive Business School, 2020.
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Abstract
- The present study studies the ideal concentration of natural sweetener Stevia in jams developed from grapes reduced in their natural carbohydrates, through a Central Location Test, from a panel of 123 consumers from the city of Olavarria (Argentina), in an age range of 15-65 years. Each of the consumers received 6 samples of jam with different concentrations of Stevia sweetener. For each sample, consumers had to answer according to their degree of acceptability if: "It is less sweet than I like it", "It is sweet as I like it" or "It is sweeter than I like it". The optimal concentration was 3.74% (w / w), which means that 5.61 g of the Stevia sweetener is equivalent to 100 g of common sugar, for which purpose the Cut Point technique was applied applying the Statistical Survival Methodology.
Details
- Language :
- Spanish; Castilian
- ISSN :
- 07188706
- Volume :
- 11
- Issue :
- 4
- Database :
- Directory of Open Access Journals
- Journal :
- Avances en Ciencias e Ingeniería
- Publication Type :
- Academic Journal
- Accession number :
- edsdoj.b5eb994e7cd49569f278cb26316731f
- Document Type :
- article