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- Montes Villanueva, Nilda Doris; Trindade, Marco Antonio
- Journal of sensory studies 2010 v.25 no.2 pp. 260-279
- analysis of variance; cakes; carrots; chocolate; consumer acceptance; flavor; linear models; new products; shelf life; storage time; texture
- ... This study determined the sensory shelf life of a commercial brand of chocolate and carrot cupcakes, aiming at increasing the current 120 days of shelf life to 180. Appearance, texture, flavor and overall quality of cakes stored at six different storage times were evaluated by 102 consumers. The data were analyzed by analysis of variance and linear regression. For both flavors, the texture present ...
- Sveinsdottir, Kolbrun; Martinsdottir, Emilia; Thorsdottir, Fanney; Schelvis, Rian; Kole, Adriaan; Thorsdottir, Inga
- Journal of sensory studies 2010 v.25 no.2 pp. 280-293
- cod (fish); consumer acceptance; consumer information; cooking; farmed fish; fish products; perishable products; product testing; production technology; sensory evaluation; sensory properties; slaughter; storage time; texture
- ... Sensory characteristics of farmed cod exposed to low or conventional stress levels prior to slaughter were evaluated by a trained sensory panel. Consumers in two different settings, central location test (CLT) and home-use test (HUT), also tasted the products and rated them according to overall liking on a 9-point hedonic scale and sensory attributes on a 9-point intensity scale. Differences were ...