Sensory assessment of commercial samples of pre-ready mixtures for chocolate flavor cake
Lorran Francisco Correa da Silva, Nágele Carolina Fraga, Leandro Vinicius Bernardes, Giovana Figueiredo Romero, Scarlet Coelho Araujo, Mariana Borges de Lima Dutra
Journal Title:Revista Agraria Academica / Agrarian Academic Journal
This work aimed to evaluate the quality of pre-ready mixtures for chocolate-flavored cake. The sensory analysis employed approached the acceptance test and the intention to buy test and the ideal test, being performed by 120 consumers. The results obtained through ANOVA indicated that the C sample was the one that presented the highest acceptance, in contrast the F sample showed less acceptance. For the intention of purchase test it was observed that it was proportional to the acceptability of the samples. The Internal Preference Map proved the results of ANOVA and the intention of purchase test.