Evaluación de la aceptación y preferencia sensorial de dos variedades de helados comerciales sabor a chocolate

Abstract

Two types of chocolate ice cream (Traditional and Light) were sensory characterized in three different and competitive brands of the market by means of two consumer-oriented tests (preference and acceptance), likewise, it carried out a study based on the physicochemical analyzes performed to these, to identify and explain the preference of an ice cream in particular, thus creating a database that will determine a good quality ice cream with good acceptance and competitiveness in the market. The results that had a greater preference for consumers for traditional ice cream 358 with 42.5% and for light 271 with 47.5%, additional it was concluded that additional additives to the composition such as chocolate sauce and stevia mix - Vanilla enhance the sensory parameters and certificates better acceptance, Friedman's test notes that ice cream does not differ significantly from each other in the different attributes evaluated, but preference inclinations by consumers are included.