期刊名称：Boletim Centro de Pesquisa e Processamento de Alimentos
印刷版ISSN：0102-0323
电子版ISSN：1983-9774
出版年度：2012
卷号：30
期号：1
DOI：10.5380/cep.v30i1.28654
语种：Portuguese
出版社：Centro de Pesquisa e Processamento de Alimentos
摘要：This study aimed to evaluate the influence of the independent variables concentration of citric acid, concentration of potassium sorbate, and pulp/sugar ratio on consumer acceptance for sweet guava. The results were analyzed using statistical methods such as preference map and response surface methodology to determine the influence of the independent variables. Response surface methodology alone proved insufficient to achieve an optimal formulation for the preparation of sweet guava. Based on preference mapping analysis, consumer preference was observed for treatments using higher concentrations of sugar and citric acid. Parameters of sweetness, appearance and texture influenced consumer preferences.
