UNIVERSITAT POLITÈCNICA DE VALÈNCIA Desarrollo ... - RiuNet

IV. Resultados y discusión. Capítulo II 169
Reference samples were used for setting the interval scales for panel
training. For acidity reference, 1 and 2 g/100 mL of sucrose was added to
commercial milk yoghurt, corresponding to 3 and 1 on the scale,
respectively; 0.2 g/100 mL of citric acid corresponded to 5. Commercial
milk yoghurt with 2, 5 and 14 g/100 mL added sucrose was used for
sweetness evaluation, corresponding to 1, 3 and 5 on the scale, respectively.
For consistency and mouthfeel, drinkable yoghurt, commercial soy dessert
and Danone original ® yoghurt were used as references, corresponding to 1,
3 and 5 on the scale, respectively. For almond flavour, the reference was the
almond milk used in the study, which corresponded to 5 on the scale.
Each panelist tested 2 fermented samples (cold stored for 1 and 28 days,
respectively) containing 6 g/100 mL of sucrose, to quantify the attributes in
which each one was trained. Samples were randomly presented with a code
of three digits. Evaluation was conducted in a normalised tasting room at
room temperature.
2.4 Statistical Analysis
Results were submitted to analysis of variance with 95% significance
level using Statgraphics ® Centurion XV. Multiple comparisons were
performed through 95% LSD intervals.