Establecimiento de un panel sensorial con jueces entrenados en la Universidad de las Américas
The development of a sensory panel plays an important role in the food industry. Panelist are evaluators who measure sensory responses perceived by stimuli to obtain quantifiable descriptors, in which they develop skills to identify characteristics like flavors, aromas and different attributes in an...
Պահպանված է:
| Հիմնական հեղինակ: | |
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| Այլ հեղինակներ: | |
| Ձևաչափ: | bachelorThesis |
| Լեզու: | spa |
| Հրապարակվել է: |
2017
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| Խորագրեր: | |
| Առցանց հասանելիություն: | http://dspace.udla.edu.ec/handle/33000/7492 |
| Ցուցիչներ: |
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Չկան պիտակներ, Եղեք առաջինը, ով նշում է այս գրառումը!
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Ավելացրեք ցուցիչ | Ամփոփում: | The development of a sensory panel plays an important role in the food industry. Panelist are evaluators who measure sensory responses perceived by stimuli to obtain quantifiable descriptors, in which they develop skills to identify characteristics like flavors, aromas and different attributes in analyzed products. Reliable results are achieved through a training program in which panelists develop their skills and abilities. The aim of this project was to establish a sensory panel with trained judges capable of analyzing food products. The project took place at Universidad de las Américas and was aimed at faculty members of Agroindustrial and Food Engineering like teachers and students. The process started with an announcement, surveys were conducted and people who met the requirements were selected. Candidates took sensitivity tests like detectable threshold and differential threshold of basic flavors to evaluate their performance. These tests were executed according to the guidelines of ISO 3972. The panelists had theoretical and practical training. The panelists analyzed different food products, a 10-point-scale and basic flavors solutions with different intensities were used so that the panelists could compare them with the intensity of basic flavors in products. At the end of the training program, trained judges started to evaluate the sensory attributes of cocoa bean “Tipo Nacional” ETT103 in its different postharvest stages. The data obtained from the samples of mucilage, crude, fermented and dry cocoa beans were analyzed by descriptive statistics. Thirty repetitions per process were performed, samples were compared to basic flavors solutions and judges used a scale to score basic flavors and descriptors in order to obtain reliable results. Finally, the flavor profiles of each post-harvest stage of cocoa bean were obtained. The panel was validated in sweet and salty flavors but panelist should reinforce their training in acid, bitter and umami flavors. |
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