Sensory optimization of a powdered chocolate milk formula
Sensory optimization of a powdered chocolate milk formula
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DOI：
10.1016/s0950-3293(96)00051-1
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发表时间：
1997-05-01
影响因子：
5.3
通讯作者：
Martinez, E
中科院分区：
文献类型：
--
作者：
Hough, G;Sanchez, R;Martinez, E
通过四个实验对巧克力奶粉的配方进行了优化。其中第一个比较了面部与言语数字自我管理的规模时，测量感官接受不同的属性在二岁的儿童。浴秤相当。在第二个实验中，进行幅度估计以分析作为胶浓度的函数的感觉粘度和作为可可浓度的函数的巧克力风味。史蒂文定律指数为：粘度为0.37，巧克力风味为0.78。第三，通过使用最小偏差方法，最佳糖浓度水平为成人5.0%，儿童6.0%。在第四个实验中，使用响应面方法优化树胶和可可的浓度。根据史蒂文定律指数，水平呈几何变化。外观，质地，风味和整体偏好的等高线图为儿童和成人。没有一个唯一的公式能满足两个年龄组的所有属性。(C)1997年爱思唯尔科学有限公司
Four experiments were carried out to optimize the formulation of a powdered chocolate milk. The first of these compared facial vs. verbal-numeric self-administered scales when measuring sensory acceptability of different attributes among Ii-year-old children. Bath scales were equivalent. In a second experiment, magnitude estimation was performed to analyze sensory viscosity as a function of gum concentration, and chocolate flavor as a function of cocoa concentration. Steven's Law exponents were: 0.37 for viscosity and 0.78 for chocolate flavor. Third, by using a minimum bias method, the optimum level of sugar concentration resulted in 5.0% for adults and 6.0% for children. In the fourth experiment gum and cocoa concentration were optimised using response surface methodology. Based on Steven's Law exponents, levels were varied geometrically. Contour plots for appearance, texture, flavor and overall preference are presented for children and adults. No unique formula would satisfy both age groups for all attributes. (C) 1997 Elsevier Science Ltd.