Metodología sensorial Napping para la descripción de bebidas de frutas formuladas
con estabilizantes.
YARENNY PEÑA, SUHEY PÉREZ
47
Esta obra está bajo una licencia de
Creative Commons CC BY-NC-SA 3.0 y pueden ser reproducidos para cualquier uso no-
comercial otorgando el reconocimiento respectivo al autor.
HYPERLINK "https://creativecommons.org/licenses/by- nc -sa/3.0/deed.es_ES" https://creativecommons.org/licenses/by- nc -
sa/3.0/deed.es_ES
https://revistasenlinea.saber.ucab.edu.ve/index.php/tekhne/index
Revista TEKHNÉ Nº 26.3
Semestre septiembre-enero 2024
ISSN electrónico: 2790-5195
ISSN: 1316-3930
beverage in dietary fiber using basil seed: Effect of
Carboxymethyl
cellulose

and

Gum

Tragacanth

on
stability”. LWT - Food Science and Technology, vol.
74, pp 84-91, 2016.
[4]
M. Sharma, E. Kristo, M. Corredig, and L. Duizer,
“Effect
of

hydrocolloid

type

on

texture

of

pureed
carrots:
Rheological

and

sensory

measures.

Food
Hydrocolloids”, vol. 63, pp. 478-487, 2017.
[5]
R. Lv,
Q. Kong, H. Mou, and X. Fu, “Effect of guar
gum
on

stability

and

physical

properties of

orange
juice”.
International

of

Biological

Macromolecules,
vol. 98, pp. 565-574, 2017.
[6]
G. Ares,
P. Varela, G.

Rado, and

A. Giménez,
“Are
consumer

profiling

techniques

equivalent

for
some
product

categories?

The

case

of

orange-
flavoured powdered drinks”. International Journal of
Food
Science

and

Technology

vol.46,

pp.

1600-
1608, 2011.
[7]
M.
O´Sullivan,

“Salt, Fat

and

Sugar

Reduction.
Sensory Approaches for Nutritional Reformulation of
Foods
and

Beverages”.

Woodhead

Publishing,
Cambridge, UK, pp. 183-213, 2020.
[8]
P.
Varela,

and

G.

Ares,

“Sensory

profiling,

the
blurred line between sensory and consumer science.
A
review

of

novel

methods

for

product
characterization”. Food Research International, vol.
48, n , no. 2, pp. 893-908, 2012.
[9]
C. Dehlholm, “Projective Mapping and Napping.
In: Paula Varela & Gastón Ares, Novel Techniques
in Sensory Characterization and Consumer Profiling,
CRC Press, Boca Ratón, pp. 229-251, 2014.
[10]
E. Horváth, and M. Stéger, “Manufacturing fruit
beverages
and

concentrates”.

In:

Nirmal,

Sinha,
Jiwan, Sidhu, Jozsef, Barta, James, Wu, & M. Pilar,
Cano,
Handbook

of

Fruits

and

Fruit

Processing,
John Wiley & Sons, Ldt, UK, pp. 213-228, 2012.
[11]
P. Williams, “Gums: Properties and uses”.
In:
Benjamin Caballero, Paul M. Finglas & Fidel Toldra,
Encyclopedia of Food and Health, Academic Press,
Kidlington, Oxford, pp. 283-289, 2016.
[12]
R.
Ergun,

J.

Guo,

and

B.

Huebner-Keese,
“Cellulose”. In: Benjamin Caballero, Paul M. Finglas
&
Fidel

Toldra,

Encyclopedia

of

Food

and

Health,
Academic
Press,

Kidlington,

Oxford,

pp.

694-702,
2016.
[13]
J. BeMiller, “Carbohydrate Chemistry for Food
Scientists”.
Third

Edition.

Woodhead

Publishing,
Cambridge, UK, pp. 241-252, 2019.
[14]
Y. Ni, Z. Zhang, L. Fan, and J. Li, “Evaluation of
physical
stability

of

high

pressure

homogenization
treatment
cloudy

ginkgo

beverages”.

LWT

-

Food
Science and Technology vol.111, pp. 3138, 2019.
[15]
E
Lozano,

J.

Salcedo,

and

R.

Andrade,
“Evaluation of yam (Dioscorea rotundata) mucilage
as a
stabilizer in the production of mango

néctar”.
Heliyon, vol. 6, pp. 1-7, 2021.
[16]
B.
Castulovich,

and

J.

Franco,

“Efecto

de
agentes
estabilizantes

en

jugo

de

piña

(Ananas
comosus)
y

coco

(Cocos nucifera

L.)

edulcorado”.
PRISMA Tecnológico vol. 9, no.1, pp. 21-25, 2018.
[17]
M.
Gössinger,

S.

Buchmayer,

A.

Greil,

S.
Griesbacher, E. Kainz, M. Ledinegg, M. Leitner, A.
Mantler, K. Hanz, R. Bauer, and M. Graf, “Effect of
xanthan
gum

on

typicity

and

flavour

intensity

of
cloudy
apple

juice”.

Journal

Food

Processing

and
Preservation, pp.1-5, 2018
[18]
J.
Liu,

M.S.

Grønbeck,

R.

Di

Monaco,

D.
Giacalone, and W.LP Bredie, “Performance of Flash
Profile
and

Napping

with

and

without

training

for
describing
small

sensory

differences

in

a

model
wine”, Food Quality and Preference, vol. 48, pp. 41
49, 2016
[19]
P. Varela, and G. Ares, “Sensory profiling, the
blurred line between sensory and consumer science.
A
review

of

novel

methods

for

product
characterization”, Food Research International, vol.,
48, no. 2, pp. 893-908, 2012
[20]
H.C.
Reinbach,

D.

Giacalone,

L.M.

Ribeiro,
WLP Bredie,and M.B. Frøst, “Comparison
of

three
sensory
profiling

methods

based

on

consumer
perception:
CATA,

CATA

with

intensity

and
Napping®”.
Food

Quality

and

Preference,

vol.

32,
pp. 160166, 2014.
[21]
M.N. Ribeiro, D.M. Rodrigues, R.A. Reis Rocha,
L.R. Silveira, J.P. Ferreira Condino, A.C. Júnior, and
A.C. Marques Pinheiro. Optimising a stevia mix by