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Objectives: To determine the sensory optimum of papaya and passion fruit mixed nectar applying the analysis of survival to the consumers ́ response. Methodology: Fifty-five consumers were surveyed to evaluate the degree of acceptability of papaya and passion fruit mixed nectar with passion fruit juice concentrations of 2.5; 5.0; 7.5; 10.0; 12.5 and 15.0 %, requesting their acceptance or rejection for each concentration. To evaluate the acceptability of the level of soluble solids in the mixed nectar with 12, 14, 16 and 18 ° Brix, sixty-five consumers were surveyed, requesting their acceptance or rejection for each grade. The survival analysis methodology was used with the Weibull model to perform the sensory optimization of the passion fruit juice concentration and the level of soluble solids in the mixed nectar. Results: The concentration of passion fruit juice and the level of soluble solids in the mixed nectar, 9.18 ± 0.54 % and 15.41 ± 0.18 oBrix, respectively, were estimated. Conclusions: The analysis of survival with the Weibull model, using consumers ́ response, allowed to estimate the optimal concentration of passion fruit and the level of soluble solids in papaya and passion fruit mixed nectar.

Optimización sensorial de un néctar mixto de papaya y maracuyá aplicando el análisis de supervivencia a la respuesta de los consumidores