Sensory analysis of passion fruit cake with chocolate sauce for individuals with phenylketonuria

The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the mo...

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Bibliographic Details
Published inVértices (Campos dos Goitacazes) Vol. 15; no. 1; pp. 69 - 76
Main Authors Juliana dos Santos Vilar, Talita Cabral Maia Castro
Format Journal Article
LanguageEnglish
Published Essentia Editora IFFluminense 01.07.2013
Subjects
Phenylketonuria. Food. Nutrition
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Summary:The aim of this study was to develop a recipe of passion fruit cake with chocolate syrup for individuals who have phenylketonuria and evaluate its acceptance. The samples were served to 50 untrained tasters and evaluated by the acceptability test using the nine point hedonic scale. Flavor was the most appreciated attribute by 66% of tasters. The cake had a mean of 7,0 corresponding to "liked moderately" in the hedonic scale and 94% of purchase intent. Therefore, the cake was accepted and would be purchased by the majority of participants.
ISSN:1415-2843
1809-2667
DOI:10.5935/1809-2667.20130007