English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/3037
Share/Impact:
Statistics
logo share SHARE   Add this article to your Mendeley library MendeleyBASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Sensory evaluation of vanilla dairy desserts by free choice profile

AuthorsGonzález Tomás, Luis; Tárrega, Amparo ; Costell, Elvira
Keywordsdairy desserts
sensory evaluation
Issue DateAug-2004
Citation6th Pangborn Sensory Science Symposium, August 7-11 2004. Harrogate (United Kingdom)
AbstractSemisolid starch based dairy desserts, mainly vanilla flavoured, are of wide consumption in Spain under the name ‘natillas’. Noticeable differences in rheological behaviour have been found in commercial samples (1, 2) and in model systems with different compositions (3). However, few studies (4, 5) have dealt with this products by a sensory point of view, generally using trained panels. The objective of this work was to determine if Spanish consumers were able to detect differences among eight commercial ‘natillas’ and to obtain data on consumers perception of the sensory characteristics of this products.
URIhttp://hdl.handle.net/10261/3037
Appears in Collections:(IATA) Comunicaciones congresos
Files in This Item:
File Description SizeFormat 
Pangborn.Poster.pdf70,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.