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OPTIMIZATION of A CUPUAÇU (THEOBROMA GRANDIFLORUM) NECTAR FORMULATION
Author(s) -
VIEIRA MARGARIDA C.,
SILVA CRISTINA L.M.
Publication year - 2004
Publication title -
journal of food process engineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.507
H-Index - 45
eISSN - 1745-4530
pISSN - 0145-8876
DOI - 10.1111/j.1745-4530.2004.tb00629.x
Subject(s) - sweetness , nectar , sugar , theobroma , taste , food science , mathematics , response surface methodology , organoleptic , centroid , botany , statistics , chemistry , biology , pollen , geometry
A Cupuaçu ( Theobroma grandiflorum ) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. the working ranges, x 1 (Sugar, 10–25%), x 2 (Cupuaçu, 15–30%) and x 3 (Water, 60–75%), were based on a common Brazilian recipe. As responses, a sensory panel evaluated taste, acidity, sweetness, viscosity, mouthfeel and overall opinion. For each response, the best mathematical predictive model was chosen, based on Response Surface statistical analysis. an optimization was then performed, and the optimum was Cupuaçu (18.5%), Sugar (11%) and Water (70.5%). Tolerance tests were carried out and, although differences were detected (α= 5%), the level of acceptance remained above average.