Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)
Abstract
This study aimed to evaluate the effects of the application of ohmic heating (OH) to milk (0, 2, 4, 6, 8, or 10 V cm−1, 72–75 °C/15 s) on the sensory profiling of dulce de leche (DL) evaluated using preferred attribute elicitation (PAE) and temporal Check-all-that-apply (TCATA) methodologies. In addition a consumer test was also performed. OH-DL samples presented increased scores for all the sensory attributes evaluated. Low or intermediate...
Paper Details
Title
Dulce de leche submitted to ohmic heating treatment: Consumer sensory profile using preferred attribute elicitation (PAE) and temporal check-all-that-apply (TCATA)
Published Date
Aug 1, 2020
Journal
Volume
134
Pages
109217 - 109217
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