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TIME–INTENSITY PROFILE AND INTERNAL PREFERENCE MAPPING OF STRAWBERRY JAM

✍ Scribed by LEONARDO RANGEL ALVES; JULIANA ROSA BATTOCHIO; JULIANA MARIA PORTO CARDOSO; LAURO LUÍS MARTINS MEDEIROS DE MELO; VALQUÍRIA SEIXAS DA SILVA; ADRIANA CAMURÇA PONTES SIQUEIRA; HELENA MARIA ANDRÉ BOLINI

Book ID: 111345298
Publisher: John Wiley and Sons
Year: 2008
Tongue: English
Weight: 246 KB
Volume: 23
Category: Article
ISSN: 0887-8250
DOI: 10.1111/j.1745-459x.2007.00146.x

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Optimisation of the acceptability of a low-sugar strawberry gel using diþ erent levels of strawberry pulp (200-900 g kg-1) and of mixed kappa-carrageenan-locust bean gums (1 : 1)(5.0-11.0 g kg-1) have been performed based on response surface methodology. A group of 91 consumers evaluated the accepta