Consumer perception of sandiness in dulce de leche

Journal of Sensory Studies

Volumn 23, Issue 2, 2008, Pages 171-185

  Giménez, Ana ^a   Ares, Gastón ^a   GÁmbaro, Adriana ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

Author keywords

[No Author keywords available]

Indexed keywords

EID: 41649102274     PISSN: 08878250     EISSN: 1745459X     Source Type: Journal    
DOI: 10.1111/j.1745-459X.2007.00148.x     Document Type: Article

References (10)

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3. HOUGH, G., MARTÍNEZ, E. CONTARINI, A. 1990. Sensory and objective measurement of sandiness in dulce de leche, a typical Argentine dairy product. J. Dairy Sci. 73, 604 611.
4. HOUGH, G., LANGOHR, K., GÓMEZ, G. CURIA, A. 2003. Survival analysis applied to sensory shelf life of foods. J. Food Sci. 68 (1 359 362.
5. HOUGH, G., GARRITA, L. SÁNCHEZ, R. 2004. Determination of consumer acceptance limits to sensory defects using survival analysis. Food Qual. Prefer. 15, 729 734.
6. ISO. 1988. Sensory Analysis: General Guidance for the Design of Test Rooms, ISO 8589, International Organization for Standardization, Geneva.
7. JAIN, S.C. VERMA, I.S. 1973. A quantitative method for the evaluation of sandiness in ice cream. Indian J. Dairy Sci. 26, 65 70.
8. LAWLESS, H. HEYMAN, H. 1998. Sensory Evaluation of Food, Principles and Practices, p. 549, Chapman & Hall, New York, NY.
9. MARTÍNEZ, E., HOUGH, G. CONTARINI, A. 1990. Sandiness prevention in dulce de leche by seeding with lactose microcrystals. J. Dairy Sci. 73, 612 616.
10. NICKERSON, T.A. 1954. Lactose crystallization in ice cream, control of crystal size by seeding. J. Dairy Sci. 37, 1099 1105.