Abstract

GARCIA-MOGOLLON, Carlos; ALVIS-BERMUDEZ, Armando  and  ROMERO, Pedro. Application of the External Preferences Map in the Formulation of a Flavored Drink made from Whey and Passion Fruit Pulp. Inf. tecnol. [online]. 2015, vol.26, n.5, pp.17-24. ISSN 0718-0764.  http://dx.doi.org/10.4067/S0718-07642015000500004.

Refreshing drinks from whey were developed, varying the concentrations of pulp of passion fruit of 8.0, 11.5 and 15% and sugar 5.0, 7.5, and 10%. The Instrumental evaluation consisted of a determination of pH, acidity and °Brix. The consumer study was carried out with 60 people by applying a five-point hedonic scale. The instrumental-sensory-hedonic relationship is established through the external preferences map. In all drinks pH was greater than 4.0 and acidity greater than 0.2%. Three consumer segments were established and for the formulations with pulp at 8% and 5% and 7.5% sugar, consumers identify them by their pH; the 11.5%: 10% (pulp:sugar) were associated by the °Brix, the 15%:7.5% and 11.5%:7.5% were associated by the acidity. Formulations 15%:7.5%, 15%:10% and 11.5%:10% were preferred by consumers, fact that is related to the sweeter and more intense flavor of this formulation.

Keywords : whey; refreshing drinks; passiflora edulis; sensory analysis.

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