Mapas de Preferencia y Pruebas de Aceptación Sensorial en néctar de durazno
DOI:
https://doi.org/10.46363/jnph.v1i2.6Palabras clave:
Mapeo de preferencias, néctar, aceptabilidad, análisis sensorial, atributos sensorialesResumen
El presente trabajo de investigación consistió en hacer un mapeo de preferencias acerca de los néctares de fruta envasados más representativos, de durazno, que existen en nuestro país. Estos fueron Liber, Pulp, Frugos y Watts. Por tal motivo, la idea es analizar a través de la técnica estadística del mapeo, cual es el néctar que puede tener mayor aceptabilidad en el consumidor y que características pueden influir en el mismo; ya que nos permite conocer que propiedades debe tener este producto, si en caso se quiere lanzar uno nuevo al mercado. Así mismo, se encuestó y se le hizo pruebas de análisis sensorial a un cierto grupo de personas (familiares y conocidos de los investigadores, por temas del Covid 19), para determinar y puntuar características básicas a modo de los atributos sensoriales tales como el sabor, olor, claridad, espesor, color, entre otras. Posteriormente, los resultados fueron organizados en un Excel para su posterior uso y/o manejo en el programa RStudio. Donde, se realizó el análisis correspondiente a toda esa data de néctares para poder obtener los diferentes resultados de mapas de preferencia a través de gráficos didácticos y representativos, como elipses de confianza, mapa de individuos, entre otros. Por consiguiente, al final del estudio y el análisis se puede afirmar que uno de los néctares con mayor aceptación y preferencia fue el de la marca Líber según nuestra encuesta de consumo, y con respecto al análisis sensorial el más importante fue el néctar Frugos para los panelistas.
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