Metodología sensorial Napping para la descripción de bebidas de frutas formuladas con estabilizantes

Yarenny Peña; Suhey Pérez

doi:10.62876/tekhn.v26i3.6307

Authors

Yarenny Peña Universidad Simón Bolívar https://orcid.org/0009-0002-9623-2529
Suhey Pérez Universidad Metropolitana

DOI:

https://doi.org/10.62876/tekhn.v26i3.6307

Keywords:

Global napping, stabilizing effect, interaction between phases, fruit pulp formulation, physical-sensory balance

Abstract

In this research, the Napping sensory methodology was applied combined with the ultra fast profile (UFP) in order to evaluate the sensory similarities and differences generated in soursop and pineapple drinks by stabilizers. Three stabilizers were used, xanthan gum, carboxymethylcellulose (CMC) and a mixture of gums at concentrations of 0,1% and 0,5% in the formulations of the soursop and pineapple pulps that served as the basis for the preparation of the 8 drinks that they were evaluated by 23 untrained panelists. It was evidenced that the use of stabilizers generated an effect on the sensory attributes that described the similarities and differences of each of the samples with respect to the control samples (without stabilizer). The interaction of the structures that form stabilizers with the morphological characteristics of each fruit delayed undesirable physical changes in these beverages. However, the samples with 0,1% stabilizers demonstrated a better balance between the stabilizing effect, the non-alteration of the sensory attributes and the similarity to the control sample. In both products, the gum mixture was more compatible due to its location close to the control sample, but this characteristic and desirable attributes in the drinks also made the xanthan gum at 0,1% acceptable for the soursop drink and the CMC at 0, 1% for the pineapple drink.

Keywords: Global napping, stabilizing effect, interaction between phases, fruit pulp formulation, physical-sensory balance.

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