Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

Correlation between sensory and instrumental measurements of saltiness in Queso Molido Narinense

A sensory study was conducted at the Universidad Santiago de Cali with Queso Molido Nariñense. To determine the preferred levels of concentration acceptable by consumers, samples were made with different concentrations of NaCl (C1 = 0.62%, C2 = 0.87%, C3 = 1.05%, C4 = 1.74%, C5 = 2.71%, and C6 = 5....

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Bibliografski detalji
Glavni autori: Juan Sebastián Ramírez-Navas, Victor Alexander Aristizabal-Ferreira, Jessica Aguirre-Londoño, Sandra Patricia Castro-Narváez
Format: Članak
Jezik:English
Izdano: Universidad de Antioquia 2021-05-01
Serija:Revista Facultad de Ingeniería Universidad de Antioquia
Teme:
cheese
sodium chloride
potentiometry
sensory evaluation
Friedman test
Wilcoxon test
Online pristup:https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796

Internet

https://revistas.udea.edu.co/index.php/ingenieria/article/view/329796

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