TY - JOUR
T1 - Optimization of a cupuaçu (Theobroma grandiflorum) nectar formulation
AU - Vieira, Margarida C.
AU - Silva, Cristina L. M.
PY - 2004/8
Y1 - 2004/8
N2 - A Cupuaçu (Theobroma grandiflorum) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. The working ranges, x1, (Sugar, 10-25%), x2(Cupuaçu, 15-30%) and x3 (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.
AB - A Cupuaçu (Theobroma grandiflorum) nectar formulation was optimized, for European consumers, using an augmented simplex centroid mixture design. The working ranges, x1, (Sugar, 10-25%), x2(Cupuaçu, 15-30%) and x3 (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.
UR - http://www.scopus.com/inward/record.url?scp=4544230266&partnerID=8YFLogxK
U2 - 10.1111/j.1745-4530.2004.tb00629.x
DO - 10.1111/j.1745-4530.2004.tb00629.x
M3 - Article
AN - SCOPUS:4544230266
VL - 27
SP - 181
EP - 196
JO - Journal of Food Process Engineering
JF - Journal of Food Process Engineering
SN - 0145-8876
IS - 3
ER -