Resumo

CHUAQUI S, Paula; WITTIG DE PENNA, Emma  e  VILLARROEL T., Mario. TAGUCHI METHOD TO OPTIMIZE THE QUALITY OF FUNCTIONAL DESSERTS FOR ELDERLY AND TECHNICAL PREFEASIBILITY STUDY. Rev. chil. nutr. [online]. 2004, vol.31, n.2, pp. 118-127. ISSN 0717-7518.  http://dx.doi.org/10.4067/S0717-75182004000200006.

ABSTRACT To optimize and to characterize an instant powder dessert type mousse, with suitable nutritional characteristics for elderly, and in the process of optimization the statistical methodology of Taguchi was used. An orange flavoured mousse was developed to include the following functional ingredients: fructologosaccharides, vitamins and minerals, in addition saccharose was replaced by sucralose. The formula of mousse was optimized using the statistical methodology of Taguchi, with 7 independent variables in the first stage and 4 independent variables in the second stage. The dependent variables correspond to the sensorial quality evaluated with the test of Karlsruhe and a panel of trained judges. Finally, the most highly rated formulation was subjected to physical, chemical, and microbiological controls. Sensorial acceptability of the product was then assessed with elderly, who were asked to indicate their preference between two levels of sweetener as well. The product was also evaluated in terms of the technical prefeasibility, by means of the economic indicator IRR (internal rate of return) and PNV (present net value) that showed that the manufacture of the dessert is profitable and therefore suitable for production.

Palavras-chave : Sensory evaluation; fructoligosaccharids; minerals; vitamins; Taguchi.