Instrumental color and sensory acceptance of soy-based emulsions: a response surface approach

A Metodologia de Superficie de Resposta (MSR) foi aplicada para avaliar as caracteristicas cromaticas de emulsoes compostas de Proteina de Soja (PS) e Suco de Goiaba vermelha (SG). Os parâmetros analisados foram: cor instrumental baseada nas coordenadas a* (vermelho), b* (amarelo), L* (luminosidade), C* (cromaticidade), h* (tonalidade), cor, aceitacao e aparencia. As analises dos resultados mostraram que o SG foi responsavel pelos altos valores de cor vermelha, tonalidade, cromaticidade, aceitacao e cor, ao passo que a PS aumentou a cor amarela das emulsoes. O parâmetro de cor vermelha (R2adj = 74,86%, p 0,05), obtendo-se baixos coeficientes de Pearson. A analise dos resultados indicou que a MSR e uma tecnica util no desenvolvimento de emulsoes a base de soja e pode ser usada para modelar alguns parâmetros cromaticos de emulsoes elaboradas com SG.

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