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Sensory assessment of commercial samples of pre-ready mixtures for chocolate flavor cake

Journal: Agrarian Academic Journal / Revista Agraria Academica (Vol.2, No. 4)

Publication Date:

Authors : ; ; ; ; ; ;

Page : 140-146

Keywords : baking; affective method; sensory analysis;

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This work aimed to evaluate the quality of pre-ready mixtures for chocolate-flavored cake. The sensory analysis employed approached the acceptance test and the intention to buy test and the ideal test, being performed by 120 consumers. The results obtained through ANOVA indicated that the C sample was the one that presented the highest acceptance, in contrast the F sample showed less acceptance. For the intention of purchase test it was observed that it was proportional to the acceptability of the samples. The Internal Preference Map proved the results of ANOVA and the intention of purchase test.

Last modified: 2019-08-06 09:30:28